Largely sliced and thinly sliced roasted red bell peppers on an artisan wooden carving board

Roasted Red Bell Peppers

Smoky, tender roasted red bell peppers that make a great addition to salads, sandwiches and pasta dishes

The best part is they are very easy to make and a lot less expensive than buying the jarred versions in a store


You can roast peppers in many different ways such as right on the burner of your stovetop, on the grill or even in the oven on a sheet pan

We are going to show all three

No matter the method, the results will be the same

Delicious!

The first method is to simply place the peppers on a gas burner over medium heat

You want the flames just touching the skin

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As the skin starts to blister turn the peppers using tongs

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Repeat until all sides are blackened

Don’t be alarmed at the char as we will be removing the skin

This process is needed to give the pepper that roasted smoky flavor we are looking for

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The only difference roasting on the grill is that the flames aren’t in direct contact with the pepper so this method takes a little more time

Place the peppers over direct high heat

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Turn the peppers until you get the skin blistered

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Now the oven method is slightly different

We are going to cut the pepper in half and removed the seeds and ribs

By cutting the pepper, we can blister all of the pepper at once

Line a sheet pan with foil and place the pepper halves cut side down on the foil

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Place the peppers in a 450 F oven for 25-30 minutes or until the skin is nicely blistered

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No matter what method you choose the next step is to place the peppers into a bowl while they are still hot

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Cover the peppers with plastic wrap and let them stand at least 10 minutes

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Why cover the peppers with plastic wrap and let stand?

The heat from the peppers will release as they cool but will be trapped in the bowl as steam

This steam will help loosen the skin from the flesh of the pepper

After the peppers have steamed for a bit remove them to a workstation

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You can now start peeling the skin from the peppers using your fingers

A paper towel works well too

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Perfect

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Now that the skins has been removed let’s go ahead and cut the pepper in half

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Remove the seeds and ribs and discard

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Repeat with the other pepper

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You can cut or slice these in any form depending on the application

We prefer larger slices for sandwiches, burgers etc. and thinner slices for salads, pasta or cheese and crackers

All that I can say is that any way you use these tasty roasted peppers, they will enhance your dish!

Largely sliced and thinly sliced roasted red bell peppers on an artisan wooden carving board

Enjoy!!!

Simply Sundays! ~ Roasted Red Bell Peppers

  • Servings: Varies
  • Difficulty: Easy
  • Print

Ingredients

Red bell peppers

Directions

For stove top burners

Place the pepper on a gas burner over medium heat.  You want the flames just touching the skin.  As the skin starts to blister turn the peppers using tongs.  Repeat until all sides are blackened.  Don’t be alarmed at the char as we will be removing the skin.  This process is needed to give the pepper that roasted smoky flavor we are looking for

For the grill

Place the peppers over direct high heat.  Turn the peppers until you get the skin blistered

For the oven

Cut the pepper in half and removed the seeds and ribs.  Line a sheet pan with foil and place the pepper halves cut side down on the foil.  Place the peppers in a 450 F oven for 25-30 minutes or until the skin is nicely blistered

Next step regardless of cooking methods

Place the peppers while they are still hot into a bowl.  Cover the peppers with plastic wrap and let them stand at least 10 minutes.  This steam will help loosen the skin from the flesh of the pepper.  After the peppers have steamed for a bit remove them to a workstation

Start peeling the skin from the peppers using your fingers.  A paper towel works well too.  Now that the skins has been removed cut the pepper in half.  Remove the seeds and ribs and discard.  Repeat with remaining pepper and slice for your desired serving

Tools used to make this recipe

ZELITE INFINITY Chef Knife 8 inch

Pyrex Mixing Bowl

Architec Carving Board, Gripperwood

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