There are a few different ways to roast peppers – in the oven, under the broiler, and directly over an open flame. Although the broiler and open flame methods are a little faster, I prefer to roast peppers in the oven, as they don’t have to be watched as closely and I can prepare other things while they roast.

To roast peppers in the oven, first toss them in olive oil, salt, and pepper, then lay them out on a sheet pan. You may want to lay a piece of aluminum foil on the pan to make cleaning up easier.

Roast the peppers in a 350-400 F oven for around 40-45 minutes, turning them over once or twice so they don’t burn. The skins should blacken a little, but not completely. The peppers are done when large pieces of the skin come off easily. Place the peppers in a large bowl, and cover the bowl with plastic wrap. Leave them in the bowl for 10-20 minutes – this steams them, so they cook through a little more, and also makes the skin easier to peel.

Remove the peppers, slip the skins off, and remove all seeds. Having a bowl of water nearby makes it easy to get the little seeds off your fingers. Don’t rinse the peppers though, as that would wash flavor away.

Recipes with roasted peppers:

Stuffed Poblano Peppers in Ranchera Sauce with Goat Cheese and Epazote

Spanish Salt Cod and Red Pepper Salad

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