Roasted Red Peppers

Fresh Roasted Red Peppers are so easy to make at home. Preservative-free and bursting with flavor and zest, you can add these homemade roasted peppers to so many recipes, from salads to sandwiches and more.

Course vegetable

Cuisine American

Keyword homemade roasted peppers, how to make roasted red peppers, red pepper recipes, red roasted peppers, roasted bell peppers, roasted peppers, roasting red peppers at home

Prep Time 5

Cook Time 20

Servings peppers

Calories 85kcal

Author Beth Pierce

Ingredients

3-4 large red bell peppers
2 tablespoons olive oil

Instructions

Preheat oven to 450 degrees.
Cut red peppers in half from the stem side down. Remove seeds and membranes and place cut side down on baking sheet covered with parchment paper. Place in the oven and roast for 15-20 minutes or until blistered and black.
Place in bowl covered with plastic wrap for 30 minutes. Pinch some of the skin and pull up on it. Once there is a break in the skin it will peel easily. Discard the peels, cut roasted red peppers in half. Store in airtight container with olive oil drizzled over the peppers.

Notes

Always preheat the oven. The oven should be at optimum temperature for at least five minutes before roasting the peppers.
Don't crowd the baking sheet. Leave space for the heat to get around the peppers.
Most parchment paper is good up to 420 degrees Fahrenheit. I have never had an issue with it. However if concerned use aluminum foil. Stay close by and monitor the situation.
Let the peppers rest with plastic wrap, aluminum foil or even a clean kitchen towel over the bowl for about 30 minutes prior to peeling.
For roasting on the grill cut the peppers in quarters and preheat the grill to medium high heat (about 400-450 degrees.) Place peppers skin side up and cook until blistered and black or about 20 minutes. Rotate peppers to cook evenly as there are hot spots in every grill. Place in a bowl covered with plastic for 30 minutes and then peel.

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