Three Ways to Roast Bell Peppers
Roasting bell peppers makes them smokey and sweet. There are a few ways you can go about roasting up a big batch so you have them at the ready for any recipe.
INSTRUCTIONS
Oven Roasting: Preheat the oven to 400 degrees F. Line a baking sheet with foil and lay whole peppers out, stems pointing sideways. Place sheet pan in the oven for 20 minutes. Remove from the oven, rotate each pepper a half turn using the tongs and place the pan back in the oven for another 20 minutes. Remove from the oven. At this point, the skin should be lightly charred and soft, and the peppers should look a bit collapsed. If the peppers do not seem ready, return them to the oven for a few more minutes. Note: It is also possible to use an oven broiler to roast peppers. This method is much faster, but will yield a much more charred result. To use this technique, place the sheet pan in the upper-third of the oven and roast approximately 20 minutes, turning every 3-5 minutes. The skin will be very black and crispy. Stovetop Roasting: Wrap each pepper in a double layer of foil, sealing tightly. Wearing a protective oven mitt, place the foil-wrapped pepper directly over a gas stovetop flame set to medium. Let the pepper roast for 20-25 minutes, using tongs to give it a quarter turn every 5 minutes. After 20 minutes, use the tongs to gently squeeze the pepper. If it seems soft and easily yields to the tongs it is ready; if the pepper still seems firm, continue to roast for a few minutes until it softens. Remove from the stovetop and let rest for 15 minutes. Carefully open the foil and remove the pepper, which should be nicely charred. Grill Roasting: Wearing a protective oven mitt, place peppers on an open grill over medium gas flame. Let the peppers roast for 15-20 minutes, using tongs to give them a quarter turn every 3-5 minutes. Remove from heat when the peppers are charred, soft and collapsing. Finishing the Roasted Peppers: The final step in any roasting process is steaming and removing the seeds. Place roasted peppers on a cutting board with a large bowl over top (or in a paper or plastic bag), trapping the heat and steam inside. Let sit for 15 minutes. Once cooled, slice the pepper vertically from top to bottom on one side and lay out in one long strip. Pull the stem and seed clump off the top and use a paper towel to wipe out any remaining loose seeds. Flip the pepper over and strip off the charred skin. You can adjust the amount of charred flavor you would like by leaving more or less charred skin. Store in a jar covered with olive oil until ready for use.
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