Roasted peppers are a delicious and versatile ingredient that can be used in many dishes. Peppers are often roasted in the oven, which allows the skin to char and the flavors to become concentrated. TV chef Jamie Oliver has shared his simple method for how to roast peppers in the oven for perfect results every time.
Why Roast Peppers?
Roasting peppers accomplishes a few things:
– It chars and blackens the skin, which makes it easy to remove. The charred skin can give an undesirable bitter flavor.
– It collapses the waxy inner walls and membranes, giving the pepper a softer, silky texture.
– It concentrates the flavor, bringing out the natural sweetness.
– It allows you to draw out moisture, resulting in intensely flavored roasted pepper pieces.
– It caramelizes some of the sugars inside, adding complexity.
So in short, roasting transforms the flavors and texture of peppers into something sweeter, softer, and bolder.
Jamie Oliver’s Method
Jamie Oliver recommends this simple approach to roast peppers in the oven:
1. Preheat oven to 425°F (220°C).
2. Place whole pepper(s) on a baking tray lined with parchment paper.
3. Roast for 20-30 minutes, turning occasionally, until charred all over.
4. Transfer to a bowl, cover with plastic wrap, and let steam for 10-15 minutes.
5. Peel off the skin (it should slide off easily) and remove stems and seeds.
6. Slice, chop or dice the peeled peppers as desired.
Tips for the Best Results
– Use bell peppers or long thin peppers like Hungarian wax or Gypsy peppers. Hot peppers can also be roasted but may need less time.
– Roast peppers whole rather than halved or sliced. It helps them roast evenly.
– Use a rimmed baking sheet lined with parchment for easiest cleanup. The peppers will release moisture.
– Roast at a high heat (400-425°F) to get the skins charred and peppers tender.
– Turn the peppers as they roast. You can use tongs to flip them or rotate the pan. This ensures even charring.
– Let peppers steam after roasting. The steam helps loosen the skins.
– Keep the juices from the roasting pan to add flavor to sauces, stews or vinaigrettes.
Step-By-Step Photo Guide
Here is a step-by-step visual guide to prepping and roasting peppers using Jamie Oliver’s oven method:
Step 1: Prep the peppers. For bell peppers, cut around the stems, remove, and discard seeds and membranes. Leave other types of peppers whole.
Step 2: Place peppers on a parchment-lined baking sheet. Space them apart.
Step 3: Roast peppers at 425°F for 20-30 minutes. Use tongs to flip halfway during roasting.
Step 4: Remove charred peppers from oven and immediately cover with plastic wrap or place in a covered bowl. Let steam for 10-15 minutes.
Step 5: Once cool enough to handle, peel off skins. They should slip off easily after steaming.
Step 6: Slice, chop or dice peppers as desired for your recipe. Enjoy!
What Peppers to Roast
Almost any type of pepper can be roasted in the oven using Jamie Oliver’s method. Here are some of the most common varieties:
Bell Peppers
Bell peppers are perhaps the most popular for roasting. Their sweetness becomes concentrated after roasting. Common colors include:
– Green: Unripe, more bitter
– Red: Fully ripe, sweet
– Yellow/Orange: Sweet, fruity flavors
– Purple: Sweet with some spice
Chili Peppers
Many types of chili peppers can be oven roasted too. Some good options include:
– Poblano: Mild heat, popular for chiles rellenos
– Jalapeño: Medium heat, tasty in sauces or nachos
– Anaheim: Mildly spicy, nice roasted flavor
– Hungarian Wax: Hot, smooth flesh roasts well
– Habanero: Very hot, use sparingly
Sweet Peppers
In addition to bell peppers, other sweet varieties that roast beautifully:
– Cubanelle: Sweet, tangy, a bit spicy
– Banana: Yellow wax pepper, mild and sweet
– Gypsy: Thin, crunchy, sweet, and spicy
– Jimmy Nardello: Italian frying pepper, crispy when roasted
Others
Don’t limit yourself! Other good roasting options include:
– Pimiento peppers: Sweet red variety popular for stuffing
– Cherry bomb peppers: Round, bright red, nice spice
– Pepperoncini: Tangy and mildly spicy, often pickled
– Shishito: Japanese, wrinkled, mild heat
– Padron: Spanish, earthy flavor, occasional heat
Preparation Methods
While Jamie focuses on whole roasted peppers, there are a few other preparation methods to consider:
Halved
Cutting peppers in half lengthwise before roasting exposes more surface area to caramelize and char. This speeds up cooking time.
