I’ve been roasting bell peppers for many years under the broiler in a square pan, then cooling them in a paper bag and finally peeling and seeding them on a plate – so, two items to clean up afterward. And then I saw this trick in Cooking Light on using aluminum foil to contain the mess.
While you still have to have the time to do it (you need about 20 minutes of oven time, 15 minutes of rest time and 5 minutes to de-skin and de-seed), the foil does make clean up a snap! This is definitely the way I’ll be roasting those peppers from now on.
Healthy Kitchen Hacks: Here’s a less messy way to make roasted peppers in your oven at home!
4 large bell peppers
Put rack in the top third part of the oven and turn on broiler.
Line a baking sheet with aluminum foil with about an extra inch on each side. Place bell peppers on foil.
Roast in oven for about 20 minutes or until all sides are charred and skin is completely soft (turn peppers over a quarter turn every 5 minutes with tongs.)
Remove from oven and tent foil up and around roasted peppers.
Let cool about 15-20 minutes. When cool enough to handle, use your hands and edges of foil to remove the skin and seeds (keeping them contained in the foil and adding the roasted pepper flesh to a bowl.)
Dump the seeds and skins into compost or simply ball up the foil and discard. Your sheet should be clean!
If desired, cut peppers into strips and store in a mason jar in the refrigerator for up to 2 weeks.
Some of our favorite recipes using roasted peppers: