Just as diced roasted red peppers add a distinctive vegetal sweetness to any dish they appear in, these, left in large chunks for maximum boldness, really complement the meat and its stuffing.
Roasted red peppers can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.
Recipe information
Total Time
1 hr
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Rub outsides of peppers with oil, then arrange peppers, cut sides down, in 1 layer in a large shallow baking pan.
Step 2
Preheat broiler
Step 3
Broil peppers 4 to 5 inches from heat until well charred (peppers will not char evenly, especially at ends), 20 to 25 minutes.
Step 4
Transfer to a bowl and cover tightly with plastic wrap, then let stand about 20 minutes.
Step 5
When peppers are cool enough to handle, peel off skin. Chop peppers and reserve 1/4 cup for saffron rouille (if making) or for another use.
