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Reviewed: Jul. 22, 2008

Easy way to make some good roasted peppers. I rubbed the skins with vegetable oil before roasting and placed them in a Pyrex bowl with a lid to steam. Skins came off easy and the peppers added great flavor to stir fry!

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Laura


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Reviewed: Apr. 6, 2008

They tasted great in a recipe that called for roasted peppers. Instead of buying the already made peppers, I looked up recipes and found this one to be the easiest and it turned out great!

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Joelle


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Reviewed: Mar. 6, 2008

Adding some olive oil and s&p before roasting would have been a good idea :)

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Is2food


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Reviewed: Jun. 2, 2007

These turn out great every time! Once I peel the skins, I melt a little feta cheese and pesto on them. It's a great combination!

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Reviewer:

Jen K


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Reviewed: Jan. 28, 2007

Easy, great!

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Reviewer:

doristam

	Cooking Level: Intermediate Living In: Brooklyn, New York, USA
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Reviewed: Jun. 12, 2006

so easy and yummy!

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m5leung


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Reviewed: May 17, 2006

I put them under the broiler. It took about 15 minutes for the skin to turn black.

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Reviewer:

Jessica

	Cooking Level: Expert Home Town: Jacksonville, Florida, USA Living In: Orlando, Florida, USA
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Reviewed: May 22, 2005

These were excellent! I've been buying roasted red peppers in a jar at $5 a pop! Never again! They were so flavorful and not dry at all. I baked them on a cookie sheet lined with tin foil. Once they were done cooking, I wrapped them in the tin foil to cool. Super easy and full of flavor!

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Jen


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Reviewed: Nov. 6, 2004

Can't believe so many thought this a good way to roast peppers!! Had a huge bag full from my garden, so thought I would try this way (like to roast them and freeze for cooking through the winter). These turned out way too dry!! Will do the next couple batches my old way -- just cut them in half, remove the seeds and put them under the broiler for 6 to 10 mins. until blackened and blistered. I line a baking sheet with foil and just wrap it around them to cool before peeling. Works great and no mess on the pan.

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Reviewer:

Diane


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Reviewed: Oct. 10, 2004

Taste sooo good ...i put them in cold water after baking and removed theskin ,then used them as a pizza topping.

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Novs


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Reviewed: Aug. 10, 2004

Great. Served on top of the Tequila Lime Chicken recipe from this site for something a little different. Make sure you let them get blackened all over or you will not be able to peel off the skins.

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DISNEYLANDGODDESS


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Reviewed: Jan. 13, 2004

I freeze the roasted peppers in small amounts wrapped in Saran, then in a Ziploc, and use them all year.

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21 users found this review helpful

Reviewer:

WELY


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Reviewed: Dec. 26, 2003

Neat!

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2 users found this review helpful

Reviewer:

ISSA


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Reviewed: Nov. 6, 2003

It's quick, easy and tastes GREAT!! after peeling them i warmed them in a pan with alittle oil and garlic and put it over penne pasta!....Thanks.

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10 users found this review helpful

Reviewer:

AMATULLAH

	Cooking Level: Expert Home Town: Toronto, Ontario, Canada Living In: Dubai, Dubai, United Arab Emirates
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Reviewed: Oct. 27, 2003

This recipe was very easy and the peppers came out great! I used some of them in the hot artichoke and roasted red pepper dip recipe I found on this site. That too is a huge hit at parties! The rest went into yummy sandwiches.

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4 users found this review helpful

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NOTQUITEMARTHA

	Cooking Level: Expert Living In: Davis, California, USA
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Reviewed: Aug. 29, 2002

So easy and delicious.

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3 users found this review helpful

Reviewer:

JOUELET


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