How to Roast and Store Bell Peppers

5 de 1 vote

All the ways to roast and store bell peppers at home, ideal for adding flavor to salads and everyday meals.

PREPARATION25

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Course: Salad, Side dish

Cuisine: Moroccan

Author: Rachida

I prefer to grill peppers on a rack placed directly over the stove flame or on a barbecue. The flesh stays firmer than with oven-roasted peppers. Grilling peppers over charcoal or in a wood-burning fireplace enhances their flavor, as they absorb a delicious smoky aroma.
Place a grilling rack on the stovetop and put the whole peppers on it. The flame should be at its highest. Turn them as they darken to grill them evenly on all sides.
If you have an electric grill, that works just as well.
Once the peppers are well roasted, place them in a plastic bag as you go. Close the bag to let them sweat. This way, the skin can be removed easily.
Then remove the skin, stems and seeds from the peppers. Rinse them briefly under running water, then place them in a colander to drain well.
Note: Washing is not essential, but I prefer to do it briefly so as not to leave any trace of black grilled skin.
Once drained, cut into small cubes.

Preheat the oven to 200°C (390°F) on the grill (broil) setting.
Lightly oil a baking tray, then place the peppers on it, also brushed with a little oil. For ease of use, you can cut them in half, remove the seeds, and lay them skin side up.
Place the baking tray about 10 cm (4 inches) from the grill (broiler) and let the peppers roast.
When the skin on one side is well blackened and blistered, turn the peppers to grill the other sides.
Once well grilled, you can let them rest in the turned-off oven for about fifteen minutes before taking them out to clean.
Note: You don't need to put them in a plastic bag to sweat them, as the heat of the oven softens them sufficiently. Putting them in a bag could make them too tender.
To remove the skin, cut and store, proceed as for grilled peppers.

Cooking peppers in the Airfryer is a quick and convenient method, ideal when you don’t want to turn on the oven or use the grill.
Simply place the peppers on parchment paper in the basket of the appliance, skin side up. Cook them at 200°C (about 390°F) for 10 to 15 minutes, until the skin starts to blister and blacken.
Once cooked, you can place them in a plastic bag or cover them for a few minutes to make peeling easier. The flavor will be milder than when grilled, as it won’t have the smoky note, but it remains an excellent option for quick cooking.

Place the quantity you will use at once in freezer bags.
Put them in the freezer. They can be kept for 2 to 3 months without any problem. Raw peppers also freeze well.
When you want to use them, simply take out the quantity you need and let it thaw gently in the fridge.
Ideally, take them out the day before for the next day, or in the morning for use at lunchtime or in the evening.