Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
May 28 2019
Grilled Veggies - Peppers Two Ways
Method One - Whole
For my first try, I roasted them whole in the oven. This method is great if you are planing on making a whole bunch of roasted peppers and saving some for later.
THE PROS: You can get 8 whole peppers on a standard size grill (maybe more depending on the shape and size), and when steaming you’ll get a lot more pepper juice at the bottom of the bowl to use for storing in mason jars.
THE CONS: You’ll still need to remove the seeds. It’s not a terrible thing but it puts this method as my 2nd favorite way to roast peppers.
Method Two - Sliced
Slice the peppers in half, remove the seeds and stem, and place cut-side down on the grill. This is my first try with this method and I’m in love with it. Where have I been? It is so easy with much less mess!
THE PROS: You can do at least 4 peppers, maybe more depending on the shape, no need to flip while grilling, and you only have to remove the skins making the next step so much easier. This is an efficient method and great for most home cooks. It is my new favorite way to roast peppers when not storing for long-term.
THE CONS: You will not get much pepper juice for storing and you can’t fit as many peppers at one time.