Roasted Pepper Recipe (Two Ways!)

Method5 steps

1. 1

   Step 1: Use the gas-burner method for the main steps. Set a gas burner to medium and put a whole bell pepper directly over the flame. Use tongs to turn it regularly, keeping your hands away from the heat, until all sides are charred and the pepper is very soft, about 15 minutes per pepper. Repeat for the remaining peppers, or use several burners while watching and turning each pepper.

   Uses 4–5 whole bell peppers, any color

   
2. 2

   Step 2: As soon as each pepper from step 1 is fully roasted, transfer it to a heat-safe bowl and cover tightly with a heavy kitchen towel to trap its own steam. Let the covered roasted peppers stand for about 10–15 minutes, checking from 10 minutes, until cool enough to handle.

   Check peppers are safe to peel · 10 minUses Complete fully charred soft bell peppers

   
3. 3

   Step 3: Uncover the cooled peppers from step 2. Hold each by its stem and poke a small hole to drain the liquid inside. Peel off and discard the charred skins, then cut the peppers open and remove the stems and seeds. Cut the edible flesh into strips.

   Uses Complete cooled charred peppers

4. 4

   Step 4: For immediate serving, arrange the amount of peeled pepper strips from step 3 that you want to serve on a platter. Add some of the chopped garlic, optional salt and red pepper flakes to taste. Add the optional ready burrata and sliced rustic bread if desired. Keep any remaining plain pepper strips for step 5.

   Uses Peeled seeded pepper strips chosen for immediate serving · Some of the chopped garlic, as desired · Kosher salt to taste for serving or marinating, optional · Crushed red pepper flakes to taste for serving or marinating, optional · Ready burrata for immediate serving, optional · Sliced ready rustic bread for immediate serving, optional

5. 5

   Step 5: If saving any plain peeled pepper strips from step 3, put them in a clean container and refrigerate promptly at 40°F (4°C) or below for up to 4 days. To marinate them, put the chosen strips in a clean jar, add any remaining chopped garlic you want, a pinch of optional kosher salt and optional red pepper flakes, and pour in enough olive oil to cover. Seal, date and refrigerate immediately at 40°F (4°C) or below; use within 4 days or freeze for longer storage.

   Uses Remaining plain peeled seeded pepper strips, discarded parts excluded · Extra virgin olive oil, enough to cover any peppers chosen for marinating · Any remaining chopped garlic chosen for marinating · A pinch of kosher salt if marinating · Crushed red pepper flakes to taste for serving or marinating, optional