Roasted Peppers Recipe
User Reviews
5
Roasted Peppers Recipe
Description
The Roasted Peppers Recipe demonstrates techniques for blistering and charring the skin of bell peppers or chiles over direct flame, grill, or broiler heat. Once the skin is charred and loosened, the peppers are covered and cooled to facilitate peeling off the blackened skin. Depending on preference, stems and seeds can be removed or kept. This process unlocks a smoky flavor and tender texture, enhancing peppers for use in many recipes.
Charring can be done on a gas stove using tongs to hold peppers over the flame, or by broiling in an oven with peppers arranged on a foil-lined baking sheet. Timing varies but generally requires turning peppers to evenly blister skin without burning to ash white. After roasting, containing the peppers in a covered bowl steams them, easing skin removal.
The recipe clarifies terminology, noting "peppers" typically refer to sweeter varieties like bell peppers, while "chiles" include spicier types such as jalapeños and poblanos. This roasting method suits any capsicum type and is fundamental for creating smoky roasted peppers for salsas, sauces, or side dishes.
Ingredients
- 1 pound bell pepper or chilies (see note 1
Instructions
Stovetop method:
- Turn the flame of a gas stove to HIGH. Using tongs, place chilies directly in or over the flame until the skin is charred and blistered but not ash white, turning occasionally, about 2 to 3 minutes. Or, roast over a very hot charcoal or gas grill for 3 to 5 minutes.
- Transfer to a bowl and cover tightly with plastic wrap. Let stand until the skin starts to loosen and the peppers are cool enough to handle, about 10 minutes.
- Wearing gloves or using a clean kitchen towel, carefully rub off and discard the blackened skin. Leave the stem and seeds intact if desired for your recipe; otherwise, remove and discard them.
Broiler method:
- Arrange an oven rack as close to the broiler element as possible and preheat on HIGH. Line a baking sheet with aluminum foil for easy cleanup. Arrange peppers in a single layer on prepared baking sheet.
- Broil the peppers until the skin is charred and blistered but not ash white, turning often, about 5 to 10 minutes.
- Transfer to a bowl and cover tightly with plastic wrap. Let stand until the skin starts to loosen and the peppers are cool enough to handle, about 10 minutes.
- Wearing gloves or using a clean kitchen towel, carefully rub off and discard the blackened skin. Leave the stem and seeds intact if desired for your recipe; otherwise, remove and discard them.
Oven method:
- Preheat oven to 400 degrees. Line a baking sheet with aluminum foil for easy cleanup. Arrange peppers in a single layer on prepared baking sheet.
- Broil the peppers until the skin is charred and blistered but not ash white, turning occasionally, about 30 to 40 minutes.
- Transfer to a bowl and cover tightly with plastic wrap. Let stand until the skin starts to loosen and the peppers are cool enough to handle, about 10 minutes.
- Wearing gloves or using a clean kitchen towel, carefully rub off and discard the blackened skin. Leave the stem and seeds intact if desired for your recipe; otherwise, remove and discard them.
To seed the peppers for stuffing:
- Using a small knife, slit each pepper lengthwise from the stem to the bottom, leaving the top 1/2-inch and the bottom 1/2-inch uncut. Leaving the stem intact, remove seeds and membranes. Wipe inside of pepper with a damp towel and dry well.
To slice or chop the peppers:
- Slit each pepper lengthwise and lay flat. Cut out stem, remove seeds and membranes, and slice or chop as desired.
Notes
- Roasting peppers properly involves charring the skin without burning it to ash white; turn often for even roasting.
- After roasting, place peppers in a covered bowl or wrap tightly to steam for about 10 minutes to loosen the skin for easy peeling.
- Wear gloves or use a towel when removing skin to avoid handling hot peppers directly.
- Peppers and chiles can be interchanged in this method, applying to bell peppers as well as spicy chili varieties.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 35 kcal
% Daily Value*
| Calories | 35kcal | 2% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 5mg | 0% |
| Potassium | 239mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 3550IU | 71% |
| Vitamin C | 145mg | 161% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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