Roasting Peppers (Four Ways)

Once you learn how to roast peppers, you'll want to add them to everything! My guide has four easy methods to roast perfect peppers.

Course Condiment

Cuisine Mediterranean

Keyword easy, few ingredients, how to, quick

Prep Time 2

Cook Time 30

Total Time 32

Servings peppers

Calories 31kcal

Wash the peppers, then slice them in half and remove the stems and seeds.
Over a gas stove, turn the flame to high. Place a skillet on the stove and place the pepper skin-side-down on the hot metal, letting it cook until the skin begins to blister and char, about 2-3 minutes. Turn until all sides are charred.
Alternatively: hold the pepper directly over the flame using tongs and turn slowly to char all sides.
Transfer the roasted peppers to a bowl and cover tightly with plastic wrap. Let them rest for about 10 minutes for the skin to loosen.
Using a clean kitchen knife, carefully peel off and discard the blackened and blistered skin.

Wash the peppers, then slice them in half and remove the stems and seeds.
Move the rack to the very top of the oven, closest to the broiler. Then line a baking sheet with aluminum foil.
Place the peppers on the prepared baking sheet skin-side-up. Turn the broiler to high.
Place the baking sheet in the oven, making sure the peppers don't make contact with the heating element. Keeping an eye to make sure they don't turn ashy, cook until the skin is charred and blistered, about 2-3 minutes per side.
Remove from the oven, and place in a bowl. Cover tightly with plastic wrap and let the peppers sit for about 10 minutes for the skin to loosen.
Using a clean kitchen knife, carefully peel off and discard the blackened skin.

Wash the peppers, then slice them in half and remove the stems and seeds.
Preheat the oven to 400°F, and line a baking sheet with aluminum foil.
Place the peppers on the prepared baking sheet skin-side-up.
Place in the oven and broil the peppers until the skin is charred and blistered, but not ashy. Turn the peppers on each side, about every 10 minutes. This will take about 30-40 minutes depending on the side of the peppers.
Remove from the oven, and place in a bowl. Cover tightly with plastic wrap and let the peppers sit for about 10 minutes for the skin to loosen.
Using a clean kitchen knife, carefully peel off and discard the blackened skin.

Preheat the grill to high heat, and slice the peppers, removing the seeds.
Place the peppers cut-side-down on the hot grate, then close the lid and cook for 2-3 minutes.
Lift the lid, then flip the peppers, shuffling them to ensure they're all cooking evenly. Cook another 10 minutes, uncovered, until the skin is blackened.
Remove from the grill, and place in a bowl. Cover tightly with plastic wrap and let the peppers sit for about 10 minutes for the skin to loosen.
Using a clean kitchen knife, carefully peel off and discard the blackened skin.

- You can skip slicing the peppers and roast them whole, but I find it easier to remove the seeds before roasting them.

- If you're not going to use the peppers right away, pour a little oil on them after the skin has been removed to keep them moist.

- Thinner peppers will take less time to roast than especially thick, juicy peppers like bell pepper.

- Make sure to use aluminum foil to prevent impressively hard to clean pans!

- When roasting or grilling tiny peppers, place them in a pan and shake the pan frequently.