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Tuesday, 14 January 2020

Roasting Red Peppers : Why do we, How do we ... and more !

Roasting peppers is one of the best ways to enjoy them – the skin blisters and the flesh becomes soft and sweet. Try these simple methods for roasting at home, then perhaps try them in the recipes below. Discover the most efficient way to prepare and cook peppers and avoid reaching for that jar in the supermarket.

Why do you roast peppers? 
Roasting, charring or blackening peppers brings out layers of flavours that will take your dishes to the next level. The flesh of the veg becomes super-soft and sweet, making it perfect for blitzing into sauces, soups and dips. 

How do I prepare peppers? 
When roasting peppers, you can either choose to halve them or keep them whole. Halving them is the preferred method, as it's best to get the fiddly prep done before cooking. Cut each pepper in half through the stalk, then remove the white membrane with a small serrated knife. Scoop the seeds out with a dessert spoon and discard. 

Different ways to roast peppers 
There are several different cooking methods to choose from. The key things to remember when roasting are:-
1. Use baking parchment instead of foil (as this can transfer a metallic flavour to the peppers).
2. Blackening and blistering the peppers is a good thing. The more blackened the skin becomes, the easier it will be to peel. This also gives a tasty, lightly charred flavour to the flesh of the peppers.
3. Stick with red peppers. These have the sweetest flavour and work best for roasting. Most varieties of red pepper work well, including Romano.

Basic roasted pepper cooking methods 

How to roast peppers in the oven
1. Heat oven to 220C/200C fan/gas 7.
2. Line a large, flat baking sheet with baking parchment.
3. Halve the peppers and arrange on the baking sheet cut-side down.
4. Roast for 30-35 mins until the skin is shrivelled and lightly blistered.
5. Set aside to cool completely before peeling.

How to grill peppers
This is a speedier method for roasting peppers.
1. Heat a grill to high.
2. Halve the peppers and arrange on a non-stick, unlined baking sheet cut-side down (do not use baking parchment, as this can easily catch under the grill).
3. Grill for 15-20 mins until blistered and softened. 

How to roast peppers on the hob
Traditionally, roasted peppers are cooked directly on a gas hob. This method is particularly useful if you're looking to achieve a smokier, charred flavour.
Put whole peppers directly on the flame of a gas hob and cook for 10-15 mins, turning often, until completely charred. You'll know they're done when they reach a deep, blackened colour.

How to peel roasted peppers 
Once your peppers are roasted, pile them (still hot) into large food bags and seal. Set aside to cool in the bags, then peel off the skins and scrape away any lingering seeds. Alternatively, leave your peppers to cool at room temperature before peeling. The skin should slip right off if the peppers have been roasted well, so if you’re having trouble removing the skins, it may be worth cooking your peppers for slightly longer.

How do I store roasted peppers? 
Once peeled and cooled, you can store your peppers in an airtight container in the fridge for five days. Alternatively, slice the peppers and put them in a jar with good-quality olive oil and crushed garlic cloves, then store in the fridge for up to one week. Do not freeze the peppers.

Roasted pepper recipe ideas 
Roasted peppers work beautifully in so many dishes. They can be blitzed into a homemade hummus, tossed through a salad or eaten as part of an antipasto platter. Make a large batch of roasted peppers to use in different dishes. Homemade roasted peppers are more budget-friendly and tastier than their shop-bought counterparts.

Roasted Red Pepper and Tomato Soup with Ricotta
recipe details here

Roast Peppers with Cumin and Tomatoes
recipe details here

More from original article here

Eddie and I love red peppers, see here

A variety of recipe ideas and articles are found within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan


R's Rue said...


Tom said...

...I've never had them roasted.

Valerie-Jael said...

Peppers are always delicious. Valerie

CraveCute said...

I love the milder bell peppers and they are delicious when roasted! You have so many wonderful ideas and recipes for me to try! I've gone back as far as the post about nuts, sounds like I need to eat a few more of those! Thank you so much for all your fantastic posts! ~ Diane

Elephant's Child said...

Not for me. I will only eat them raw.

Jo said...

Yum, the recipes look delicious.

