Red peppers are a versatile ingredient that can elevate any dish with their sweet, smoky flavor. Roasting them in the oven is a simple way to enhance their natural taste while adding a delightful char. This method brings out a depth of flavor that pairs beautifully with pastas, salads, or as a standalone side. Whether you’re a seasoned cook or just starting out, this easy oven-roasted red peppers recipe is a must-try for its simplicity and delicious results.
Steps
- Stovetop Roasting Method: Preheat a grill pan, cast-iron skillet, or light a gas flame. Place whole red bell peppers directly over the heat source, turning them occasionally as they blacken and blister on all sides. Continue cooking until the peppers are thoroughly charred and tender.
- Oven Roasting Method: Preheat the oven broiler. Arrange whole peppers on a foil-lined baking sheet, ensuring they are dry. Broil the peppers, turning them as needed, until they are evenly blistered and blackened.
- Steaming the Peppers: After roasting, transfer the peppers to a large bowl. Cover the bowl with a kitchen towel or plastic wrap and let them steam for 10 minutes. This step helps to soften the peppers.
- Peeling and Cleaning: Once cool enough to handle, peel off the loose skin from the peppers. Remove the stems, seeds, and membranes, leaving the charred parts for extra flavor if desired. Use the peppers whole or slice them into strips.
- Storing Roasted Peppers: To store, place the peppers in a jar and cover with olive oil. Seal with a tight-fitting lid and refrigerate for up to 1-2 weeks. For longer storage, freeze the peppers on a lined baking sheet, then transfer to an airtight container for up to 3 months.
Ingredients
- Red bell peppers (quantity depends on preference)
- Olive oil (enough to cover peppers for storage in a jar)
- Sea salt (to taste)
FAQ
- How do I roast red peppers on the stovetop?
- To roast red peppers on the stovetop, you can use a grill pan, dry cast-iron skillet, or directly over a gas flame. Heat your chosen method until a drop of water sizzles on contact. Place whole red bell peppers over the heat, turning them as they blacken and blister on each side. Once charred and tender, let them steam in a covered bowl for 10 minutes before peeling off the skin and removing the seeds.
- Can I roast red peppers in the oven?
- Yes, you can. Preheat your oven broiler and place whole peppers on a foil-lined baking sheet. Broil until all sides are blistered and blackened, turning as needed. Afterward, let them steam in a covered bowl for 10 minutes. Once steamed, peel off the skin and remove the stems, seeds, and membranes.
- How should I store roasted red peppers?
- Store roasted red peppers in a jar with a tight-fitting lid, submerged in olive oil, in the fridge for up to 1-2 weeks. For longer storage, freeze them by cutting into desired sizes, freezing on a parchment-lined pan for 2 hours, and then transferring to an airtight container. They can be kept frozen for up to 3 months.
- What are some uses for roasted red peppers?
- Roasted red peppers are versatile and can be used in various dishes. Blend them into sauces or dips like hummus or pesto, top pizzas, add to scrambled eggs or frittatas, stir into soups, toss in salads, or use as a topping on crostini with goat cheese.
- Do I need to use oil when roasting red peppers?
- No, it’s not necessary to use oil when roasting red peppers. In fact, applying oil before cooking can cause them to smoke and burn. Just ensure the peppers are dry before placing them on the heat source for roasting.
Tips
- Avoid Using Oil During Cooking: When roasting red peppers, refrain from rubbing them with oil before cooking. This can cause the peppers to smoke and burn, especially over direct flame or in a hot pan.
- Steam Peppers After Roasting: After the red peppers are charred, place them in a bowl and cover with a kitchen towel or plastic wrap. Let them steam for about 10 minutes to soften, making it easier to peel off the skin.
- Efficient Oven Roasting for Large Batches: If you need to roast a large number of peppers, use the oven broiler method. It allows you to roast multiple peppers at once, saving time compared to charring each individually on the stovetop.
- Store in Olive Oil for Longer Freshness: To keep roasted red peppers fresh, store them in a jar, submerging them in olive oil. This method preserves them in the fridge for up to two weeks, or for longer storage, freeze them in a single layer before transferring to an airtight container.
Equipment
- Grill Pan – Useful for roasting red peppers on the stovetop.
- Cast-Iron Skillet – Another option for stovetop roasting.
- Gas Burner – If your stovetop doesn’t already have one, a portable gas burner can be used for direct roasting.
- Large Bowl – For steaming the peppers after roasting.
- Plastic Wrap – To cover the bowl while the peppers steam.
- Baking Sheet – Needed if using the oven method.
- Parchment Paper – For freezing the roasted peppers in a single layer before storing.
