Roasted Red Peppers

Learn how to roast red peppers quickly and easily! Homemade roasted red peppers are so much better than peppers from a jar, versatile and delicious! They're so versatile, great for snacking, soups, dips and so much more.

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ingredients

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– For Oven Roasted Red Peppers, slice the peppers in half lengthwise. Remove the stem, seeds and innards.

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– Roast the peppers on a baking sheet skin sides up until the skins are blackened and blistered.

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– To roast the peppers on the grill, produce a HIGH FLAME on your grill. Place the chili pepper directly onto the lightly oiled grates. Allow skin to blacken and bubble up. Flip the chili pepper and blacken both sides to evenly roast the peppers.

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– Allow the peppers to cool enough to handle. Transfer them to a glass bowl and cover the bowl with plastic wrap or a paper towel, or place them into baggies or paper bags to steam the peppers and loosen the skins.

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– Allow the peppers to cool enough to handle. Transfer them to a glass bowl and cover the bowl with plastic wrap or a paper towel, or place them into baggies or paper bags to steam the peppers and loosen the skins.

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– Peel and discard the charred skins from the cooled peppers and use as desired. Boom! Done!

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Enjoy!

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Roasted Red Peppers

How to Make

Learn how to roast red peppers quickly and easily! Homemade roasted red peppers are so much better than peppers from a jar, versatile and delicious! They're so versatile, great for snacking, soups, dips and so much more.

ingredients

4

– For Oven Roasted Red Peppers, slice the peppers in half lengthwise. Remove the stem, seeds and innards.

1

– Roast the peppers on a baking sheet skin sides up until the skins are blackened and blistered.

2

– To roast the peppers on the grill, produce a HIGH FLAME on your grill. Place the chili pepper directly onto the lightly oiled grates. Allow skin to blacken and bubble up. Flip the chili pepper and blacken both sides to evenly roast the peppers.

3

– Allow the peppers to cool enough to handle. Transfer them to a glass bowl and cover the bowl with plastic wrap or a paper towel, or place them into baggies or paper bags to steam the peppers and loosen the skins.

4

– Allow the peppers to cool enough to handle. Transfer them to a glass bowl and cover the bowl with plastic wrap or a paper towel, or place them into baggies or paper bags to steam the peppers and loosen the skins.

5

– Peel and discard the charred skins from the cooled peppers and use as desired. Boom! Done!

&

Enjoy!

Enjoy!

Swipe up to get the full recipe, plus cooking and serving tips!

Swipe up to get the full recipe, plus cooking and serving tips!

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