Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.
I usually cook ribs, chicken, turkey, or my favorite, chicken wings, on my Char-Broil The Big Easy TRU-Infrared Oil-less Turkey Fryer. I noticed that red bell peppers were on sale, and that got me to thinking about canning some roasted red peppers on the Char-Broil Big Easy. Normally when I roasted bell peppers I toss them on the grill for a while, but this time I loaded up the Big Easy basket and the Char-Broil Big Easy Bunk Bed Basket with 9 peppers (the 10th one wouldn’t quite fit, and you don’t want to crowd them).
I lowered the basket into my preheated Big Easy and let the peppers roast for a 45 minutes (I’d go 30 minutes if you want your peppers to have a little more ‘bite’ to them).
I wanted my peppers a little on soft side. If you pull yours out sooner, just keep in mind you might have to steam them a bit longer to get the skins off.
The peppers then went into a large bowl, which I covered in foil and let steam for 10-15 minutes to make the skins easy to remove. Be careful opening the foil (or handling the peppers) as they will be hot!
After letting them cool slightly, we cut out the stems and removed the skins. The peppers were then ready to can (see below for how we canned them).
Save a few of the roasted red peppers to add to some smoked sausages with kraut, also cooked up perfectly on your Big Easy.
Roasted Red Peppers on the Char-Broil Big Easy
For the roasted red peppers
- 8-10 red peppers stems cut back
For canning for every 2-3 roasted peppers (depends on size, so I’d have a few extra jars and a little extra vinegar mix on hand just in case)
- ⅓ cup distilled white vinegar
- 2 tablespoons water
- 1 half pint Mason jar
For the roasted peppers
- Fire up your Big Easy. Add peppers to basket, but don’t crowd them.
- Add basket to the Big Easy and roast 30-45 minutes depending on how done you want them.
- Remove and place peppers in a large bowl or resealable baggie and cover/seal for 10-15 minutes to let the skins steam off.
- Remove skins, seeds, and stems.
- Follow canning instructions below.
- Mix vinegar and water in a sauce pan and bring to a boil. Remove from heat.
- Put jar and lids into a large pot of water and bring to a boil for 10 minutes. Remove, drain, and set aside.
- Pack peppers into jars as desired.
- Add vinegar mixture. Using a knife, poke around the edges of the jar to make sure no air bubbles are trapped. Add more vinegar mixture if needed to maintain a level 1/4″ beneath the top of the jar.
- Add lid and screw on tight.
- Place jar into hot water and bring to a boil and boil for 10 minutes.
- Remove and let cool completely.
- Check that the lid has shrunken (doesn’t move if pressed). If it does, refrigerate and use within a few days.
- Otherwise, store in a cool, dark place until ready to use. Refrigerate after opening.
Nutritional values are approximate.