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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Just as diced roasted red peppers add a distinctive vegetal sweetness to any dish they appear in, these, left in large chunks for maximum boldness, really complement the meat and its stuffing. Ingredients:
5 large red bell peppers, halved lengthwise, discarding stems and seeds |
olive oil for rubbing |
Directions:
1. Rub outsides of peppers with oil, then arrange peppers, cut sides down, in 1 layer in a large shallow baking pan.
2. Preheat broiler
3. Broil peppers 4 to 5 inches from heat until well charred (peppers will not char evenly, especially at ends), 20 to 25 minutes.
4. Transfer to a bowl and cover tightly with plastic wrap, then let stand about 20 minutes.
5. When peppers are cool enough to handle, peel off skin. Chop peppers and reserve 1/4 cup for saffron rouille (if making) or for another use.
6. Cooks' note: Roasted red peppers can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.
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