Smoked Bell Peppers
Fresh red and yellow bell peppers are smoked in the smoker, developing a deep, sweet smoky flavor. The peppers can be eaten as is, processed into sauces, or used as an ingredient in various dishes. Smoking intensifies the natural sugar content of the peppers.
Ingredients(for 1 kg)
Instructions
Preparation
10 minutesWash peppers, halve and remove seeds and white membranes. Rub with olive oil, season with salt and pepper. Place fresh rosemary into the pepper halves.
Smoking
2-3 hoursPreheat smoker to 100-120 °C. Place pepper halves cut-side down on the wire rack. Smoke with cherry and apple wood for 2-3 hours until the skin is lightly browned and soft.
Peeling and Storing
20 minutesPlace smoked peppers immediately in a sealed container and steam for 15 minutes. Then peel off the skin. Keeps in the refrigerator stored in olive oil for up to 5 days.
Pro Tip
After smoking, steam the peppers in a sealed container or plastic bag for 15 minutes. This makes the skin easy to peel off and the flavor intensifies further.
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