Pan-Roasting Mild Peppers: What's The Best Oil?

Roasted peppers are a delicious, versatile dish that can be used in salads, dips, sauces, sandwiches, and more. They are easy to make and can be roasted in the oven, on a grill, or in a pan on the stove. Roasting brings out the natural sweetness of peppers and gives them a smoky, charred flavour that complements their sweetness.

There are a few different ways to roast peppers. One way is to place them in a dry pan and turn the heat to medium. As the pan heats up, the peppers will start to char and will need to be turned occasionally to char on all sides. Another way is to roast them in the oven. This method involves spreading the peppers directly on an oven rack with a baking pan filled with water on the bottom to catch any juices and keep the oven clean. The oven should be set to 200C or 400F and the peppers should be roasted for 30 to 40 minutes, or until they have some black spots on the skin.

Once the peppers are roasted, they can be steamed to loosen the skin and make them easier to peel. This can be done by placing the peppers in a bowl and covering it, or by placing them in a paper bag and sealing the top. After steaming, the peppers can be peeled, seeded, and chopped to be added to various recipes.

Roasted Mini Peppers with Olive Oil, Garlic, and Parmesan

Ingredients:

• Mini peppers
• Olive oil
• Salt
• Black pepper
• Garlic powder
• Dried oregano
• Grated parmesan

Optional:

• Onion powder
• Dried thyme
• Chilli powder
• Melted butter or ghee
• Basil
• Balsamic vinegar
• Dried rosemary
• Garlic cloves

Method:

Preheat your oven to 400°F. Line a large, rimmed baking sheet with parchment or foil.

Cut the mini peppers in half lengthwise. You can leave the stem on or remove it, depending on your preference. Remove the seeds and membranes with your fingers or a paring knife.

Place the peppers on the prepared baking sheet. Toss them with olive oil, salt, pepper, garlic powder, oregano, and parmesan, and arrange them in a single layer on the pan.

Bake the peppers until tender, for about 20 minutes. You can also broil the peppers on a foil-lined, rimmed baking sheet for about 5 minutes, keeping a close eye on them to prevent burning.

Tips:

• If you want extra flavour, roast the peppers over an open flame or high heat to char the skin.
• You can use fresh minced garlic instead of garlic powder.
• You can use avocado oil if you prefer an oil with a higher smoke point.
• For a dairy-free version, simply omit the parmesan.
• To store leftovers, keep them in an airtight container in the fridge for up to 4 days. Reheat in the microwave at 50% power or serve cold.

Pan-roasted peppers as a side dish

Roasted peppers are a delicious and healthy side dish that can complement a variety of main courses. They are also incredibly versatile, as they can be served hot or cold, and can be paired with meats, seafood, sandwiches, salads, and more.

Selecting the Peppers

When choosing your peppers, opt for ones that are firm with smooth skin and no bruises or soft spots. You can use any combination of colours, from red, orange, yellow, green, purple, or white bell peppers. Just make sure to avoid hot peppers and stick to mild varieties.

Preparing the Peppers

Before roasting, cut the peppers in half and remove the seeds and membranes, as well as the top stem. You can also cut them into strips or chop them, depending on your preferred size.

Pan-Roasting the Peppers

To pan-roast the peppers, heat two tablespoons of olive oil in a large skillet over medium heat. Add the peppers to the skillet and sauté, stirring and turning frequently, until the skins start to blister and turn brown. You can also add some water, Italian seasoning, and salt and pepper to taste. Cover the pan and cook for about one minute to let the peppers steam. Then, uncover and stir for another minute before serving immediately.

Serving Suggestions

Pan-roasted peppers make an excellent side dish for roast chicken, meatloaf, grilled steak, or pork roast. They can also be used as a topping for sandwiches, hot dogs, tacos, burritos, or crostini. Additionally, they pair well with grilled or roasted meats, seafood, and vegetables. For a refreshing option, serve them cold as part of a salad or rice bowl.

Storing and Reheating

Leftover pan-roasted peppers can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply warm them in a pan over medium heat or in the microwave. You can also freeze the peppers for future use by spreading them on a baking sheet and placing them in the freezer. Once frozen, transfer the peppers to an airtight container or zip-top bag and store them in the freezer for up to three months.

Roasted peppers in the oven

Roasting peppers is a great way to elevate any dish. It deepens the flavour and sweetness of the peppers and makes them irresistible. Roasted peppers can be added to salads, dips, sauces, soups, sandwiches, and even tacos and burritos.

How to Roast Peppers in the Oven

Firstly, preheat your oven to 200C or 400F. Then, wash and core your peppers. You can cut them in half lengthwise and remove the seeds and membrane, or leave them whole. If you're using larger peppers, cut around the top where the stem is, then pull and twist to remove the seeds. For smaller peppers, cut the top off, then cut around the inside and twist to pull out the core and seeds.

