Yes, there are many tutorials online on how to roast bell peppers...but, in my opinion, they do it the hard way. Leaving the peppers whole while you roast them means they will char unevenly. You will also have to turn them multiple times to char all sides. Once charred, when you clean them they will make a mess, the seeds will stick to everything, and it will take you longer than it needs to.
Here is my easy way.
Original recipe: How to Roast Peppers
Easy Way to Roast Bell Peppers
Makes: as many roasted peppers as you have available
You can roast any color of bell pepper. You can also roast poblano, anaheim, hatch, wax, banana, and even jalapeno. For this tutorial I am using red bell peppers, my favorite. I also roast poblano and banana peppers every year
Remove the top and bottom of the pepper as well as all the seeds and pith. (Use the tops and bottoms to make bell pepper powder.) You now have a tube of bell pepper.
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| Bell pepper with top, bottom and seeds removed. |
Make a cut down one side and flatten the tube into a sheet.
Place this on a sheet pan. If parts of the pepper are damaged, remove and discard those pieces.
Continue will the remaining peppers until your sheet pan is full:
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| Flattened red bell peppers on a sheet pan. |
Broil until the peppers are evenly charred. In my oven, it takes 10 minutes. Yours may take more or less. Watch them closely.
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| Perfectly charred red bell peppers! |
Remove the sheet pan and cover the peppers with a towel.
When the peppers are cool, peel off the charred skin.
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| Roasted red bell peppers and the skins that were removed |
You can now freeze them, or use them in any of these recipes!
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