How To Roast Bell Peppers
Learn how to roast bell peppers three ways in a simple step by step guide. On the stovetop in a pan, on an open fire and in the oven. Roasted peppers are flavourful, tender and sweet. A great addition to antipasti platter, cheese platter, on bruschetta or even in a salad.
Roasted Peppers
One of the best ways to infuse flavour naturally in roasted peppers is to roast them and they are extremely easy to do at home as well. I am sure you will find one of these three methods easy for you and you will never need to buy from the supermarket anymore.
You can never go wrong making yours at home yourself and you won’t need to worry about any preservatives like store-bought ones. More importantly, homemade tastes better and more flavourful than store-bought. It is healthy and high in vitamin C
Right, let me show you quickly how to roast bell peppers in three ways.
How to use roasted bell peppers
The use of roasted bell peppers is endless. They can be used in soups, a great addition to carrot soup or tomato soup. It can be pureed with herbs and sauteed aromatic to make dips, you can also use it as a base for pasta dishes such as roasted pepper pasta.
I love adding it to my hummus too, it adds a great depth of flavour to the amazing dip
Roasted peppers can be served with crusty bread, it is amazing with this homemade garlic bread (baguette).
What you will need to make this
Red bell peppers: any type of bell peppers works here from red to green to yellow or orange. I must say red bell pepper is flavourful than the others. You can also use large chillies as well, ensure they are deseeded before roasting as the heat can intensify the hotness of the chillies which can give a burning sensation to the eyes and throat while roasting.
Olive oil: This is optional but I use this when I am roasting the peppers in the oven or under the grill.
How to roast peppers on the stovetop in a pan
Place a pan over medium heat, place the whole peppers in the pan and leave to char, keep turning the peppers until soft and completely charred.
Transfer the peppers to Ziploc bag to steam. This would help you peel the skin off the peppers easily. Peel the skin off the pepper with your hand or a spoon and use as desired. Slice then into strips if need be.
On an open flame (oven fire)
Turn on the burner of the oven and place the peppers directly over it. Once that side is charred and blistered, flip it until completely charred. Transfer the peppers into a Ziploc bag to steam or place in a bowl or air tight container to steam.
Peel the charred skin, deseed it and slice and use as desired.
How to roast bell peppers in the oven
For this method, you can either roast it whole or slice it the peppers into two. I like to slice mine into two but I don’t deseed until completely roasted.
Preheat the oven at 200C/400F for fan oven 220C/440F for a conventional oven or your grill/ broiler to high
Place the bell peppers in a baking tray and spray with some cooking oil. Place it in oven and roast until charred. This should be anywhere from 10 to 20 minutes.
Take it out of the oven, flip the peppers and continue to roast/grill/broil for additional 3 minutes. This stage of the cooking if optional but highly recommend for optimum flavour.
Finally, bring the peppers out of the oven, using a kitchen thong, transfer the peppers to a bowl and cover tightly to steam. Deseed, slice and used the peppers as desired.
NOTE: You do not need to rinse the peppers, just use your fingers or a spoon to remove the seed and the charred skin of the peppers.
How to store roasted peppers
If you would not be using the peppers immediately, they can be stored in a clean airtight container for up to 3 days. If you would be storing it longer than 3 days, sterilise the jar and add some olive oil to the peppers to help naturally preserve it until you are ready to use it.
Once you open the jar, make sure it is refrigerated and used up within 3 days.
To freeze: place then in a freezer bag and freeze for up to 3 months
To reheat: bring out the peppers from the freezer and let them thaw in the fridge.
Other basic cooking recipes
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How To Roast Bell Peppers
Ingredients
- 6 Red bell peppers:
- 1/2 tbsp Olive oil
Instructions
Stovetop method in a pan
- Place a pan over medium heat, place the whole peppers in the pan and leave to char, keep turning the peppers until soft and completely charred.
- Transfer the peppers to Ziploc bag to steam. This would help you peel the skin off the peppers easily. Peel the skin off the pepper with your hand or a spoon and use as desired. Slice then into strips if need be.
On an open flame (oven fire)
- Turn on the burner of the oven and place the peppers directly over it. Once that side is charred and blistered, flip it until completely charred. Transfer the peppers into a Ziploc bag to steam or place in a bowl or airtight container to steam.
- Peel the charred skin, deseed it and slice and use as desired.
In the oven/grill/broiler
- For this method, you can either roast it whole or slice it the peppers into two. I like to slice mine into two but I don’t deseed until completely roasted.
- Preheat the oven at 200C/400F or your grill/ broiler to high
- Place the bell peppers in a baking tray and spray with some cooking oil. Place it in oven and roast until charred. This should be anywhere from 10 to 20 minutes. Take it out of the oven, flip the peppers and continue to roast/grill/broil for additional 3 minutes. This stage of the cooking if optional but highly recommend for optimum flavour.
- Finally, bring the peppers out of the oven, using a kitchen thong, transfer the peppers to a bowl and cover tightly to steam. Deseed, slice and used the peppers as desired.
Notes
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
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