Roasted Red Bell Peppers
Blistering red bell peppers over an open flame or under a broiler until the skins are charred black, then sealing them in a bowl to steam until the skins slip away, leaves you with silky, sweet flesh ready for salads, sandwiches, or blending into sauces.
Fire is the primary ingredient
The goal is to destroy the skin while keeping the internal flesh firm. If you use a gas burner, watch closely to ensure you don't cook the pepper until it turns to mush.
- tongs
- mixing bowl
- plastic wrap or a tight-fitting lid
- paring knife
What goes in.
- 4large red bell peppers
Steam, don't just char
Transferring the peppers to a sealed container immediately after charring uses their own residual heat to steam the flesh, which makes the blackened skin detach effortlessly.
The method.
Char the skins
Place whole peppers directly over a medium-high gas flame or on a foil-lined sheet 4 inches under a broiler. Turn with tongs every few minutes until the skin is entirely blistered and charred black.
Steam
Drop the hot peppers into a bowl and cover tightly with plastic wrap or a plate. Let them sit for 15 minutes.
Peel
Remove the peppers from the bowl. Use your fingers or a paper towel to rub away the blackened skin; it should come off in large, wet sheets. Do not rinse the peppers under water, as you will wash away the flavor.
Clean
Split the peppers open to remove the stem and seed pod. Tear the flesh into strips or leave as halves.
Other turns to take.
Marinated
Toss the finished strips in olive oil, slivered garlic, and a pinch of salt. Let them sit in the fridge for an hour before serving.
When it doesn't go to plan.
If you don't have a gas range, the broiler works, but turn the peppers frequently to ensure even charring without overcooking the inside.
The juices collected at the bottom of the bowl are intensely flavorful; add them to your dressing or storage container.
If the skin is being stubborn, the pepper likely needs more time in the steam bowl.
The ones that keep coming up.
Can I use green or yellow peppers?
Yes, but red peppers have a higher natural sugar content that deepens in flavor when roasted, whereas green peppers will stay more grassy and bitter.
How long do they keep?
Store them in a sealed jar submerged in olive oil for up to a week in the refrigerator.
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