Kitchen Tip: 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

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

How to Roast Peppers

Yield: 1 pepper
Prep Time: 1 minute
Cook Time: 10 minutes
Rest Time: 10 minutes
Total Time: 21 minutes

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

  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.

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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information
Yield 1 Serving Size 1
Amount Per Serving Calories 6 Total Fat 0g Saturated Fat 0g Trans Fat 0g Unsaturated Fat 0g Cholesterol 0mg Sodium 0mg Carbohydrates 1g Net Carbohydrates 0g Fiber 1g Sugar 0g Sugar Alcohols 0g Protein 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.