What's the best way to roast bell peppers to easily remove their skin?

Question

Learn how to blister and peel peppers for soft, flavorful results.

Answer 1

The best way to roast bell peppers to easily remove their skin is to roast them whole at a high temperature (200-230°C / 400-450°F) or under the broiler until the skin is blistered and charred, then immediately transfer them to a sealed bag or covered bowl to steam.

Detailed Explanation:

Roasting bell peppers not only makes their skin easy to remove but also intensifies their sweetness and gives them a smoky flavor.

1. Method 1: Oven Roasting (Recommended for larger batches)
   • Preparation: Wash bell peppers (any color) thoroughly. You can leave them whole or cut them in half and remove seeds/membranes.
   • High Heat: Place peppers directly on a baking sheet. Roast in a preheated oven at 200-230°C (400-450°F) for 20-30 minutes.
   • Charring: Roast until the skins are completely blistered, shriveled, and significantly charred in spots. Flipping them halfway through can help ensure even charring.
2. Method 2: Broiling (Faster, more direct char)
   • Preparation: Halve and seed the bell peppers.
   • Broil: Place peppers skin-side up on a baking sheet. Place under a preheated broiler (high heat) for 5-10 minutes, keeping a very close eye on them.
   • Charring: Broil until the skins are entirely blackened and blistered. This method provides the most direct and intense charring.
3. The Steaming Step (Crucial for Peeling): Immediately after removing the charred peppers from the oven or broiler, transfer them to:
   • A paper bag (seal it tightly)
   • A bowl covered tightly with plastic wrap or a plate
   • A zip-top bag (seal it)
   Let them steam for 10-15 minutes. The trapped steam helps loosen the skin, making it incredibly easy to peel off.
4. Peeling: Once cool enough to handle, simply use your fingers or a paring knife to gently peel off the loosened skins. Rinse briefly under water if necessary to remove any remaining char, but avoid excessive rinsing to preserve flavor.

Pro Tip:

Roasted bell peppers can be stored in an airtight container in the refrigerator for up to 5-7 days, or covered in olive oil for longer. They're fantastic in salads, sandwiches, sauces, and dips.