Roasting peppers is the best method to highlight their sweetness and make them easier to digest, but during hot months turning on the oven isn’t always the most practical option, so Skillet Roasted Peppers are perfect.
This skillet technique achieves the same result: tender, flavorful flesh and a skin that peels away effortlessly. The trick lies in using a pan that conducts heat well and in the steaming effect that develops while the peppers rest. It’s a versatile side dish, ideal to prepare in advance because flavors meld and intensify as they rest.
Below I leave you more pepper recipes to try, then, as always, right under the photo, we’ll see how to prepare Skillet roasted peppers 😉
See you soon with the next recipe, Ana Amalia!
- Difficulty: Easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Cooking time: 30 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer and Fall
Ingredients — Skillet roasted peppers
- 4 red bell peppers (or mixed yellow, red and green)
- 1 bunch fresh parsley
- 2 cloves garlic
- 4 fillets anchovy fillets in oil
- to taste salt
- to taste extra virgin olive oil
Preparation — Skillet roasted peppers
Cooking and Roasting: Start by thoroughly washing the peppers, then dry them very well with a clean kitchen towel; the absence of external water is essential for proper searing.
Place a large pan over the heat (cast iron or carbon steel is ideal for more even heat distribution). When the pan is scorching hot, place the whole peppers in it without adding oil or other fats.
Cover immediately with a heavy lid: this will help maintain constant heat and press on the skin. Cook over medium-high heat for about 10 minutes per side, turning them gently with tongs until they are charred over the entire surface.
The trick to peel them easily: Once the peppers are evenly charred, remove them from the heat.
Instead of cleaning them right away, place them while still hot into a regular food storage bag and seal it well. Let them rest like this for about 30 minutes.
The residual heat will create internal moisture that will naturally separate the skin from the flesh, making the cleaning a matter of seconds.
Cleaning and Cutting: Take the peppers out of the bag then, on a cutting board, remove the stem and the skin, which will come away simply by pulling. Open them and remove the seeds and white membranes.
If necessary, pat the flesh dry with paper towels, but avoid rinsing under water so as not to lose the characteristic roasted aroma. Cut the flesh into wedges or regular strips.
The Dressing: Prepare a coarse chop with a knife of the fresh parsley, the garlic cloves (remove the core if you prefer a milder taste) and the anchovy fillets.
Arrange the pepper slices on a serving plate, sprinkle them with the chopped mixture and finish with a generous drizzle of extra virgin olive oil and a pinch of salt.
Storage, tips and variations
Storage: Roasted peppers can be kept in the refrigerator in an airtight container, well covered with oil, for up to 5 days.
Seasonal variation: If you prefer a sharper flavor, you can add desalted capers or Taggiasca olives to the final dressing.
Technical tip: If you notice the pan heating too quickly and charring the skin without softening the flesh, lower the heat slightly and extend the cooking by a few minutes, keeping the lid snugly in place.
