Pan-Seared Peppers: Quick And Easy

Pan-searing peppers is a great way to bring out their natural sweetness and add a smoky, charred flavour. It's a simple cooking technique that can enhance the taste of many dishes, from salsas and burgers to sandwiches and pasta. You can use any type of fresh pepper, such as jalapenos, poblanos, serranos, or bell peppers, and the process is straightforward. All you need is a dry pan, medium heat, and a bit of patience as the peppers slowly char. Once they're nicely blackened, you steam them in a bowl to loosen the skin, making them easier to peel. The result is a delicious, smoky pepper that can be chopped, sliced, or diced according to your recipe.

Choosing the right pepper

While choosing the right pepper may not be as important as choosing the right pan or the quality of the meat, it can still make a difference to the final dish.

Firstly, it is recommended to season with pepper just before cooking. This is because salt draws moisture out of the meat, so it is best to add it at the last minute, along with the pepper, to avoid having to pat the meat dry again.

The type of pepper you use is also important. Freshly ground black pepper is a popular choice, but adding it before cooking can prevent a good crust from forming as it reduces surface contact between the meat and the pan. It can also burn and become bitter during cooking, so some cooks recommend adding it after searing the meat. However, others argue that the flavour of crunchy, burned bits of pepper is desirable. A good compromise may be to add the pepper during the middle or end of the searing process.

If you are cooking a pepper steak, or steak au poivre, you can coat each side of the steak in coarsely ground whole black peppercorns.

As with any cooking, the most important thing is to cook to your own taste. Try seasoning with pepper at different stages of the cooking process and see which method you prefer.

Preparing the pepper

Next, cut the peppers. You can cut them into halves or thin slices, depending on your preference. If you cut them in half, pull the two halves apart to remove the seeds and membranes, along with the top stem. If you slice them, simply discard the seeds and ribs that are left in the centre. Rinse the peppers after removing the seeds.

After cutting, you can optionally toss the peppers in a mixture of olive oil, salt, pepper, and any other seasonings you like.

Choosing the right pan

Material:

When selecting a pan for pan-searing peppers, you can opt for a non-stick frying pan or a cast-iron pan. Both options work well and can help you achieve delicious results. Non-stick pans are convenient as they require no oil, making them a healthier option. Cast-iron pans, on the other hand, are known for their even heat distribution and ability to retain heat, resulting in consistent cooking.

Size:

Choose a pan that is large enough to accommodate the quantity of peppers you plan to cook. A large skillet or sauté pan is ideal, as it provides ample space for stirring and turning the peppers during the cooking process. A pan with deeper sides is also beneficial, as it helps contain the heat and prevents excess splattering.

Lid:

Select a pan with a lid that fits securely. This is crucial for the steaming process that follows the searing. The lid helps trap the heat and moisture, ensuring that the peppers cook evenly and thoroughly.

Heat Distribution:

Look for a pan that offers even heat distribution. This ensures that your peppers cook uniformly and prevents hot spots that can lead to uneven cooking or burning. A pan with a thick, flat base is preferable, as it provides better contact with the heat source and helps prevent warping over time.

Compatibility:

Consider the compatibility of the pan with your stovetop or heat source. Different pans work better with certain heat sources. For example, a cast-iron pan may be ideal for gas stoves due to its ability to distribute heat evenly, while a non-stick pan may work well on electric coil stovetops.

By selecting a pan that meets these criteria, you'll be well on your way to creating delicious pan-seared peppers with that desirable smoky flavour and tender texture.

Heating the oil

Once the oil is hot, add your peppers to the pan. You can use any colour of bell peppers, from orange to purple, yellow to white, or the traditional red, green, and yellow. You can also pan-sear jalapenos, poblanos, or serranos. For bell peppers, cut them into strips or chop them into slices before adding them to the pan. For smaller peppers like jalapenos, simply remove the stems, cut them in half, and remove the seeds.

After adding the peppers to the hot oil, season them with salt and pepper, and perhaps some dried Italian seasoning or dried oregano. Then, let the peppers cook for 7 to 10 minutes, stirring them occasionally so they cook evenly on all sides. You'll know they're done when they start to blister and turn brown in spots, or when they're tender and lightly charred.

Cooking the pepper

To cook the peppers, you'll need to heat a non-stick skillet or frying pan to a medium-high heat. You can use a variety of peppers, such as jalapenos, poblanos, serranos, and bell peppers. If you're using a cast-iron skillet, you'll want to add some olive oil or cooking spray to the pan. If you're using a non-stick skillet, you can skip this step.

Next, add the peppers to the pan. If you're using a mix of peppers, make sure to add them all at once. You can cut the peppers into thin slices, chop them, or leave them whole. If you're using a whole pepper, you may want to remove the stems, cut them in half lengthwise, and remove the seeds before cooking.

Let the peppers cook for 7 to 10 minutes, stirring occasionally, until they are starting to blister and soften. You can also char the peppers by leaving them in the pan without stirring until they start to blacken, then turning them to char all sides.

Once the peppers are cooked to your desired level of doneness, you can add additional ingredients such as salt, pepper, Italian seasoning, or other spices. Stir the peppers for another minute, then serve immediately, or allow them to cool before storing them in an airtight container in the refrigerator for up to three days.

Frequently asked questions