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Roasting peppers over a gas flame on your stove is the fastest and easiest method of all. It is the most suitable technique for roasting peppers to stuff because it burns the skin easily and uniformly without softening the pepper too much.
Turn the burner to a medium flame and arrange the peppers directly over the flame using tongs. Roast for about 5 minutes, turning the peppers with tongs as the skin blisters, until charred.
Heat a nonstick frying pan over medium heat and roast the peppers for about 20 minutes, turning as their skin blisters, until evenly charred.
The advantage of this method is that you can roast a large number of peppers at the same time with the least amount of effort.
Preheat your oven to its highest setting (usually 260 C / Gas 9). Line a baking tray with foil or parchment, brush the peppers with vegetable or olive oil and arrange on the prepared baking tray. Place in the oven and roast for 40 minutes, turning once after the first 20 minutes, until the skin is charred and flesh is soft. If necessary, leave in oven a few more minutes until ready.
Once peppers are roasted, it is important to let them steam for 10 to15 minutes so you can peel them easily. Place peppers in a plastic bag or paper bag, then fold or close the bag to retain the steam and then wrap in a kitchen towel. Another option is to place the peppers in a metal or glass bowl and cover with clingfilm.
Once the peppers have finished steaming, it's time to peel them and remove the veins and seeds.
If you are stuffing the peppers, make a cut lengthways from the bottom up and remove the veins and seeds very carefully so as to not to break the peppers. For other recipes that do not require whole peppers, cut in half, then pull out the stem. Remove the veins and seeds, and cut them as liked.
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