Sliced
Slicing peppers into strips means less time in the oven. Great for quick roasting when prepping fajitas or stir-fries.
Chopped
Chopping peppers small to roast is perfect for making a delicious roasted pepper salsa.
So in summary, while roasting whole works well, don’t hesitate to halve, slice or chop peppers beforehand for quicker roasting or different end results.
Complimentary Flavors
Roasted peppers pair wonderfully with many ingredients that complement and accentuate their flavors. Some tasty combinations include:
– Garlic: Adds richness and savory depth. Roast garlic cloves alongside peppers.
– Herbs: Basil, oregano, and thyme add fresh flavors. Toss roasted peppers with herbs.
– Spices: Smoked paprika, coriander, and cumin add warmth. Sprinkle on peppers before or after roasting.
– Onions: Red onions, shallots, or scallions balance sweetness. Roast together with peppers.
– Olive Oil: Drizzle over roasted peppers or use in marinades. Provides richness.
– Balsamic Vinegar: Adds tanginess to balance sweetness. Great in marinades or dressings.
– Cheese: Parmesan, feta, mozzarella, or goat cheese contrast nicely with the peppers’ flavors.
– Nuts: Toasted pine nuts, almonds, or hazelnuts pair well with roasted peppers.
– Olives: Kalamatas, green olives, etc. provide brininess. Toss into pepper salads.
So mix and match roasted peppers with herbs, spices, aromatics, oils, cheeses and more to bring out their very best flavors.
How to Use Roasted Peppers
Once you’ve roasted peppers using Jamie’s method, there are so many ways to put them to delicious use in recipes:
Salads
Chop and add roasted peppers to leafy green or grain-based salads for color, flavor and texture.
Wraps and Sandwiches
Include strips of roasted peppers in sandwiches, subs, paninis and wraps.
Pasta
Dice or puree roasted peppers into pasta sauces or toss with noodles.
Pizza
Top homemade or storebought pizza with roasted peppers for bright flavor.
Omelets or Frittatas
Stir diced roasted peppers into egg dishes.
Soups and Stews
Add chopped roasted peppers or puree into soups and stews as a flavor booster.
Tacos or Fajitas
Replace or use alongside grilled meat in tacos, fajitas, enchiladas, etc.
Appetizers
Stuff roasted peppers or add to bruschetta, tapas, antipasto platters, etc.
Sides
Serve roasted peppers alongside grilled meats, fish, chicken or plant-based proteins.
The options are truly endless once you have a batch of roasted peppers on hand!
Storage
Properly stored, roasted peppers will keep well for several days:
– Refrigerate in an airtight container for up to 1 week.
– Freeze for longer storage. Place pieces in freezer bags or plastic wrap. Use within 3-4 months.
– Store peppers immersed in olive oil in a sealed jar for 2-3 weeks. Refrigerate after opening.
– Place in an airtight bag or jar with balsamic or red wine vinegar for pickled peppers. Will keep 2+ weeks refrigerated.
– Cover roasted peppers with additional olive oil and store in jars for infused olive oil.
So roast a big batch and enjoy roasted peppers all week long in your favorite recipes!
Common Questions
What if my peppers won’t char properly?
– Increase oven temperature to at least 400°F.
– Broil the peppers for a few minutes if oven roasting isn’t blackening the skins.
– Use a grill, gas burner or torch to char.
– Cut peppers into smaller pieces to increase surface area.
Do you need to peel roasted peppers?
– It is optional, but recommended. The skins may be unpleasantly chewy or bitter if not removed.
Can you roast frozen peppers?
– It’s best to thaw frozen peppers first for even cooking.
Do you roast hot peppers the same way?
– Yes, though they may need less time in the oven since they have less water content.
Can you roast seeded peppers?
– Yes, seeding before roasting reduces cook time slightly. But roasting whole and seeding after works well too.
What oil is best for roasting peppers?
– Olive, avocado, grapeseed or other high smoke point oils work well. Coat the pan, not peppers.
Conclusion
Jamie Oliver’s high-heat oven roasting method produces beautifully charred, sweet and silky peppers ready to enjoy in your favorite dishes. With just some baking sheets, olive oil and foil, you can easily roast a batch at home. Roast peppers whole, halved or sliced based on the recipe you’re making. Then get creative serving them up in omelets, pastas, pizzas, sandwiches, stews and more!
