How to Oven Roast Bell Peppers
I was elated to receive fresh bell peppers from my son's garden. These were some of the largest I had ever seen -- meaty, firm, and mostly of the red variety. I had 15 of these large beauties and knew I'd need to find a way to preserve them so they didn't go to waste.
Bingo! Roasting these lovely bell peppers and then freezing them in portion sizes for the future made the most sense to me.
How To Roast Bell Peppers in the Oven :
- Wash peppers and dry them well.
- Set oven temperature to 400 to 425 degrees F
- Leave the stems intact for now -- it will make things easier later on
- Place in a shallow pan or on a lipped cookie sheet
- Brush olive oil (or your oil of choice) on all surfaces
- Place the pan or cookie sheet into the oven
- Monitor the bell peppers as they roast, turning them as needed to attain the amount of char you want -- or don't want.
- The size and meatiness of the bell peppers will determine how long the roasting process will take.
- When bell peppers are to the doneness you desire, remove them from the oven
Now, what to do with your roasted peppers? I allow them to cool enough that I can handle them without getting burned. As they cool, you'll see that the skin begins to crinkle in places, separating itself from the meat of the pepper.
You can use your roasted peppers just the way they are, or you can remove the skin and inner seeds. I prefer to remove the skin and seeds because later, when using the roasted peppers in cooking, some of those pieces of skin will come lose.
The easiest method I've found for removing the skin and seeds from the peppers is to:
- Have an empty bowl over which you'll work.
- Start with the stem, pulling and twisting it gently to remove it. Many of the seeds will be attached to this portion as you remove it.
- There will be some liquid inside the pepper from the roasting process. You can either discard it with the skin and seeds or save it to use with the meat of the peppers
- Open the pepper and remove any seeds that remain
- Now you can begin to remove the skin. Find a loose edge and gently pull it away from the meat of the pepper.
In no time at all, you'll have delicious roasted, skinless bell peppers to use in your favorite recipes.
What are some of the ways you use bell peppers when cooking? Do you have a different method for roasting them?
This post is one of my entries for the A-W Category Challenge initiated by Dawnwriter .
Image Credit » Photo taken/owned by Deb Jones 11-5-2014