How to Roast Peppers

Okay, everyone, tutorial time! Gather 'round, gather 'round.

I somewhat blithely assumed in this post that you all knew how to roast peppers. But it was brought to my attention after the fact that perhaps a little guidance would be appreciated and I'm happy to oblige. Plus, I'm on a one-woman mission to rid the world of the misconception that "roasting" bell peppers over a gas flame is somehow an acceptable substitute for when you think you don't have time for roasting peppers in the oven.

Ahem. Not acceptable. Not at all. At least not in this household.

Roasting a pepper held with tongs over an open flame simply chars the outside of the pepper. This is fine if you like eating semi-raw peppers that are singed in spots, but it's not fine if your goal is to get a silky-soft pepper that slumps on a plate, sweet and aromatic. To achieve that, follow these directions:

1. Preheat your oven to 375 degrees Fahrenheit. While the oven is preheating, line a half-sheet pan with aluminum foil. Wash 4 bell peppers. (I use exclusively red and yellow peppers. I suppose I could be convinced to try the orange ones every once in a blue moon. But you could not pay me to eat green ones. No way. No how.) Leave their stems on, you'll use them as little handles later in the roasting process. Place the four peppers on the sheet, leaving a bit of space between them. Place the sheet in the oven.

2. Every 20 minutes, open the oven and, working quickly, turn the peppers using their stems, so that they aren't lying on the same side throughout the entire roasting period. You'll notice each time you move the peppers that their skin has started to wrinkle and blister, even turning brown and puffing up in spots. Try to make sure that the peppers rotate evenly throughout the process.

3. After an hour, your home will be redolent with the scent of roasting peppers. People will be knocking on your door and asking if they can come over for dinner. You will bask in the glow of roasting success. Along with a proper roasted potato, little can make you feel as capable in the kitchen as a beautifully roasted pepper. Open the oven and check the peppers. They should be evenly browned and blistered, collapsing in on themselves a bit. Place the sheet on a cooling rack and let the peppers cool. Don't try to fiddle with them just yet - the liquid inside the peppers is amazingly hot, even for someone with asbestos fingers like myself. Be patient.

4. When the peppers have cooled for about 20 to 30 minute, start to peel them. The peel should generally slip right off, but the peppers themselves will be quite slippery, so you'll need to do this with some care. I like to gently split the peppers and work with large sections at a time, simultaneously dumping out any of the interior liquid and, of course, ridding the peppers of all their seeds. This can get messy - I suggest working over a lipped cutting board and having a clean plate ready for the cleaned, peeled pepper segments.

So! You've got yourself a nice clean plate filled with roasted peppers: now what?

Cut them into strips and lay them in small casserole dish. Sprinkle them liberally with chopped flat-leaf parsley, soaked and drained salted capers, good-quality olive oil, and a generous pinch of coarse salt. Eat with crusty bread. (If you're feeling adventurous, add to this dish a small handful of slivered, oil-cured black olives and a few anchovies. Some folks even like adding a layer of homemade breadcrumbs.) This is a classic Italian dish and should be committed to memory. It improves if left to sit and stew together for an hour or two.

I suppose it should be noted that these peppers are also far, far superior to any roasted pepper that comes in a jar at the supermarket. Those will never do.

Comments

[Victoria]

Oh, this is divine. Just perfect. I always fry my peppers forever, and they get soft and silky, and oh-so wonderful. In fact, delirously wonderful. And you can make Laurie Colwin's "red pepper sludge" with them. But they are simply NOT roasted peppers. As you would say, no way. So I will be trying these this weekend. Would they be perfect with thick spring asparagus cooked until slightly crunchy and slathered in butter? Would they be even better with the aforementioned asparagus and a perfectly fried egg - the white cooked, the yolk runny, and a piece of bread rubbed with garlic and drizzled with olive? Oh, I think that will be Sunday lunch tomorrow. Thanks.

[Ellen]

Thanks for the guidance! Have never roasted peppers--will have to try it. Sounds delicious.

[deb]

Lovely! I always under-roast mine, and end up having trouble peeling them. I'm going to try the full hour thing next time--I'm sure it will help.

