Using your oven is a good way to roast peppers if you’re already using your oven for something else. Ideally, set your oven to 450ºF and line a baking sheet with aluminum foil. Place your peppers on the lined sheet and roast for 50 to 60 minutes and rotate the peppers until the skins have charred. If the oven temperature is lower than 450ºF, just add time to the process.
If your oven is free, turn on the broiler and place a rack at least 6 inches away from the broiler elements. Line a baking sheet with aluminum foil and place the peppers on top. Broil the peppers for 15 to 20 minutes, rotating the peppers throughout the cooking time as their skins char. Don’t walk away, but keep your eyes on the peppers because they can burn easily under a broiler.
If you have a gas stovetop, you can also roast peppers directly on top of the stove. Place the pepper directly on the gas burner (or on a rack resting on your burner) and turn the burner on. Stay close by and rotate the pepper on the burner with tongs as the skin chars.
Using your grill to roast peppers is a little less messy than using the stovetop, but the process is the same. Pre-heat your grill until you can only hold your hand above the grill grates for about 2 to 3 seconds before you want to pull your hand away. Place the peppers directly on the grill and grill for 15 to 20 minutes, rotating the peppers throughout the cooking time as their skins char.
The air fryer method might be the easiest of all the methods. Pre-heat the air fryer to 400ºF. Place the peppers inside the air fryer basket and air-fry for 18 to 20 minutes, rotating the peppers throughout the cooking time as their skins char.
Remove the peppers from the oven, air fryer, grill, stovetop or broiler and place them on a cutting board. Cover the peppers with a mixing bowl. This will help the peppers steam and as they cool. By steaming the peppers, the flesh will separate slightly from the skin, making them much easier to peel. Alternately, you can put the roasted peppers into a paper bag to steam as they cool.
Once cool, pull the stem off the pepper and discard the seeds, which should be attached to the stem. Wipe away any stray seeds. Peel the charred skin away from the pepper, using a finger bowl of water to help clean your fingers throughout the process. Cut the roasted peppers into whatever shape works for your recipe and enjoy.
- When buying peppers, pick a pepper that has firm bright skin with no blemishes or wrinkles.
- Roasting is a good way to use up peppers in the fridge that are just starting to wrinkle.
- Roast peppers until all the skin is completely black.
- Cover the roasted peppers with a bowl or place them in a paper bag to help steam them – the skins will be easier to peel off.
- Use a finger bowl with water to rinse off your fingers as you peel the skin off
- Cooking Methods:
- Oven – 50 – 60 minutes
- Broiler – 15 – 20 minutes
- Stovetop – 15 minutes
- Grill – 15 – 20 minutes
- Air Fryer – 18 – 20 minutes
Comments (4)Post a Reply
burning the pepper skin is all well and good if you want the pepper soft flesh but if you want firm flesh how do you get the skin off clem
If you don’t want to soften the flesh, peeling a pepper is not easy. You can try using a peeler, but it will have be a sharp peeler that takes off a very thin strip.
Do they freeze well after roasted?
Yes, you can freeze roasted peppers. Arrange them flat in a zipper-lock bag to help prevent the peppers from getting mushy when defrosting.