Cooking microwave roasted peppers is a quick and ecofriendly alternative to have delicious peppers to season or use in other dishes. Peppers are one of the symbolic products of summer, but unfortunately roasting them perfectly in the oven takes at least 30 minutes, and turning on the oven in summer is no joy! To cook peppers in the microwave, on the other hand, you only need 20 minutes of cooking without needing to turn them, and once they have rested inside the oven, they will also be very easy to peel! If you’ve had a microwave for a while, you surely already know that it’s a precious ally in the kitchen, not only for reheating already cooked dishes but also for cooking real delicacies, steaming without water (it’s phenomenal for potatoes, eggplants, or pumpkins) or preparing custard and béchamel. Once cooked and peeled, microwave peppers are ready to be seasoned with salt, oil, and herbs or to prepare delicious pepper rolls with tuna or a fresh and appetizing pepper gazpacho!

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Difficulty: Very easy
Cost: Very cheap
Rest time: 10 Minutes
Preparation time: 2 Minutes
Portions: 3People
Cooking methods: Microwave
Cuisine: Italian
Seasonality: Summer

56.33 Kcal

calories per serving

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Energy 56.33 (Kcal)
Carbohydrates 9.10 (g) of which sugars 9.10 (g)
Proteins 1.95 (g)
Fat 0.65 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
Fibers 4.12 (g)
Sodium 4.33 (mg)

Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for microwave roasted peppers

2 peppers (about 12 oz each)

Tools

1 Microwave oven
1 Knife
1 Plate slightly deep, microwave suitable

How to roast peppers in the microwave

To cook the peppers in the microwave, start by washing the peppers very well; dry them and place them on a plate: since they will release part of their liquid during cooking, I recommend using a slightly deep plate to avoid dirtying the oven.
With a sharp knife, make 3 vertical cuts at 3 points of each pepper, following the natural ridges of the vegetable. This way, steam and liquids will have a way to escape.
Place the plate in the microwave and cook for 20 minutes at 800 W. These guidelines are ideal for medium-sized peppers (about 12 oz each). For larger peppers, calculate an additional 5 minutes, whereas if you have a microwave that only reaches 700 W, it will be necessary to extend the cooking time by 6 minutes.
For peppers of other sizes and more or less powerful ovens, adjust based on appearance: with the microwave, you can easily pause the cooking after 10-15 minutes, pierce them with a fork to test their doneness, and adjust accordingly. Consider that microwave-roasted peppers are ready when they are deflated and wrinkled; I also recommend pricking them with a fork in the fleshiest parts to check they are tender.
Let the peppers rest in the closed microwave for 10 minutes, then take them out and let them cool slightly.
Once warm, proceed to remove the stem: pull it from the tip: you will see it will come off easily, bringing along most of the seeds.
Remove the remaining seeds and peel the peppers with your hands: the skin will come off effortlessly. If you prefer, you can leave it: while it is true that many find it indigestible, if you do not have these problems, the skin gives the pepper texture and contains part of the precious vitamins of this vegetable.
Cut the peppers into strips and season them as you like with a bit of salt, oil, and parsley, or use them for other preparations: here you can find many pepper recipes for inspiration.