Basic Roasted Capsicum

    20 mins

    This is a really basic way to roast capsicum for use in any recipe. Choose any colour capsicums you like, or use a variety of colours. After they are roasted you can add olive oil and balsamic vinegar, or lightly sauté in olive oil and garlic to serve with feta cheese on crunchy toast.

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    Serves: 4 

    • 6 red capsicums

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Wash and pat dry the capsicums. Fire roast on open flame or on a tawa on medium heat, turning regularly, till their skins get black blisters and give off fragrance. Discard stems, remove the seeds and the membranes. The skins should peel away from the capsicums easily when cooled.
    2. Oven directions: Preheat oven to 260 C. Cut the capsicum into quarters. Roast the capsicum until the skin blisters and turns black.

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    Reviews in English (66)


    Can't believe so many thought this a good way to roast peppers!! Had a huge bag full from my garden, so thought I would try this way (like to roast them and freeze for cooking through the winter). These turned out way too dry!! Will do the next couple batches my old way -- just cut them in half, remove the seeds and put them under the broiler for 6 to 10 mins. until blackened and blistered. I line a baking sheet with foil and just wrap it around them to cool before peeling. Works great and no mess on the pan.  -  06 Nov 2004  (Review from Allrecipes US | Canada)


    I freeze the roasted peppers in small amounts wrapped in Saran, then in a Ziploc, and use them all year.  -  15 Oct 2001  (Review from Allrecipes US | Canada)


    It's quick, easy and tastes GREAT!! after peeling them i warmed them in a pan with alittle oil and garlic and put it over penne pasta!....Thanks.  -  30 May 2002  (Review from Allrecipes US | Canada)