Roasting Peppers

Roasting Peppers


  • Sweet bell peppers (preferably red)
  • Garlic
  • Olive oil
  • Salt


  1. Rinse whole bell peppers. Heat grill to medium high and place peppers on grate. To broil the peppers, line a cookie sheet with aluminum foil and place peppers on foil. Keeping the oven door ajar so that the broiler stays on. Broil or grill the peppers until blackened, rotating them until all sides are black.
  2. Place the blackened peppers in a large bowl and cover with the foil taken off of the cookies sheet. Alternately, you can put them in a large pot and use the lid to cover them. They need to steam so that the skins come off easily.
  3. Let cool completely. Working over another bowl so that the juice can run into it, peel the charred skin off of the peppers, placing the skins and seeds on the foil. The peppers can be left whole or torn into small strips. It’s fine if a few seeds fall in with the juice and pepper pieces. When finished, divide into smaller containers if desired, and top with salt and a layer of olive oil. Slice and add a couple cloves of garlic.
  4. The peppers may be frozen or refrigerated. Bring to room temperature before serving.

How to serve roasted peppers

  • Tear or cut roasted peppers into strips, drizzle with olive oil, sprinkle with salt and marinate with garlic. Enjoy with some crusty bread to soak up the olive oil and juice from the peppers.
  • Cut roasted and peeled peppers in half. Lay half of each pepper in a baking dish; top with slices of cheese (feta or fontina work especially well). Cover with the other half of the pepper and bake until the cheese is melted. Serve warm with crusty bread.
  • Wrap a strip of roasted pepper around a small mozzarella ball. Hold closed with a toothpick. Serve as appetizers.
  • Top grilled bread with prosciutto (ham) or speck, a slice of cheese and several strips of roasted peppers. Enjoy your bruschette!
Step-by-Step Instructions

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