Bonnies Roasted Piggy Peppers Recipes

Steps:

• Preheat the oven to 500 degrees.
• Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
• Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.

Steps:

• Preheat the oven to 500 degrees F (260 degrees C).
• Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled.

Steps:

• Roast the peppers: Place each pepper directly on the flames of a stovetop burner or under the broiler as close to the flames as possible. (Alternatively, place the pepper on a hot charcoal or gas grill.) Turning frequently with tongs, allow the skin to blacken and blister all over; About 10 minutes should suffice. Remove from flames, and leave to rest on a plate until cool enough to handle. Ideally, you should cook all the peppers at once rather than one at a time.
• Cut the roasted pepper in half lengthwise. Using a small knife, scrape away and discard seeds. Turn over and scrape away the blackened skin. Wipe with a paper towel, if necessary. Do not rinse - a little char is fine. Leave the pepper halves in one piece or cut into strips 3/4-inch wide. Place in a small bowl, toss with salt and pepper, red-pepper flakes, garlic and a little olive oil. Leave to marinate at least 10 minutes.
• Lay pepper halves or strips flat on a plate and add 3 or 4 anchovy fillets per serving. Garnish with a few capers and olives. Sprinkle with a little more salt and olive oil, and scatter basil leaves over the top.

Steps:

• 1. Preheat the oven to 425 degrees. Bake 40 minutes.
• 2. Core and quarter the pears.
• 3. Peel two red onions
• 4. Cut them into 6 wedges each.
• 5. Place sliced pears and onions on a greased rimmed baking pan in a single layer.
• 6. Drizzle with oil. Season with salt and pepper. Toss gently.
• 7. Roast until golden brown. Turn halfway through the cooking time.
• 8. Serve immediately. Enjoy!

Steps:

• Preheat the oven to 425ºF. Line a baking sheet with foil. Place the peppers on the foil and bake in the oven for 30 to 40 minutes, using tongs to turn the peppers every 10 minutes. The peppers are done when their skin is brown and puffed. It won't be black the way it is when you grill them.
• Transfer the peppers to a bowl. Cover the bowl with a plate or with plastic, and let sit for 30 minutes, until cool.
• Carefully remove the skins, then, holding the peppers over the bowl so no juice escapes, separate into halves or quarters and remove the stems, seeds and membranes Cut into strips if desired, and place in another bowl. Strain in the juice. If storing for more than a day, toss with 2 tablespoons extra virgin olive oil. Refrigerate until ready to use. If you wish, toss with the optional ingredients shortly before serving.
• Using a Burner: Light a gas burner and place the pepper directly over the flame. As soon as one section has blackened, turn the pepper, using tongs, to expose another section to the flame. Continue to turn until the entire pepper is blackened. Place in a plastic bag and seal, or place in a bowl and cover tightly. Allow to sit until cool, then remove the charred skin. You may need to run the pepper briefly under the faucet to rinse off the final bits of charred skin. If so, pat dry with paper towels. Cut the pepper in half, holding it over a bowl, remove the seeds and membranes, and store as instructed above.
• Using the broiler: Preheat the broiler. Cover a baking sheet with foil. Place the baking sheet under the broiler at the highest setting. Turn the peppers every 3 minutes or so, until uniformly charred. Proceed as above. Using a grill: Place on a grill directly over hot coals and turn as each side becomes charred and blackened. When the entire pepper is charred, remove from the grill and proceed as above.