Roasted Bell Peppers Recipe | Chocolate & Zucchini

Step 1

Preheat the oven to 200°C (400°F).

Step 2

I prefer to deseed the peppers before roasting: carve all around the stem of each pepper, pull that out, and discard the seeds that come with it. Hold the pepper upside down and slap it a few times on the sides so the remaining seeds fall out (plus, the sound is fun).

Step 3

Place the peppers on a rimmed baking sheet or baking dish, and insert into the oven.

Step 4

Roast the peppers for 30 to 45 minutes, flipping them every 15 minutes so they'll roast evenly. They will collapse and soften, and their skin will blacken and blister.

Step 5

Take the baking sheet or dish out of the oven.

Step 6

If you need to use the bell peppers right away, transfer them to a paper bag, close it tightly, and let rest for 15 minutes. This allows the steam from the peppers to loosen the skin, making it easier to peel.

Step 7

If you're roasting the bell peppers in advance, let cool completely, transfer to an airtight container, and place in the fridge. After a few hours or overnight, the skin will peel off easily.

Step 8

Peel the skin off of the peppers with your fingers. Slice the peppers open, and remove the white membranes inside if desired (I don't usually bother).

Step 9

Eat as is or add to sandwiches, salads, and pasta sauces.