Main Dishesculinaryhill5.0
Roasted Peppers Recipe
Learn how to roast peppers and chilies in the oven or on a gas burner. Use this method for bell peppers, poblanos, serranos, jalapeños, and more!
👥 4 Servings⏱️ Prep & Cook: 15 min🔥 Cook: 15 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●stove
- ●bowl
- ●baking sheet
- ●oven
- ●knife
📝 Preparation Steps
1
Stovetop method:
2
Turn the flame of a gas stove to HIGH. Using tongs, place chilies directly in or over the flame until the skin is charred and blistered but not ash white, turning occasionally, about 2 to ⏱️ 3 minutes. Or, roast over a very hot charcoal or gas grill for 3 to ⏱️ 5 minutes.
3
Transfer to a bowl and cover tightly with plastic wrap. Let stand until the skin starts to loosen and the peppers are cool enough to handle, about ⏱️ 10 minutes.
4
Wearing gloves or using a clean kitchen towel, carefully rub off and discard the blackened skin. Leave the stem and seeds intact if desired for your recipe; otherwise, remove and discard them.
5
Broiler method:
6
Arrange an oven rack as close to the broiler element as possible and preheat on HIGH. Line a baking sheet with aluminum foil for easy cleanup. Arrange peppers in a single layer on prepared baking sheet.
7
Broil the peppers until the skin is charred and blistered but not ash white, turning often, about 5 to ⏱️ 10 minutes.
8
Transfer to a bowl and cover tightly with plastic wrap. Let stand until the skin starts to loosen and the peppers are cool enough to handle, about ⏱️ 10 minutes.
9
Wearing gloves or using a clean kitchen towel, carefully rub off and discard the blackened skin. Leave the stem and seeds intact if desired for your recipe; otherwise, remove and discard them.
10
Oven method:
11
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil for easy cleanup. Arrange peppers in a single layer on prepared baking sheet.
12
Broil the peppers until the skin is charred and blistered but not ash white, turning occasionally, about 30 to ⏱️ 40 minutes.
13
Transfer to a bowl and cover tightly with plastic wrap. Let stand until the skin starts to loosen and the peppers are cool enough to handle, about ⏱️ 10 minutes.
14
Wearing gloves or using a clean kitchen towel, carefully rub off and discard the blackened skin. Leave the stem and seeds intact if desired for your recipe; otherwise, remove and discard them.
15
To seed the peppers for stuffing:
16
Using a small knife, slit each pepper lengthwise from the stem to the bottom, leaving the top 1/2-inch and the bottom 1/2-inch uncut. Leaving the stem intact, remove seeds and membranes. Wipe inside of pepper with a damp towel and dry well.
17
To slice or chop the peppers:
18
Slit each pepper lengthwise and lay flat. Cut out stem, remove seeds and membranes, and slice or chop as desired.
Nutrition Facts
calories
35 kcal
fat Content
1 g
serving Size
1 serving
fiber Content
2 g
sugar Content
5 g
sodium Content
5 mg
protein Content
1 g
carbohydrate Content
7 g
saturated Fat Content
1 g
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