Roasted peppers are not only totally delicious, they're also packed full of flavour and are super easy to prepare. Why roast peppers? While we love the tangy crunch they bring to salads when raw, roasted peppers have a totally different quality: they're pleasingly soft, sweet and tasty – and so versatile.
Serve roasted peppers on toast, stir into rice or pasta, pair with feta (dreamy), stuff with couscous or serve as a side to lunch or dinner as an easy way to boost your vegetable intake with ease. Or, roast peppers, then put them in a food processor with more of your favourite veggies and stock to turn into a delicious soup. Or leave out the stock and make a spicy dip with them. The possibilities are endless...
Read our guide to how to roast peppers below. All you'll need is olive oil, salt, pepper and any other spices that take your fancy – we're big fans of paprika. Then, simply sit back and let your peppers do their thing.
How to roast peppers in the oven
To achieve perfectly roasted peppers, you will need:
- Olive oil, a good glug
- Salt and pepper, for seasoning
- Paprika (optional)
1. Preheat the oven to 200ºC.
2. Slice your peppers into strips. Or, if you're planning on stuffing your pepper, chop it in half. Either way, remove all of white flesh and the seeds inside.
3. Rub your peppers with olive oil, salt and pepper and place on a baking paper on a tray.
4. Place in oven and leave to roast for 15 to 20 minutes, or until they're soft and delicious.
How to roast peppers under a grill
1. Turn your grill on to high heat.
2. Arrange your peppers on a non-stick baking tray, skin up and grill until the skin is charred and soft. This will take around 15 minutes but keep an eye on them.
How to roast peppers on a gas hob
Got a gas hob? You can char-grill the peppers over the flames for a smoky, barbecued flavour (and yes, you can perform this trick on a BBQ, too). This is also a good way to make the pepper's skin easy to remove.
1. Put whole peppers (stalk and all) over the gas flame.
2. Use the stalk to carefully turn the pepper regularly until the entire skin is charred. This might take up to 15 minutes. Start with the flame low if this is your first attempt.
How to remove roasted pepper skin
Peppers, once char-grilled, can be easily peeled. Here's how to do it:
1. While the peppers are still hot, seal them in plastic food bags (or clean plastic bags, sealed with an elastic band) and allow them to cool.
2. Once cooled, it's easy to peal away the pepper skins with your fingers and a blunt knife.
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