This is so simple and easy that now that I’m telling you about it, you no longer have any excuse to buy roasted peppers in a jar. Sorry.
My red pepper roasting idea was born, as so many kitchen inventions are, of desperation. After neglecting two red peppers in the crisper drawer for almost a week, I realized that I had to do something with them quickly before they went bad and I officially became a Food Waster. I hate wasting food, and especially with two living compost heaps (read: bunnies) living at my house, I almost never have to waste vegetables.
Combining strategies found in my Joy of Cooking book, as well as across the Internet, I set out to roast the hell out of some red peppers. How easy is it, you ask? Really easy. There are about five steps, and I will lay them out for you now. I was working with two peppers here, but you could do it with more or less and the method would still be the same.
- Start off by firing up your oven’s broiler.
- Get rid of the stem and core/seeds and slice the peppers into approximately 2-inch wide slices (exact size is not important).
- Brush olive oil on both sides and place each slice on a baking sheet. Stick it in the oven.
- Wait until the first side up is blistering/blackening, then turn to the other side until that side does the same.
- Place the hot slices into a bowl and cover tightly with plastic wrap or foil. The heat and moisture of the trapped air will make the pepper skins easier to peel.
- Once they’ve cooled (maybe 15-20 minutes), take each pepper slice and peel off the skin. You may have to use a knife to get you started, but most of mine came off easily. This is slightly messy, but it’s a vegetable, so all you’re getting on your hands is delicious pepper juice.
If now you’re wondering what to do with these delicious little peppers, I’d recommend what I did: make a yummy salad. I just mixed the peppers with a small amount of warm goat cheese, basil, oil, and vinegar and then served the mixture over a little bed of mixed greens. Oh, and salt and pepper. Delicious, and it seems like a lot more work than it really is. Which is every cook’s dream, isn’t it?