How to Roast Bell Peppers

Name: How to Roast Bell Peppers
Prep time: 25 min
Total time: 25 min
Yield: 4 servings | 1 pepper
Ingredients: Bell peppers* (any color); Olive oil (optional)

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Prep Time
25 mins
Total Time
25 mins
Servings
4 servings | 1 pepper
Calories
13 kcal
Course
Condiments
Cuisine
American

How to Roast Bell Peppers

Iris Warren

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Knowing how to roast bell peppers on the grill, in the oven, or on the stovetop is gonna up your everyday cooking game. It'll also put you in touch with your inner nonna. Here's how to make yourself some roasted bell peppers.

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Ingredients

Servings

Bell peppers* (any color)
Olive oil (optional)

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Instructions

Preheat a grill or a gas stovetop burner on high.
If using a grill, toss the bell peppers on the grill rack, directly over the heat, and cook, turning frequently with tongs, until blistered and blackened on all sides. If using a gas stovetop burner, roast a single bell pepper at a time by grasping it with tongs and holding it over the flames of a gas burner turned on high, turning occasionally, until blistered and blackened on all sides. If using a broiler, adjust the oven rack so the bell peppers are a few inches from the heating element and cook, turning frequently with tongs, until blistered and blackened on all sides.
Toss the charred bell peppers in a brown paper grocery bag and tightly close the bag by rolling the top over several times or dump the charred bell peppers in a bowl and cover tightly with plastic wrap. Let the bell peppers steam for about 10 minutes.
Grab a paring knife and halve each bell pepper lengthwise. Cut out the stem, seeds, and ribs and dump them in the compost. Place the bell pepper, interior side down, on a cutting board and flatten the bell pepper with the palm of your hand. Pull the charred peel off with your fingers, using a sharp knife to scrape or to cut off patches that don’t readily come off. You want to leave some bits of black on for flavor.
Use the peppers immediately or store them in a plastic container, refrigerated, for up to 1 week. If desired, you can pack the roasted bell peppers in olive oil to cover.

Notes

It turns out that you can. And pretty easily, too. You'll have to make adjustments to the timing for smaller or more thin-skinned varieties but any pepper with benefit from a smoky, roasted flavor. And speaking of thin-skinned peppers, you might find that those varieties don't even need to be peeled. Use your own judgement but you'll likely find that some smaller ones are tender enough to leave as-is.

Nutrition Information

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Serving 0.25pepper Calories 13kcal (1%) Carbohydrates 2g (1%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 2mg (0%) Fiber 1g (4%) Sugar 2g (4%)