How to Roast a Red Pepper on the Stove

by Chance Woods

Roasting peppers deepens their flavor, which makes them a great means to add interest to recipes for salads, sandwiches and pastas without any added fat and very few calories. A half cup of roasted red peppers has only 30 calories and constitutes one of your daily servings of vegetables. The 2010 Dietary Guidelines for Americans recommends that adults eat 2.5 cups of vegetables every day, compared with the 1.6 cups adults currently average.

For Gas Stoves

Wash the peppers thoroughly.

Thread the peppers on a long-handled skewer to make roasting easier if you are making several peppers at once, otherwise you can just hold them over the flame one at a time with tongs.

Turn the gas flame on medium high and hold the peppers just above the flame until the skin of the peppers blacken, rotating them so that all sides of the pepper turn brown and black. The color will not be uniform, but as long as a majority of the pepper skin is dark it will be done. The more you blacken the skin, the easier it will be to peel off later. Blow out any sparks or flames on the pepper to prevent it from burning.

Place the roasted peppers in a brown paper bag and fold the top of the bag down to seal in most of the steam that the peppers release. Let them rest for 10 minutes.

Remove the peppers from the paper bag and peel them by rubbing the loose skin off with your hands or a paper towel. For skin that doesn't come off easily in your hands, use a small knife.

Serve the peppers or add them to the recipe of your choice.

For Electric Stoves and Ovens

Wash the peppers thoroughly.

Thread the peppers on a long-handled skewer to make roasting easier if you are making several peppers at once over the electric burner. If you are using the oven or only roasting one pepper, eliminate this step.

Turn on the oven broiler or the electric stove burner to high heat.

Place the peppers in the oven as close to the heating element as possible without touching it. If you are using the stovetop, hold the peppers as close as you can to the heating element without touching it and without risking burning yourself.

Watch the peppers closely and turn them as soon as one side begins to blacken. Continue turning until all sides of the peppers are dark. Each side will take between one and five minutes to roast, depending upon temperature and proximity to the heating element.

Place the roasted peppers in a brown paper bag and fold the top of the bag down to seal in most of the steam that the peppers release. Let them rest for 10 minutes.

Remove the peppers from the paper bag and peel them by rubbing the loose skin off with your hands or a paper towel. For skin that doesn't come off easily in your hands, use a small knife.

Serve the peppers or add them to the recipe of your choice.

References

Photo Credits

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About the Author

Chance Woods has been a personal trainer since 2002, specializing in fitness and nutrition. She holds a Bachelor of Science in dietetics.