Appalachia Appalachian Food

How To Roast Peppers

How to roast peppers

My Gypsy Peppers are still producing! I figured the early frost we had would do them in. They were a little bowed over but once the sun and warmth came back they straightened right up.

We love to eat them raw-and cooked. I’ve also been roasting them whenever I get enough to fill a baking sheet.

Roasting peppers

 

Folks roast peppers in different ways. Some slice them like I do-while others leave them whole-preferring to pull the seeds out later. Some folks use a grill, some use the flame on their range, and others use an oven-like I do.

I half the peppers; pull out the seeds and stems; and lay them skin side up on a baking sheet lined with foil.

If you’re prepared to keep a close eye on the peppers you can use your broiler. I’m usually doing ten things at once-so I like to set my oven to 450 and roast the peppers.

It takes a good 20-25 minutes for the peppers to roast. Basically your looking for the tops and edges to get a good char-not totally burnt to a crisp but a deep dark color over most of the pepper pieces.

Roasting peppers at home

 

Once the peppers are roasted-place them inside a closed container or zip lock bag and allow them to cool. I use my largest lidded glass bowl.

Closing the peppers up while they cool makes the skin come off easier.

Once peppers have cooled-gently pull the charred skin off of each piece. After you’ve pulled the skin, you can place roasted peppers in olive oil-or some other type of marinade you like. Or you can do like I do-and pop them into the freezer for future use.

Tipper

p.s. Coming soon-Roasted Red Pepper Soup (I don’t think the soup will ever know the peppers aren’t red!)

 

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13 Comments

  • Reply
    RB
    October 14, 2014 at 11:35 pm

    I’m thinking if someone notices the red pepper soup’s not red, they can add a dash of food coloring to their bowl to please their eyes. LOL
    I’ve done that a time or two with split pea soup with a small dash of green food coloring when the soup turned out more gray beige than gray green, and it worked good. Not too much though, or it looks nuclear, and when you serve it, people go “HUH?” LOL
    God bless.
    RB
    <><

  • Reply
    Glenda Beall
    October 14, 2014 at 8:16 pm

    Thanks for this recipe. I will try this. I love peppers.

  • Reply
    Mary Lou McKillip
    October 14, 2014 at 5:19 pm

    Tipper,
    that sound good and it is a wrinkle in my horn didn’t think of roasting pepper green or red.
    it is so fascinating to read what you post next.
    I would love a bowel of tater soup and try the roasted peppers in it, with a big pone of corn bread.

  • Reply
    Tipper
    October 14, 2014 at 2:22 pm

    B.-sadly my green tomatoes are gone! I’ll take a rain-check for the lunch deal : )
    Blind Pig The Acorn
    Celebrating and Preserving the
    Culture of Appalachia
    http://www.blindpigandtheacorn.com

  • Reply
    Ken Roper
    October 14, 2014 at 2:16 pm

    Tipper,
    I had to make coffee this morning
    on my Colman Stove. (I felt like I was camping!) Sometime around 11 this morning the power lines came down about a mile below here on the old highway. Just now got power back.
    Those peppers look delicious, never tried roasting ’em. I’m
    looking forward to the pepper
    soup receipe. I use red pepper
    flakes in my homeade soup already…Ken

  • Reply
    Eaton Fowler
    October 14, 2014 at 12:08 pm

    Did you know that chickens eat the hottest of peppers with no obvious effects. Seeds and all. Chickens don’t have lips and don’t sweat but they do have tongues. Reckon they just too stupid to know that their mouth is on fire?
    I apologize if I have offended any chicken lovers. I am a chicken lover myself. Especially fried, baked, boiled, roasted, grilled and barbecued.

  • Reply
    E Z Payne MD
    October 14, 2014 at 11:51 am

    The capsaicin in hot peppers does not actually burn you. It only produces a sensation of pain with no actual damage to normal tissue. Even the hottest peppers are sweet little things. A cup of serrano peppers has 4 grams of sugar compared to bell pepper with 3.6 grams.

  • Reply
    b. Ruth
    October 14, 2014 at 11:37 am

    Tipper,
    I just looked over your pictures again of the roasted Gypsy peppers.
    Save me that one that pepper that looks almost burned in the second picture or third picture!
    I am going to make me a fried green tomato on grilled cheese sandwich and plop that wonderful pepper on the other side of the cheese! Sorry you can’t make lunch!
    Yummmmmm!
    Do you still have green tomatoes?
    Thanks Tipper,

  • Reply
    b. Ruth
    October 14, 2014 at 11:25 am

    Tipper,
    If you want to chance it and according to the weather during the height of the growth season, your Gypsy peppers will start to ripen and turn orange, yellow and finally red. I have picked them late in the season in their light chartreuse normal color, yellowish, orange and red. That makes for a pretty bag of frozen peppers to drop in soup or whatever.
    What I mean by chance it, well sometimes the little critters will move in on ripening peppers and if you don’t get them picked quick enough they will soften as well.
    I am leaving some Marconi’s and bell peppers on the vine, in hopes they will turn red before a heavy frost. Our Marconi’s did exceptionally well this year. Gyspy’s I can always count on to make until a very hard freeze.
    Your readers can correct me if I am wrong, but I find the flavor of a red pepper of the sweet variety more mellow and maybe a bit more earthy than a green one. I am not speaking of the hot varieties. The Giant Marconi’s are always with a smoky flavor especially when grilled and enhanced when they stay on the vine past maturity and begin to ripen!
    I am so looking forward to your soup recipe!
    Loved your post today and I don’t think the soup will know if the peppers are red or green, I wouldn’t think the flavor change would be very much. Since you have made the soup before, you can be your own judge of which color you like. Remember though that Gypsy’s are a relatively mild sweet pepper!
    Thanks Tipper,
    PS…It poured the rain, early this morning and is heading your way…
    Our greens were holding up their skirts, wearing galoshes and carrying umbrella’s, yelling for someone to pick them up from drowning!

  • Reply
    dolores
    October 14, 2014 at 8:54 am

    Yum! They look wonderful! I noticed that the two pepper plants I have are still producting – one is a deep purple, almost black and the other one is yellow. The coldness didn’t seem to affect their production – not much, but proud fun for me to watch them grow.

  • Reply
    Jim Casada
    October 14, 2014 at 7:46 am

    Tipper–Grandpa Joe parched peppers, but the ones he handled this way were fiery hot red peppers. He would roast them until they were dry enough to flake and then crush them to make what he called pepper tea. It was hotter than words can describe, but he would sasser it, slurp a big swallow and smack his lips. Within second sweat would bead his brow, but he just continued to drink. I could merely touch one of the peppers or the tea to my lips and I would be on fire. He must have ad an incredible stomach lining, because he could eat or drink things like this without so much as a thought of trouble.
    Jim Casada
    http://www.jimcasadaoutdoors.com

  • Reply
    Miss Cindy
    October 14, 2014 at 7:20 am

    Tipper I love roasted red peppers but have never tried roasting green ones. I’m sure they are very good too. I look forward to your soup. I’ve made soup with the red ones. I’ll be interested in how the soup turns out with different peppers.

  • Reply
    Sheryl Paul
    October 14, 2014 at 7:18 am

    This sounds good, I like most veggies roasted, it brings out the flavors

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