Roasted red peppers are one of my favourite ways to add smokey and sweet flavours to any dish. These charred and peeled bell peppers are perfect for summer dishes in picnic sandwiches, as burger toppings, in pesto pasta or blended up into a mouthwatering dip. You can also use any colour of bell pepper for this recipe, though I prefer the sweeter and more vibrant flavour of the roasted red bell peppers.

There are 4 different ways that I have found to make these tasty toppings. So, you can make these no matter what heat source you’re working with! Making them over a campfire or charcoal barbecue are my favourite ways to add more flavour into these peppers, and are perfect for the summer. However, all of these methods are delicious 😉

Gas Stovetop

This was the first way that I made roasted red peppers – in an Airbnb in Ibiza in 2016. I became addicted to making them ever since.

Using metal tongs (and oven mitts), hold each side of your bell peppers over a high flame until each side has been charred to black. Then, scrape off all of the char with the tongs to reveal the soft, smoked flesh. I had this on a baguette with prosciutto, mozzarella and pesto, and it was to die for. {note: Keep in mind that I was still eating wheat at this time, but have enjoyed this since on gluten free baguettes with prosciutto, goat’s milk mozzarella, and homemade vegan pesto. Yum!}

I have also seen that you can wrap your pepper in tin foil and leave it straight on the burner, but I like being able to keep an eye on the charring process.

Oven

This is the easiest recipe of the 4. Simply preheat your oven to 450°F, then place in the oven on a parchment paper lined baking sheet for 30 minutes, turning it 90° (onto an exposed side) halfway through cooking time. Scrape all of the char off and enjoy!

I used this method a few weeks ago {note: Summer 2017} to make my sandwich for a picnic in Tew’s Falls. I had it on a cheese bun with greens, honey maple turkey, asiago and pesto. {note: I still have yet to beat these picnic sandwiches with a gluten free and dairy free alternative, but have had many delicious and similar ones, like the Mediterranean Panini, since.}

BBQ

This method works over charcoal or gas barbecues. Simply place your peppers on the clean grill and roast (with the top closed) for 15-20 minutes, giving them a turn every few minutes so that all of the sides are exposed to the heat. Scrape and enjoy as a topping on your burgers (or cut them up to add to black bean burgers!)

Campfire

This method works similar to the gas stovetop method. Spear your peppers with a stick or a roasting rod and rotate over the hot coals of your campfire. It is faster to char the peppers over the hot coals rather than the flames of the fire, since the coals radiate more heat. You may also choose to wrap your peppers in tin foil and place them on the hot coals, carefully rotating every few minutes for about 15-20 minutes.

Again, scrape the char off of the peppers and enjoy!

No matter what method you use, these roasted bell peppers always turn out delicious and are versatile for many recipes (like Roasted Red Pepper Hummus!). I guarantee that these will taste better than the canned store bought versions that are stored in oil. What is your favourite way to use roasted red peppers? Leave a comment below!