How to Roast Peppers (4 Ways)

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Author: Marinka

Roasted peppers, especially the red ones are a delight in the many cuisines, and may be most known in the Mediterranean. Roasted peppers are silky and sweet and delicious in salads, on sandwiches, in pasta, on pizza, etc.

Cook Time35

Resting time20

Total Time1 55

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Servings: pepper

Ingredients

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.

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