How to Roast Bell Peppers

>> Friday, August 27, 2010

How to Roast Bell Peppers; bell peppers; red; yellow; recipe; vegetables; oil; olive oil; spices

This recipe or rather how to guide is an important one for us to learn. The reason is that once you start roasting peppers at home you will be addicted to the smell and the taste. I like to use roasted peppers in sandwiches, as toppings , to blend into sauces or soups, puree with other vegetables to create spreads, salads, and simply eating a roasted bell pepper will leave your tummy very satisfied.

The next recipe I will be sharing following this one requires roasted bell peppers so I thought I'd give you a quick lesson in case any of you don't know how to roast them. You will also notice that I didn't include measurements, the reason is that it's really up to you. I also think that adding spices and herbs really enhances the flavors of the peppers. The herbs have been put under optional because again it is up to you or to what you have available in your kitchen. Sometimes I use all and sometimes I don't and sometimes I use some, so you see it's all about how you feel that day.

Ingredients :
Bell peppers (red, yellow and orange are the best tasting)
olive oil
salt
ground black pepper
garlic powder

optional:
dried basil
dried oregano
dried thyme

1. Preheat the oven to 200c or 392f , line a baking sheet with baking paper then set aside. Rinse and slice the peppers in half then cut off the stem and seeds. Mix the spices in a small bowl until well combined. Rub the peppers with a little bit of olive oil on both the outside and inside.


How to Roast Bell Peppers; bell peppers; red; yellow; recipe; vegetables; oil; olive oil; spices
Sprinkle and rub in a little bit of the spice mixture on both the outside and inside of each pepper. Place the peppers outer side up on the baking sheet.


How to Roast Bell Peppers; bell peppers; red; yellow; recipe; vegetables; oil; olive oil; spices

2. Roast in the center of the oven for about 30-45 minutes depending on the size and thickness of the peppers. Turn the peppers halfway through or once the top begins to blacken and continue to roast until the pepper is completely soft. Remove from oven and allow to cool. Once cooled peel off the blackened and rough skin.

How to Roast Bell Peppers; bell peppers; red; yellow; recipe; vegetables; oil; olive oil; spices

Leave as is or slice or dice to use as you like. For the next recipe you may want to choose to leave whole or slice, you will see.

How to Roast Bell Peppers; bell peppers; red; yellow; recipe; vegetables; oil; olive oil; spices
Ok now you are ready for the next recipe coming soon.

24 comments:

Liv Wan August 29, 2010 at 1:07 PM  

Hi Nancy,
Thank you for the useful tips of this roast peppers. :)

Pacheco Patty August 29, 2010 at 1:09 PM  

Beautiful photographs, love to roast peppers at home! Welcome back:-)

Indonesia Eats August 29, 2010 at 2:18 PM  

I love roasting my peppers too. Then, keep them in a jar. So, It's ready for sandwich.

Do you have a recipe of mole poblano?

Debbie August 29, 2010 at 4:13 PM  

Great tutorial, thanks!

Spicie Foodie August 29, 2010 at 6:54 PM  

Hi Torontoview, Liv, Patty and Debbie - Thank you :)

Indonesia Eats, So you agree how yummy they are. I don't have a mole poblano recipe. Actually my family's mole is spicy and no chocolate involved. There are many varieties of moles but the Poblano is the most famous.

Indonesia Eats August 29, 2010 at 7:28 PM  

Would you be able to share with me your family's mole recipe as you know I really enjoy spicy food? Thank you

Stella August 29, 2010 at 9:34 PM  

Hey Nancy, I really appreciate this post. I always see people roast peppers on their gas top stoves. I never even try to roast due to my electric stove, but now I will-in the oven. Thanks (smile)!

penny aka jeroxie August 30, 2010 at 12:45 AM  

I usually oven roast my peppers. waiting for the recipe!

Frank August 30, 2010 at 8:40 AM  

Yes, these basic techniques are fundamental to good cooking yet too often forgotten! Interesting that you add a bit of oil before roasting--I usually roast them 'dry'. Helps with the browning, I suppose?

