Roasted peppers are peppers that have been charred all over and then skinned and seeded. Unlike roasted carrots or Brussels sprouts, which we typically enjoy as a side dish or as part of our main meal, roasted peppers tend to act as an ingredient or component in another dish, like salads, pizza, or pastas.
Though roasted bell peppers can be purchased in a jar at the grocery store, these peppers are preserved and acidified, giving them a slight tang and firm texture that differs from freshly roasted peppers. And while we love jarred peppers for some applications, they are simply not the same and can almost be considered different ingredients. You are also limited in variety, since nearly all commercial roasted peppers are red bell peppers. Sometimes, your recipe may call for roasted poblano or jalapeño peppers, which are harder to find.
Luckily, the process of making roasted peppers is simple, and there are enough different ways to accomplish the same task, there is surely one that works for you!
The main steps of roasting a pepper are:
- Char the whole pepper all over.
- Quickly transfer to a large bowl or tray and tightly cover with plastic wrap.
- Rest for about 15 minutes, or until the peppers are cool enough to handle.
- Remove the stem and seeds. Peel back the skin, which should come off easily in your hand.
Step 1
Cooking the pepper until it’s charred all over, can happen in a few different ways:
- On a very hot griddle, grill pan, or cast-iron pan. No oil, necessary. Be sure to turn the pepper to evenly char all sides.
- Over an open flame, either on the stove or grill. On a stovetop burner, place a wire rack over the flame for a stable surface. You may choose to dedicate a rack just to this task, as it will discolor and warp slightly. Place the peppers on the rack and turn until charred all over.
- In the oven. Because it’s more difficult to turn the peppers constantly, this technique is often better for cored peppers. Use this easy trick to cut off the lobes, and place them on a baking sheet skin-side up. Put them under your broiler until they are charred and the skin is bubbling.
Step 2
Transferring and covering the peppers should happen as quickly as possible, since the steam heat will help soften the peppers and skin.
Step 3
Allow the peppers to rest and steam in the bowl. Check the peppers after about 15 minutes. If the skin peels away easily and they are cool enough to handle, you can peel them now. If not, wait another 5 or 10 minutes and try again.
Step 4
After resting, you can remove the skin, seeds, and stem of the pepper. This should happen easily. And issues may mean you didn’t roast the pepper enough. If there are stubborn bits of skin, use a paring knife to remove.
From here, your peppers are ready to use. Refrigerate for up to 1 week, or freeze to defrost later.
