How to Make Roasted Red Peppers

Nov 4, 2011 1:31 pm

Bring out red peppers' magical hidden flavor

roasted red peppers
Photo: Mark Shaw
Add an intense savory note to sandwiches, pasta and salads with roasted red peppers. Plus, it's a solid way to re-use a paper bag.

Roasted red peppers are one of the most versatile ingredients in the kitchen. Tossed with nearly any pasta dish, substituted for tomatoes in an easy caprese salad, riding atop a burger or blended into pasta sauce or the most grown-up ketchup we know, roasted red peppers (or RRP, in shorthand culinary Sharpie scribble) are among the easiest must-knows for any cook. Free yourself from the confines of the jar. Here's what you'll need:

  • Red peppers
  • Olive oil
  • Coarse salt
  • Aluminum foil
  • Baking dish
  • Paper bag
Halve and seed the peppers
Halve and seed the peppers.

Preheat broiler to high.

Slice each pepper in half and remove the stem and all the seeds. Using a small, sharp knife, cut away the white ribs inside the pepper and discard, then place peppers in a foil-lined baking dish.

Salt and oil
Salt and oil.

Using your fingers, rub olive oil all over the inside and outside of the pepper halves, then turn skin side up on the baking dish. 

Broil away
Broil away.

Place under broiler for 8-10 minutes or until skin is blackened and blistered (but not entirely charred). Keep an eye on them to prevent accidental burning.

Steam the skins off
Steam the skin off.

Using tongs, transfer peppers to a paper bag as soon as they come out of the oven. Twist bag shut and allow to steam for 15 minutes, then slide the skins off the peppers and discard. It's okay if some pieces stick to the flesh. 

Slice and serve.
Slice and serve

Trim the peppers around the edge to remove any lingering skin (keep the charred bits on though, they taste great), drizzle with olive oil and serve, or store in a tightly sealed container in the refrigerator for up to five days.

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