July 31, 2015 Roasted Bell Peppers Roasted bell peppers are smoky and delicious. They add flavor and texture to a variety of dishes and sauces. Once you know how easy the process is, you’ll never spend money on jarred roasted peppers again. Oven Roasting Method Preheat oven to 400 degrees. Line a baking sheet with foil and lay peppers on their sides. Place baking sheet in oven and allow peppers to roast for an initial 20 minutes. Using tongs, flip the peppers so that they are on the other side and place back in the oven for another 20 minutes. Check to make sure peppers have fully roasted. The skin should be charred and soft. If they do not look ready, let them roast for a few more minutes. When they’re done, remove baking sheet form oven. Broiling Method While it goes faster, you have to keep a close eye as the peppers will need frequent turning during the process. Preheat the broiler to high and place the peppers below the broiler. Let them roast for 20-25 minutes, giving a turn every 5 minutes, till the peppers are charred and soft. The broiler will char them quite a bit and the skin will be very black and crispy—don’t worry, you’re going to peel it off anyway. Remove from the oven. Stovetop Roasting Method Note: this method is preferred for smaller quantities and can be quite messy because as the pepper roasts, it spills juices onto the stovetop that are difficult to clean up Turn your gas stovetop to medium. Wrap each pepper in a double layer of aluminum foil (or a single layer of heavy duty aluminum foil), sealing tightly so no openings show. Make sure you are wearing a protective oven mitt and place foil-wrapped pepper directly over the top of the gas flame. Let it roast for 20- 25 minutes and use a pair of tongs to give the pepper a turn every 4- 5 minutes. After about 20 minutes, use tongs to gently squeeze the pepper. If the pepper is soft below the surface of the foil and seems to move easily, it is ready, so remove pepper from the stovetop. If the pepper still feels somewhat firm, let it continue to roast for a few minutes until it softens. Let it rest for 15- 20 minutes. The pepper will steam inside the foil, which will help the skins to loosen and peel easily. Carefully open the foil. The foil should have cooled, but there may be some residual hot steam trapped inside. Remove the pepper from the foil. The pepper should be soft and nicely charred. Grill or Flame Roasting Method I tend to use this method during the summer when using the grill a lot. Wrap peppers as mentioned in the previous method (Stovetop Roasting Method). Wear a protective oven mitt and place peppers on the open grill or over a medium gas flame. Let them roast for 15-20 minutes, using tongs to give them a turn every few minutes, until the peppers are charred and soft.