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how to roast capsicum or bell pepper

Roasted capsicum recipe

nags
Roasted red capsicum or bell pepper on the stove top makes for an easy addition to dips and sandwiches.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 cups

Ingredients
  

  • 1 red capsicum bell pepper

You will also need:

  • A big square piece of aluminium foil
  • A pair of fire-resistant tongs like stainless steel or silicone

Instructions
 

  • Wash and pat dry the red capsicum
  • Place in the centre of the piece of aluminium foil and wrap the capsicum completely
  • Keep flame at medium
  • Using a pair of tongs, hold the foil-wrapped capsicum over the flame for about a minute
  • Turn evenly so that all the sides get cooked and charred evenly
  • Soon you'll find that the capsicum feels softer and starts smelling slightly smoky
  • Do a quick check by peeking through the foil at the capsicum to see if the skin is turning dark brown or almost black in colour
  • When the capsicum charred all over, it's time to stop and let it cool
  • Take care when handing the foil and opening it because there will be trapped steam inside and can burn your hands
  • Slowly peel off the burnt skin if any, cut open the capsicum, and remove all the seeds
  • Cut into long pieces and use as a filling in sandwiches, prepare a red pepper dip, or eat as is!