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:
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.
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.
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.
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.
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