To peel or not to peel bell peppers? Roasted or burnt? 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 digestion. Peeling isn't all that […]
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 . 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 within the foil will help to loosen the skins.
Open the foil and let cool. When cool enough to handle, remove the and cut away the white pulp and seeds. Quickly rinse the peppers under running water to remove any remaining seed.
This recipe connects to Knife Skills & Basic Cuts — learn the technique step by step in the video lessons.
Let your protein rest after cooking — a few quiet minutes off the heat makes all the difference to the texture. If you'd like to go deeper, Knife Skills & Basic Cuts covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
