Roasted peppers are one of my favorite things in the world. Nothing beats that smell for me! Today I will show you how to roast peppers in three different ways: whole peppers in the oven, sliced peppers on the grill and then my quick way of roasting peppers in a pan on the stove.
I’ll also share some of my favorite ways to use roasted peppers. And yes, you can roast all colors: red peppers, yellow or even green will work with these roasting methods.
Peppers are delicious, packed with vitamin C and have so much flavor. But once roasted…it doesn’t get any better.
Recently I got a big bucket of red peppers from my garden and the obvious choice on what to do with so many of them was to roast most. Not a bad choice, I’m telling you.
Roasting deepens the flavor and sweetness of peppers and makes them simply irresistible. Some roasted peppers can elevate any dish and are such a great addition to:
How To Roast Peppers On The Grill
To roast peppers on the grill, start by cutting the cored peppers in halves.
Rub the peppers with some olive oil and a little bit of salt. I do this by putting the peppers into a bowl and giving them a good rub with the oil. You can also brush each pepper individually.
Place the peppers on the grill, the skin should be facing down at first.
Grill for 2-3 minutes, then flip on the other side and continue this process for about 15 minutes.
The skin on your peppers can get really dark here, but don’t worry about it, because we’re going to pull it off later.
How To Roast Peppers In The Pan / On The Stove
This is how I usually roast peppers, because it’s the fastest method.
Cut the peppers in larger pieces and place in a nonstick pan with olive oil and if you want some salt, garlic and dried herbs.
Cook at medium-high, first covered with a lid for about 5 minutes.
Then remove the lid, and cook for additional 3-5 minutes, stirring from time to time.
For this method, I don’t let the peppers get too black and don’t remove the skins after.
COOKING TIP – THE EASIEST WAY TO PEEL BELL PEPPERS – PEELING PEPPERS MADE EASY
Can You peel roasted peppers?
Peeling the skins off of roasted peppers can be a chore. One is often left picking off small bits of skin at a time, which is tedious, or peeling away chunks of pepper flesh along with the skin! Here’s an easy method that guarantees you will peel your peppers faster and not lose any tasty pepper flesh.
What are the healthier substitutes of pepper?
Healthier substitutes of pepper are: 1. White pepper: It comes from the same fruit as the black pepper. The seed in the fruit gives us white pepper if you crack open the black pepper. 2. Green pepper: The harvesting of the fruit happens much earlier. It has mild taste and carry less heat than the black ones. 3. Pink pepper: These can also be grounded and can be used as a substitute for black pepper. It has sweeter taste and brings a rosy tone to the food. Because of its mild nature, you may have to compensate by adding a little more. 4. Papaya seeds: The seeds of the sweet fruit mimics black pepper once dried and grounded. Additionally, papaya seeds contain antioxidants and are highly nutritious.
Can roasted peppers be refrigerated?
Store your roasted and peeled peppers in an airtight container in the fridge for between 1-2 weeks. They can be left whole, or sliced into strips so that it’s easier to grab manageable portions without having to do any further prep when you want to eat them. Roasted peppers also freeze really well.
Can you roast peppers in the oven?
Roast Peppers in the Oven: The photos above show how to roast and peel peppers using the grill, but you can also roast peppers in your oven under the broiler. Place the peppers on a baking sheet and under the broiler. Roast until the skin blisters and chars. Remove the pan, turn the peppers over and repeat on the other side.