How to Roast Peppers in the Oven

If you're familiar with my blog, you'll know that I use a TON of roasted peppers in my cooking (they're really tasty as a snack or side dish on their own too). I really enjoy roasting my own, so that I don't have to pop open a whole jar for just one lil' pepper. Plus, roasting your own can save a bit of money. Roasting peppers in the oven is really easy and is a great alternative to roasting them on the grill, especially in the winter! 

Set your oven to high broil. Place the peppers on a cookie sheet or a glass casserole dish in a single layer. Place the tray of peppers on the upper rack of the oven. Broil until the skin on the exposed side of the peppers is blistered and charred in places. Turn the peppers over a quarter turn and repeat. Continue until all of the sides are done. Remove from the oven and immediately cover the peppers with a heatproof lid or some tin foil. Allow the pepper to "sweat" for at least 10 minutes, or until they are cool enough to handle. The skin should slip off easily. Remove the stem, seeds, core and skin. That's it! 


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