Roast Your Own Red Peppers

Hattie McDoogalFood7 Comments

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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.

The method:

  1. Start off by firing up your oven’s broiler.
  2. Get rid of the stem and core/seeds and slice the peppers into approximately 2-inch wide slices (exact size is not important).
  3. Brush olive oil on both sides and place each slice on a baking sheet. Stick it in the oven.
  4. Wait until the first side up is blistering/blackening, then turn to the other side until that side does the same.
  5. 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.
  6. 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.

DONE.

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?

Photo: Getty

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Hattie McDoogalRoast Your Own Red Peppers

7 Comments on “Roast Your Own Red Peppers”

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  1. Avatar of
    RR

    Miss Shirley, I am lazier still, because I don’t bother with oil.

    I usually freeze them separately on a sheet of freezer paper before I toss them into a freezer bag. Then you can pull them out as needed.

  2. Avatar of wannabemusicologist
    wannabemusicologist

    I am a fan of roasted red peppers combined with chickpeas, tahini, lemon juice, garlic and a bit o water in the food processor. The result is the best hummus ever. And approximately $3 less than a container of Sabre roasted red pepper hummus.

  3. Avatar of Miss Shirley
    Miss Shirley

    I go even lazier:
    1- turn on broiler.
    2- rub peppers all over with some olive oil, drop onto cookie sheet.
    3- pop them under the broiler until they blister/blacken, turn them over (use tongs or something, don’t burn your fingers), repeat, until all the sides have gotten nice and blistery.
    4- dump them into a bowl, cover, abandon until cool.
    5- pull the stems out (don’t even need a knife!) and slide the skins off.
    6- revel in your roasting glory.

    Store any leftovers in the fridge in a tightly closed container filled with oil, or water, or oil+water. They’re usually good for a week or two.

  4. Avatar of [E] pileofmonkeys
    [E] pileofmonkeys

    Peppers are so weird for me. I cannot STAND them raw, in any color, but I love them roasted. Of course, I’m lazy and scared of my oven, so I haven’t tried roasting them myself. Yet.

    1. Avatar of QoB
      QoB

      I mostly feel like that about tomatoes. Dried, roasted, in a sauce? Straight in my face. Fresh? Euuggh.

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