When it comes to perfection, I think roasted red peppers are pretty darn close to the real deal. This simple recipe will elevate your meals and make you feel like the fanciest home chef!
Recipe: $1 | Per Serving: $0.25 | Yield: 4
When I worked at a fancy restaurant, we had this awesome appetizer of fresh mozzarella with sliced roasted red peppers and a few dabs of pesto. It was amazing. Life-changing, even.
When I first tried to replicate those delectable roasted red peppers, I didn't have a clue what I was doing. I just sliced my bell pepper into thin strips and roasted them in the toaster oven on 450 F. The end result was not exactly what I was looking for, but better than you might expect.
Now that I'm older and slightly more knowledgeable, I know how to do it the right way, and I think everyone else should too!
The key to roasted red peppers is to let them sweat in a sealed container for a while. If you can blacken them on the grill first, that's going to be faster, but the oven method works perfectly fine as well.
Step By Step Instructions for Roasted Red Peppers
Start by preheating your oven to 450 degrees F, and place the bell peppers on a cookie sheet. You can also cut them in half or in quarters if you prefer them to lie flat.
Roast the peppers for 25 minutes, or until the tops are completely blackened and then flip and roast for another 30 minutes.
Remove the red peppers from the oven and immediately transfer them to a bowl or container. Seal the container with plastic wrap or a lid, and then set them aside for one hour.
After one hour, the steam from the hot peppers should have loosened the skins, so simply pull away the skins and scrape out the seeds. Voilá!
FAQ
I am a huge fan of red bell peppers, but they can be pretty pricey, so when they're on sale for 50 cents each, you should roast a whole bunch of them and then toss 'em in the freezer! Just let them defrost in the fridge when you're ready to use them.
They are, so you can help reduce your exposure by peeling off the skin after the sweating process.
How to Enjoy Your Peppers
Roasted red peppers are delicious all on their own as a snack, but as I mentioned above, they're going to elevate so many of your dishes!
- Add them to soups and sauces
- Use them in an appetizer (like the iconic pesto and mozzarella one that made me a roasted pepper fan!)
- For breakfast, eat these peppers alongside your eggs or incorporate them into your omelet.
- You can also make an awesome veggie panini/grilled cheese! YUM.
Additional Recipes to Try
- Sausage Stuffed Mini Peppers
- One-Pan Coconut Ground Turkey and Peppers
- Easy Ways to Eat More Vegetables: A Nutritionist's Guide
- Cilantro Orange Chicken with Black Beans and Roasted Vegetables
I hope you enjoy these peppers - and if you make them, please be sure to leave a ⭐️ review and comment below!
For videos of different recipes from my blog, please check out my YouTube channel!
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How to Roast Red Peppers
- Total Time: 45 mins
- Yield: 4 1x
- Diet: Vegetarian
Description
When it comes to perfection, I think roasted red peppers are pretty darn close to the real deal. This simple recipe will elevate your meals and make you feel like the fanciest home chef!
Ingredients
- 2 red bell peppers
Instructions
- Preheat oven to 450 degrees.
- Place the bell peppers on a cookie sheet. (You can also cut them in half or in quarters if you prefer them to lie flat.)
- Roast for 25 minutes or until tops are completely blackened, flip and roast for another 30 minutes.
- Remove from oven and immediately transfer to a bowl or container. Seal with plastic wrap or a lid and set aside for one hour.
- After one hour, the steam from the hot peppers should have loosened the skins. Simply pull away the skins and scrape out the seeds and you’re done!
Notes
To save money, buy red peppers while they're on sale and then roast and freeze them for later use.
- Cook Time: 45 mins
- Category: Condiment, Make Ahead
- Method: Oven
- Cuisine: Vegetables
Keywords: roasted red peppers, how to make roasted red peppers
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