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.
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