Preparing to Cook a Roasted Red Bell Pepper Recipe

"Hi! I'm Louis Ortiz on behalf of Expert Village and today we are going to show you how to roast and peel a bell pepper. Now I've got a red bell pepper here. The reds and the yellow tend to be much sweeter than the green and the green bells tend to have just a little bit of bitterness to them. So this adds a really cool dimension to the flavor of bell peppers any way because we are going to roast the outside of this guy and the skin is going to blacken and it is going to allow us to peel that off and it will expose the meat inside. We will show you how to clean that in another video. To start with I am going to go ahead and crank on my fire here and I am going to go ahead and put it on the high setting. I've got some tongs here because we don't want to try to hold the pepper with our fingers and crust it on the open flame. We can literally just set this guy on top of the rack itself and not worry about it doing any harm because we intentionally want to blister this and to burn the outside of it. As we start to get some color on here, we will show you what it looks like. Again, this is going to add a really nice dimension to the bell pepper and there is a lot of recipes that call for roasted peppers in that sense and it brings out a really nice aromatic smell out of these guys in a real nice roasted flavor as well. We are going to let this sit and come right back and show you what the color is going to look like on this guy right before it is ready to be pulled off and thrown into an ice pack so that we can peel the skin off and clean it and it will be nice and cool for us."