How to make perfectly roasted peppers!

Perfectly Roasted Peppers!

How to make perfectly roasted peppers!

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Roasted peppers are delicious and super easy to make!  Roasting peppers creates a delicious flavor which adds a sweet smokiness to dishes!  Both sweet bell peppers (known as capsicum in Australia and other areas of the world) and hot peppers can be roasted.

I love them on sandwiches and in salads…  they are perfect to add to pretty much any dish!

These peppers can be cooked on the grill, broiled in the oven or even cooked on the gas stove!  (All 3 methods are included below!)

These peppers taste amazing!  I’ve used this method on jalapeños and added them to my Jalapeño Popper Dip..  which is already out of this world.. these made it ridiculously irresistible!  If you take it anywhere at all, be sure to pack along copies of the recipe because people will be asking for it!

Jalapeño Popper Dip Recipe

 

How to make perfectly roasted peppers!

Ingredients:

      • Peppers (any variety)
      • Oil (olive or vegetable)

Directions:

1.  Wash and dry the peppers. Brush the outside with oil.

2.  Turn your grill or broil onto high.  If using a gas stove, turn the element onto medium-high.

How to make perfectly roasted peppers 2

3.  Begin roasting your peppers, turning until all sides are charred and black.  This will take about 15 minutes.

4.  Once roasted, remove from the heat and immediately seal in a paper bag.  Leave for 5-8 minutes.

Making perfectly roasted peppers!  3

5.  Remove from the paper bag and the charred skin will just slide right off.  (I use a paper towel to rub it off).

6.  Gently cut the pepper open, removing the seeds and core.  Slice or dice as required.

7.  Store in the fridge up to 3 days.

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Perfectly Roasted Peppers

How to make perfectly roasted peppers!

Rating 

Ingredients
Follow Spend With Pennies on Pinterest for more great recipes!
  • Peppers (any variety)
  • Oil (olive or vegetable)
Instructions
  1. Wash and dry the peppers. Brush the outside with oil.
  2. Turn your grill or broil onto high. If using a gas stove, turn the element onto medium-high.
  3. Begin roasting your peppers, turning until all sides are charred and black. This will take about 15 minutes.
  4. Once roasted, remove from the heat and immediately seal in a paper bag. Leave for 5-8 minutes.
  5. Remove from the paper bag and the charred skin will just slide right off. (I use a paper towel to rub it off).
  6. Gently cut the pepper open, removing the seeds and core. Slice or dice as required.
  7. Store in the fridge up to 3 days.
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