Roasting Bell Peppers: Pan-Style

Roasting bell peppers in a pan is a fun and easy way to add a smoky charred flavour to your cooking. The process is simple: place your peppers in a dry pan and turn the heat to medium. As the pan heats up, the peppers will start to char. Give them an occasional turn to char on all sides. Once they're nice and charred, place them in a bowl and cover them to steam and cool down, which will also loosen the skin. After 10-15 minutes, you can peel off most of the skin, before slicing and dicing the peppers as needed for your recipe.

How to roast bell peppers in a pan on a stovetop

Ingredients:

• Bell peppers (any colour)
• Olive oil (optional)
• Salt and pepper to taste
• Italian seasoning or other herbs/spices of your choice

Utensils:

• A sauté pan with a lid
• Tongs
• A bowl
• Plastic wrap or a kitchen towel

Method:

• Heat olive oil in a large skillet over medium heat. You can also use a dry cast-iron skillet or a grill pan.
• Add the bell peppers. You can cut the peppers into strips or keep them whole.
• Sauté the peppers, stirring and turning frequently, until the skins start to blister and brown.
• Add water, Italian seasoning, and salt and pepper to taste.
• Cover the pan and cook for about a minute to let the peppers steam.
• Uncover the pan and stir the peppers for another minute before serving.

Tips:

• You can roast the peppers directly over a gas flame if you don't want to use a pan.
• Red bell peppers are the sweetest, followed by yellow and orange. Green bell peppers are tangy and slightly bitter.
• Roasted peppers can be used in sandwiches, salads, pasta, soups, dips, salsas, and more.
• To store roasted peppers, place them in a jar and cover them with olive oil. They will stay fresh in the refrigerator for up to two weeks.

How to roast bell peppers in the oven

Roasting bell peppers in the oven is a straightforward process that will reward you with a delicious, healthy snack or side dish. Here is a step-by-step guide to achieving perfect roasted bell peppers.

Preparation

First, preheat your oven to 400-450°F. While the oven is heating up, prepare your bell peppers. You can use any colour of bell pepper, but keep in mind that red, orange, and yellow peppers are sweeter than green ones. Cut the peppers into quarters and remove the seeds and membranes. If you prefer, you can roast the peppers whole and then seed and peel them after roasting, but this can be messier.

Line a rimmed baking sheet with parchment paper or foil for easy cleanup. Arrange the peppers on the baking sheet in a single layer, making sure they have some space between them. Drizzle or spray the peppers with olive oil and use your hands to coat them evenly. If you want to add some extra flavour, you can sprinkle the peppers with spices such as salt, black pepper, garlic powder, dried oregano, or red pepper flakes.

Roasting

Place the baking sheet on the centre rack of the preheated oven. Roast the peppers for 20-40 minutes, depending on their size. You want the peppers to be tender and charred in spots, so keep an eye on them and rotate them every 7-10 minutes to ensure even cooking.

Steaming and Peeling

Once the peppers are roasted to your liking, remove them from the oven and transfer them to a heat-safe bowl. Immediately cover the bowl tightly with plastic wrap to trap the steam, which will help loosen the charred skin. Let the peppers steam for 10-15 minutes, or until they are cool enough to handle.

When the peppers are cool, uncover the bowl and start peeling. The skin should come off fairly easily, but don't worry if there are some charred bits left on the pepper, as this adds flavour. Use a towel or paper towel to wipe off any remaining seeds inside the pepper. Slice the pepper open, remove the stem, and scrape out any remaining seeds.

Storage and Serving

Roasted bell peppers can be served immediately as a side dish or used in various recipes, such as salads, sandwiches, pasta, or sauces. They can also be stored in the refrigerator for 3-4 days. Simply place them in a sealed container and gently reheat in the microwave when you're ready to enjoy them again. Alternatively, you can eat them cold as a tasty snack or antipasti.

How to peel roasted bell peppers

Roasted bell peppers are a delicious addition to any meal. They are sweet, silky, and super easy to make. Here is a step-by-step guide on how to peel roasted bell peppers:

Step 1: Prepare the Peppers for Roasting

Firstly, you will need to wash and dry your bell peppers. You can choose to slice the peppers before roasting, but it is recommended to roast them whole as it is easier to remove the skin once they are roasted.

Step 2: Roast the Peppers

There are several ways to roast bell peppers, including in the oven, on a stovetop, or directly over a gas flame. For oven roasting, preheat your oven to 400-450°F and arrange the peppers on a baking sheet brushed with olive oil. Roast for 20-40 minutes, turning occasionally, until the peppers are charred and softened. For stovetop roasting, place a pepper directly over a gas flame or on a grill pan and cook for 15-25 minutes, turning occasionally, until charred and softened.

