Today I am showing you how to roast red peppers at home.
There is definitely a time and place for taking the shortcut and buying the jars of roasted peppers. But we are quickly approaching pepper season…where you can buy them fresh on the cheap!
Or you may grow your own! Either way, there is a simple and easy method for roasting red peppers.
I love to throw roasted red peppers into salads and pasta dishes. And most recently, I have been making roasted red pepper hummus.
YUM.
First, gather your ingredients.
Ingredients
For this roasted red peppers recipe, you will need the following:
- Red bell peppers
- Olive oil (optional, to extend storage)
Prepping the red peppers
Turn on the broiler on your oven. Cut the cap off each pepper, and pull out the seeds. Discard.
Cut the peppers in half, and lay skin side up on a baking sheet lined with foil.
Roasting the red peppers
So here is how to roast the red peppers
in the oven. Broil until skins are charred black, about 10 minutes.
Rest
Remove peppers from oven, and use tongs to place them in a glass bowl.
Cover with a plate or even foil and let the peppers steam for at least 10 minutes.
Remove covering, and peel the charred skins off.
Store
Slice each pepper half into strips (at your desired thickness). Store in the refrigerator for up to a week. Optional: you can drizzle with a little olive oil prior to storage. (Side note: I almost never do this).
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I am using a baking sheet lined with foil to cook the peppers. I will also use a glass mixing bowl, tongs and pint sized mason jars (one jar easily held three peppers for me, FYI).
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Frequently asked questions
How long do homemade roasted red peppers last?
Up to a week. That being said, if the roasted peppers develop an off odor, flavor or appearance, or if mold appears, they should be thrown away.
Do you have to peel roasted red peppers?
You cab do whatever you want Most people do not enjoy the taste or texture of the tough, charred skin, which is why I recommend that you remove it.
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How to Roast Red Peppers
This is my quick and simple method for roasting red peppers.
Prep Time 4 minutes
Cook Time 10 minutes
Total Time 14 minutes
Servings 4
Calories 18 kcal
- 2 Red bell peppers (or as many as you want!)
- Olive oil optional
Turn on the broiler on your oven.
Cut the cap off each pepper, and pull out the seeds. Discard.
Cut the peppers in half, and lay skin side up on a baking sheet lined with foil.
Broil until skins are charred black, about10 minutes.
Remove peppers from oven, and use
tongs.
Cover with a plate or even foil and let the peppers steam for at least 10 minutes.
Remove covering, and peel the charred skins off.
Slice each pepper half into strips (at your desired thickness).
Store in the refrigerator for up to a week.
Optional: to make them last a bit longer, pour a coating of olive oil over the peppers and toss to combine.
Nutrition Facts
How to Roast Red Peppers
Amount Per Serving
Calories 18
% Daily Value*
Sodium 2mg0%
Potassium 125mg4%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 2g2%
Vitamin A 1865IU37%
Vitamin C 76mg92%
Calcium 4mg0%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
I hope you enjoy this recipe. Pin and share if you like it!
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