Char Grilled Peppers

Char Grilled peppers are easy to do as well and the grilling enhances the flavour a lot. You can either char grill them in a very hot cast iron frying pan, or on a BBQ or over an open fire. I have done it on a wood stove by placing a grate over the open hole in the top of the oven, (after removing the round cover).

Place peppers over the heat or flame and turn until charred and black all over. You can do this with the stalk and seeds still on r off. Once the skin is charred remove and place peppers in a brown paper bag for 10 minutes. Remove from bag ad peel off the tough thin outer skins which should come off quite easily, under water is easiest.
You can now do lots of things with them. If you place them in a jar with garlic cloves and olive oil, they can be eaten or used in salads over a long period, especially if kept in the fridge. They can be frozen to use in winter soups and stews. I often mouli them so they can easily be added to casseroles, soups and pizza… hot roasted pepper is excellent for pizza and pumpkin soup! The Change of Heart cookbook contains many recipes with roasted peppers.