Maximum taste, minimum effort. If there was a tagline for roasted peppers, that would be it. Roasted peppers are perfectly suited to a BBQing or grilling. They’re quick to prepare, and simple to cook, and did I mention smokey delicious? Many people who dislike peppers raw, love them roasted. Roasting replaces the sharp bite with a pepper’s natural sweetness and aromatics.
Roasted peppers keep well in the fridge and you can use them to pep up sandwiches, burritos, salads, or just for general snacking and munching. I tend to buy a large amount when I see them on sale, there is no extra work and they are nice to have in the fridge for a week or so.
I’ve tried lots of different methods and techniques. You can oven roast them, foil them, oil them, foil and oil them.
What I don’t do is pop the peppers on whole. It looks impressive, and works for peppers where you would eat the seeds, but for bell peppers it’s much easier to de-seed them before they’re cooked.
1 method of grilling peppers to rule them all
Bell Peppers, red peppers, yellow pepper, green peppers.
1. Quarter, and de-seed and remove stalks of the peppers.
2. Pop them skin side down on the grill over medium high heat. Don’t turn them, leave them until the skin is very charred and burnt looking, but the flesh is tender and soft. About 10 minutes.
3. Take them off the grill and pop them in a bowl. Cover the peppers for about 10 minutes to steam them. This allows the skin to come off a lot easier and saves quite a lot of time.
4. Peel them and eat them.
5. Any leftovers are good for a week. Covering them in olive oil will help them to keep a little longer, and garlic cloves are a nice touch too. Enjoy.