Roasted Red Peppers Recipe - How to Roast Red Peppers

Roasted Red Peppers Recipe (How to Make Roasted Red Peppers)

5 from 2 ratings

Roasted Red Peppers Recipe - How to Roast 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! Great for snacking, soups, dips and so much more.

Prep Time5

Cook Time20

Course: Appetizer

Cuisine: American

Keyword: bell peppers, red pepper, roasted peppers

Servings:

Calories: 37kcal

Author: Mike Hultquist

Ingredients

4 large red bell peppers
1/4 cup olive oil
Salt to taste
Red chili flakes for garnish

Instructions

To roast the peppers in the oven, 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 at 400 degrees F (220C), until the skins are blackened and blistered, turning occasionally to evenly roast the peppers.
To roast the peppers over an open flame on the stovetop, turn a gas flame to HIGH. Set the whole peppers directly over the flame. Turn the peppers occasionally with tongs until all sides are blackened and blistered evenly, 5-10 minutes total.
To roast the peppers on the grill, produce a HIGH FLAME on your grill. Place the whole red peppers directly onto the lightly oiled grates. Allow skin to blacken and bubble up. It will do so in about 2-3 minutes. Flip the peppers and blacken all sides 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 with the juices, cover, and refrigerate. Will last up to 1 week.

Or, cover with olive oil in a jar, 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