How to Roast Red Peppers

Roasting red peppers deepens the flavor and removes the pepper's skin. For some recipes that is enough, but other recipes call for a more traditional roasted red pepper that have been soaked in Olive oil and flavored with spices. Refer to your recipe to know which type of roasted red pepper is needed.

You can roast fresh red peppers under your oven's broiler, on the grill, or over your gas cook top, and get similar results. All methods demand your complete attention and a watchful eye.

You can roast any type of pepper (hot or sweet) using the following methods.

Roasting red peppers in the oven.

To roast red peppers in the oven, preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place clean whole fresh peppers on the baking sheet or cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.

Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes, if roasting whole peppers you will need to turn the pepper as necessary to get them evenly blackened and blistered. Place the blackened peppers into a bowl, and tightly seal with plastic wrap or place in a resealable plastic bag. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. If roasting whole peppers, cut the pepper in half, core and remove seeds. Slice the peppers into strips, pieces, or as called for by your recipe.

Roasting red peppers on the grill

To roast red peppers on the grill, simply place a clean fresh red pepper directly on the grill top. Turn your pepper frequently, as needed until the skin has turned completely black and starts to blister. When the entire pepper skin has turned black, remove the pepper (or peppers) from the grill and place into a bowl and cover the bowl with plastic wrap to make it airtight or place the peppers in a resealable plastic bag. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Cut the pepper in half to core and remove seeds. Slice the peppers into strips, pieces, or as called for by your recipe.

Roasting red peppers on a gas cook top

To roast red peppers on a gas cook top you will need a long pair of flame resistant tongs. Either hold the whole fresh pepper with the tongs directly over the flame, or set the pepper directly on top of the cook top bracket. NEVER try this with an electric cook top! Turn the pepper frequently, as needed, until the skin has turned completely black and starts to blister from the flame. Place the blackened and blistered peppers into a bowl and cover the bowl with plastic wrap to make it airtight or place the peppers in a resealable plastic bag. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Cut the pepper in half to core and remove seeds. Slice the peppers into strips, pieces, or as called for by your recipe.

Traditional roasted red peppers

After roasting the red peppers in one of the methods above, slice the red peppers into strips and place them in a bowl. Add a small amount of Olive oil and toss until evenly coated. Sprinkle with salt, pepper and minced garlic or garlic powder, if desired. Place peppers on a baking sheet lined with aluminum foil and broil under medium heat for about 20 minutes until they turn slightly brown. Remove from the oven and served your peppers hot, warm, or cold.

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