Roasted peppers. Peppers are like onions and garlic, they’re good, but when roasted, become something else; yet so much better. I need to start here by making a truly horrible confession: I loathe bell peppers. I will avoid eating them as much as I can. Yet I still understand their importance and how many other people adore them; my dislike for them isn’t purely selfish…..
So anyway… there’s something so rewarding about serving roasted peppers or something accented with them that can’t be denied. They’re widely loved as a delicacy; also like roasted garlic, it’s far easier than most people would expect. All it takes is a bit of knife work and time.
There are two ways to roast peppers: flame or oven. Here I’ll be showing you the oven method; I prefer it because it seems the simplest way.
- knife, sheet pan, oven
- Bell peppers color and amount is up to you
- 1-2 Tbsp olive oil just enough to grease your sheet pan
- Preheat your oven to 350F
- Lightly grease a baking sheet (you can use parchment paper as well).
- Cut in half lengthwise and de-seed the peppers, removing the white pith as well.
- Arrange the pepper halves on the pan, skin side up.
- Bake for about 20 minutes until the skin begins to turn dark brown to black.
- Remove from the oven and place the peppers in a container and cover.
- Refrigerate for at least 30 minutes. This is called "sweating".
- Remove from the fridge. The blackened skins should be separated from the flesh of the peppers. Pell the blackened skins off (they should just peel right off with minimal effort) and discard them.
- You now have a fresh batch of home-roasted peppers.