Chargrilled bell peppers – capsicums is a technique that once mastered will completely change the way you think about the use of these fleshy, delicious fruit….yes fruit! In season they grow incredibly fast and give a great crop which makes them perfect for throwing on the bbq and chargrilling for 15-20 minutes to release the sweet, smoky flavour that has so many uses.
You can always grill these in your kitchen if your barbeque is hibernating for winter. Simply cut in half, flatten and place on foil lined tray to grill.One of our favourite ways to use this is our delicious antipasto peppers/capsicum recipe …… Chargrilled bell peppers with garlic and anchovies
Bell peppers/capsicum charring
Blackened skin of charred bell pepper
‘Sweating’ bell peppers/capsicum in plastic bag with end of bag twisted to keep steam in
Peeling ‘blackened’ skin after sweating
Chargrilled bell peppers-capsicums having blackened skin removed
Discarding seeds and membrane
Slicing chargrilled peppers/capsicum ready to use
Chargrilled bell peppers / red capsicum
These Chargrilled bell peppers/capsicums are super easy and worthwhile making as once cooked the flavour completely changes from the taste of fresh bell pepper (capsicum) to sweet and piquant.
With so many uses these will become a welcome addition to your pasta sauces, salads, sandwiches or our fabulous grilled capsicum antipasto.
Ingredients
- Red bell peppers/capsicums
Instructions
- place whole bell peppers/capsicums on chargrill plate over high heat
- cook until skin is black overall, turning as skin blackens
- remove when black all over and place bell peppers/capsicum into a plastic bag and twist top of bag to seal
- leave to 'sweat' for 10-15 minutes
- peel charred skin from flesh and halve and discard seeds and any membrane (do not rinse)
- slice into strips ready to use
Nutrition Information
Yield
1Serving Size
1Amount Per Serving Calories 50Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 5mgCarbohydrates 12gFiber 2gSugar 7gProtein 2g
Nutritional information provided here is only intended as a guide.
Chargrilled bell peppers / red capsicum
These Chargrilled bell peppers/capsicums are super easy and worthwhile making as once cooked the flavour completely changes from the taste of fresh bell pepper (capsicum) to sweet and piquant.
With so many uses these will become a welcome addition to your pasta sauces, salads, sandwiches or our fabulous grilled capsicum antipasto.
Ingredients
- Red bell peppers/capsicums
Instructions
- place whole bell peppers/capsicums on chargrill plate over high heat
- cook until skin is black overall, turning as skin blackens
- remove when black all over and place bell peppers/capsicum into a plastic bag and twist top of bag to seal
- leave to 'sweat' for 10-15 minutes
- peel charred skin from flesh and halve and discard seeds and any membrane (do not rinse)
- slice into strips ready to use
Nutrition Information
Yield
1Serving Size
1Amount Per Serving Calories 50Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 5mgCarbohydrates 12gFiber 2gSugar 7gProtein 2g
Nutritional information provided here is only intended as a guide.
