How to fire roast peppers perfectly. Perfect for making so many things. You can slice them up for sandwiches, make pesto out of them, or store them in jars.
I love using roasted peppers in recipes. If you follow my other blog, Cravings of a Lunatic, you will see recipes for Roasted Red Peppers pop up often.
It’s a bit of an addiction. I’d like to get help for it, but that would mean admitting I have a problem, and I’m just not willing to do that.
These suckers are regulars in my diet, so I will never give them up. Never. Ever.
If you have never tried throwing peppers on the grill you are missing out. It’s super simple to do. You can grill them over gas or charcoal. Whatever works for you.
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How to Fire Roast Bell Peppers
Ingredients
- Red yellow and green peppers
- Olive oil
Instructions
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Preheat grill to a medium-high heat.
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Brush the peppers with olive oil. This is optional. I prefer brushing them with olive oil but you can roast them without it.
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Place the peppers on the grill. Allow each side to roast until the skin blackens. Each side will take about 4 to 5 minutes, at most.
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Remove from the grill.
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Allow them to cool for about 5 to 10 minutes. Slip them in a ziploc bag, or place them in a glass bowl and seal the top with plastic wrap. Allow them to sit there for about 15 to 20 minutes.
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Remove carefully and peel the outside, blackened layer off the peppers. Remove the inside of the peppers and seeds.
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Slice them up and use them for whatever you like.
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You can also place the peppers in mason jars and cover them with oil, pop a lid on and they will keep in the fridge for a couple of weeks. Instant jarred roasted peppers. I do this often.
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You can freeze them as well. I use my vacuum sealer and freeze batches so I can pull them out when needed. I love having peppers on hand at all times.
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Serve them any which way that puts a smile on your face!
Recipe Notes
Recipe Source: Kiss My Smoke
Once you roast them you can steam them so the blackened skins peel off easily. You can place them in ziploc bags or use a bowl, whichever method works best for you. Once they steam they are incredibly easy to peel.
I love doing these to use in Pesto, Pasta, Steak and Peppers or Sandwiches. It’s nice to always have them on hand. Freeze some, jar some, whatever works for you.
No matter what make sure you make LOTS. If you’re doing them it’s better to make tons. Then you can slap them on everything.
Now get out there and roast some peppers. Then jar some of those bad boys up.
So get to the farmers market or farm stands and stock up on bell peppers. Lots, and lots of bell peppers.
Want more grill recipes from Kiss My Smoke, check me out on Pinterest:
Follow Kiss my Smoke’s board * Kiss My Smoke Recipes * on Pinterest.
Want more Pepper Recipes from Kiss My Smoke, check these out:
Planked Beef Sliders with Provolone with Roasted Red Peppers, pictured above
Fire Roasted Yellow and Red Pepper Pesto, pictured above
Grilled Smoked Chicken Sandwich with Red and Yellow Pepper Pesto, pictured above
I hope you get out there and roast some peppers. Now. What are waiting for? Do a batch, or ten, for me.
Now be confident and get your grill on!
Kim xx
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