How to Fire Roast Red Peppers

How to Roast Red Peppers

Remember when I told you that some weeks I may be doing more toasting than hosting (see my bio)? Well, this is one of those weeks! If you follow me on Instagram, you know that I just got back from a trip with my girlfriends to Red River Gorge, KY.  We spent the days hiking, ziplining, hot tubbing and cooking (can’t wait to share our cabin creations!) and did all of this with some champagne. Of course.

While preparing for the trip, I wanted to bring a versatile veggie that works with plenty of dishes (hummus, paninis, omelets, etc), but wanted the flavor to blow my girlfriends away.  Having always loved fire roasted red pepper on my pizzas, I decided it was time to man up and make them on my own.


The Jolly Hostess twist this week shows you how to fire roast red peppers on the grill and adds some additional flavor for your next adventure.

Ingredients:

2 whole red peppers

Dash salt, pepper, garlic powder and red pepper flakes

Bottle of Cupcake champagne (roasting red peppers requires some patience and attention to detail – the champagne is for you! I stayed in and roasted these peppers while my girlfriends went rock climbing – they are bosses. I needed a break, and this was the perfect way to relax to the max.)

Steps:

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Preheat grill on medium high heat.  Place whole peppers directly on the grates and close the cover for 3-4 minutes. Once completely charred – promise, it’ll work! – turn pepper to the other side. Repeat for all four sides.  Peppers should be charred, wrinkly and soft when done.

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Once peppers are done, take off grill and put directly into zip lock bags (can be any bag, just make sure it’s completely closed). This is when the steaming happens and the red flavor takes on the smokey of the grill.  Add dash of salt, pepper, garlic powder and red pepper flakes in bag.

Let peppers sit out for aprox 30 minutes or until cool enough to handle.

Using a fork, scrape off the char of the peppers.  Now this is the messy part! Using a knife, cut directly down one side of the pepper. Cut out the top, roll out the rest of the pepper and scrape all seeds out.  I found that a knife vs your fingers is best here (you should have seen me, tipsy and frustratingly trying to get all the seeds off my fingers. The knife is the way to go!).

Your red peppers are done.  Depending on what you are making, cut down to size and serve.

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The good news? You can roast peppers at home too.  Follow the same process, but preheat oven to  high broil, place peppers on a foil-lined baking sheet, and heat for 8-10 mins each side. Using tongs, flip and repeat for all four sides. The broiler can heat the red peppers very quickly, so be sure to stay on top of it! You’re ready to steam.

Once peppers are done, take off grill and put directly into zip lock bags (can be any bag, just make sure it’s completely closed). Add dash of salt, pepper, garlic powder and red pepper flakes in bag.

Let peppers sit out for aprox 30 minutes or until cool enough to handle.

Using a fork, scrape off the char of the peppers.  Now this is the messy part! Using a knife, cut directly down one side of the pepper. Cut out the top, roll out the rest of the pepper and scrape all seeds out.

Cheers!

 

One Comment

  1. Pingback: Roasted Red Pepper Hummus – The Jolly Hostess

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