How-to, yo: Roast peppers! »
It’s been awhile since I posted to my how-to series and I’m back, baby! One of the things I’ve been intimidated to do over the years is roast my peppers. Now, I know some of you are like, “I started roasting my vegetables right after I turned on an oven for the first time”, but one of things I like about this blog is that there is a little something here for everyone, from beginners to the most advanced lifestyle vegans! So let’s get this show on the road, because the Super Bowl is coming up and that means SNACKS GALORE! You can add roasted bell peppers to hummus, or even to liven up a marinara sauce. With spicy peppers, you’ve got chile rellenos or a salsa—done and done! Yeah, I totally snack like it’s Super Bowl Sunday every day of the year.
Pepper(s) to roast
Cooking spray or vegetable oil
Preheat oven to 425F*. Wash and dry off whole peppers, leaving stems intact. Grease a baking dish, or cookie sheet (one preferably with edges that come up) add peppers, and lightly coat with spray or oil. Stick them in the oven, and wait for them to char! Seriously — this is the part that always makes me think I’m doing the whole roasting thing wrong because I am intentionally burning my food. And then because my fire alarm is ultra sensitive, I always need a pillow handy to wave the smoke away, so you may want to grab one as well.
For me, the roasting process usually takes about 45 - 60 minutes. I check on my peppers a lot, and I turn the peppers in the dish (with tongs or a fork) about every 15 minutes, so that each side gets blackened. Be careful because as the peppers release water, it can spatter with the oil in the oven and onto your arm.
The first 15 minute turnover of my lone red bell pepper.
Once all the sides of your pepper are nicely charred, pull your peppers out of the oven and let them cool. I like to remove them from the baking dish as soon as they come out of the oven and onto a plate, but it’s not completely necessary.
Finished and cooling down!
Wait for them to cool down enough to handle, remove skin and stem and seeds. Sometimes people will cover their peppers to allow them to steam, which makes the skins easier to remove. I don’t bother. My friend Andrea wears gloves when she deseeds spicy peppers—it is a great tip because if you touch your face or your eyes without scrubbing your hands down, it will be tear inducing.
Cooled, skinned and de-seeded. This bell pepper got minced and went into hearts of palm crab cakes.
Alright, let’s do this—I want a chile relleno casserole or enchiladas stuffed with fresh roasted jalapeños for dinner! Please, can you bring it over? THANKS!
*I keep my oven temperature lowish for roasting because my oven gets very smokey and I feel like there is more leeway for me when it comes to the difference between gently charring my peppers and burning them to an unidentifiable crisp. You can definitely go up experiment here and go up to 450, even 475 degrees, just keep a closer eye on your peppers. There are a few different methods out there, including grilling, broiling and roasting peppers over the flame of a gas stove, but for me the baking method has proven tried and true, even if it takes a little bit longer. Plus, isn’t the broiler for storing pots and pans? I kid, I kid (nope, I’m not).