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Roasting a Pepper

Ingredients:

Any number of bell peppers (red, yellow, orange or green)

Directions:

STEP ONE

Oven Method:

Pre-heat the oven to 450ºF. Line a baking sheet with some aluminum foil and place the peppers on top. Roast the peppers in the oven for 50 to 60 minutes, rotating the peppers throughout the cooking time as their skins char.

Broiler Method:

Pre-heat the broiler and place a rack at least 6 inches away from the broiler elements. Line a baking sheet with some aluminum foil. Cut the peppers in half and remove the seeds and stem. Place the peppers, cut side down on top of the aluminum foil. Broil the peppers for 15 to 20 minutes, rotating the peppers throughout the cooking time as their skins char. Don’t walk away, but keep your eyes on the peppers because they can burn easily under a broiler.

Stovetop Method:

This will only work if you have a gas stovetop. Place the pepper directly on the gas burner and turn the burner on. Stay close by and rotate the pepper on the burner with tongs as the skin chars.

Air Fryer Method:

Pre-heat the air fryer to 400ºF. Place the peppers inside the air fryer basket and air-fry for 18 to 20 minutes, rotating the peppers throughout the cooking time as their skins char.

Grill Method:

Pre-heat your grill until you can only hold your hand above the grill grates for about 2 to 3 seconds before you want to pull your hand away. Place the peppers directly on the grill and grill for 15 to 20 minutes, rotating the peppers throughout the cooking time as their skins char.

STEP TWO

Remove the peppers from the oven, air fryer, grill, stovetop or broiler and place them on a cutting board. Cover the peppers with a mixing bowl. This will help the peppers steam and as they cool. By steaming the peppers, the flesh will separate slightly from the skin, making them much easier to peel. Alternately, you can put the roasted peppers into a paper bag to steam as they cool.

STEP THREE

Once cool, pull the stem off the pepper and discard the seeds, which should be attached to the stem. Wipe away any stray seeds. Peel the charred skin away from the pepper, using a finger bowl of water to help clean your fingers throughout the process. Cut the roasted peppers into whatever shape works for your recipe and enjoy.

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Meredith Laurence - Blue Jean Chef