There is something special in the naturally smoked aroma of roasted red peppers, that I just can’t explain. Even though the autumn is mostly called “pumpkin season”, here in Bosnia you can also call it “sweet red peppers season”. I really like their sweet and juicy meat that will enrich any salad, soup or even sandwich. So, here is a simple guide on how to make open flame roasted sweet red peppers in your home.
My favorite red peppers are Italian-type sweet red peppers. They are 15-20 cm (6-8”) long and 8-10 cm (3-4”) wide. They have a blocky shape with a horn-like tip. These peppers have thick walls with a sweet, almost smoky taste. They ripen when they are red, but I also like eating them raw and cooked while they’re still green.
Here is how to make open flame roasted sweet red peppers
First, you will need to wash the peppers very well and remove any unwanted spots. I like leaving stalks and seeds on, since that way the peppers will steam on the inside and become a lot softer.
Always prepare the pot with the lid, next to your stove. You can also use any type of heatproof bowl and cover it with plastic wrap. This is where you’ll be putting the peppers when done roasting.
If you own a gas stove that is the easiest way to roast the peppers. Just place the peppers over an open flame of your gas stovetop. Use a pair of kitchen tongs to turn them often and allow even roasting.
Cook the pepper over open flame 4-5 minutes on each side, until the skin is blistering and blackened. When done, place the pepper in a pot and put the lid on (or in a heatproof bowl and cover with plastic wrap). This way the peppers will steam, which is necessary for the peeling and softening.
When all the peppers are blackened and placed in the pot under the lid, let them steam for at least 20 minutes. Ideally, let them cool down completely before peeling. Then all you need to do is peel the peppers and use them in soups, salads and any other recipes that call for roasted peppers. I love them in sandwiches as well! PRO TIP – The easiest way to peel the peppers is under the running water! 😉
That’s how easy it is to make open flame roasted sweet red peppers. If you don’t have a gas stove, you can also roast the peppers in your oven, under the broiler. Just place them on the baking sheet lined with parchment paper and into the oven they go, on the highest rack. Again, you will need to turn them regularly to allow even roasting.
Also, you can purchase camping gas stove (that’s exactly what I’m using in this tutorial), and use it to roast your peppers. It is very convenient for cooking indoors or outdoors. For roasting the peppers, I also like putting the round wire cooling rack on top of the gas stove. This way I can roast two peppers at once! 🙂
This method of roasting works with any other kind of peppers, not just Italian sweet red. So you can roast yellow or chilies if you want.
Do you have any questions regarding this tutorial? Feel free to share them in the comments below. I will be more than happy to help you.
Fall recipes you might also like:
- How To Roast Butternut & Red Kuri Squash
- Pumpkin Apple Muffins with Streusel Topping
- Butternut Squash Curry Omelette
- Goulash Soup | Slow-Cooker Recipe
- Creamy Leek and Potato Soup
- Creamy Potato & Cauliflower Soup
Anchy
Simple tutorial on how to roast Italian sweet red peppers over open flame, in your home
2 minPrep Time
30 minCook Time
32 minTotal Time
Save Recipe
Ingredients
- 1 kg (2 lbs) Italian sweet red peppers (Carmen red peppers)
Directions
- Wash the peppers very well, and remove any unwanted spots with a knife. Pat them dry. Leave the stalks and seeds on. That way the peppers will steam on the inside and become a lot softer.
- Prepare the pot with the lid, next to your stove. This is where you'll be putting the peppers when done.
- Put the peppers over open flame of your gas stovetop and cook them, turning to allow even roasting.
- Cook the pepper over open flame 4-5 minutes on each side, until the skin is blistering and blackened. When done, place the pepper in a pot and put the lid on. This way the peppers will steam, which is necessary for the peeling.
- When all the peppers are blackened and placed in the pot under the lid, let them steam for at least 20 minutes. Ideally, let them cool down completely before peeling.*
- Peel the peppers and use in soups, salads and any other recipes that call for roasted peppers. Enjoy!
Notes
*At this stage you can freeze the peppers, and later thaw and peel them. The skin will keep them more safe from frost burn, and will stay as delicious as if you were just roasted them.
**PRO TIP - The easiest way to peel the peppers is under the running water!
Calories
Fat
Carbs
Protein
Did you enjoy this post? I would like to hear what you think in the comments below. If you make it don’t forget to post it on Instagram and tag me @simply.anchy or use hashtag #simplyanchyrecipe, because I love to see all of your kitchen creations. Also be sure to follow me on Instagram, Pinterest and Facebook, so that you never miss any of my recipes and posts.
Would you like to serve healthy meals to your family every day of the week, but you can't seem to find enough time for cooking?
A little bit of planning ahead will solve this problem! Let me show you how to easily and efficiently meal plan and prep your food for the best cooking results! This course is TOTALLY FREE, all you need to do is sign up for our Newsletter below!
