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To be honest, I often buy roasted bell peppers in a jar for a super-convenient pantry-friendly alternative. If I want to make my own roasted bell peppers, I’ll use the broiler instead of an open flame.
Buddha Bowl Veggies
Buddha Bowl veggies will teach you the easiest ways to cook, store, and use vegetables! Bell peppers cook super fast and you can tell that they are done when they begin to look tender and vibrant.
Why Roast Bell Peppers in the Broiler
I used to roast bell peppers on an open gas flame – but it can be messy, if the pepper starts leaking juices onto my stovetop.
Roasting under the broiler is safer and less messy!
Place the bell peppers on a baking sheet and we'll use this as a guide to the oven rack position. Have at least 4" of space between the top of the peppers and the flames.
Turn oven to broil. Roast 5 minutes, use tongs to flip. Repeat 3-4 times, until the skin is blackened.
Remove blackened bell peppers to a large bowl. Cover bowl with plastic wrap to steam the bell peppers. When cool enough to handle, peel away the blackened skin with a paring knife or your hands.
Keyword bell peppers, buddha bowl, buddhabowl, vegetables
This post may contain affiliate links. Please read our
disclosure policy
for more information.
To be honest, I often buy roasted bell peppers in a jar for a super-convenient pantry-friendly alternative. If I want to make my own roasted bell peppers, I’ll use the broiler instead of an open flame.
Buddha Bowl Veggies
Buddha Bowl veggies will teach you the easiest ways to cook, store, and use vegetables! Bell peppers cook super fast and you can tell that they are done when they begin to look tender and vibrant.
Why Roast Bell Peppers in the Broiler
I used to roast bell peppers on an open gas flame – but it can be messy, if the pepper starts leaking juices onto my stovetop.
Roasting under the broiler is safer and less messy!
Place the bell peppers on a baking sheet and we'll use this as a guide to the oven rack position. Have at least 4" of space between the top of the peppers and the flames.
Turn oven to broil. Roast 5 minutes, use tongs to flip. Repeat 3-4 times, until the skin is blackened.
Remove blackened bell peppers to a large bowl. Cover bowl with plastic wrap to steam the bell peppers. When cool enough to handle, peel away the blackened skin with a paring knife or your hands.
Keyword bell peppers, buddha bowl, buddhabowl, vegetables
I'm Jaden Rae, a TV chef, cookbook author, recipe developer, and the creative force behind Steamy Kitchen, a 19-year food blog focused on Asian cuisine and mindful living. Steamy Kitchen has been featured on The List, the Today Show, Oprah.com, Martha Stewart Living Radio & more.
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