How to Roast Peppers

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How to Roast Peppers

By The Paula Deen Test Kitchen

We just adore roasting peppers in the Test Kitchen. It brings out an awesome smoky sweetness as well as the soft velvety texture of the pepper. We use them to toss into salads and pasta, to top burgers or sandwiches, and even blended smooth to make bell pepper a pesto! And it’s so easy! Follow along and learn how:

image Step 1: Choose peppers that are heavy for their size with firm flesh without blemishes or soft spots. We prefer to use yellow or red bell peppers for their sweetness. Green bell peppers, while great in other dishes, can taste more bitter than sweet.

 

image Step 2: Turn your gas stovetop to medium high heat and place a baking rack over the top to create an even surface. Place your peppers directly over the flame and char on all sides, turning with tongs as you go. You want the surface to be nice and black.

 

imageStep 3: Place the peppers in a bowl after charring and cover tightly with plastic wrap. The residual heat will “steam” the peppers, loosening their skin in the process. Keep the peppers in the bowl until cool enough to handle, about 20 minutes.

 

image Step 4: Once the peppers are cool, remove them from the bowl, and scrap the loosened skin free with a paring knife. You can use your fingers to tear any bits that are stuck. After peeling, cut the peppers into quarters and discard the seeds.

 

image Step 5: And there you have it, roasted peppers! We used ours to make a quick appetizer platter of toasted bread spread with a soft goat cheese, topped with red bell peppers and a drizzle of olive oil. Delish!

Try some of Paula’s roasted pepper recipes:
Tilapia with a Roasted Red Pepper Sauce
Ham and Black Eyed Pea Cake Benedict with a Roasted Red Pepper Sauce
Roasted Corn Pepper and Black Bean Salsa
Veal Loin Stuffed with Roasted Bell Peppers

 

 

 

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Reader Comments:

54321

These were so sweet and delicious that I put them on french rolls with artichokes hearts, grilled zucchini and mushrooms, fresh mozzarella and Italian dressing. So divine. Even my husband loved them!

By Wendy on September 14, 2013

54321

You had posted a recipe and I made it and I loved it and now im searching and can not find....can you help? It was red potatoes, fully cooked apple chicken sausage with a vinegar dressing, served hot and it was amazing

By Terri DeLapp on August 16, 2013

54321

What if u don't hav gas stove?

By Anonymous on August 16, 2013

54321

How do you marinate them? Can you then can them.

By Anonymous on August 16, 2013

54321

I roast a lot of peppers at a time,and freeze them. I use our gas grill. Works great.

By Lynn on August 15, 2013

54321

Thanks for the recipes Paula, love roasted red & yellow peppers & you!

By Cheryl Morris on August 15, 2013

54321

I only have electric range and oven. No gas range So how do I do it.Any suggestions! Anyone..

By Lorraine on August 15, 2013

54321

I would NEVER use plastic wrap! The heat will cause the chemicals in the plastic to be released...dioxins...and drip into the food. Use a pyrex glass cover to fit your dish!!

By Anonymous on August 15, 2013

54321

I absolutely love your recipes. Keep up the great work you share with us.

By Lisa Maupin on August 15, 2013

54321

Paula - I am such a big fan and so happy things worked out for you. I have not watched Foodnetwork, or shopped at any place that did not carry your merchandise. I was wondering if you could tell me how do you can roasted peppers. Any information would be helpful. Thanks Tina

By Tina DeReno on August 15, 2013

54321

I have an electric stove how is the best way to roast them

By Anonymous on August 15, 2013

54321

Thanks for the information this is needed when handling Hatch Peppers from New Mexico. Hatch Peppers are only available in August. They are the best peppers around. They are being fixed with everything from Ice Cream to bread to everything else. The peppers need to be roasted before cooking this was very helpful. Go to Texas or New Mexico to try these.

By Marcie smith on August 15, 2013

54321

I roast all my veggies and my peppers right along with them, so very easy to peel as the skin seems to almost separate by itself. So many uses. Love your site and all the recipes. Bless you for standing tall and giving so much to us all.

By Jan on August 15, 2013

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