I love roasted peppers. I particularly love roasted peppers on the spicy side like Anaheim or jalapeño and when it gets warm, I want them on everything. A great quickie accompaniment to just about any meal, these no-grill no-gas oven-roasted peppers are so easy and you can make them no matter what your grilling setup or pepper preference may be!
If you live somewhere that prohibits grill use, just don’t have one, don’t have a gas range, or any combination of the above: I got you. With an electric stove top and Oregon rain, classic roasted peppers are not always an option. Thankfully, these only take a few minutes and will last in the fridge for at least a few days, that is, if you manage to have any leftovers.
Large bowl (metal or glass)
Plastic wrap or ziplock bag
3-5 Anaheim peppers, or pepper of choice (preferably organic)
Give the peppers a quick rinse under cool water and wipe off any surface dirt. Wipe completely dry.
Arrange the peppers in your oven directly on the rack. I recommend arranging the peppers in the opposite direction of the gaps in the grate; the peppers will soften as they cook and could fall through.
Set your oven to broil at 550*F. Let the peppers sit untouched for eight minutes – the skin should have begun to bubble and blacken. Using your tongs, flip the peppers over and broil for an additional eight minutes.
Remove the peppers to your large bowl and immediately cover with plastic wrap (you could also use a ziplock bag for this step). This will essentially steam the peppers and help the broiled skin separate from the flesh.
Let peppers steam for about five minutes. Remove plastic wrap and carefully remove the skin from your peppers.
Optional: Using a sharp knife, cut the top off the peppers, then cut them open to remove the seeds. I’d recommend this step if you’re using hot peppers or if you don’t plan on eating your peppers the same day.
Serve immediately or let cool completely then store in the refrigerator for 3-5 days.