How to Roast and Peel Bell Peppers? 2 methods!
To peel or not to peel bell peppers? Some say don't. It's a waste of time, and it discards important nutrients others claim a peeled bell pepper or tomato tastes better. I find peeling releases the flavor faster and improves the taste in most sauces and facilitates the digestion. Peeling isn't all that difficult either; you have the choice of 2 methods.
- 2 large red bell peppers, same size
The burnt method:
- Place the peppers directly over a gas burner, on a grill, or under a broiler. Char the outside of the peppers. The skin should be completely blackened. Turn regularly during roasting.
- Allow cooling enough to handle with your bare hands. Peel off as much of the blackened skin as you can with your fingers. For tight spots, use a paring knife. Cut completely around the stem of the peeled pepper and pull the core out.
- Cut through one side of the pepper and spread it open so that you can clean the inside. Cutaway the white pulp and seeds. Quickly rinse the peppers under running water to remove any remaining seeds. Either leave whole or cut the peppers into slices 1/4 – 1/2" wide slices.
- Wrap the whole bell peppers in aluminizing foil with a drizzle of olive oil and a pinch of salt. Place on a baking sheet and bake in a pre-heated 400ºF oven for about 20 minutes.
- Remove from the oven and keep it sealed for 10 minutes. The steam within the foil will help to loosen the skins.
- Open the foil and let cool. When cool enough to handle, remove the peel and cut away the white pulp and seeds. Quickly rinse the peppers under running water to remove any remaining seed.