Whether they are sweet or spicy, peppers can be cooked with similar methods and techniques, but having the foresight to slightly vary some key steps in terms of cooking time and basic preparation. Each method produces a dish with a unique flavor and texture, so try experimenting with different ones to determine which one is your favorite.
Ingrediants
For a portion of about 250 grams:
- 1 medium pepper or 2-3 hot peppers
- Extra virgin olive oil
- Waterfall
Steps
Method 1 of 6: in the oven
Step 1. Preheat the oven or grill
Using the traditional oven or the respective grill, you can roast any variety of pepper. However, the advice is to use the conventional oven for the larger peppers, preheating it to 220 ° C, and the grill function for the smaller ones, also preheated for about 5-10 minutes.
- In both cases, prepare a baking sheet by lining it with aluminum foil.
- If your grill allows you to choose different heat levels, set it to the highest temperature available.
Step 2. Decide whether to cut the peppers or leave them whole
Small ones should be left whole, while larger ones can be cut into quarters or halves to reduce cooking time.
Arrange the peppers on the baking sheet, peel side up
Step 3. Grease the surface of the peppers
Sprinkle the peel of the peppers with a small amount of extra virgin olive oil using a pastry brush. Thanks to this step you will not have any difficulty in removing the peppers from the paper or from the pan once cooked.
Step 4. Roast the peppers evenly
The cooking time required varies according to the size and cooking method, but in general classic peppers will be roasted for 20-25 minutes in a preheated oven, while small and spicy ones will be grilled for 5-10 minutes per side.
- Turn the peppers at regular intervals so that the skin browns evenly on all sides.
- When cooked, the skin of the peppers must have a dark color and a swollen appearance.
Step 5. Serve hot
Wrap the peppers in aluminum foil and wait about 10-15 minutes or until they are cold enough to handle. At this point, remove them from the paper and use them as you wish.
Before serving the peppers, remove the skin using your fingers. Allowing them to cool in the foil wrapper allows you to remove the skin more easily
Method 2 of 6: Grilling the Peppers
Step 1. Preheat the barbecue
Whether you intend to use a gas or charcoal barbecue, you will need to cook the peppers at medium heat.
- Spread a moderate amount of charcoal on the bottom of the barbecue, light it, then wait for the flames to die out and a layer of ash forms on the embers. The peppers will be placed in direct contact with the heat.
- If you have a gas barbecue, preheat it completely, then reduce the temperature to a medium level. Also in this case the peppers will be placed in direct contact with the heat.
Step 2. Brush the peppers with oil
Grease them on all sides using a kitchen brush dipped in extra virgin olive oil. As explained above, this will ensure that they do not stick to the cooking surface. The oil also gives a great flavor to the recipe. If you decide to prepare peppers using this method, remember that they must be grilled whole.
Step 3. Grill the peppers by roasting them on all sides
Arrange the peppers on the hot grill and flip them at regular intervals to roast them evenly. Normal red, yellow or green peppers will be cooked for a total of about 25-30 minutes. Small peppers will generally be cooked after about 8-12 minutes.
If you are using a charcoal barbecue, cook the peppers uncovered; on the contrary, close the lid of the grill if it is gas
Step 4. Let the peppers rest before serving
Remove the peppers from the grill and wrap them in aluminum foil. Allow them to cool slowly, for about 15 minutes, so that you can handle them without risking burns.
Having remained in contact with the cooking steam trapped in the foil wrapper, you shouldn't have difficulty peeling the peppers with your fingers. The result will be beautiful pepper fillets ready to serve on the table
Method 3 of 6: Stir-fry the Peppers
Step 1. Pour a small amount of oil into the pan and heat it for a couple of minutes
Heat 1 or 2 tablespoons (15-30 ml) of extra virgin olive oil using medium-high heat.
Step 2. Slice the peppers into small pieces
You can cut them into rings, strips or small bite-sized pieces. Generally, we tend to cut spicy peppers into rings and sweet peppers into strips or pieces.
Note that the size you choose will determine the cooking time required for preparation. Rings, strips, and bite-sized pieces (no less than 2.5cm) will need to cook a minute or two longer than those made from thinner peppers
Step 3. Cook the peppers in hot oil
Pour the peppers into the hot oil and cook them, stirring frequently for about 4-7 minutes or until they are slightly softened without completely losing their natural crunchiness.
