Fall is a perfect time to roast Bell Peppers when they are abundant, beautiful, and seasonably well priced! So many of Fall’s recipes call for Roasted Bell Peppers and there is no reason to pay the price of jarred Roasted Peppers when they are so easy to roast yourself! (And taste better too!)
Oven Roasted Method
Our preferred method for roasting peppers, because you can roast several peppers at once!
- Preheat oven to 400 degrees. Brush a baking sheet lightly with cooking oil. Lay peppers on their sides, stems pointing sideways.
- Put baking sheet in oven and allow peppers to roast for 20 minutes.
- Remove baking sheet. Using tongs, give the peppers a half turn, then place back in the oven for another 20 minutes.
- Check to make sure peppers have fully roasted. The skin should be charred and soft, and the peppers should look slightly collapsed. If they don’t look ready, let them roast for a few more minutes. When they’re done, remove baking sheet from oven.
Once you have roasted your peppers, you will need to steam them. Steaming will help you peel the skin from them more easily. Either place the peppers in a paper bag and seal the top by rolling it closed, or simply place them on a smooth surface like a cutting board and invert a large bowl over them. Steam for about 15 minutes. The skins will easily peel off and you are ready to use enjoy your peppers!