Next, I drizzle a little olive oil over the peppers and roll them around so they’re lightly coated. Then I place the tray in the oven and let them roast for about 25–30 minutes. Every 8–10 minutes I use tongs to rotate the peppers so all sides blister evenly.
As the peppers roast, their skins start to darken and bubble. That charred skin is exactly what you want because it adds smoky flavor. Once the peppers look nicely blistered, I remove them from the oven and immediately transfer them to a bowl.
Finally, I cover the bowl with plastic wrap or a lid and let the peppers steam for about 10 minutes. This step loosens the skins and makes them incredibly easy to peel off. After peeling, I remove the seeds and slice the peppers into strips.
Pro Tips for Best Results
One thing I learned after roasting peppers several times is that high heat is essential. Roasting at a lower temperature can soften the peppers, but it won’t create that beautiful charred skin that gives them their signature flavor.
Another tip is to let the peppers steam after roasting. The first time I skipped this step, peeling them was much harder. The steam helps separate the skin from the flesh.
I also like adding a little garlic, olive oil, and balsamic vinegar after slicing the peppers. It turns them into a quick marinade that tastes amazing in salads or sandwiches.
Common Mistakes to Avoid
The first mistake I made when roasting peppers was not turning them while they cooked. The side touching the pan burned too much while the other sides stayed pale.
Another mistake is roasting peppers that are too small or thin. Larger, thick-skinned red peppers work best because they become tender and sweet during roasting. (See the next page below to continue…)