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Foolproof oven-roasted red peppers are easier than you think

Brandi is natural born food lover of anything from gourmet cheeses and wine down to plain baked breads. When not in the kitchen cooking, she loves to be outdoors, especially near the ocean. She puts her focus mainly on healthy organic ea...

Forget those jarred roasted red peppers — easily make your own right at home

Save tons of money and lose those jarred roasted peppers by making these foolproof roasted peppers right in the comfort of your own kitchen. You won't believe how easy it is.

Forget those jarred roasted red peppers — easily make your own right at home

They make a delicious topping for nearly anything from salads to sandwiches, and can even go into quiches or get pureed in sauces. Roasting the peppers brings out their naturally sweet flavor, making them very versatile for other recipes.

Forget those jarred roasted red peppers — easily make your own right at home

Check your local supermarket or farmers market, and buy peppers in bulk or when they are on sale. Then try roasting a huge batch for your upcoming meals.

Forget those jarred roasted red peppers — easily make your own right at home

Foolproof roasted red peppers recipe

Fresh red bell peppers are halved and roasted in the oven until nice and charred. Remove the pepper skins, and serve these sweet oven-roasted peppers on nearly anything.

Yields 6

Prep time: 15 minutes | Cook time: 45 minutes | Inactive time: 15 minutes | Total time: 1 hour 15 minutes

Ingredients:

  • 6 large organic, sweet, red bell peppers
  • 1 tablespoon extra-virgin olive oil

Directions:

  1. Preheat the oven to 400 degrees F, and line a large baking sheet with parchment paper.
  2. Cut each bell pepper in half, and remove the seeds and stems.
  3. With your fingertips, lightly rub each pepper half with a little bit of the olive oil, and place them cut side down on the baking sheet in a single layer.
  4. Roast in the oven for 45 minutes or until the skins of the peppers start to blacken and char.
  5. Remove the peppers from the oven, and immediately transfer them to an airtight container, then place the lid on top.
  6. Allow the peppers to cool in the container for about 15 minutes or until they can be handled.
  7. Using a fork, gently remove the skins from the peppers, and then store them in the airtight container for up to 5 days.

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More roasted fruits and veggies

Irresistible ways to roast veggies
Roasted vegetable salad
Roasted pear salad

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