Heat-safe container with lid. (For cooling charbroiled peppers, to make removal of the skin easier)
4red bell peppers
Prepare the red peppers by rinsing them and drying them.
Pre-heat your oven broiler. (Temperatures will vary from oven to oven.)
Place the clean, whole red peppers sideways on a baking tray. You can prepare the baking tray with parchment paper first, if you like.
Place the pan several inches under the broiler. If you'll be keeping a close eye on them, you keep them closer to the broiler (around 2-3 inches away). If not, you'll want to keep them at least 4-5 inches from the broiler.
As the skin begins to blister and blacken, turn the peppers to expose an area that isn't charbroiled yet.
Continue to broil the peppers, turning as needed, until all sides of the peppers are blackened.
Allow the peppers to cool slightly. (For easier peeling, place the peppers in a covered container while they cool. This allows steam to build up and helps release the skin.)
Carefully remove the stem, skin, and seeds. Areas that haven't blistered and blackened may be more difficult to remove. You can use a paring knife to scrape off any small bits of the remaining skin.
Slow roasting Method
Pre-heat the oven to around 390ºF/200ºC.
Place the clean, whole peppers sideways on a prepared baking tray.
Place the pan in the oven with the peppers at least 6 inches from the top.
Bake for around 20-30 minutes, until the peppers begin to brown.
Flip the peppers over, and return the tray to the oven. Bake for another 20 minutes.
Turn the oven off, and open the door to allow the peppers to slowly cool.
Once cooled, carefully remove the stem, skin, and seeds.
Slow cooker Method
Place your peppers in a slow cooker. You can optionally add some olive oil to the bottom of the slow cooker first, to help prevent sticking.
Cook at the high setting for around 2.5 hours.
Turn the slow cooker off and allow the peppers to slowly cool inside the covered slow cooker.
Once cooled, carefully remove the stems, skin, and seeds.
Using metal tongs, hold a pepper over a flame. (You can use a gas stove, fireplace, campfire, or BBQ grill.)
Allow the skin of the pepper to blister and char.
Turn the pepper to char an uncooked area, continuing to rotate and cook until the entire pepper is blackened.
Place the charred pepper into a heat-safe container, and cover it.
Continue with the other peppers, adding them all into the container once charbroiled.
Allow the peppers to cool (covered).
Once cool, remove the stems. Carefully peel off the skin and scrape off the seeds.
If you are having a hard time peeling the cooked peppers, you can heat them up and place them in a covered container while cooling so that steam builds up inside. This helps release the skin, making it easier to remove.
Roasted red peppers are great for serving on pizzas and breads or in sandwiches of all sorts (including hamburgers).
They make the perfect garnish for salads and meat or seafood dishes.
Puréed (with a bit of olive oil, if you like), it can be used on its own or incorporated into soups, dips, and spreads.
Store covered for up to 5 days in the fridge.
Longer-term storage can be done in olive oil in the fridge for up to 10 days. (You can add some garlic to the oil for more flavor).
Strips of roasted red pepper can be frozen to always have some on hand.