Conor @ Hold the Beef August 30, 2010 at 9:34 AM  

I have always just roasted mine as-is, I might try adding some oil and seasonings next time to see the difference!

Lynne @ LynnesKitchen.com August 30, 2010 at 10:10 AM  

I love roasting all my veggies! So good.

Spicie Foodie August 30, 2010 at 10:21 AM  

@ Indonesia Eats, Oh definitely the only problem is that I've never made it myself . So I have contacted my family for the recipe and I'll get back to you:)

@Stella, I've only roasted poblanos and wax on the gas top. No problem, I understand how electric stoves can be limiting sometimes.

@Penny, coming soon.. , @Frank, I think it does , @Conor , good to hear.
@Lynne, yummy!

mysimplefood August 30, 2010 at 10:51 AM  

Thanks for the tip! I don't roast it often but I know I should. Will follow your steps!

ravienomnoms August 30, 2010 at 1:05 PM  

Thanks so much for the lesson! The pictures are awesome!

City Share August 30, 2010 at 1:56 PM  

Those look delicious. I have always done them under the broiler. I'll have to try them in the oven once the weather cools down. If you put them in a ziploc bag while they are still warm, and then place them in the fridge for a few minutes. It is really easy to peel them.

whatsfordinneracrossstatelines August 30, 2010 at 3:31 PM  

Good post, I've always done them on the grill, but sometimes I can't get outside because of the weather. I'm going to try with some herbs too!
-Gina-

Tanantha @ I Just Love My Apron August 30, 2010 at 5:00 PM  

Thanks for sharing the tip Nancy! Oh, and welcome back :) roasted peppers are so great on sandwiches!

Spicie Foodie August 30, 2010 at 5:50 PM  

@Mysimplefoods-sure and glad to hear:)
@Ravienomnon-Thanks :)
@CityShare-Thanks for the tip will try that out next time.
@whatsfordinneracrossstatelines- thanks, yes please do!
@ Tanantha- Thank you sweetie :)

Xiaolu @ 6 Bittersweets August 30, 2010 at 5:52 PM  

Mmm roasted bell peppers are one of my favorite ingredients but I definitely insist on making them myself instead of buying the kind in the jar. I'm picky like that :). Great job capturing the gorgeous colors in your photos!

Magic of Spice August 30, 2010 at 6:39 PM  

You know I am crazy about roasted peppers, and like you I add them just about everywhere...But I have never roasted them in the oven like this, I have grilled them and done the oh so horrible mess of the stove top version...But this is perfect! But really Nancy, no fair teasing and making us wait for the next with photos like these :) Hugs, Alisha

Spicie Foodie August 31, 2010 at 9:52 AM  

@Xiaolu, I'm picky too, specially when you try the homemade version vs. the store it's usually no contest. Thank you :)

@Alisha/Magic of Spice, Hehe sorry for the tease :) You're so sweet :)

Drinks Recipes September 8, 2010 at 9:44 AM  

can't believe the simplicit of this recipe.

S at Buttered Up October 9, 2010 at 9:29 PM  

Oooh. Interesting. I roast them whole sometimes then I peel the skin off. I love the boiling pepper water that comes out of it. It makes such a nice addition to many pasta dishes. Yum!

Post a Comment

Thank you for stopping by and reading my blog. I love to hear from my readers so please leave your thoughts or questions below. Thank You!

(**PLEASE notice that comments with links are sent to the spam filter. This is not a place for you to advertise yourself.**)

Buy or Sell Food Photos!

View My PortfolioRoyalty Free Images

Support Me By Clicking on These Links:

living in Czech Republic Expat Women - Helping Women Living OverseasTopOfBlogsBuy Foodie artHonest Cooking The Food Magazine, Spicie Foodie , contributor

Followers

©2009-2011 All recipes, articles, blog post, content, and images (*Unless otherwise stated*) are the sole property of Spicie Foodie and Nancy Lopez-McHugh. They should not be used without prior written consent. You can contact me here

  © Blogger template Webnolia by Ourblogtemplates.com 2009

Back to TOP