- 4 red bell peppers
- 1 tablespoon (14ml) olive oil
- Salt and pepper, optional
Wash the peppers and remove any stickers. Preheat the oven to 400˚F.
Place the peppers on a rimmed baking sheet and brush them all over with the olive oil. Alternatively, you can drizzle the oil over the peppers and then rub it all over with your fingers. You may season with salt and pepper, if desired. I often leave them plain and season along with the recipe in which they will be used.
Roast for 25 to 30 minutes, or until the peppers are beginning to char on the bottom, and then use tongs to flip the peppers over. Continue roasting for another 20 to 25 minutes, or until the peppers are collapsing into themselves, are charred all over, and their skin is wrinkled. (Very large peppers may require 5 or so minutes more.) Remove the baking sheet from the oven and cool to room temperature or until cool enough to handle.
Next, pull off the stems and skin and discard. Slice the pepper open and remove the seeds, discarding them too. Helpful hint: It may be tempting to rinse the peppers to more quickly remove the skin and seeds, but they will be more flavorful if you don’t.
Storage: The peppers may be used immediately or placed in a glass jar or other airtight container, where they will maintain freshness for 5-7 days. For longer storage, you may cover the peppers (whole or you may slice first) with extra virgin olive oil. Covered with oil, the peppers will keep for approximately two weeks. Plain peppers (no oil) may also be frozen in a single layer.
My recipe used to instruct placing the hot peppers in a brown paper bag or a bowl covered tightly with plastic wrap for 10-15 minutes. The idea is that the steamy environment makes the peppers easier to peel. I have found this step to be unnecessary so have updated the recipe to reflect that.