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.
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Lazy Roasted Peppers
Equipment
- Any size slow cooker
- Slow cooker liner or foil
- tongs
Ingredients
- 4 large red peppers
Instructions
- 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
Notes
Nutrition
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