How to Roast Red Peppers

I’ve roasted peppers a number of ways over the years – over a gas flame, in the grill alongside chicken, in a pan on the stove… But, the way that works best, is the way that works for most vegetables: roast them in the oven. It not only creates great blistering, but the tenderness of the peppers can’t be beat.

Here’s how to roast peppers at home

Preheat your oven to 375 degrees F.

Place the peppers on a sheet of aluminum foil and coat them lightly in olive oil.

Roast peppers in oven for around 60 minutes, or until skin is evenly-blistered: wrinkles and charring are good signs. Rotate peppers as they cook.

Turn the peppers a 1/3 of a turn ever 20 minutes or so, so that the skin gets evenly blistered. Total roasting time will be about an hour.

When they are wrinkled to perfection and slightly charred, place the peppers in an airtight container for 15 minutes to let them sweat so their skins are easier to remove. The easiest way I’ve found to do this is to simply fold the foil up over the top of the peppers and seal all of the edges tightly. You could also use a small bowl with a lid or paper bag.

Peel skin away from pepper. You should be able to do this with your fingers. A butter knife is good for scraping areas where the skin sticks.

When the peppers are cool to the touch, peel the skin off, pull the top off, and wipe away the seeds.

Remove stem and seeds from peppers and use the peppers in your favorite recipes!

Voila!