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10-Minute Roasted Red Peppers

Use charred peppers in our Roasted Red Pepper Soup with Quinoa Salsa

Photography: Johnny Miller

Source: Whole Living, December 2011


  • Red bell peppers


  1. Char peppers over flame of a gas stove, turning, until blackened and blistering. Transfer to a bowl, cover with a plate, and let stand until cool. Scrape skins off with a paring knife and clean with a paper towel. Then remove stems, ribs, and seeds. Avoid running the peppers under the faucet; water quickly dulls their flavor.

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