There are so many different ways to roast peppers, and I have tried quite a few. Cutting them in half, bake them cut side down, cutting them into little strips, cutting the top off and removing the seeds or just leaving them whole. While each version has its benefits, I always come back to the good old traditional way of leaving them as a whole. My father does it that way, and so did his mother, I guess it is the tradition that makes me firmly believe that this is the best way. So here’s how to roast red peppers in the oven.
Before I get to the recipe, let me just tell you how amazingly versatile roasted peppers are. There is a reason why you can buy them in-store. They make fabulous salad additions, go well on pizza and make excellent pasta sauce. If you are more on the adventurous side, then you can even add them to hummus, or you can serve them on their own. They are fantastic with just a drizzle of olive oil, a pinch of salt and a little bit of vinegar.
Roasting red peppers is an easy way of preserving them and making sure you got a tasty ingredient for days to come. All you need is a little bit of patience since the oven will do most of the work for you. I place mine on a roasting tray that is lined with baking paper and roast them in the oven under the broiler for about 20 minutes. If you can do it on the grill, then it’s even better. Once they are ready, you can clean and then leave them plain and just store them in olive oil, or you can add seasoning. There are so many ways you can do when it comes to red peppers. You can just stick with pepper and salt, or you can add herbs and even garlic.
Once they are roasted, I instantly lift them off the tray by holding the baking paper by its edges and transfer them into a glass-dish with lid. The baking-paper not only makes for easy cleaning but it also does a great job at keeping your fingers safe from getting burned. Cover them immediately and let the peppers steam. If you do not have a glass dish, then you can also use a metal bowl and cover it with cling film or a plate. Now all you need to do is wait. Be patient. At best leave the room and kill some time with whatever you love doing. I once made the mistake of trying to peel the still hot peppers and was burned pretty bad by still scorching hot juice that was lingering under the peel.
Once the peppers have cooled down enough you can easily slide the skin off and remove the seeds. Now, many guides say you should rinse your peppers. I would never advise you to do this. You will lose so much of the flavour, and the peppers just spent a good 20 minutes in a scalding hot oven and another 30 minutes steaming away in a covered bowl. There is no need for it.
There are a few ways to go when it comes to storing your roasted peppers. Cover them with their juice or olive oil and use them within the week or preserve them for longer use by storing them in vinegar. Both versions should be kept in the fridge and are equally delicious. It is just a matter of preference. Personally, I love to have both at home since roasted red peppers in olive oil are perfect for warm dishes while the ones stored in vinegar are lovely for salads and anything that benefits from a more acidic taste.
Now that you know how to roast red peppers in the oven, what will you do with them? I would love to see what you come up with so tag me in your Instagram posts with #gloriathegreedyvegan so I can find you. Thank you for following my blog and supporting me in what I do. – Love, G.
- 6 bell peppers
- olive oil (only if you intend to store them for the coming days)
- Preheat the oven to 230°C (450°F) and turn on the broiler.
- Wash the red peppers and pat them dry. Line a baking sheet with baking paper and evenly space the peppers out on it.
- Roast the peppers until they turn lightly charred and the skin wrinkles up. Flip them and bake them until the other side looks the same. This will take around 20-25minutes depending on the size and thickness of your peppers.
- Take the baking sheet out of the oven. Lift the peppers off the tray by holding the corners of the baking paper. Slide them into a glass dish and cover them with a lid. Alternatively, you can use a bowl and cover it with a plate but be sure not to use plastic. It can melt.
- Let them steam for about 30 minutes. This is not only necessary to cool them down, but it will loosen the skin so you can just slide it off.
- Remove the skins, stem, and seed. Place the peppers in a jar and cover them with their juice that collected in the bowl.
For long-term storage dry the peppers with paper towels and store them in vinegar in an airtight jar. They will pickle slightly and last for a few weeks in the fridge.