Roasted Red Peppers Recipe
This roasted red pepper recipe showcases how easy it is to make them at home using your oven or cooktop to get delicious results.
Ingredients
- 5 fresh red bell peppers
- 10 teaspoons olive oil
- optional non-stick spray
Instructions
- Seed the peppers and slice them into 4 pieces.
- Transfer them to a sheet tray lined with parchment paper skin side up, and drizzle ½ to 1 teaspoon over the top of each pepper.
- Roast in the oven at 475° for 25-30 minutes, rotating the pan 180° halfway through the cooking process.
- The other option to roast is to spray the peppers whole on all sides with non-stick spray.
- Next, blister the peppers on all sides over a cooktop burner on high heat until it is charred. You must use a gas range to do this.
- Place the roasted peppers from the oven or the cooktop into a large bowl and cover it with plastic. Let it rest for 10 to 25 minutes.
- Remove the peppers and simply peel the skin off each piece with your fingers or using a paring knife.
- Store or use the peppers in a recipe.
Notes
Make-Ahead: You can make these up to 3 days ahead of time.
How to Store: Cover and keep these in the refrigerator for up to 5 days. You can freeze these covered for up to 3 months. Thaw them in the refrigerator for 1 day before using them.
You can submerge these in oil and process them in an air-tight sealed jar for 10 minutes to preserve them.
Any pepper can be roasted using these exact procedures.
It’s ok if the peppers in the oven are not charred. It will peel as long as the skin wrinkles and has darker spots.
Nutrition
Calories: 64kcalCarbohydrates: 4gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 3mgPotassium: 157mgFiber: 2gSugar: 3gVitamin A: 2329IUVitamin C: 95mgCalcium: 5mgIron: 0.3mg