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Capture the smoky goodness of charred bell peppers and preserve them in olive oil. Perfect for salads, sandwiches, or as a gourmet topping!
Type of Cuisine:
Mediaerranean
Prep Time: 5 minutes.
Cook Time: 15 minutes
How Many Servings?
4-6 servings
Ingredients:
1X
2X
3X
Adjust Servings
| A few green, red, yellow or orange bell peppers. | |
| Olive Oil. |
Preparation
1
Prep the Bell Peppers
Wash and thoroughly dry each bell pepper. Place them on a foil-lined baking sheet for hassle-free clean-up. Lightly coat each pepper with olive oil to help them char evenly without burning.
Wash and thoroughly dry each bell pepper. Place them on a foil-lined baking sheet for hassle-free clean-up. Lightly coat each pepper with olive oil to help them char evenly without burning.
2
Broil Until Charred
Preheat your oven to the broil setting. Position the tray of bell peppers about 6–8 inches from the broiler (usually the top rack). Let them roast for about 5 minutes, or until the skin on one side is blackened and blistered. Then, rotate the peppers using tongs and continue broiling, turning as needed, until all sides are evenly charred.
Preheat your oven to the broil setting. Position the tray of bell peppers about 6–8 inches from the broiler (usually the top rack). Let them roast for about 5 minutes, or until the skin on one side is blackened and blistered. Then, rotate the peppers using tongs and continue broiling, turning as needed, until all sides are evenly charred.
3
Steam for Easy Peeling
Once the peppers are fully charred, transfer them immediately to a zip-top bag while still hot. Seal the bag and let them steam for about 10 minutes. This loosens the skin, making it easy to peel off. Once cooled slightly, gently remove the skin using your hands or a fork—it should slide right off.
Once the peppers are fully charred, transfer them immediately to a zip-top bag while still hot. Seal the bag and let them steam for about 10 minutes. This loosens the skin, making it easy to peel off. Once cooled slightly, gently remove the skin using your hands or a fork—it should slide right off.
4
Why and How to Peel the Skin
While you can leave the charred skin on, it often adds an unpleasant burnt or bitter taste. Removing the skin brings out the natural sweetness and smokiness of roasted bell peppers—without the harsh aftertaste. After steaming, the skin should loosen and blister. To peel: Let the peppers cool slightly. Use your hands to gently pull off large pieces of skin. For any stubborn bits, use the back of a knife to scrape the skin away without damaging the soft flesh.
While you can leave the charred skin on, it often adds an unpleasant burnt or bitter taste. Removing the skin brings out the natural sweetness and smokiness of roasted bell peppers—without the harsh aftertaste. After steaming, the skin should loosen and blister. To peel: Let the peppers cool slightly. Use your hands to gently pull off large pieces of skin. For any stubborn bits, use the back of a knife to scrape the skin away without damaging the soft flesh.
5
Slice and Store
After peeling, cut off the tops of the roasted bell peppers and remove the seeds. Slice them into thick strips or any shape you prefer. For storage, place the strips in a glass jar and cover with olive oil. Store in the refrigerator and use within 5–7 days for best flavor..
After peeling, cut off the tops of the roasted bell peppers and remove the seeds. Slice them into thick strips or any shape you prefer. For storage, place the strips in a glass jar and cover with olive oil. Store in the refrigerator and use within 5–7 days for best flavor..