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.
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.
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.
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.
So get to the farmers market or farm stands and stock up on bell peppers. Lots, and lots of bell peppers.
Now get out there and roast some peppers. Then jar some of those bad boys up.
Want more Pepper Recipes, check these out:
- Planked Beef Sliders with Provolone with Roasted Red Peppers
- Fire Roasted Yellow and Red Pepper Pesto
- Grilled Smoked Chicken Sandwich with Red and Yellow Pepper Pesto
Places to stalk Kiss My Smoke!
How to Fire Roast Bell Peppers
- 1 large red bell pepper
- 1 large green bell pepper
- 1 large yellow bell pepper
- 2 tbsp olive oil
Preheat grill to a medium-high heat.
Brush the peppers with olive oil. This is optional. I prefer brushing them with olive oil but you can roast them without it.
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.
Remove from the grill.
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.
Remove carefully and peel the outside, blackened layer off the peppers. Remove the inside of the peppers and seeds.
Slice them up and use them for whatever you like.
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.
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.
Serve them any which way that puts a smile on your face!
Recipe Source: Kiss My Smoke
Now be confident and get your grill on!