Roasting your own peppers is easier than it sounds, and the results are worth it! The peppers tenderize and take on a smoky flavor that can liven up many recipes. Use them in recipes that call for bell peppers, or add a little dressing and turn them into a side dish.
What you’ll need:
- 4 red bell peppers
- Vegetable oil
- Barbecue grill, gas burner, or oven with a broiler setting
- Long metal tongs
Additional Tips for Roasting Peppers:
- Turn on a gas burner or barbecue flame as high as it will go.
- Coat whole peppers with a thin sheen of vegetable oil. Do not cut them yet.
- Place the coated peppers directly in the flames using long metal tongs.
- The skin in contact with the flames will blister and turn black. As soon as one section of the skin on each pepper blisters and blackens, turn it so another section is in direct contact with the flames. Try not to leave any blackened parts of the peppers in the flames for too long, because they will overcook.
- Remove each pepper when the majority of it is completely blistered and blackened. Place peppers in a metal bowl and cover if desired; it's not necessary, but the peppers will be very hot. Cool until lukewarm.
- When the peppers are cool enough, pull out the stem and seedpod and discard them. Tear or cut the peppers open so they become one continuous sheet. Lay them flat on a cutting board skin-side up, and use a knife or spatula to scrape off and discard the blackened skin.
- Cut the peppers into thick strips (or into whatever size pieces your recipe calls for). Enjoy!
- As the peppers blacken, they will look like they're burning; only the skin is burning, the flesh underneath will steam and tenderize while this is taking place.
- After the skin is scraped off, you can rinse the peppers to remove any remaining blackened skin, but some cooks feel you rinse away flavor if you do this.
- Always use metal tongs to handle the peppers while they're roasting.
- If you don't have a barbecue or gas stove, you can use the broiler setting on your oven to roast them. Cut the peppers in half and put them on a cookie sheet. Broil a few inches from the heating element until the skins are blackened.
- If roasting peppers indoors, make sure your kitchen is well ventilated. Open a window and turn the vent on.