Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. Roasting peppers also allows you to easily remove the outer skin, which can affect the texture of your food. Roasted chili peppers are delicious and soft, and also perfect for making stuffed pepper recipes. Traditional ways to roast peppers include roasting over an open fire, broiling, baking or grilling. Basically, you apply a heat source, wait for the chili pepper skins to blacken, char, and loosen, then peel. The hotter the heat source, the more you will affect the actual meat of the pepper, so beware of applying too high of heat. Here are 4 easy ways to roast peppers, including over an Open Flame, on the Grill, in the Oven, and under the Broiler. To peel your roasted peppers, add them to a large bowl or sealable baggie. Cover them in the bowl with plastic or a towel, or simply seal the bag for 20 minutes or so. This will allow the residual heat of the peppers to steam and loosen the skins. Once they are cooled enough, you can peel off the skins with your fingers. You can also use a towel to gently peel them, but be careful not to rub off the skins, as you can remove the smoky flavor. You can discard the charred skins, or dehydrate them to make a smoky seasoning. Then let them steam in a baggie or paper bag to loosen the skins further enough to peel away.
Classic Stuffed Peppers Stuffed Poblano Peppers Roasted Red Pepper Soup Rajas Poblanas (Roasted Poblano Strips in Cream Sauce) Roasted Hatch Chile Sauce
NOTE: This recipe post was updated on 10/25/24 to include new information, photos, and video. It was originally published on 4/14/24.
