I’d been wanting to roast my own peppers for years, but never had.
I’d always loved roasted peppers, be they red, green, or yellow. I had read about the different possible methods, about the tips and tricks, about the things that could go wrong and how to avoid them, about how freshly roasted peppers were astonishingly better than jarred — I knew all that.
Somehow I could not imagine how my bell peppers, fresh and firm and plasticky to the touch, could actually roast and char and blisten in my oven.
But for some obscure reason, I held the belief, deep inside of me, that it just would not work, not for me. Sure, it worked for thousands of others, but somehow I could not imagine how my bell peppers, fresh and firm and plasticky to the touch, could really cook and soften in my oven, or that their skin could actually get charred and blistered. It was beyond me.
And then the other day, we had two organic green bell peppers in the fridge from our weekly basket, and I decided it was high time I test my own limits, and see whether I was indeed the X-File of bell pepper roasting.
The good news is, I’m not.
And what an incredible discovery! It is the easiest thing in the whole wide world! It works beautifully! And the result is so delightfully good and pretty, so tasty and tender that really, I need to stop myself from thinking about all those wasted years, spent not roasting my own bell peppers.
I will note that I prefer to deseed my bell peppers before roasting, when they can just fall out from inside, rather than struggle to scrape them off from the sticky flesh after roasting. It’s up to you, though.