Make a batch then try them every which way!

Marinated Peppers With Mint and Sesame on blue cutting board
Credit: Lennart Weibull

Roasted peppers are like rays of sunshine in these recipes. Learn how to char a batch-or just pop open a jar-and wield the ribbons in a world of ways.

How to Roast Peppers

You can char peppers one at a time over an open flame on the stove top, but we like this batch method: Preheat your broiler, with a rack four inches from the heating element. Halve four peppers lengthwise; remove ribs and seeds. Place, cut-sides down, on a rimmed baking sheet. Roast under broiler, rotating sheet once, until completely blackened, 12 to 16 minutes. Transfer to a bowl; cover with plastic wrap and let steam about 15 minutes. Peel and discard skins; use peppers immediately on their own or in a recipe like one of the three below. Roasted peppers can be tossed in extra-virgin olive oil and refrigerated in an airtight container up to one week.

If you don't time to make your own, our favorite store-bought option is Cento Roasted Peppers. While roasted bell peppers are mild and sweet, for extra bite, swap in roasted piquillos in any of these recipes. They have a more complex and smoky flavor. We like DeLallo Grilled piquillo peppers.

Energize Your Apps: Marinated Peppers With Mint and Sesame

Serve this combo on bruschetta, over Greek yogurt, or as part of an antipasto platter.

Pan-Bagnat Pizza individual slices on grey board
Credit: Lennart Weibull

Top a Piquant Pie: Pan-Bagnat Pizza

If you long to be in the South of France, well give this transporting pizza pie a try. It's topped with roasted peppers, capers, and anchovies, those essential flavors of Nice and its sandwich, the pan-bagnat.

Quick Harissa Chicken Wings on blue board with tongs
Credit: Lennart Weibull

Spread Some Spice: Quick Harissa Chicken Wings

Spicy chicken wings that are better than Buffalo or barbecue, give these harissa wings, made with a sauce that starts with roasted red peppers, a try.


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