How to Roast Peppers
How to roast sweet or spicy peppers on the stove, grill, or in the oven
Servings: 8 people
Calories: 18kcal
Ingredients
- 4 Red Bell Peppers Or peppers of choice*
Optional for oven method
- 1 tablespoon oil grapeseed or other high heat oil
Instructions
Oven Method
- Turn broiler onto high and line a broiler safe pan with foil.
- Rub outside of the peppers with oil and place on pan. Place in oven.
- Cook for 20 to 30 minutes rotating peppers every 10 minutes until peppers are blistered and blackened and starting to collapse.
Stove Top Method (Gas Ranges Only)
- Place peppers on grate above open flame, and turn frequently until well roasted. Be cautious of piercing the peppers, juices can cause flare ups.
Grill Method
- Place peppers over direct heat on a grill and roast, turning every 5 minutes or so until the peppers are blackened and soft.
Prepping Peppers for Use & Storage
- Transfer blackened peppers to a bowl and cover with plastic wrap. Allow to steam for 15-20 minutes.
- Remove plastic wrap and lift peppers up and slice into them with knife while still over the bowl to release the juices.
- Transfer to a cutting board and using paper towels or gloves peel off skin (it's sticky). Then pull up on stems to remove them.
- Slice peppers open and lay flat, scraping inside to remove any seeds.
- Slice into shape as desired and use, or store in fridge for up to a week or the freezer for up to 6 months.
Notes
*Any variety of sweet or spicy pepper can be used. Size and shape can affect the time it takes to roast them.
Nutrition
Calories: 18kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 126mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1863IU | Vitamin C: 76mg | Calcium: 4mg | Iron: 1mg