成熟的贝尔胡椒粉是美味的生，那么为什么要烤来弄乱它呢？因为火对胡椒做了神奇的事情，将其味道和质地转化为更甜，多汁，更柔和的东西，最终更通用的东西，而不是以前。这款新胡椒放弃了原始而脆脆的个性，对面食具有更大的亲和力，并越过烤肉和鱼的风味桥。它将其切成柔滑的库里斯，做柔软的汤，然后卷成整洁的开胃菜。所有这一切，您还得到了用火做饭的原始满足，这是我总是从中踢出来的。

Choose your fire—gas, electric or charcoal

烤胡椒时，您的主要目标是将薄皮肤的外部毫米与水果的厚肉分开。实现此目的的最佳方法是将胡椒粉的外皮烧在高火上（或下）。不管您的热源如何 - 开火，木炭或燃气烤架，肉鸡或燃气火焰（以下更多内容） - 您的目标是使辣椒的皮肤变黑。当胡椒粉加热并变黑时，水分会从肉中哭泣。结果，皮肤水泡。

In the time it takes the skin to blister away from the fruit, the flesh of the pepper itself is cooking. Therefore, a higher, more direct heat (from a charcoal fire or a high-BTU gas burner) will separate the skin more quickly, rendering a firmer, less intensely flavored roasted pepper. A lower heat (from an electric broiler, for instance) will cook the flesh of the pepper more because the skin takes longer to blister, producing a softer, and slightly sweeter, pepper. Both results are tasty; it’s just a matter of preference as to which you like better.

我最喜欢的烤胡椒的热源是木火。但是我意识到，让篝火赶来并不是日常活动，因此后院烤架将是我的下一个选择。

我还直接在燃气烧烤炉的炉排上烘烤辣椒，或者在其最高环境中，或者在装有热硬木余烬的木炭烤架上烤制。我真的更喜欢用硬木木炭燃烧的木炭大火，因为我认为辣椒捡起了一些大火的烟熏香气。请记住，在较不浓烈的火焰（例如低输出气体烤架）上烤的辣椒会变得更柔软，因为随着皮肤需要更长的时间，它们的肉继续煮熟和煮熟。当您去剥皮时，慢烤的辣椒也可能会散发更多的果汁。

在厨房里，可以在燃气炉的火焰或肉鸡下面烤胡椒。在煤气炉上，将辣椒直接放在气体元件上的蜘蛛炉子上，然后将火焰变为高。皮肤应在两分钟内开始裂纹并变黑。当辣椒开始起泡和char时，给辣椒四分之一。

There are two ways of using a broiler to roast peppers. One method is to simply slide the whole peppers under the heated broiler. Slide the peppers back out to turn them as they blacken; don’t try to reach under the broiler, even with tongs, and run the risk of burning yourself. For the second method, cut off the top and bottom of a pepper, cut a seam in the remaining cylinder, seed it, and unroll the pepper, skin side up, onto a baking sheet.

当辣椒完全变黑时，让它们蒸。当整个胡椒粉都被烧焦时，将其放入密封的容器中，例如快照浴缸或覆盖有保鲜膜的碗。辣椒将继续蒸汽，进一步将烧焦的皮肤与软化的肉分开。

Once the peppers are cool enough to handle, put a sieve over a bowl and clean one pepper at a time. As you hold each pepper over the sieve, slip the charred skin from the roasted flesh with your fingers. Once the skin is removed, break the pepper to release the juice and seeds. The sieve will capture the charred skin and seeds and let the juices collect in the bowl below. Store the pepper flesh in its own juices, and be sure to include some of these delicious juices when making sauces and soups.

Involtini of roasted bell peppers

在意大利，不同参议员are made by rolling up slices of meat or thin fish fillets with a stuffing. Strips of roasted peppers make terrific参议员or “roll-ups,” filled with any number of delicious stuffings. Serve参议员作为带有几种沙拉蔬菜的开胃菜，作为反帕斯托的一部分，或作为烤肉的咸味配菜，具体取决于馅料。在室温下食用，稍微加热（如果您使用奶酪馅，350°F的3至5分钟将可以做到）或热（如果需要烘烤的填充物中的原料，则需要烘烤）。我最喜欢的一些馅料包括以下内容：

• Thinly sliced prosciutto, a leaf of fresh basil, and a small cube of really good feta or fresh mozzarella
•新鲜山羊奶酪，少许帕玛森奶酪和新鲜草药的混合物
•经验丰富的土豆泥，熏鳟鱼和一团辣根折叠
•一个薄的凤尾鱼和一块烤大蒜的脂肪
•块蟹肉与一小杯奶油或奶油奶酪和新鲜草药混合（温暖）
• A stuffing of minced or ground lamb, beef, or chicken, mixed with minced olives, sun-dried tomatoes, and fresh herbs and bound with cheese, breadcrumbs, or egg (bake at 350°F for 15 for 20 min.)
•煮熟的蟹肉的海鲜馅，上面搭配一块生扇贝，少量浓奶油，盐和胡椒粉（在350°F烘烤15分钟）。

Roast, peel, and seed several bell peppers. Cut them into strips about 1 to 1-1/2 inches wide (following the natural sections of the pepper, if possible) and 4 to 5 inches long (the length of the pepper). Each pepper will yield 5 or 6 strips. Lay the strips of pepper in a row on a cutting board. Put about 1/2 to 1 Tbs. of prepared filling at one end of each pepper, roll, and arrange on a baking sheet (lined with parchment or foil, if you like). The involtini can be made up to this point an hour or two ahead of time. Cover with plastic wrap and refrigerate until ready to warm or bake, or bring to room temperature and serve raw.

立即使用辣椒，或者如果您愿意的话将它们冷冻

烤辣椒准备后很快就可以使用，尽管它们可以存放在冰箱或冰箱中。将一些新鲜的罗勒叶放入冰箱中，然后将它们紧紧覆盖，然后将其保留一周。您还可以冷冻烤胡椒以及它们的果汁（使用拉链冰柜袋），持续几个星期。解冻后的肉会稍微少一些，如果您使用辣椒作为汤或泥，但对于沙拉或开胃菜而言并不理想。有时我会采取额外的步骤将烤的辣椒变成一个coulis首先，因为这种多功能的酱汁冻结得很好。

Roasted peppers to the rescue

烤辣椒可以为许多快速制作的菜肴增添刺激性和身体。

•烤胡椒对反帕斯托拼盘至关重要。将辣椒切成细或厚条纹，然后将它们与自己的一些果汁一起扔在碗中，少量橄榄油，烤或切碎的新鲜大蒜，盐，胡椒粉和少许磨碎的帕尔马干酪或新鲜的罗勒。上菜前，让室温坐半小时。
•将烤胡椒的朱利安扔进凉爽的意大利面中，或将其用作热面食的装饰。
•穿上绿色沙拉，切碎的烤胡椒，烤玉米仁，松子，橄榄油和香醋。
•将切碎的烤胡椒与软化的山羊奶酪，新鲜百里香和一些面包屑混合在一起，以制作鸡胸肉或crostini馅料的馅料。
•在处理器中，用磨碎的帕尔玛干酪，松子，烤大蒜，橄榄油和罗勒烤胡椒粉制成烤胡椒香蒜酱。
• Make my favorite summer sandwich: layer roasted peppers, a bit of olive tapenade, arugula, slices of crisp cooked pancetta, and some fresh mozzarella between slices of crusty Italian bread.