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Home » Vegetable Recipes » How to Roast Peppers

How to Roast Peppers

Published: Apr 18, 2011 · Modified: Jun 20, 2021 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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How To Roast Peppers
Making roasted peppers or roasted vegetables at home is so easy. Check out  my tips on How To Roast Peppers at home.

 

Pablano, Green and Red Peppers
 
 Have you ever bought those tiny little jars of gourmet roasted peppers packed in olive oil? They are pretty expensive when you figure out the cost per ounce. Around here they cost almost five dollars for a jar. It only takes about 20 to 30 minutes to roast a pepper in the oven.
 
It goes even faster if you have a gas stove and can do it over the open flame. Think about how much money you could save over the span of a year if you roasted your own peppers at home.
 
Roasting peppers at home is so easy to do that you'll never buy an overpriced fancy jar of them again.
 
Besides being cheaper you can make your own blend of peppers. When I roast peppers I like to roast poblanos, green peppers and a red pepper at once.
 

Wash the peppers of your choice and put them on a cookie sheet.

As you can see my poblano peppers are little wrinkled but they will roast up just fine.


Put the peppers in the oven under the boiler. My oven has a high and low setting for the broiler so I let them cook for about 10 minutes under low and then turn the heat up to high. Once the skin gets black and bubbles on one side flip them over. Cook each side of the pepper this way until the entire outside skin of the peppers are nice and black. Remove the cookie sheet from the oven.

Roasted Peppers
 

 Then place the hot peppers in a plastic bowl with a lid, a bowl covered with plastic wrap or a zip lock bag. The heat from the roasted pepper will cause steam to form and after about 10 minutes the skin from the peppers will easily pull away from the roasted pepper.

Skin removal of Roasted Peppers

Slice or chop the roasted pepper. Use them immediately in a recipe or store them in the fridge in a sealed container for 3 or 4 days.


I have a few recipes coming up using roasted peppers in the next week or so. So keep your eyes out for them. Sign up for my email updates or follow me on Google Friend Connect. 


Thanks for stopping by!


Arlene

How to Roast Peppers

Arlene Mobley - Flour On My Face
Roasting peppers at home is so easy to do that you'll never buy an overpriced fancy jar of them again.
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Course Main Dish
Cuisine American
Servings 4 peppers
Calories 24 kcal

Ingredients  

  • 4 bell or poblano peppers
  • saran wrap
  • large glass bowl
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Instructions 

  • Wash the peppers of your choice and put them on a cookie sheet.
  • Put the peppers in the oven under the boiler. My oven has a high and low setting for the broiler so I let them cook for about 10 minutes under low and then turn the heat up to high. Once the skin gets black and bubbles on one side flip them over. Cook each side of the pepper this way until the entire outside skin of the peppers are nice and black. Remove the cookie sheet from the oven.
  • Then place the hot peppers in a plastic bowl with a lid, a bowl covered with plastic wrap or a zip lock bag. The heat from the roasted pepper will cause steam to form and after about 10 minutes the skin from the peppers will easily pull away from the roasted pepper.
  • Slice or chop the roasted pepper. Use them immediately in a recipe or store them in the fridge in a sealed container for 3 or 4 days.

Nutrition

Calories: 24kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 4mg | Potassium: 208mg | Fiber: 2g | Sugar: 3g | Vitamin A: 440IU | Vitamin C: 96mg | Calcium: 12mg | Iron: 1mg
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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. Diethood.com

    April 20, 2011 at 3:24 pm

    Great tutorial!! I always roast my peppers and will never pay that much for a jar of them... they are so much better when they come out of your own kitchen! 🙂

    Reply
  2. Katrina {In Katrina's Kitchen}

    April 19, 2011 at 9:07 pm

    I love your tip to get the skin off!!

    Reply

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 35 years. I love sharing recipes to help busy families get dinner on the table. Learn more here

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