3 ways to roast a pepper

Tori Avey

OPTIONS-
1. In oven at 400 degrees roast 6 at a time, 20 min turn them, turn 20 more min, turn 20 more min and last time turn 20 more min
2. Or in broiler. It is faster but you need to watch more carefully they burn quicker. Place them 8-9 inches away from broiler, roast 20-25 min, turning every 5 min
3. stove top method or on grill - just put whole pepper on top of the gas flame. Let it roast for 20-25 minutes. Use a pair of tongs to give the pepper a quarter turn every 4-5 minutes.

If the pepper is soft and easily yields to the tongs, it is ready. If the pepper still feels somewhat firm, let it continue to roast for a few more minutes until it softens.

 I chose the #1 method- I put 3 whole peppers on a cookie sheet with a chopped onion. I did need to put olive oil where the onions were b/c they were sicking to the aluminum foil. The onion only needed 30-40min

After you roast, then follow -

Steaming Your Peppers

1. Once you have roasted your peppers, you will need to steam them. This process will help you peel the tough skin from them more easily. There are a few ways to steam the peppers. 
2. I like to place the roasted peppers on a flat, smooth surface like a cutting board, then invert a large bowl over the top of them. The bowl traps the steam inside or I wrapped a plastic grocery bag around the peppers. Steam for 15 minutes.

Seeding and Peeling Your Peppers

1. Once you have roasted your peppers, you will need to seed and peel them. This is kind of a messy process, but it's well worth the effort. Note that some people like to seed their peppers before roasting. When I have tried this in the past, the results are never as good as when I keep the whole pepper intact during roasting-- I recommend roasting the peppers whole and seeding after the roast.
2. Strip off the charred skin. If you want a more charred flavor, you can leave a few small blackened bits on the skin.
3. Once you've peeled and seeded your peppers, you'll end up with soft, sweet, tasty pepper flesh. 
4. If you want to store the peppers short term, put them in a sterile glass jar and cover them with olive oil. Cap the jar tightly and refrigerate. If you don't plan on using them within a few days, pressure can them: https://toriavey.com/toris-kitchen/2013/09/pressure-canning/ or freeze the roasted pepper strips in Ziploc bags... they actually hold up well to freezing and retain much of their flavor when thawed.
5. They can be added to stews and pasta sauces or chopped into salsa. They can even be mixed with fresh basil and olive oil to create a peppery bruschetta. I have many recipe ideas on my website, just search Roasted Bell Peppers for ideas. Enjoy!
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