I tried roasting peppers for the first time this weekend. I was somewhat disappointed I think, as I felt like I ended up with far less pepper than I have when I just cut them up and cook them. For the record, the main way I use peppers is when I make Italian sausages with peppers and onions. I slice up green peppers, sweet peppers, and usually throw in a jar of roasted red peppers. The peppers get cooked until they are all soft and the combine with the onions into one goopy, delicious mess. :-) We love them. But I have read so much about roasted peppers being so easy - I thought I'd try roasting my own.
I didn't roast them whole...I sliced the bell peppers into 4ths, and sweet peppers in half, and roasted them in the oven. And then I read that you should peel off the skins. Why is that? I mean, when I cook peppers, I never peel them. Why pull the skin off the roasted ones? By the time I pulled the skins off, especially on the sweet peppers, I barely had any pepper left.
So I'm wondering...what is the point? I do love roasted red peppers...I can just eat them on crackers by themselves...but shoot I'd rather buy them then go through all that mess...and wind up with so little pepper left. Is there a better way to do this?