Next, place the peppers directly on the oven rack. Put a large baking pan filled with water at the bottom of the oven. This will help cook the peppers thoroughly and catch any juices. If you're roasting very small peppers, it's recommended to line the oven rack with parchment paper. Alternatively, you can cut the peppers in half, rub them with salt and oil, and spread them in a single layer on a baking sheet.

Bake the peppers for around 30-40 minutes, turning them occasionally, until you see some black spots on the skin. If you've cut the peppers in half, bake them for around 30 minutes, turning them halfway through.

Once the peppers are done, remove them from the oven and cover them with a cloth or place them in a bowl. Let them cool for about 30 minutes to an hour. Then, peel the peppers by pulling off the skin, which should come off easily.

Storing Roasted Peppers

Roasted peppers can be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, they can be frozen for up to 3 months. To freeze, portion them into smaller freezer bags and thaw for about 30 minutes before using.

Stovetop Roasting Method

The stovetop roasting method is ideal for roasting one to two peppers. It involves charring the peppers individually over a gas stovetop burner or a grill pan. Here is a step-by-step guide:

• Stovetop: If you have a gas stove, turn on a burner to the highest setting. You can also adjust the flame to medium if you prefer. Place the pepper directly on the flame or on a grill pan.
• Grill Pan: If using a grill pan, preheat it over medium heat and brush it lightly with oil if recommended for your pan.
• Roasting: Use tongs to turn the pepper occasionally. For a stovetop, use tongs to give the pepper a quarter-turn every 4-5 minutes. For a grill pan, turn the pepper with tongs every 5 minutes or so. Roast until the skin is completely blackened or charred and the pepper is soft. This should take around 8-10 minutes for a stovetop and 20-30 minutes for a grill pan.
• Checking for Doneness: Use tongs to gently squeeze the pepper. If the pepper is soft and easily yields to the tongs, it is ready. If it still feels firm, continue roasting for a few more minutes until it softens.
• Steaming: Once the peppers are roasted, it is recommended to steam them to make the skin easier to peel. Place the roasted peppers in a bowl and cover with a lid or plastic wrap, or use a plate to seal the bowl. Alternatively, place them in a paper bag and seal the top. Let the peppers steam for about 15-30 minutes.
• Peeling: After steaming, the skin should come off easily. Remove the charred skin by hand or with a towel. Avoid rinsing the peppers under water as this will wash away the roasted flavour.
• Seeding and Slicing: Slice the pepper vertically, remove the stem, seeds, and veins. You can use a towel to wipe off any remaining seeds. Cut the pepper into sections as needed for your recipe.
• Storage: Freshly roasted peppers can be stored in the refrigerator or freezer. For short-term storage, place the peppers in an airtight container and refrigerate for up to 2 weeks. For longer-term storage, freeze the peppers in a tightly sealed container for up to 2 months.

Flame Grill Roasting Method

The flame grill roasting method is ideal for the summer when you're already using your gas grill a lot. Roasting over an open flame produces a great smoky flavour. Be sure to wear a protective oven mitt.

Place the peppers on the open grill over a medium flame. Let them roast for 15-20 minutes, using tongs to give them a quarter turn every few minutes, until the peppers are charred, soft, and collapsing.

You can also use a kitchen/bruleé torch to char your peppers, but it’s a slow process. Using a grill or gas flame is more efficient.

Steaming Your Peppers

Once you have flame-grilled your peppers, you will need to steam them. This process will help you peel the tough skin from them more easily. There are a few ways to steam the peppers.

Place the roasted peppers on a flat, smooth surface like a cutting board, then invert a large bowl over the top of them. The bowl traps the steam inside. Steam for 15 minutes.

Alternatively, you can place the peppers in a paper bag and seal the top by rolling it closed. I prefer using the bowl method. Whichever method you choose, steam the peppers for about 15 minutes.

Seeding and Peeling Your Peppers

Once you have roasted your peppers, you will need to seed and peel them. This is kind of a messy process, but it’s well worth the effort. Note that some people like to seed their peppers before roasting. When I have tried this in the past, the results are never as good as when I keep the whole pepper intact during roasting – I recommend roasting the peppers whole and seeding after the roast.

Slice the pepper vertically from top to bottom and lay the pepper open so it becomes one long strip. Pull the stem from the top of the pepper. The stem and a clump of seeds should loosen easily. Use a towel or paper towel to wipe off any loose seeds that remain inside the pepper.

Flip the pepper over to reveal the skin side. Strip off the charred skin. If you want a more charred flavour, you can leave a few small blackened bits on the skin.

Alternatively, you can seed and skin the pepper under running water, which will make it easier to get the pepper flesh clean. I prefer not to do this, because I feel the pepper loses some flavour in the process – but if you're in a hurry and don't want to mess up your hands too much, it will speed things up.

Once you've peeled and seeded your peppers, you'll end up with soft, sweet, tasty pepper flesh.

Frequently asked questions