How to Roast Bell Peppers

There are many different techniques for roasting bell peppers, but this is my favorite. It's simple and pretty hands-off, and consistently produces perfectly roasted peppers. I use the broiler to roast the peppers, but don't place the peppers too close to the broiler, so the entire flesh roasts by the time the skin is charred. 

To keep roasted peppers on hand, I like to freeze them after roasting. Lay the skinned, roasted peppers out on a sheet tray, place in the freezer until frozen through, then place in a baggie for freezer storage. Individually freezing them this way means you can easily grab however many you need for a given recipe.

While I was taking photos of the pretty red peppers on the deck, Cooper thought they smelled good and was sure they were for him (dog logic: things on the floor belong to the dog!). He was disappointed that I wouldn't let him eat them. 

How to Roast Bell Peppers
You will need: 
Bell peppers
Knife
Baking sheet
Oven with broiler

Directions:
1. Place a rack in the middle of your oven. Turn on your broiler (to high, if it has different settings). Let it heat for a few minutes while you prepare your peppers.
2. Wash your bell peppers. Cut each in half, and remove the stem, seeds, and white membrane.

 

3. Arrange the peppers, cut side down, on your baking sheet.
4. Place the peppers in the oven, and broil for 10 minutes, or until the skins have plenty of charred spots on them.

5. Remove the peppers from the oven, then place in a container with a lid. Seal the container closed; this traps the steam in with the peppers, which makes them easier to peel.

6. Peel the outer skin off the pepper. Use as desired, or freeze for later use.

 

I'm saving these peppers for a pasta salad that I'll post next week, but here are a few recipes other that use them: quinoa salad, and muhammara.  These are also a great addition to hummus, and I love them sliced up on top of pizza.

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