How To Roast Peppers

Two Easy Methods

How to Roast Peppers

In the summer, when peppers are abundant and relatively inexpensive, it’s a great time to experiment with roasting them. Whether you have a BBQ or use your oven, both are effective ways to roast up a pepper.

Roasted Peppers are great on pizza, chopped up into a fresh salsa, in tacos, burritos, tossed into pasta dishes, whizzed up in soups or salad dressings, and more. You can roast them a bit ahead, as well, storing for about a week at a time and having them ready to toss into other dishes.

At the store, look for firm, glossy peppers that have no soft spots. You want to use red, yellow, or orange peppers to roastgreen ones are not sweet enough. Actually, most sweet peppers start off greenhow sweet they become depends on how long they are on the vine to ripen, and, ultimately, turn red, orange, or yellow, depending on the variety.

  To roast under your broiler:

 Adjust the rack in your oven to about 3-4 inches from the broiler. Turn on the broiler, so it’s good and hot.

 Line a rimmed baking sheet with foil. Cut each whole pepper in half and remove the core and seeds. Make sure to remove any stickers from the skins! Rinse the interior to get out any seeds, and pat dry with paper towel. Place the peppers cut-side down on the prepared sheet, and brush the tops with olive oil. Place the pan in the oven and let cook for about 5 minutes with the oven door ajar, so that the oven won’t moderate the temperature and turn the element off.

 Stay close by to watch the peppersthe skins will blister and turn black. When they are finally softened, blistered, and black enough to your liking, remove the pan from the oven. Place the peppers into a bowl while they are still hot, and cover with plastic film. Let stand for about 10 minutes undisturbedthe heat from the peppers will steam the rest, so that the skins are easy to remove once cooled.

  To roast on a BBQ:

 Cut the peppers in half and brush them with olive oil before adding to your grill, over medium heat. Roast skin-side down, watching carefully while they blister and the skins blacken. Remove with tongs and follow the directions above, so that you can remove the skins easily.

 Once your peppers have cooled, remove them from the bowl and peel off all the skin, taking extra care to get all the blackened parts. Discard the skin. Slice the meat of the pepper into strips. You can now use them in a recipe or store them in a Mason jar, covered with a little olive oil and some peeled, sliced garlic to add a little extra flavor. They will keep in the fridge for about a week.

She may go by the name Scatteredmom online, but Karen really is anything but scattered when it comes to the kitchen.  Churning out tasty treats within view of the Georgia Strait on Canada's west coast, Karen will hand you an organized weekly meal plan or teach you how to make meals from scratch.  As Mom to a teenage boy, she knows exactly what it takes to keep kids full and happy-which has really come in handy with her job as the Food Editor at Yummy Mummy Club.

A strong supporter of Food Revolution who has been endorsed by Jamie Oliver himself, by day Karen can be found working as a special education teaching assistant, running a kitchen and showing teenagers how to cook nutritious meals for themselves.  By night, when she's not chatting on Twitter and answering cooking questions,  she writes her popular blog Notes From the Cookie Jar, or posting mouthwatering recipes over at Chasing Tomatoes.  Not afraid to give her opinion and passionate about community, Karen spoke at Blissdom Canada 2010 and her writing has been published in Canadian Living magazine, as well as in various online publications. 

Follow Karen on Twitter @scatteredmom