Roasted capsicum recipe, an easy way to roast capsicum or bell peppers on the stove top to get smoky and flavourful strips of capsicum which can then be added to sandwiches, dips, etc.
When I was pregnant, I mostly craved my mom’s food which is apparently true for most pregnant women. So on top of my list were things like idli, dosa podi, aviyal, and Kerala fish fry. Well, if you gave me some today at 5 months postpartum, I would still have a go at them but I really really craved these back then.
In addition to what was a normal list, I also craved dips. The likes of hummus, roasted bell pepper dip, and tzatziki with strips of crunchy vegetables. This is also probably the healthiest list of things I felt like eating so I decided to treat myself now and then and made these dips at home. The kind in the supermarket didn’t work because they were either too sour, or too slimy and I had very specific requirements you see.
During one of my dip-making phases, I tried this red bell pepper dip and LOVED it. The starting point is this important roasted capsicum recipe I am about to share and what also happened as a happy coincidence is that the roasted capsicum tasted amazing as is too and I started making extra batches and adding it to sandwiches and falafel wraps. So tasty and healthy too.
I usually just roasted the capsicum on the stove stop wrapped in foil – because MESS – and it worked very well. You can do the same in the oven. It will take slightly longer and you will have to turn the capsicum a couple of times so really, if you have a gas stove with flame, stove top method for roasting capsicum is the way to go.
This is a really simple recipe but something I wanted to record to remember that crazy phase in my life 🙂
Print
Roasted capsicum recipe
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: 2 cups 1x
Description
Roasted red capsicum or bell pepper on the stove top makes for an easy addition to dips and sandwiches.
Ingredients
- 1 red capsicum (bell pepper)
You will also need:
- A big square piece of aluminium foil
- A pair of fire-resistant tongs (like stainless steel or silicone)
Instructions
- Wash and pat dry the red capsicum
- Place in the centre of the piece of aluminium foil and wrap the capsicum completely
- Keep flame at medium
- Using a pair of tongs, hold the foil-wrapped capsicum over the flame for about a minute
- Turn evenly so that all the sides get cooked and charred evenly
- Soon you’ll find that the capsicum feels softer and starts smelling slightly smoky
- Do a quick check by peeking through the foil at the capsicum to see if the skin is turning dark brown or almost black in colour
- When the capsicum charred all over, it’s time to stop and let it cool
- Take care when handing the foil and opening it because there will be trapped steam inside and can burn your hands
- Slowly peel off the burnt skin if any, cut open the capsicum, and remove all the seeds
- Cut into long pieces and use as a filling in sandwiches, prepare a red pepper dip, or eat as is!
Step by Step Roasted Capsicum Recipe
Wash and pat dry the red capsicum (or, you know, just don’t pat dry, it creates some steam inside when the capsicum cooks but no biggie). Place in the centre of the piece of aluminium foil
Wrap the foil snugly around the capsicum and set aside
Turn on your gas stove to a medium flame. Use the smallest burner you have so you can control the heat distribution a bit better
Using a pair of tongs, hold the foil-wrapped capsicum over the flame for about a minute. Turn evenly so that all the sides get cooked and charred evenly. Soon you’ll find that the capsicum feels softer and starts smelling slightly smoky
Do a quick check by peeking through the foil at the capsicum to see if the skin is turning dark brown or almost black in colour. When the capsicum is charred and soft all over, it’s time to stop and let it cool. Remember: take care when handing the foil and opening it because there will be trapped steam inside and can burn your hands
Slowly peel off the burnt skin if any
Cut open the capsicum, and remove all the seeds
Cut into long pieces and use as a filling in sandwiches, prepare a red pepper dip, or eat as is!
If you try any recipe from Edible Garden, please share on Instagram or Facebook and tag me @ediblegarden. I’d love to check it out!
I love anything that’s roasted! Its just sooo healthy.. This should taste great with grilled corn salad. I am gonna give it a try.
★★★★★
agree!
Ohh this looks great ! Gonna try this on weekends. Guess Green Mint Chutney would go perfectly with it 🙂
★★★★
Hey Nags! Roasting works best for chutneys. My mother does the same with tomatoes before popping them in the grinder, by themselves or when using in coriander-mint chutney.
so true! love the flavour