Roasted Red Peppers Recipe - How to Roast Red Peppers
This roasted red peppers recipe will show you how to roast red peppers quickly and easily. They're so versatile, great for snacking, soups, dips and so much more.
Servings: 4
Calories: 37kcal
Ingredients
- 4 large red bell peppers
- 1/4 cup olive oil
- Salt to taste
- Red chili flakes for garnish
Instructions
- Preheat oven to 400 degrees.
- Slice the red peppers in half lengthwise. Remove the seeds, stems and innards.
- Set the peppers onto a baking sheet skin sides up (aluminum foil or parchment paper will make for easy cleanup), and bake for 20-30 minutes, until the skins are blackened and blistered, turning occasionally to evenly roast the peppers.
- Allow the peppers to cool enough to handle. Transfer them to a glass bowl and cover them with plastic wrap or a paper towel, or place them into baggies or paper bags to let the skins steam and loosen.
- Carefully peel away or rub off and discard the charred skins.
- Use as desired. For a snack or side dish, chop them, add to bowl then drizzle with oil and sprinkle with salt and chili flakes.
Video
Notes
For Storing, add to a storage container or glass container, cover with olive oil, then seal and refrigerate. Should last 2 weeks this way.
You can also freeze roasted red peppers for 6 months or longer in sealed baggies or containers.
NOTE: Calories and nutritional values estimated without olive oil.
Nutrition
Calories: 37kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 251mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3726IU | Vitamin C: 152mg | Calcium: 8mg | Iron: 1mg