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How to Roast Peppers
How to roast sweet or spicy peppers on the stove, grill, or in the oven
Cook Time
40
minutes
mins
Peeling & Seeding
15
minutes
mins
Total Time
55
minutes
mins
Course:
Condiment, Pantry Staple
Cuisine:
American
Keyword:
pantry staple
Servings:
8
people
Calories:
18
kcal
Author:
Mikayla M.
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:
18
kcal
|
Carbohydrates:
4
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
2
mg
|
Potassium:
126
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
1863
IU
|
Vitamin C:
76
mg
|
Calcium:
4
mg
|
Iron:
1
mg