Roast Peppers

Peppers are amongst the tastiest vegetables

Follow this simple process to get rid of the skin, and you will have a fantastic taste and texture and they will be easier to digest too. Please note that these guidelines are for red peppers, which are the sweetest and easiest to peel. For yellow and even more for green peppers, you will need to increase the cooking time.

Preheat the oven at 220C

First, I suggest that you trim them before cooking, otherwise they will get sticky and it will be difficult to remove all the seeds: make a circular cut around the stalk and remove it (most of the seeds will come out as well), and remove also the white membranes inside.


Cut them in half lengthwise and rinse thoroughly, and place them in a baking tray lined with parchment. See below the picture showing the two halves and all the parts that should be discarded:


Put the peppers in the oven for 45 minutes, checking them very 15 minutes and turning them every 15 minutes to allow even cooking.


They are ready when they are soft and the skin blisters. It’s also a good sign if they start turning black, it will give a nice smoky aroma.


Take out of the oven, and now a very important moment: when still piping hot, the peppers need to be placed in an AIRTIGHT container to cool down. What happens is that the steam that generates inside makes the skin separate completely from the flesh.

TIP: A plastic container can be used, but then it will smell of peppers forever, especially if you don’t have a dishwasher. I suggest that you use cook-in bags for this task.

When they are cool they can be peeled very easily (see video below) and eaten as they are (in a salad for example) or used for other preparations.

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