Since we live in Pittsburgh, fresh vegetables are best at our local farmer’s markets from May through September.
During that time, I roast peppers, prepare and freeze fresh tomato sauce, and make and freeze peach dutch crumb pies.
After the season of fresh ends, we celebrate it each time we open one of our frozen treats and toss them into a recipe!
What I’ve learned is that a lot of people hesitate to make roasted peppers because there is not a way to make easy roasted peppers.
If you have a grill, this recipe will make you the Queen!
One of my readers wrote in and asked me to share how to make easy roasted peppers.
I am about to oblige and share with you, the way we’ve roasted peppers over and over in my family.
It’s a tradition that been handed down generations and it’s not a secret.
In short, easy roasted peppers you’ll make more than once is the one recipe, how-to you’ve been seeking and now have found.
Remember, DanaVento.Com only shares easy recipes, that are packed with flavor!
As a vegetarian bordering veganism kind of gal, these recipes are my bread and butter!
Who’s ready for a sultry, succulent batch of easy roasted peppers?
Easy Roasted Peppers
So, let’s start talking peppers.
You can buy any peppers you want and roast it.
Red bell peppers, green, orange or yellow bell peppers, banana peppers (mild), cubanelle peppers, etc.
For these, you don’t need to worry about wearing gloves or choking from the ‘heat’ of the pepper flavor.
If you choose other peppers, such as serrano, poblano, anaheim, and so on, you need to wear gloves and consider the heat (flavor) that will impact your skin (if you make contact, etc).
I advise starting with bell peppers and of course then moving to something like Ancient Sweet Red Peppers, these are my absolute favorite.
When I don’t have those in my fridge, I use red sweet long peppers or the mini sweet peppers (lengthier than a bell, and less round).
For today’s recipe, you will see that I used sweet long multi-colored peppers.
Peppers and Prep for Easy Roasted Peppers
Always wash your peppers and dry them.
You will be roasting the peppers whole so that the juice wells up inside!
Just so you know, if you don’t like seeds, this recipe is NOT for you.
You will have seeds remain, it’s almost impossible unless you rinse the pepper which then takes away the roasted pepper juice you will want to reserve!
Grill Prep For Easy Roasted Peppers
Always make sure your grill grates are clean.
Before lighting the grill, spray a nonstick spray (heatproof like coconut oil) to the grates.
Preheat the grill, before you ever put pepper on the grates.
Have all of the things you will need to make these peppers with you.
Do not walk away while you are making roasted peppers, you chance ruining a pepper!
Easy Roasted Pepper Recipe and Prep Details Here ⇓
- A dozen or more Sweet Long Peppers
- 1/2 C Celery rinsed, deveined, chopped.
- 1/2 Tsp Salt
- Preheat Grill to 500° F
- Clean peppers - leave whole and do not cut
- Place on preheated grill racks.
- Use tongs to turn each pepper as it chars.
- In between turning leave the LID of the grill ON.
- Turn about every 5 minutes, until every side is charred.
- Once each pepper is charred, remove to a bowl, cover with foil.
- Repeat this for each pepper as it finished.
- Once all peppers are in the bowl, cover again and allow them to remain in bowl, covered for 1/2 hour.
- While they are resting, chop and clean your celery (if you want to make roasted red pepper salad)Set celery aside.
- Uncover roasted peppers.
- Retain foil.
- Use foil to hold the stems and skins that you will be sliding off.
- Work with each pepper one at a time (DO NOTE THEY WILL STILL BE VERY HOT to touch).
- Hold each pepper in your hand, the skin will peel off.
- Toss the skin onto the foil.
- Next, either cut the stem/top off and then slice the pepper in 1/2.
- Get as many of the seeds off as you can, sliding your fingers down the pith (yes, you will get your hands dirty).
- Don't worry not all of the seeds will come out, you will be eating some, it's OK!
- Repeat this for every pepper.
- Next, use kitchen scissors and cut these peppers into pieces.
- Add in celery and salt.
- Eat warm or cold.
- These are really delicious on top of crostini, or grilled seafood.
Amount Per Serving: Calories: 45Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1233mgCarbohydrates: 10gFiber: 2gSugar: 5gProtein: 2g
nutritional content may be inaccurate