How to fry red peppers

Video: Back to Basics - Peppers & Onions: Classy Cookin’ with Chef Stef

Content

Ingredients
Steps
Method 1 of 3: Using the oven
Method 2 of 3: Using a stove
Method 3 of 3: Using the grill
Tips
What do you need

Store-bought roasted red peppers are delicious, but they are no match for homemade roasted red peppers. Roasting the red peppers is not difficult, and the roasting enhances the pepper's natural sweetness.Whether you're using the oven or grill, you can roast the red peppers several at a time, or stock up when they are plentiful and inexpensive. You can use it in a variety of dishes, including soups, sandwiches, hummus, salads and casseroles, or simply drizzled with olive oil. If you would like to roast red peppers yourself, see step 1 to get started.

Ingredients

Red pepper
Olive oil
Salt and pepper to taste

Steps

Method 1 of 3: Using the oven

1 Preheat the oven. While you are doing this, you can start preparing the peppers. Wash the red peppers under cool running water. Remove all labels or stickers. Alternatively, you can preheat the oven to 205-260 ºC if you want to cook the peppers this way.
2 Chop the peppers and peel off the tops. Place the red peppers on a cutting board. Cut off the top, stem end, making a cut right through the entire pepper. Cut each red pepper in half lengthwise. Eat the end of the pepper stem or put it in the refrigerator for later use. Use a paper towel or spoon to scoop the seeds out of the pepper. Leaving the seeds will not hurt, but the seeded pepper will taste bad.
- Some people simply fry it completely and then cut it open and remove the seeds. This will work too, but it will make the pepper work a little more difficult. If you do this, you must also manually flip these peppers every few minutes, so you add yourself some more work. Also, whole peppers will most likely take 40 minutes to cook, instead of 20 minutes when the peppers are cut in half.
3 Line a baking sheet or skillet with aluminum foil. Place the red pepper halves on the aluminum foil, skin side up. The skin will eventually be charred, but you can peel it off as soon as you finish frying the pepper.
4 Move the oven shelf to the highest position, then place the baking sheet on the shelf. The peppers will be directly under the heater. Turn on the fan in the oven as the peppers can smoke. Some people like to cook the peppers in the top third of the oven so that they have room to process while they are roasting. You can open a window in the kitchen to keep the air fresh.
5 Leave the red peppers on for 20 minutes. Let it sit there until the skin of the peppers is charred. It doesn't have to be 100% black, but it should be mostly black. Leave a gap in the oven door and check the peppers every few minutes. Turn the pan if some peppers turn black earlier than others.
6 Remove the blackened red peppers from the oven. Using tongs, place them in a resealable bag. Or, you can put the red peppers in a bowl and then cover the bowl with plastic wrap. Set the bag or bowl aside and leave the peppers untouched for 20 minutes. Either way, you'll need to steam them a little before you eat them so they soften enough to peel them off.
7 Peel the peppers off. Remove all the roasted red peppers from the plastic bag. The roasted peppers should be cool enough to work with, and the blackened skins should peel off easily.
8 Place the roasted red peppers in a glass or plastic airtight container. Top with olive oil, or use a marinade of your choice, which can include salt, pepper, and balsamic vinegar. Roasted red peppers can be kept in the refrigerator for one to two weeks. Use these peppers on sandwiches or salads, or just enjoy them without anything.

Method 2 of 3: Using a stove

1 Turn on the gas stove over medium heat. You can only use the stove to roast red peppers if it is not electric. This method is ideal if you're just roasting a pepper or two and don't want to waste time using the oven.
2 Wrap the peppers in a double layer of aluminum foil. You can also use one layer if you are using heavy industrial foil. Seal the peppers well and tightly so that no parts of the peppers are exposed to direct flames.
3 Place the peppers directly over the top of the gas flame. Be careful when doing this. Stay in the kitchen all the time and don't leave the peppers unattended for a minute. You don't want the juices from the peppers to hit the flames, or if something else unexpected happens. This method is simple, but it can be somewhat sloppy, so it is very important that you keep an eye on the peppers and do not let the juice spill everywhere.
4 Roast them for 20-25 minutes. Use tongs to turn the peppers by a quarter about every 4-5 minutes. This will ensure that the peppers are well cooked and evenly cooked. After 20 minutes have passed, you can gently squeeze the peppers to test for doneness. If it gives in easily, it is ready, if a little hard, you can fry it for a few more minutes, checking the peppers every 2-3 minutes until they are ready.
5 Remove the peppers from the stove and steam. Let it sit in foil for 15-20 minutes. The pepper will be steamed in the foil to help the skin separate and make it easier to peel.
6 Uncover the foil. Be careful because it may still be hot. Use tongs carefully to remove the pepper from the foil. It will be soft, charred, and almost ready to eat.
7 Prepare the peppers. Now you can gently remove the skin, cut the peppers, and using a paper towel or spoon, gently scoop out the seeds. Slice the peppers as thinly as you like and enjoy them in your favorite dishes. They are delicious when sprinkled with a little olive oil.

Method 3 of 3: Using the grill

1 Wrap the peppers in foil. Wrap the peppers in two layers or one layer of heavy industrial foil, making sure the peppers are completely covered. If you don't wrap them, you can still grill them, but they can get a little sloppy. You can, of course, just fry them without wrapping them, if you don't mind the mess.
2 Place the peppers on an open grill over a medium gas flame. It will be hot enough to give off enough heat, but not hot enough to burn them completely.
3 Roast them for 15-20 minutes. You should turn them a quarter with tongs every few minutes, just as you would if you were grilling them on a gas grill. The peppers should be charred and soft and easy to shrink. This will let you know the pepper is ready. If it's still tough, broil it for a few extra minutes, and keep checking from time to time.
4 Steam the peppers. Not ready yet! You can now carefully place the peppers in a tightly resealable plastic bag or bowl with a plate on top so they can continue to cook and so that their skins are nice and soft and peel off easily. Do this for about 20 minutes if you want the peppers to steam to perfection. Then, you can cut off the tops of the peppers, gently remove the peels, and scrape the seeds out with a paper towel or fork, and you're done! Drizzle olive oil over the peppers and enjoy.
5 Ready.

Tips

Any type of pepper can be fried, including yellow or green or hot peppers such as anaheim chili or jalapeno.
Roasted red peppers can be easily stored in the freezer. Divide the roasted peppers into small batches, then place each bag in a small zippered plastic bag. Use red peppers as needed.
Marinate roasted red peppers in olive oil marinade. Combine olive oil and some balsamic vinegar, finely chopped garlic, salt and pepper to taste. Add some fresh basil if desired.