January 19th 2010
archived under: Grain Free, Meatless, Other, Recipes, Techniques

Roasting peppers is a simple thing to do, but it seems so “gourmet” that few home cooks even attempt it. When I want roasted peppers though, I don’t generally want to pay $10+ for a little jar of them in the gourmet section of the grocery store.

I’d much rather get $10 worth of peppers and have my own home-roasted peppers in very little time! Even better if the peppers come from my own garden.

You can roast peppers over a flame (like if you have a gas stove) but it takes all your attention because you have to keep rotating the pepper… also, it’s hard to do more than one at a time. So I prefer to roast them in the oven. More hands-off and I can also roast MANY peppers at once.

So here’s How to Roast Red Peppers in the Oven:

1. Cut your bell peppers into large chunks. You want the pieces to be relatively flat, rather than convex. So cut the more curvy pieces so the pepper chunks can lay flat-ish.  Place them on a broiler-safe pan.


2. Place your peppers about 4-5 inches from the broiler until the skin is all black and bubbly. It doesn’t take too long – maybe 10-15 minutes. But if you leave them in a bit on the longer side it won’t hurt them. Just check on them every few minutes.


3. While the peppers are still hot, transfer them to a ziploc bag or a plate and immediately zip the bag closed or cover with cling-wrap. You’re locking in the steam in this step, which will make the skin loosen from the pepper. Leave it like this for about 15-20 minutes while you do other stuff.


4. Uncover the peppers and peel off the skin. It will come off pretty easily. It’s okay if a few pieces refuse to budge. Just get most of it off.


5. Admire your pile of roasted red peppers! You can either use them now or you can put them in a jar with some olive oil in the fridge for later.


Tomorrow I will be posting an INCREDIBLE soup I made using these roasted red peppers… but until then I’ll leave you with a dozen other ideas:

  1. Muhammara: a delicious blend of roasted red peppers, lemon, olive oil, pomegranate and walnuts.
  2. Roasted Red Pepper Relish: add brie and cucumbers for a fancy bistro sandwich at home.
  3. Red Pepper Hummus: Because y’all know I have a thing for hummus.
  4. Grilled Pork Chops with Roasted Red Pepper Sauce
  5. Top some focaccia with roasted red peppers, kalamata olives, and feta cheese.
  6. Edamame and Celery Salad with Roasted Red Bell Peppers and Mozzarella Balls
  7. Cauliflower Salad with Roasted Red Peppers
  8. Eggplant Roll Ups – Roasted Red Peppers, Grilled Eggplant, Goat cheese
  9. Salad with roasted artichoke hearts, roasted red pepper, capers, and basil dressing
  10. Jumbo scallops with roasted red pepper puree
  11. Deviled eggs made with roasted red peppers and herbs
  12. Beef Kabobs with roasted red pepper dipping sauce

This post is part of  Fight Back Friday at Food Renegade

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