What is the best way to roast peppers, and the best way to store them?

Answer 1

You can roast red peppers under the broiler or on the grill...or even over a gas burner if you want, although that gets a little messy. For the broiler, cut open, de-seed and lay flat on a broiler pan or baking sheet, skin side up. Broil until the skins are absolutely black. On the grill just put on whole and turn occasionally, again until the skins are completely charred. Either way, place into a paper bag once blackened and fold the top of the bag...leave for a few minutes. This helps steam the skins and makes them easier to remove. Remove the blackened skins and discard. You can then eat or freeze...they freeze quite nicely! I love mine with just some olive oil and garlic put onto a crusty slice of Italian bread! If you can, you can also can them!

Answer 2

Place the peppers on a baking sheet lined with aluminum foil (for easy clean up later)
Place the baking sheet under the broiler in your oven on high. The peppers will begin to blister and turn brown-black. Continue to turn the peppers until blistered on all sides. When done, using a pair of tongs, place the peppers in a brown paper bag. This will help them to steam and soften the pepper. Wait about 20 minutes until they are cool enough to touch. Peel the outer skin off and then slice up the peppers. I like to put mine in a tupperware container with a little olive oil and garlic. They are delicious!

Answer 3

1. We have opted to roast 2 sweet bell peppers, one red and one green. We recommend using 2 teaspoons of vegetable oil for each pepper. Avoid extra-virgin olive oil as its smoke point is low and will burn when broiled. Preheat your oven's broiler.
2. Coat each pepper evenly with oil. A pastry brush is a useful tool to use when coating the peppers, but fingers will work in a pinch if a pastry brush is not on hand. Make sure to coat inside the folds of each pepper.
3. Arrange the peppers on a baking sheet and place the baking sheet on the highest rack in your oven.
4. Keep a watchful eye on the peppers to ensure that they do not become too scorched. When dark splotches begin to appear on the peppers, remove the baking sheet from the oven and carefully turn each pepper over.
5. The peppers will be very hot, so use tongs or some other kitchen utensil to do this. Once all of the peppers are turned, return the sheet to the oven.
6. When the tops of the peppers begin to darken again, remove them from the oven and place them into a bowl large enough to accommodate all of the peppers. Cover the bowl with plastic wrap, making sure that it is sealed all the way around. It is important that the peppers are in an air-tight container for this step of the process in order for them to be steamed. The trapped hot peppers generate the steam necessary to loosen their skins.
7. Once the peppers are cool enough to handle (probably about 15 to 20 minutes), pull the stems out of each pepper.
8. Hold one end of the pepper down on a flat surface and gently peel the skin off of each pepper. The skin should slide off fairly easily.
9. Lift each pepper up and hold it with one hand, while using your other hand to squeeze down the pepper's length. The bulk of the seeds and pulp should drop out the bottom when this motion is completed.
10. With the backside of the knife, slit open the side of each pepper and spread them out (ribbed side up) on your work surface. With the dull side of your knife, scrape off any of the ribs or membrane that remains in the pepper.
11. Use these juicy, tender peppers to enliven sandwiches, spice up Mexican dishes, add to an antipasto platter, or toss

Answer 4

I roast mine (on a stove burner) till they are black all over, cut them in half, remove the seeds and scrape off the skin using the handle of a spoon.

You can put them in a plastic zip-top bag, or in a plastic storage container in the fridge for about a week or freeze them for about 6 months, I believe. Never tried the freezing part, I always use mine too fast!

Answer 5

I roast mine in a 400 dgree oven for about 30 minutes. I store them in a tupperware in the fridge. They last a while. I have kept them for 2 weeks.

Answer 6

I bought my wife a propane torch at Wal-Mart for $13. Very fast, works great. Blister the skin slightly charred and put in a plastic bag for a few minutes. The skin comes right off under running water.
We just freeze them in Ziploc bags.

Answer 7

Rub then with some olive oil, under a hot grill or in oven til the skin blisters, then peel the skin off, and put them in some extra virgin olive oil with a touch of white vinegar and some sliced garlic till required.. keep it covered in oil and they will last u a couple weeks.. Great in salad, sandwiches and focaccia's and on pizza!!! Enjoy!