NEED MORE INFO? Scan the QR code to go to the online recipe.
Recipe compliments of www.ITISAKEEPER.com
Homemade Roasted Red Bell Peppers
Homemade Roasted Red Bell Peppers are super easy to make and only require 1 ingredient. Learn how to roast red peppers to add them to all of your favorite healthy recipes.
Equipment
- Rimmed Baking Sheets
Ingredients
- 8 Red bell peppers
- Olive oil, optional for storing
Instructions
- Preheat the oven to 400 degrees F. Line two rimmed baking sheets with parchment paper or silicone baking mats.
- Cut each bell pepper in half lengthwise. Remove and discard the stems, seeds, and membranes.
- Arrange the pepper halves cut-side down in a single layer on the prepared baking sheets.
- Roast for 20 to 30 minutes, or until the skins are blistered and heavily charred in spots.
- Transfer the hot peppers to a heat-safe bowl. Cover tightly with a lid, foil, or plastic wrap.
- Let the peppers steam for 20 minutes. This helps loosen the skins and makes them easier to remove.
- Uncover the bowl and carefully peel away the skins from the peppers.
- Discard the skins and transfer the roasted pepper flesh to a clean storage container or jar.
- Use immediately or refrigerate until ready to use.
Christina's Notes
Allowing the peppers to steam after roasting is the easiest way to loosen the skins for peeling.
Avoid rinsing the peppers after peeling. Water washes away some of the natural flavor created during roasting.
Save any liquid released during roasting and steaming. It adds great flavor to soups, sauces, dressings, and marinades.
For the best results, roast the peppers in a single layer and avoid overcrowding the baking sheet.
Store roasted peppers in an airtight container in the refrigerator for up to 5 days.
For longer storage, place the peppers in a clean jar and cover completely with olive oil before refrigerating. Use within 1 week.
Freeze roasted peppers in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before using.
Serve roasted red peppers in sandwiches, pasta dishes, salads, grain bowls, pizzas, or dips.
Avoid rinsing the peppers after peeling. Water washes away some of the natural flavor created during roasting.
Save any liquid released during roasting and steaming. It adds great flavor to soups, sauces, dressings, and marinades.
For the best results, roast the peppers in a single layer and avoid overcrowding the baking sheet.
Store roasted peppers in an airtight container in the refrigerator for up to 5 days.
For longer storage, place the peppers in a clean jar and cover completely with olive oil before refrigerating. Use within 1 week.
Freeze roasted peppers in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before using.
Serve roasted red peppers in sandwiches, pasta dishes, salads, grain bowls, pizzas, or dips.