Roasted Peppers on the BBQ (Barbecue), delicious when prepared in advance, perfect for a buffet, to accompany any type of grill, or to prepare delightful recipes. Cooking over coals gives them a distinctive smoky flavor and a soft, juicy texture.
The secret to a perfect result is direct cooking over coals (or a hot grill) until the skin is completely blackened, making it easier to remove. Compared to traditional oven cooking, the BBQ method results in tastier peppers with firmer flesh and less water content. Additionally, they peel very quickly without any effort.
For the best results, choose firm and fresh peppers, preferably red or yellow, as they are sweeter and meatier than green ones, and make sure they have no bruises. I really like the peppers from Cuneo or Carmagnola: they have thick flesh and a sweet flavor. The Cuneo pepper is the traditional one used in the preparation of Bagna Càuda, recipe coming soon on the blog.
Let’s see together how to make Roasted Peppers on the BBQ (Barbecue). Prepare the ingredients and let’s get started.
And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting for you.
Gabriella
Other delicious recipes to try:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Coals
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 peppers (I like the meaty ones from Cuneo)
Tools
- 1 Barbecue
- 1 Tongs
- 1 Vacuum Machine
Steps
First, wash and thoroughly dry the peppers. You should not cut them or remove the seeds before roasting. Meanwhile, heat the BBQ. Make sure the coals are very hot, or the barbecue grill is scorching.
Place the whole peppers directly on the hot grill. Cook them for about 10 minutes per side (it takes about 20-30 minutes in total), turning them occasionally with tongs. The goal is to fully blacken and wrinkle the skin across the surface. This will give the peppers a slight smoky flavor and make the skin easy to remove.
Once cooked and the skin is almost completely black, remove them from the BBQ and place them immediately in a paper bag (like the ones used for bread) or a bowl sealed with plastic wrap (I prefer parchment paper).
Let them rest for at least 10-15 minutes. The steam formed inside the bag/bowl will help the skin to peel away easily from the flesh.
Remove the peppers from the bag or container. Peel the skin: the blackened skin should come off easily. Remove the stem and open the pepper to eliminate all seeds and internal white filaments, following the folds.
Here are the Roasted Peppers on the BBQ (Barbecue) ready. Serve the roasted peppers at room temperature or cold. They are perfect as a side dish for grilled meat or as an appetizer on crostini. Enjoy your meal!
See you in the next recipe.
Storage
You can store roasted peppers in the refrigerator for 2-3 days, sealed in an airtight container. The peppers should be very dry. If you don’t plan to consume them within this time frame, the best solution is freezing. Proceed as follows:
Cut the peppers into slices or strips (depending on their intended use) and gently pat them dry with kitchen paper towels. They must be as dry as possible to prevent the formation of too many ice crystals.
Place the peppers in specific freezer bags or airtight containers. It is important to remove as much air as possible from the bag before sealing it; to be sure, I vacuum seal them with a vacuum machine.
They can be stored in the freezer for a period ranging from 6 months up to a maximum of 8-12 months. It is always advisable to consume them within 6-8 months to ensure the best quality.
Cooking Tips
If you don’t have the time or desire to use the barbecue, you can use other cooking methods.
– Oven (Classic Method): Preheat the oven to 392°F. Place the whole peppers on a baking tray lined with parchment paper and cook them until the skin is completely wrinkled and blackened (about 40-45 minutes). Turn the peppers at least once for even cooking. The downside is that it takes longer and tends to soften the flesh a bit too much.
– Gas Stove (Direct on Flame): Very quick cooking (a few minutes per side). Great for those who love strong flavors. However, the downside is that it creates a lot of smoke and odor in the kitchen.
– Air Fryer: It’s fast (about 15-25 min at 374-392°F) and does not create a smell in the house. Energy saving compared to the oven. You can only cook small quantities at a time. Lacks the true smoky flavor.
Universal Tip: Regardless of the method chosen, the trick for easy peeling (and digestion) is always the same: as soon as they are cooked, immediately place them in a sealed paper bag or a covered bowl to let them rest in their steam.
Universal Tip: Regardless of the method chosen, the trick for easy peeling (and digestion) is always the same: as soon as they are cooked, immediately place them in a sealed paper bag or a covered bowl to let them rest in their steam.
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