Peppers are vibrant in color, low in calories and high in vitamins, antioxidants, minerals and fiber. Red peppers are one of the vegetables highest in lycopene, a natural pigment called carotenoid which might help protect cells from damage like, cancer.
Key Ingredients in This Recipe
- Bell peppers – yellow, orange, red. The green one is not in picture.
How to Roast Peppers in 4 Different Ways
Step 1 – Wash and cut the pepper(s) in half and remove seeds and white veins.
Cutting the peppers in half is not a must, but if you leave them whole, you will need to rotate them during the roasting and that may increase their roasting time.
Step 2 – Roast the peppers. There are 4 methods or ways to do this: in the oven, under a broiler, over a flame or in a grill pan.
OVEN ROASTING – Preheat an oven to 450°F and line a baking sheet with parchment paper.
Dry the peppers and place them cut-side down on the paper and place the baking sheet in the oven. Bake for about 35 – 40 minutes, or until the skin is charred, and blistered.
- BROILER ROASTING – Arrange an oven rack as close to the broiler as possible and preheat on high. Line a baking sheet with aluminum foil (preferred over parchment paper, as the latter may catch fire). Broil the peppers until the skin is charred and blistered. If you broil whole peppers, turn them often, about every 5 to 10 minutes.
ROASTING OVER DIRECT FLAME (Stove or Grill) – Place the pepper directly on the grate over the top of the gas flame (on your grill or your stove). Let it roast for 20-25 minutes or until the pepper is charred and blistered. Use a pair of tongs to turn the pepper regularly, so all sides char equally.
Be aware that the skin of the pepper will burst and liquid will drip on your stove, or in the flames of your grill – please do NOT burn your fingers.
- ROASTING IN GRILL PAN – Preheat a grill pan over medium-high heat. Place the pepper (whole or halves) skin down in the grill pan and turn them regularly until all sides are blackened and blistered.
Whatever way you roasted the peppers, the following steps are the same for each method.
Step 3 – Place the pepper halves in a bowl and seal with plastic wrap or place a fitting plate on top. Let sit for at least 20 minutes. They will sweat in the airtight space and the skin will start to loosen.
Step 4 – When cool enough to handle, remove the skin and discard.
Slit each whole pepper lengthwise and lay flat. Cut out stem, remove seeds and membranes, and slice or chop as needed.
Whether you roast one pepper or 10, the process and time is the same. It will depend on how much you’ll need for your recipe today and in the near future and how many mouths you’ll have to feed.
How to Store Roasted Peppers
- Store roasted peppers in the refrigerator. This is a short-term solution. Keep them in an airtight container and they will stay fresh for up to 5 days. If you want to keep them a little longer, coat them with some oil. You may extend their shelf life to up to 2 weeks.
- Store roasted peppers in the freezer. This is a long-term solution. Keep them in a tightly sealed, freezer-safe container. If you envision you will not thaw them all at once, place parchment paper between the peppers for easy removal. To thaw, leave on the counter for a few minutes or let thaw in the refrigerator, which is obviously slower. Frozen pepper can be kept for max. 2 months.
Please always be safe, at the first sign of mold or spoilage, throw it away immediately.
How to Roast Peppers (4 Ways)
Pin Recipe FacebookIngredients
- 1 bell pepper
Instructions
Roast Peppers in the Oven
- Preheat an oven to 450 degrees F. and line a baking sheet with parchment paper.
- Cut the peppers in half and remove seeds and white veins. Place the pepper halves cut side down on the parchment paper. (NOTE 1)
- Place baking sheet in the oven for about 35 – 40 minutes, until the skin is charred, and blistered.
- Place the pepper (halves) in a bowl and seal with plastic wrap or place a fitting plate on top. Let sit for at least 20 minutes. They will sweat in the airtight space and the skin will start to loosen.
- When cool enough to handle, remove the skin and discard.
Roast Peppers under a Broiler
- Arrange an oven rack as close to the broiler as possible and preheat on high. Line a baking sheet with aluminum foil. (NOTE 2)
- Cut peppers in half or keep whole and place in a single layer on the baking sheet.
- Broil the peppers until the skin is charred and blistered, turning often, about every 5 to 10 minutes. When you first cut the peppers in half, you don’t need to turn them.
- Place the pepper (halves) in a bowl and seal with plastic wrap or place a fitting plate on top. Let sit for at least 20 minutes. They will sweat in the airtight space and the skin will start to loosen.
- When cool enough to handle, remove the skin and discard.
- Slit each whole pepper lengthwise and lay flat. Cut out stem, remove seeds and membranes, and slice or chop as needed.
Roast Peppers on a Direct Flame (Stove or Grill)
- Place the pepper directly on the grate over the top of the gas flame. Let it roast for 20-25 minutes or until the pepper is charred and blistered. Use a pair of tongs to turn the pepper regularly, so all sides char equally. (NOTE 3)
- Place the peppers in a bowl and seal with plastic wrap or place a fitting plate on top. Let sit for at least 20 minutes. They will sweat in the airtight space and the skin will start to loosen.
- When cool enough to handle, remove the skin and discard.
- Slit each pepper lengthwise and lay flat. Cut out stem, remove seeds and membranes, and slice or chop as desired.
Roast Peppers in a Grill Pan
- Preheat a grill pan over medium-high heat.
- Cut the pepper in half and remove seeds and white veins or keep them whole. Place the pepper (halves) skin down in the grill pan and turn them until all sides are blackened and blistered.
- Place the pepper (halves) in a bowl and seal with plastic wrap or place a fitting plate on top. Let sit for at least 20 minutes. They will sweat in the airtight space and the skin will start to loosen.
- When cool enough to handle, remove the skin and discard.
- Slit each whole pepper lengthwise and lay flat. Cut out stem, remove seeds and membranes, and slice or chop as desired.
Notes
- Cutting the peppers in half is not a must. You can do this with whole peppers as well, but you will need to rotate them during their time in the oven and that will also double the baking time.
- Aluminum foil is preferred over parchment paper under a broiler, as parchment paper may catch fire.
- Be aware that the skin of the pepper will burst and drip liquid on your stove, so there is some cleaning up afterwards.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.