[Beth]

I always cut up the peppers first, usually into 3 flat sections, removing the seeds. Lay skin-side up on foil, then I broil them until the skins are totally black. (I try to give them a little distance from the broiler, so the flesh cooks awhile.) Then I take them out and cover completely with more foil. My original recipe calls for putting this packet inside a plastic bag, then covering with a towel, but I usually but the packet on a cutting board and cover with an upturned bowl. The point is to keep the heat in to continue cooking the peppers. After about 30 minutes, take the peppers out. The skin will slide right off, leaving you with a big flat piece of sweet yummy-ness. Maybe not technically "roasted" but it's quick, easy, and not very messy.

[jenny]

well, this must have been a truly excellent tutorial, because can you believe that I actually have a craving for roasted peppers now? strange but true. (perhaps it was just the super-fun photos?) regardless, I'll look forward to reporting back on my own roasting experiences. hopefully, they--along with the actual eating of the peppers--will be successful and enjoyable.

[Bonnie]

Great post Luisa, that's exactly the way I roast 'em - so yummy - but I'm excited to try them with olive oil, parsley & capers, etc. And all along I thought I was the only one who hated green peppers...

[Anne]

I learned how to roast peppers in a cooking class last year and we actually just stuck them over a burner and turned them with tongs. It's easy and much faster than roasting them in an oven.

[alexandra]

Thank you for this post. I have tried to roast peppers in the past with no great success. Now I am inspired to try again.

[gemma]

The only part I do differently is I cool them in a bowl covered with cling wrap (or in a plastic bag). I can't remember the reason why but it means that the skin comes of REALLY easily once they are cooled. Maybe the steam helps? Anyway it is a trick I learned years ago and it is winner!

[Sil BsAs]

I totally agree with gemma, try to cool them inside a freezer bag and the skin comes off in seconds!

[clementimey]

I learned from my adopted Brooklyn-Italian mama that after roasting peppers they should be placed in a brown grocery bag to cool. It helps the skins come off quickly and if you rip the bag open you can clean the peppers inside it. Then toss the mess away when finished.

[Shauna]

These peppers are really good and remind of the ones I ate everyday while in Spain. Thanks Luisa for a great recipe! I really should say thanks for ALL the recipes - I haven't made one that I didn't like!

[Shauna]

These peppers are really good and remind of the ones I ate everyday while in Spain. Thanks Luisa for a great recipe! I really should say thanks for ALL the recipes - I haven't made one that I didn't like!

[Jayne]

I have prepared peppers in the same way while working as a Pizza Chef in a restaurant Ceseares in Stillwater, Mn. I personally like to remove the seeds, and then use the juices for flavoring in other dishes. Removing the seeds before is fast and easy, rather than trying to get those slippery little seeds off and away from your work surface.

[Amy]

Great help, thanks. It's salsa making time and I bought several types to roast. By chance is there a "best" way to store the roasted peppers for future use?

[Luisa]

Amy - covered with oil, roasted peppers will keep for a week or so in the fridge. But I find they taste best fresh.

[karen]

Hi - wonderful recipe. Thanks a bunch for sharing. Do you know of any way to preserve them once done - maybe freezing???? Thanks again
karen

[Joan Clark]

Is there some way that a recipe sight could be set up so that we can save favorite recipes on-line, on this sight? That would make it so easy to find the one you're looking for. By the way, I love Smitten Kitchen.

[Matt]

you've just saved my bacon, thanks so much! :)

These are amazing and i cannot wait to sharewith my girlfriend!

[The Romas']

We do ours on the grill----outside at the end of summer---at least a bushel. They come out just as above.

[Beth]

Thanks for the great tutorial. I followed your instructions and easily roasted by first batch of red peppers the other day. I wish I had thought to try this sooner!

[Laurie Primavera]

Hi Luisa,
I really enjoy your site. I love the way your are teaching people to enjoy the fresh flavor of roasted peppers. If you are looking for a new way to remove the skins, seeds and veins from peppers quick and easy, please visit www.pepperpreper.com My husband and I invented this great device, and we just love it! I hope you check it out. Thanks, Laurie Primavera

[Phil]

Roasted peppers are for the grill or any open flame only. That's like trying to roast marshmallow's in an oven...Sorry, the flavor is way different!
Suppposed to be fire roasted, not oven roasted.
Cook slowly with grill closed. When they soften up, open the lid and crank up the fire, turning frequently. Remove when black.
Place in a paper bag to cool, or in the freezer for a few minutes, then shake the bag to remove some skin, then peel the rest.
From a true Italian.

[daniela meleco]

i like roasted pepers