How to Roast Peppers
Roasted peppers can add so much flavor to a variety of dishes: salsa, soups and stews, pastas, and sandwiches, just to name a few. To roast a pepper, you will want to cook it over very high heat until the skin begins to blister and eventually becomes completely blackened on the outside.
There are several methods that can be used to roast peppers, but I have a new favorite to add to that list. And it is so easy. As long as you have a gas stove, there are no special tools required, or incredible hot ovens.
That picture says it all, but just in case you need some more details on this method for roasting peppers, I’ll spill the details. I learned this trick last fall in Napa from chef Jeffrey Saad and he reminded me again a few weeks ago at Evo Conference in the Bush’s Beans Food Workshop.
How to Roast Peppers
1. Wash and dry the outside of the pepper. You can roast any pepper, poblano, red bell pepper, Hatch green Chiles and more.
2. Place the pepper on top of the grates on your gas stove. Turn the stove’s flame to medium-high.
3. Cook the pepper until it begins to blister and blacken. Every few minutes, give it a turn so that you can continue roasting on another side.
4. When the whole pepper is completely black, place the roasted pepper in a bowl and cover it with a plate or plastic wrap.
5. Let sit for about 5 – 10 minutes; you’ll want to wait until it’s cool enough to handle.
6. After the pepper has cooled enough to touch, use your fingers to rub off the blackened skin. Discard the skin. The tender flesh below will have a nice smoky flavor to it.
That’s it! Just make sure you wash your hands well afterward to avoid accidental touches to your eyes. If you are roasting many peppers, especially of the hotter variety it is wise to wear rubber gloves while removing the skin.
What to Make with Roasted Peppers
Now that you know all there is to know about how to roast peppers, try some of these tasty recipes that call for roasted peppers!
This easy roasted salsa verde is a mix of roasted tomatillos, roasted poblano pepper, roasted jalapeño pepper, fresh garlic, cilantro, and shallot.
Roasted Red Pepper Hummus is a great way to use roasted red peppers. It is a tasty and healthy snack!
This recipe for Roasted Red Pepper and Prosciutto Grilled Cheese is a fun twist on the original grilled cheese using sharp cheddar cheese, Parmigiano Reggiano, roasted red peppers and prosciutto. You won’t regret trying this twist!
Classic hummus is transformed into this Roasted Salsa Verde Hummus with the addition of roasted poblano, jalapeño, tomatillo, onion, cilantro, and lime.
Next time you’re craving guacamole, try this Roasted Salsa Verde Guacamole for something different!
Served with a large salad and a crusty loaf of bread this soup can be a delicious and warming meal all on its own. Roasted red pepper soup is vegetarian and very filling.
What is your favorite way to roast peppers?
How to Roast Peppers
Roasted peppers can add so much flavor to a variety of dishes: salsa, soups and stews, pastas, and sandwiches, just to name a few. To roast a pepper, you will want to cook it over very high heat until the skin begins to blister and eventually becomes completely blackened on the outside.
Ingredients
- 1 Anaheim Pepper, or pepper of choice
Instructions
- Wash and dry the outside of the pepper. You can roast any pepper, poblano, red bell pepper, Hatch green Chiles and more.
- Place the pepper on top of the grates on your gas stove. Turn the stove's flame to medium-high.
- Cook the pepper until it begins to blister and blacken. Every few minutes, give it a turn so that you can continue roasting on another side.
- When the whole pepper is completely black, place the roasted pepper in a bowl and cover it with a plate or plastic wrap.
- Let sit for about 5 - 10 minutes; you'll want to wait until it's cool enough to handle.
- After the pepper has cooled enough to touch, use your fingers to rub off the blackened skin. Discard the skin. The tender flesh below will have a nice smoky flavor to it.
Notes
That's it! Just make sure you wash your hands well afterward to avoid accidental touches to your eyes. If you are roasting many peppers, especially of the hotter variety it is wise to wear rubber gloves while removing the skin.
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Nutrition Information:
Yield: 1 Serving Size: 1Amount Per Serving: Calories: 6Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 1gFiber: 1gSugar: 0gProtein: 0g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
Charlene Hunter says
Just read your article on “How to Roast Peppers.” Unfortunately, in the apartment I rent, there is an electric stove. Is there another menthod to achieve a simliar smokiness? Thank you.
Katie Goodman says
You can use the same method on an outdoor grill, gas or charcoal.
angela@spinachtiger says
I learned a trick from a friend to take the blackened pepper and put in wet towel and rub skin off. Works great, but then there is the mess of the towel.
Jan says
With my electric stove I use a hot burner and iron skillet. If the pepper is really lumpy I cut it and seed it first so it lays it flat on the dry skillet. I’ll press the pepper flat with a spatula, bacon press or smaller skillet. When it’s all blistery I put it in a small paper bag (leftover lunch sacks from my son’s school days) and fold down the top to seal it.
Then I tear open the bag so it lays flat and use a dinner knife to scrape the skin off right onto the bag.
A toaster oven broiler works well too. The heating element is closer than it is in the full size oven so it blackens faster and heats up the kitchen less.
Tracy says
Wonderful tips!
Jen @ My Kitchen Addiction says
Yum! I love roasted peppers.. Great post!
Amber | Bluebonnets & Brownies says
Love this. I’m not a huge fan of peppers, but my husband lives for them, so I learned this technique early on. You can use the same one to grill tortillas, but it only takes about 30 seconds on each side 🙂
Lynette W. says
Hi Katie!
I did this when I was in culinary school! Always remember doing it than too. Sadly, have not done it since.
When I was in school doing this – my teacher showed me a neat trick! Instead of placing that pepper in a bowl with the plastic wrap OVER it – put the pepper inside of a throw-away plastic bag. Once the pepper has steamed inside and cooled a bit, you can peel away the skin while it’s still inside of the bag – leaving your hands MESS FREE! Very cool.
Amanda N - Wine and a Spoon says
Oh to have a gas stove… That looks so easy! I usually do mine in the oven, but I’ve done them on the grill as well.
apaler1 says
Wonderful explanation. I use roasted pablano peppers for a quesadilla recipe all the time! Thanks for this links to the other recipes. I really want to try the roasted red pepper soup!
Kyle says
I will have to stick to the broiler or my grill, my stove is electric 🙁
Katie says
You can also use a grill/bbq if you have one.
Karly says
I love roasting peppers, both because they taste amazing and because it makes my husband freak out when he sees me put the food directly on the flame on our stove. Haha!
BarefeetInTheKitchen says
yet another reason to miss my gas range.
For now, I’m content to broil my peppers. Gas is so much better though!
Bev Weidner says
My heart belongs to roasted peppers.
Dear LORD.