Food

Expensive in winter—expansive in summer. Now’s the time to indulge in peppers. When I come home with pounds of peppers from the farmers’ market or harvest a bumper crop in our garden...I start roasting. Roasting imparts a subtle smokiness and brings out the sweet flavor of bell peppers. Plus, the sweet scent of roasting peppers is magical. Roasted bell peppers are great on anything from pizza to salad, so I like to have them on hand. During this season I take the time to roast, peel and seed peppers so I can put them up in the freezer to enjoy all winter long. Here are three techniques for roasting your own peppers and tips for using them in your menus year-round.

1. Oven-Roasting Peppers: Preheat oven to 450°F. Roast peppers on a baking sheet in the center of the oven, turning occasionally with tongs, until the peppers are soft, wrinkled and blackened in spots, 20 to 30 minutes. Try them in Goat Cheese Sandwiches with Roasted Peppers & Onion Jam.

2. Gas Burner-Roasting Peppers: Turn a gas burner to high. Using long-handled tongs, hold pepper directly in the flame, turning often, until the skin is blistered on all sides and blackened in spots, 10 to 15 minutes. (Use caution and be sure to have proper ventilation. This method doesn’t work on an electric stove.) Delicious in Roasted Vegetable Enchiladas.

3. Grill-Roasting Peppers: Preheat grill to high or prepare a hot charcoal fire. Grill peppers, turning frequently, until the skin is blistered on all sides and blackened in spots, about 10 minutes. Use this method to roast the peppers in Poblano & Skirt Steak Fajitas.

Then peel and store your roasted peppers and have them handy as long as you can make them last!

Note: The FDA is currently advising consumers to avoid eating raw jalapeno peppers until further notice to avoid illness connected with the salmonella outbreak. The FDA is also advising people in high-risk populations, such as elderly persons, infants and people with impaired immune systems, to avoid eating raw serrano peppers.

By Stacy Fraser

Stacy Fraser is Test Kitchen manager at EatingWell. With a background in ecological agriculture and many past growing seasons under her belt, Stacy began her study of food in the field, literally. Before joining the crew at EatingWell, Stacy managed the kitchen of breakfast and lunch hot spot Penny Cluse, in downtown Burlington, Vermont, where she learned how to make simple, delicious food from fresh ingredients.

Related Links from EatingWell:

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