How to make perfectly roasted peppers!
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Roasted peppers are delicious and super easy to make! Roasting peppers creates a delicious flavor which adds a sweet smokiness to dishes! Both sweet bell peppers (known as capsicum in Australia and other areas of the world) and hot peppers can be roasted.
I love them on sandwiches and in salads… they are perfect to add to pretty much any dish!
These peppers can be cooked on the grill, broiled in the oven or even cooked on the gas stove! (All 3 methods are included below!)
These peppers taste amazing! I’ve used this method on jalapeños and added them to my Jalapeño Popper Dip.. which is already out of this world.. these made it ridiculously irresistible! If you take it anywhere at all, be sure to pack along copies of the recipe because people will be asking for it!
How to make perfectly roasted peppers!
Ingredients:
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- Peppers (any variety)
- Oil (olive or vegetable)
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Directions:
1. Wash and dry the peppers. Brush the outside with oil.
2. Turn your grill or broil onto high. If using a gas stove, turn the element onto medium-high.
3. Begin roasting your peppers, turning until all sides are charred and black. This will take about 15 minutes.
4. Once roasted, remove from the heat and immediately seal in a paper bag. Leave for 5-8 minutes.
5. Remove from the paper bag and the charred skin will just slide right off. (I use a paper towel to rub it off).
6. Gently cut the pepper open, removing the seeds and core. Slice or dice as required.
7. Store in the fridge up to 3 days.
How to make perfectly roasted peppers!
Ingredients
- peppers any variety
- olive oil
Instructions
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Wash and dry the peppers. Brush the outside with oil and place on a baking tray.
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Turn broiler on to high heat.
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Place peppers under broiler. Turn the peppers occasionally using tongs until all sides are charred and black. This will take about 15 minutes.
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Once roasted, remove from the heat and immediately transfer to a bowl. Cover with a plate or plastic wrap and let rest for 5-10 minutes.
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Remove the charred skin with your hands or with a paper towel.
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Gently cut the pepper open, removing the seeds and core. Slice or dice as required.
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Store in the fridge up to 3 days.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Pantry, Side Dish
Cuisine American
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Love love love roasted bell peppers!
I place them in a glass jar with olive oil and fresh basil.
I then use them on toast for breakfast or for a snack.
That’s a great way to enjoy them! Thanks for sharing.
Question-
Do you put the peppers on a baking sheet? If so, do you use parchment paper?
I used both but the parchment seemed to create a lot smoke! I removed the parchment paper after 7 minutes and left the peppers on the baking sheet.
I am curious how you do it- baking sheet or straight onto the wire rack?
Thank you!
MBT
You can put the peppers on a baking sheet or right on the rack. The parchment paper would burn at a high temperature so I don’t use it when making these.