Step 3: Steam the Peppers

Once the peppers are roasted, immediately transfer them to a heat-safe bowl and cover tightly with plastic wrap or invert a large bowl over them. This traps the steam inside, helping to loosen the charred skin. Let the peppers steam for 10-15 minutes until they are cool enough to handle.

Step 4: Peel and Seed the Peppers

After steaming, uncover the bowl and hold the pepper from the top by the stem. Poke a small hole to release any liquid from inside the pepper. Peel and discard the charred skin, which should come off easily. Slice the pepper open and use a towel or paper towel to wipe off any remaining seeds. You can also scrape out the seeds with a spoon.

Step 5: Serve or Store the Peppers

Your roasted bell peppers are now ready to be used in your favorite recipes! If you're not using them right away, you can store them in the fridge or freezer. For fridge storage, place the peppers in an airtight container or jar and cover them with olive oil. They will stay fresh for up to two weeks. For freezer storage, cut the peppers into your desired size and shape, place them on a parchment-lined sheet pan, and freeze for two hours before transferring to an airtight container. Frozen roasted peppers will last for up to three months.

How to store roasted bell peppers

Roasted bell peppers can be stored in a variety of ways, including in the refrigerator, freezer, or canned. Here is a detailed guide on how to store roasted bell peppers to keep them fresh and flavourful.

Refrigerator Storage

Storing roasted bell peppers in the refrigerator is ideal for short-term storage. To maximise their freshness, place the peppers in an airtight container and keep them refrigerated. They will stay fresh for up to two weeks.

Coating the peppers with a thin layer of oil will extend their shelf life to about two weeks. You can also add some of the pepper juices to the container to enhance the flavour and moisture. However, always discard the peppers immediately if you notice any signs of mould or spoilage.

Freezer Storage

Freezing is an excellent option for long-term storage, as it preserves the roasted flavour without the addition of other flavours. To freeze roasted bell peppers, use a tightly sealed, freezer-safe container. For easier removal, consider cutting the peppers into portions and separating them with parchment paper.

The peppers will thaw quickly once removed from the freezer. You can expect them to last for up to two months in the freezer.

Canning

Canning is another method to store roasted bell peppers for long periods. This technique involves packing the peppers into jars with boiling water, leaving about an inch of headspace. After processing in a pressure canner, the peppers can be stored at room temperature for several months.

Preserving in Oil

Preserving roasted bell peppers in oil is a delicious way to enjoy them for up to two months. Layer the peppers with olive oil in a mason jar, ensuring the top layer is oil. Use an air bubble remover to eliminate any air bubbles, and add more oil if needed to fully submerge the peppers.

For long-term storage, freeze the jars. This method is perfect for those who want to enjoy the peppers' flavour and have easy access to them.

Recipes that use roasted bell peppers

Roasted bell peppers are a versatile ingredient that can be used in a variety of dishes. Here are some recipe ideas that utilise roasted bell peppers:

Salads

Roasted bell peppers can be added to a variety of salads, including pasta salads. Their silky texture and sweet flavour can enhance a simple salad. Try adding them to a Mediterranean orzo salad or a Taktouka, a Moroccan tomato and roasted bell pepper salad. They also pair well with other roasted vegetables, such as corn on the cob, asparagus, or broccoli.

Sandwiches and Wraps

Roasted bell peppers make a great addition to sandwiches and wraps. Try adding them to a panini with Swiss chard and Gruyère, or a sandwich with cheddar cheese, red onion, and mustard. They can also be used as a wrap filling with salmon or other proteins.

Appetizers and Mezze

Roasted bell peppers can be served as a simple appetizer, drizzled with olive oil and sprinkled with salt, pepper, and fresh herbs. They can also be part of a mezze spread or cheese board, served with burrata or mozzarella and crusty bread.

Eggs

Roasted bell peppers work well with eggs. Add them to scrambled eggs, omelettes, frittatas, or quiches for a pop of colour and flavour.

Soups

Roasted Red Pepper Soup is a classic, but you can also add roasted bell peppers to other soups for extra depth of flavour.

Pasta and Pizza

Roasted bell peppers are a great addition to pasta dishes and sauces. Try them in a Pasta Primavera or blitz them into a kicked-up hummus. They also work well as a pizza topping, especially with other vegetables.

Dips and Sauces

Make a dip by coarsely pureeing roasted bell peppers with feta and parsley, or blend them into hummus, pesto, romesco sauce, or muhammara.

Meat Dishes

Roasted bell peppers can be added to meat dishes for extra flavour and colour. Try them with roasted pork tenderloin or baked chicken breast.

Freezing and Storage

Roasted bell peppers can be stored in the refrigerator for up to a week or frozen for later use. To store them, place the peppers in a jar and cover them with olive oil. They will last in the refrigerator for about a week and in the freezer for up to three months.

Frequently asked questions