Cooking microwave roasted peppers is a quick and ecofriendly alternative to have delicious peppers to season or use in other preparations. Peppers are one of the summer’s signature products, but unfortunately, to roast them to perfection in the oven takes at least 30 minutes, and turning on the oven in the summer is certainly not a pleasure! Instead, to cook the peppers in the microwave, you will only need 20 minutes of cooking without having to turn them and, once left to rest inside the oven, they will also be very easy to peel! If you’ve had a microwave oven for a while, you probably already know it is a valuable ally in the kitchen, not just for reheating already cooked dishes, but for cooking real delicacies, for boiling foods without water (for potatoes, eggplants, or pumpkin it is phenomenal) or for preparing custard and béchamel. Once cooked and peeled, the microwave peppers are ready to be seasoned with salt, oil, and aromatic herbs, or to prepare tasty tuna stuffed pepper rolls or a fresh and appetizing pepper gazpacho!

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Difficulty: Very easy
Cost: Very economical
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 0.77 lbs each)

Tools

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

How to cook roasted 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 soiling the oven.
With a sharp knife, make 3 vertical incisions in 3 points of each pepper, following the natural ribs of the vegetable. This way, the steam and liquids will have a chance to escape.
Place the plate in the microwave and cook for 20 minutes at 800 W. These instructions are ideal for medium-sized peppers (about 0.77 lbs each). For larger peppers, calculate 5 more minutes, while if you have a microwave that only reaches 700 W, it will be necessary to extend the cooking for 6 minutes.
For peppers of other sizes and more or less powerful ovens, adjust a little by eye: with the microwave you can safely stop 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 fleshier parts to check that they are tender.
Let the peppers rest in the closed microwave for 10 minutes, then take them out and let them cool.
Once warm, proceed to remove the stem: pull it from the tip: you will see that it will easily come off bringing with it 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: it is true that many find it indigestible, but if you don’t have these problems, the skin gives texture to the pepper itself, in addition to containing part of the precious vitamins of this vegetable.
Cut the peppers into strips and season them to taste with a little salt, oil, and parsley, or use them for other preparations: here you will find many pepper recipes to inspire you.