For this method it is very important to mix the peppers frequently so as not to risk burning the skin or pulp. Leaving them unattended for too long, the sections in contact with the pan will tend to scorch and blacken
Step 4. Use them as you wish
As a rule, sautéed peppers are accompanied by other ingredients, but they can also be enjoyed alone or incorporated into any recipe that requires them to be added.
For a quick side dish or a light lunch, you can accompany the peppers with white rice and season them to your taste, using for example, salt, pepper, vinegar or soy sauce
Method 4 of 6: Boil the Peppers
Step 1. Bring a small amount of water to a boil
Pour about 2.5 to 5 cm of water into a large, high-sided pan. Heat it on the stove using medium-high heat. When the water comes to a boil, add 1 tablespoon (15 g) of salt.
The salt enhances the natural flavor of the pepper, but adding it before the water comes to a boil will extend the time it takes to bring it to a lively boil
Step 2. Cut the peppers into rings or strips
If you want to cook hot peppers, choose to slice them into rings; for classic sized peppers you can opt for both solutions.
Note that the larger the pepper pieces, the longer the cooking time required. Also, whatever type of cut you choose, be sure to perform it evenly to ensure even cooking
Step 3. Cook the peppers in boiling water
Pour the pieces of pepper into the water and cook them, stirring frequently for 5-7 minutes, or until the perfect balance between softness and crunchiness is achieved.
Ideally, at the end of cooking, the peppers should have a noticeably softer pulp than when they were raw while retaining their characteristic crunchiness
Step 4. Serve the peppers still hot
You can decide to enjoy them alone or incorporate them into any recipe that includes adding them.
Method 5 of 6: Steamed
Step 1. Use a steamer and bring the water to a boil
Pour about 2.5 cm of water into the bottom of the pot and place the steamer basket making sure it does not come into contact with the water. Bring the water to a boil using a high flame.
If you don't have a steamer, you can use a large pot and a perforated metal basket. In this case, make sure that the basket fits perfectly into the pot, but does not come into contact with the water below. It is also important to have a lid that allows you to close the pot with the basket inside
Step 2. Cut the peppers into small pieces
Cut the smaller peppers into rings and the larger ones into rings or strips.
Whatever type of cut you choose, make sure the dimensions and shapes are uniform to ensure even cooking
Step 3. Steam the peppers until soft but still crunchy
Place the peppers in the basket, cover the pot and cook for 10-15 minutes.
The lid will need to remain closed for the entire cooking period to trap the steam inside the pot. By lifting it too often, you risk letting too much of it flow out, causing the required cooking time to increase
Step 4. Serve the peppers still hot
Remove them from the steamer and choose whether to enjoy them alone or incorporate them into any recipe that includes their use.
Method 6 of 6: in the Microwave
Step 1. Cut the peppers into small pieces
Slice them into rings, strips or into bite-sized pieces. The general advice is to cut the hot peppers into rings, choosing freely one of the other options for the larger peppers instead.
Make sure the shape and size are uniform, otherwise the larger pieces will require longer cooking times, risking overcooking the smaller ones
Step 2. Place the pepper pieces in a microwave-safe container and add a small amount of water
Transfer the sliced peppers to a baking dish with a lid and add 2 tablespoons (30 ml) of water. The quantity of liquid must be sufficient to completely cover the bottom without completely submerging the peppers.
Step 3. Microwave the peppers until soft but still crunchy
Cover the dish with the lid and turn on the microwave on high power. Cooking 250 g of peppers takes about 90-120 seconds. After the first minute, take the peppers out of the oven to mix them.
The cooking will take place largely thanks to the steam that has developed inside the container, so it is important to keep the lid closed to prevent it from escaping
Step 4. Serve the peppers still hot
Drain the water left on the bottom of the pan and enjoy your preparation alone or accompanying it with other ingredients to your taste.
Advice
- Before purchasing peppers, choose which note of flavor you want to get, sweet or spicy, and choose accordingly. In general, large peppers tend to be sweet, while small ones tend to have intense spicy notes.
- A tasty, ripe pepper should have a firm texture and a bright color.
- Peppers of each variety should be washed under cold running water and dried with kitchen paper before use.
- To test the spiciness of a pepper, cut a very small piece of it and use a fork to bring it close to your tongue. You should be able to evaluate the taste even through a small fragment.
- Since these are sweet peppers, you should always remove the seeds and internal filaments.
- To reduce the degree of spiciness of the peppers, remove the filaments and seeds contained inside.