Susan Kane said...

Roasted peppers are a real treat.

Rain said...

Oh those photos are mouth-watering! A few years back we discovered that both Alex and I have an intolerance to peppers, isn't that horrible??? But...we do sometimes use them in cooking, though we have to remove them from the food before eating them. We still get that delicious flavour without all of the heartburn!!

DeniseinVA said...

I am going to have to roast more peppers. Great post Jan, thank you :)

Sue (this n that) said...

Thanks Jan, really appreciate all that information. Think I'll give the oven method a go, sounds like its definitely worth it for that extra flavour. Cheers now :D) xx

Chris Lally said...

Yes, we make these, but there are never any left to store in the fridge:) I hope your lucky readers are encouraged to try them.
Great post, Jan!

My name is Erika. said...

Roasted peppers are a favorite of mine! Nothing tastes better when added to whatever it is you are making. hanks for this post! Hugs-Erika

Christine said...

Thanks for sharing, I have been eating a lot of peppers lately.

Sandi said...

I love red bell peppers!

Angie said...

Jan - love the look of the soup, especially on the snowy winter day we are experiencing! Have a terrific week!

Miss Val's Creations said...

Oh I love roasting red peppers! So much better than buying them in a jar. They are so perfect thrown on a pizza or in a sandwich.

Jeanie said...

I'm so excited. When my new gas stove comes, I can do this on the hob. Love roasted peppers!

Martha said...

I loved roasted peppers! It's been awhile; I should make some.

happyone said...

Thanks for all the tips. I love red peppers.

Rose said...

Sounds yummy....

Chatty Crone said...

Not only are they good to eat - they are so pretty!

dellgirl said...

This sounds delicious, thanks for sharing it. I've never had roasted peppers before. I'm going to give this a try because I love peppers, red and green.

Wishing you a wonderful week!

Margaret D said...

Never roasted them, must give it a go.

eileeninmd said...


Great post and recipes. I love roasted peppers, all the roasted veggies are yummy.
Wishing you a good day!

Sue said...

I first had roasted peppers nearly 40 years ago in Tunisia, and they were the vilest things I'd ever tasted! (never been back to Tunisia either) Then a couple of years ago Neil stuffed them with mince and they were flippin' lovely and very filling, so now they're a favourite xx

Teresa said...

Me encantan los pimientos asados. Besitos.

Sami said...

The Portuguese use a lot of roasted peppers with grilled sardines. I love roasted peppers!

Divers and Sundry said...

I love roasted peppers. Why not freeze them? (following comments in case you answer here)

Lowcarb team member said...

Divers and Sundry said...
I love roasted peppers. Why not freeze them? (following comments in case you answer here)

Hello, and many thanks for your comment and question.

I think as the original article was referring to 'peppers and putting them in a jar with good-quality olive oil and crushed garlic cloves' freezing them with oil on is not recommended.

If you make more roasted red peppers than you can use, you will need to safely store them for future use.

There are two ways to do this:-
1) You may pack roasted red peppers in oil if they will be eaten within a few days.
2) If you do not plan to use the roasted red peppers right away, freezing them is the recommended method.

1) Short term storage
Pack the roasted red peppers into a glass jar.
Cover the peppers with high-quality extra virgin olive oil.
Cover the jar and refrigerate for up to two days.

2) Long-term Storage
Pack the roasted red peppers (without oil) into a moisture-proof container, such as a plastic zippered storage bag or a plastic freezer container.
Cover each layer with a sheet of waxed paper to keep the peppers from sticking together.
Gently squeeze the bag to release excess air before sealing it. Be careful not to crush the peppers.
Label the bag with the contents and date before placing in your freezer. Thaw frozen peppers before use and then add oil and seasonings to taste.

Hope this helps …
Please keep on enjoying roasted peppers :)

All the best Jan

Divers and Sundry said...

Thanks, yes that's very helpful :)

Lorrie said...

I was going to post that I freeze roasted peppers often, then I saw that you had already clarified that point. I like to do a big batch of them as they are a bit fiddly to prepare. But oh, so very good!

William Kendall said...

I tend to go for the milder peppers.