The easiest way to roast peppers. Best set-it-and-forget-it method!
Confessions Of A Serial Plant Killer
You caught me red-handed! Or maybe that’s brown on my hands. Because that is the color of the dead leaves I take out of my fledgling herb garden each day. One thing is for sure: there is certainly no green anywhere on either of my thumbs.
Quite regularly I think how nice it would be to harvest some fresh herbs to use in my recipes. I love the smell...fresh basil, rosemary, and mint...all give off amazing scents. Every spring, I purchase plants and I hope. I give them sunlight, I give them water, and I talk to them. They just look at me sadly and they will start to wilt.
I love to scroll through Instagram and Pinterest looking at the beautiful herb and vegetable gardens that others have grown. I turn enviously green as they toss clean, freshly harvested goodies into their crackpots.
The next time one of my online herbalist buddies posts about “pinching off a sprig of mint for their tea”, I am going to channel my jealousy towards my thumbs. Perhaps the envy will turn them green enough to offer me some growing luck.
While I wait for greener thumbs, know for certain that all peppers pictured here are most definitely store-bought. That doesn’t stop them from tasting amazing.
Roasting peppers used to be something I didn’t enjoy. I would burn one side too much or have trouble peeling them. But, as soon I tried them in the slow cooker, I knew I had solved my issue. A slow cooker is by far the easiest way to roast peppers.
This recipe basically consists of tossing peppers into a slow cooker and walking away for 5 hours or so. They cook very evenly and the skin just slides right off.
As an Amazon Associate, I earn from qualifying purchases and affiliate links.
Lazy Roasted Peppers
- Any size slow cooker
- Slow cooker liner or foil
- 4 large red peppers
- I like to use either a slow cooker liner or foil. The liner will allow for less clean up. However, I think the foil conducts the heat a little better. Either way, clean up is minimal.
- Place peppers in pot
- Cook on high for 4-5 hours. You will be able to tell when the peppers are ready because the skin will start to blister.
- Allow peppers to sit until cool. Skin should peel off rather easily at this point
Check out my latest on Instagram
Subscribe To Our Newsletter
I'M IN!! SIGN ME UP FOR OCCASIONAL EMAILS FROM THE LAZY SLOW COOKER!
Leave a Reply