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!
4red bell peppersabout 24 ounces will yield 12 ounces cooked
Instructions
Preheat oven to 450℉.
Place the whole bell peppers on a baking sheet or casserole dish. Place tray on the top rack of your oven. (Or the highest rack that will safely fit them without touching the top!)
Roast for about 30 minutes or until tops are completely blackened, flip and roast for another 10 minutes.
Remove from oven and immediately transfer to a bowl or container. Seal with plastic wrap or a lid and set aside for at least 15 minutes.
After around 15 minutes, 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! They can steam until cool enough to peel or up to 1 hour.
Uses these delicious roasted red bell peppers in your favorite recipes and enjoy!
Notes
To save money, buy red peppers while they're on sale and then roast and freeze them for later use.