How to Roast a Bell Pepper
Cooking Technique Infuses Flavor into Fresh Garden Vegetable
Mar 15, 2009
There are almost 3,000 varieties of peppers growing throughout the world--and almost as many ways to prepare them. Over the last decade, roasted peppers have become an increasingly popular ingredient in all types of dishes. Their depth of flavor adds a distinctive taste to grilled-vegetable sandwiches, but they also add body to sauces and stews. In addition, roasted peppers are a common ingredient on Italian antipasto platters. The technique of roasting peppers at home isn't hard, but you do need to follow a few basic instructions.
When roasting peppers, be sure you thoroughly blacken the peppers' skin completely. If you don't, you'll find it will be difficult to remove easily from the flesh of the pepper. While this technique is best used on sweet bell peppers, you can also use it with hot peppers as well. However, when roasting hot peppers, be sure to work in a well-ventilated kitchen or outdoors to prevent the scent of the roasted hot peppers from overwhelming you.
The recipe below is designed for roasting peppers on top of a gas range. The same procedure will also work outdoors on a grill or under a broiler. If you're using a broiler, be sure to turn the peppers frequently to ensure that all parts of the pepper skin are becoming black.
RECIPE
Roasted Bell Peppers
Serves 4
Ingredients:
- 2 red bell peppers
- 2 yellow bell peppers
- 2 orange bell peppers
Directions:
- On a gas range, flip over three burner grates so that the concave surface faces up. Set the burner to a medium-high flame. Place two peppers over each grate of the burner, so that the peppers make contact with the flame. Roast the peppers, turning the peppers occasionally with long tongs, until the skins are evenly charred and blackened all over. The peppers should be soft when gently poked with the tongs. Do not be concerned if the peppers split while cooking.
- Transfer each roasted pepper to a paper lunch bag and wrap the bag tightly around the roasted pepper. Let the peppers steam in the paper bags for about 5 to 7 minutes. (This warm environment will cause the peppers to "sweat," loosening their charred skins.) Remove the charred skin with the paper bag, rubbing the peppers gently as necessary. Do not wash the roasted peppers under running water to remove the skin. Washing the peppers under water will remove much of the roasted flavor of the peppers. Use the peppers as directed in your favorite recipe.
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