Roasted Peppers (Three Ways)

Roasted peppers are my go-to’s for so many meals. I pair them with various meats and use them in recipes like this goat cheese and roasted peppers crostini or this juicy blue cheese and steak panini. The possibilities are endless. And homemade roasted peppers are so much better than the jarred ones you can buy at the supermarket.

I recommend making a big batch of roasted peppers and storing them in an airtight container (with a bit of olive oil on top) in your fridge ready to be used at any time.

I’ll show you three different ways to roast them, and you can pick your favorite!

Ingredients

• Bell Peppers
• Olive Oil
• Salt
• Black Pepper

Method 1: Oven-Roasted Peppers (30-35 minutes)

This is my favorite method for whenever I want to use roasted peppers in a recipe (like this goat cheese roasted pepper toast or this juicy steak panini with blue cheese).

Step 1 – Halve the peppers and remove the cores with the seeds.

Step 2 – Place on a baking sheet (skin-side up). You can use baking paper (parchment paper). One thing to note is the maximum temperature noted on the parchment paper. For me, it was 430°F (220°C). Alternatively, you can use foil or simply spray/grease the baking sheet with some oil.

Step 3 – Preheat the oven to 430°F (220°C) and roast the peppers at 430°F (220°C) for about 35 minutes until fully cooked and slightly charred.

Step 4 – Once ready, transfer the peppers to a bowl and cover with cling wrap. The steam will help you, later on, to remove the skin from the peppers more easily.

Step 5 – After about 10 minutes or once the peppers are cool enough to handle, remove the skin from the peppers.

Method 2: Oven-Roasted Bell Pepper Slices (30 minutes)

This is my go-to when I want to serve roasted pepper as a side to a main. For example, steak with roasted peppers or chicken with potatoes and roasted peppers.

Step 1 – Halve the peppers and remove the cores with the seeds.

Step 2 – Slice into 1/2-inch slices.

Step 3 – Place on a baking sheet. You can use baking paper (parchment paper). Again, the thing to note is the maximum temperature noted on the parchment paper. For me, it was 430°F (220°C). Alternatively, you can use foil or simply spray/grease the baking sheet with some oil.

Step 4 – Coat them in olive oil and season with salt and pepper. I use about 1 tbsp of oil for 2 bell peppers.

Roast the peppers at 430°F (220°C) for about 30 minutes until fully cooked and slightly charred.

Method 3: Charred on the Gas Stove (10-15 minutes)

This method is great if you want a smoky/BBQ taste to your peppers. It’s also quicker if you only need 1 or 2 peppers.

Step 1 – On the gas stove, on medium-high heat, place the pepper directly on the flame and cook for 10-15 minutes, turning it every few minutes (using metal tongs, not plastic or silicone).

Once ready, transfer the peppers to a bowl and cover with cling wrap. The steam will help you, later on, to remove the skin from the peppers more easily.

After about 10 minutes or once the pepper is cool enough to handle, remove the skin from the pepper.

You could also use parchment paper to rub the skin off for ease.

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