Charred Bell Peppers 101 Guide (Storage Tips)

Get
FREE
Recipes!

Get My Favorite Recipe

As someone who loves cooking, my kitchen is a year-round haven for the robust flavors of roasted red peppers. During the winter, I rely on store-bought jars to make my favorite muhammara dip and soups with roasted red peppers’ sweet and rich essence. However, when summer arrives and bell pepper season begins, I grow some plants in my garden, making using them easier and more convenient.

Homemade roasted red peppers elevate the culinary experience with a sweetness and smokiness that is unparalleled by their store-bought counterparts. They become a canvas for flavor refinement, free from the constraints of excessive saltiness or brininess. The ease with which they can be made makes them a staple in my fridge for a week or more, always ready to intensify the richness of any dish I choose to create.

How to Perfectly Char Bell Peppers in the Oven:

Transforming bell peppers into their charred versions is a piece of cake! The process is straightforward, whether you’re going for the green, which offers a slightly bitter kick, or the sweeter red, yellow, and orange siblings. Remember, each color brings its unique profile, so choose according to your dish or mood. Here’s a step-by-step guide:

  1. Preparation: Place the bell peppers on a foil-lined tray after a good wash and pat dry. Why foil? Hello, easy clean-up! A generous rub of olive oil ensures they char and don’t burn.
  2. Oven Magic: Crank your oven to broil, positioning the peppers about 7 inches away from the heat. Watch as they transform, rotating them as they char. Five minutes is usually all it takes.
  3. Post-Oven: Here’s a nifty trick. Put those piping-hot charred beauties in a zip-lock bag, seal it, and let them steam themselves for about 10 minutes. This makes skin removal a breeze. Use a fork, and you’ll see what I mean! For those who might find the zip-lock method cumbersome, placing the hot charred peppers in a bowl and covering them with plastic wrap or a plate can also effectively trap steam, making the skin easier to peel.
  4. Storage: After skinning, snip off the top, deseed, and lay them out in enticing strips. Pop them in a jar, cover them with olive oil, and voila! Ready for culinary adventures. Moreover, if refrigerated, it’s best to let them come to room temperature before consuming, as cold temperatures can dull the flavors.

Why Peel the Skin?

The blackened exterior of food may seem like a sign of perfect charring, but it can actually make the dish taste bitter. To avoid this, it’s best to peel off the charred skin. This will reveal the true smokiness of the dish without any unpleasant burnt aftertaste. By taking this extra step, you can enhance the flavor profile of your dish and turn a good meal into an exceptional one.

Beyond the Oven

While ovens undoubtedly play a pivotal role in charring peppers, let me share a culinary revelation – you’re not limited to just the oven. Explore the expansive realm of charring possibilities by firing your BBQ or wielding a trusty kitchen torch. The world of charring is indeed your oyster, and these alternative methods offer a spectrum of flavors and textures that can elevate your roasted peppers to newfound heights. It’s a journey of experimentation, unlocking the full potential of charring beyond conventional boundaries.

Using Charred Bell Pepper Magic in Dishes:

Slide these charred wonders into various dishes and watch the magic unfold. They are the heart and soul of my muhammara recipe. Or imagine the smoky depth they’d add to a grilled eggplant sandwich coupled with a dab of pesto. Need a killer pesto recipe? I’ve got you covered right here.  One of my favorite ways to eat them is by placing them on toasted baguette slices with a sprinkle of goat cheese or feta for a quick appetizer.

How to Make Charred Bell Peppers 101 Guide (Storage Tips)

Preparation

1.
Wash and dry the bell peppers, place each of them in a foil tray. The foil will make clean-up easy. Rub olive oil all over them to ensure they do not burn.

Mark as complete
2.
Then set your oven to boil and place them on a tray about 7 inches away from the broiler. They will likely charr on one side within just 5 minutes. Once they have charred, rotate them so they charr on the other side.
Mark as complete
3.
When they are done, place them in a zip lock bag while they are still hot, and close the bag until they cool down for about 10 minutes. This will make the skin easily peelable. Just use a fork!
Mark as complete
4.
Although you can technically leave the skin on, it will be burnt and produce a bitter flavor. When peeling the skin, you can still get that desired smoky flavor without ingesting burnt skin. The skin is very easy to peel, so it won’t take much additional effort to peel the skin before finishing the preparations.

Mark as complete
5.
After peeling the roasted peppers, I like to cut the top off, remove the seeds, slice them into large strips, and keep them in a glass jar with olive oil. Now they are ready to be used!
Mark as complete

Ingredients:

1X 2X 3X
Adjust Servings
A few green, red, yellow or orange bell peppers.
Olive Oil.

Preparation

1
Wash and dry the bell peppers, place each of them in a foil tray. The foil will make clean-up easy. Rub olive oil all over them to ensure they do not burn.
2
Then set your oven to boil and place them on a tray about 7 inches away from the broiler. They will likely charr on one side within just 5 minutes. Once they have charred, rotate them so they charr on the other side.
3
When they are done, place them in a zip lock bag while they are still hot, and close the bag until they cool down for about 10 minutes. This will make the skin easily peelable. Just use a fork!
4
Although you can technically leave the skin on, it will be burnt and produce a bitter flavor. When peeling the skin, you can still get that desired smoky flavor without ingesting burnt skin. The skin is very easy to peel, so it won’t take much additional effort to peel the skin before finishing the preparations.
5
After peeling the roasted peppers, I like to cut the top off, remove the seeds, slice them into large strips, and keep them in a glass jar with olive oil. Now they are ready to be used!
rana

By Rana

Thanks for visiting my Mediterranean food blog and welcome to my virtual kitchen! Here, you’ll find mouth-watering, wholesome, and nutritious Mediterranean recipes that will change the way you view cooking.

Never Miss a Recipe

Subscribe to my newsletter for authentic Mediterranean recipes, essential cooking tips, and the latest food news, all delivered directly to your inbox for FREE. Let’s create memorable dishes together!

    You will not receive any spam

    I would love to hear your experience!

    Made these preserved peppers? Drop a comment below and share your experience! I would love to hear your thoughts and tips!

    Leave a Reply

    Your email address will not be published. Required fields are marked *