Green peppers are a common type of pepper used in many foods, including pepper rellenos, pizza and beef kebabs, among many others. Green peppers have a mild flavor when raw but can be cooked to embolden their taste. Many people enjoy cooking green peppers at high temperatures because the process caramelizes the sugars in the green peppers, resulting in a sweet flavor. Roasting green peppers is a popular way to achieve this effect and is a simple cooking process.
Preheat your oven to 375 degrees F. While the oven warms up, rinse your green peppers in cold water and place them on a baking sheet.
Place the baking sheet and peppers in the oven and let cook for at least an hour. Every 20 minutes, open the oven door and rotate the peppers so that they cook evenly. Continue cooking until the peppers are blistered and brown all around their bodies.
Pull the peppers from the oven and give them time to cool. Depending on your intended use, you can serve them immediately or start cutting them up into smaller pieces to use in other recipes.
Turn on your oven's broiler and set the oven rack so that it is about two to four inches from the broiler when the peppers are placed on it.
Place the green peppers on a baking pan with a sheet of aluminum foil underneath them. Place them in the oven and let them cook, rotating them as they darken until they have been blackened on all sides. Once blackened, pull the peppers from the oven.
Wrap the green peppers in the aluminum foil and place them in a plastic bag. This will help steam the green peppers and loosen the blackened skin, making it easy to remove before serving the peppers. Keep the peppers in the plastic bag until they are cool enough to handle.
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Jonathan Croswell has spent more than five years writing and editing for a number of newspapers and online publications, including the "Omaha World-Herald" and "New York Newsday." Croswell received a Bachelor of Arts degree in English from the University of Nebraska and is currently pursuing a Master's of Health and Exercise Science at Portland State University.