If there’s one easy way to upgrade the flavor of any dish with peppers, it’s to roast them. Roast peppers blend sweetness and smokiness and these three techniques can be used on almost any variety – from bell pepper to chili. This might be one of the few times I encourage you to burn your food as the results are just that tasty!
How to roast peppers
Oven roast
Line a baking sheet with aluminum foil, then place your peppers on top in a single layer. There’s no need to cut or de-seed them for now. Heat the oven to 400°F/ 205°C, then roast peppers for 30-40 minutes, or until the skin has become blistered and slightly charred. The peppers will look like they’ve melted a bit! Place the roasted pepper into a bowl and cover it tightly. This will encourage steam, which will help remove the skin from the flesh. Leave to stand for 10 minutes (or until cooled) then remove the skins and seeds if preferred. Serve.
Oven broil
Very similar to oven roasting, oven broiling takes less time and produces a higher concentration of roast. If you want well-charred peppers, this is the best cooking method for deliciously smoky roasted peppers. Line a baking tray with aluminum foil and place your peppers in a single layer. Preheat your broiler to high, then add the peppers. Cook for 5-10 minutes, turning every couple of minutes, until the pepper skin is suitably charred. Remove from the oven, put in a bowl, and cover them for a further 5-10 minutes, then remove the blistered skins and serve.
On the stovetop
Place a wire cooking rack over a gas burner on your stovetop. Turn the gas on to high, then put your peppers on top of the rack. Using kitchen tongs, use the gas flame to char the outside of the peppers, turning frequently. Cook for 2-3 minutes or until the roast peppers are charred and blackened on the outside. Place in a bowl and cover with a saucepan lid or plastic wrap, then peel away the charred skin from the peppers. You can also grill this over a charcoal grill, just cook for 3-5 minutes instead. If you try making roast peppers, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie! In The Freezer: Cool the roast pepper completely before transferring to a freezer-safe container / Ziplock bag. Label and date the container. The peppers will keep for up to 3 months. To Reheat: If frozen, allow to thaw overnight in the fridge. You can enjoy them cold or reheat in the microwave at half power until warmed through or fry in a saucepan with a little oil.
