Roasted red peppers are one of my favorite salad toppers and overall flavor boosters. I used to be intimidated by roasting my own peppers at home, but not anymore. They are SO EASY to make yourself (in literally minutes!), and I think they’re better since they’re not packed in oil like the store-bought variety.
How to Roast Red Peppers (The Easiest Way!)
You can roast red peppers whole on the grill or over a stove burner, but I consider both of those methods a little more time-consuming because you actually have to watch the pepper to know when to turn it. (Since you’ll have to turn it to blacken all 4 sides of the pepper.)
If you ask me, the easiest and most efficient way to roast a pepper is in the oven.
You simply chop off all 4 sides of the pepper, discarding the seeds in the middle, then place them on a pan skin-side-up to broil to blackened perfection. (Don’t worry, you won’t be eating the blackened skin.)
Peel the Roasted Red Peppers
After broiling, you simply place them in a sealed glass jar to steam until they are cool enough to handle. After that, the peels are easily removed. These peppers are made without oil and are packed with SO MUCH flavor.
They’re perfect for adding to salads, sandwiches, wraps, or pasta.
How to Roast Red Bell Peppers
5 from 3 votes
A fool-proof method for roasting red peppers in just minutes!
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Prep Time: 20 minutes mins
Cook Time: 10 minutes mins
Total Time: 30 minutes mins
Servings: 4
Ingredients
- Red bell peppers , as many as you'd like
Instructions
Wash and dry your bell peppers, then slice off the 4 sides. Use your knife to carefully remove the seeds and white pith, then place the peppers cut-side-down on a baking sheet. (You can line your baking sheet with foil for even quicker clean up later!)
Place the baking sheet under the broiler for about 10 minutes, until the the skin is blackened.
Carefully remove the hot peppers from the pan, and place them in a glass container topped with an airtight lid. Leave the peppers in the sealed container for about 15-20 minutes, until they are cool enough to handle.
They should be nice and steamed when they are cool, and the skins will easily peel off using your fingers. Discard the skins, and use your roasted peppers however you like!
Leftover peppers can be stored in the airtight container in the fridge for up to one week.
Nutrition
Calories: 9kcal, Carbohydrates: 1g, Sodium: 1mg, Potassium: 62mg, Sugar: 1g, Vitamin A: 930IU, Vitamin C: 38mg, Iron: 0.1mg
Here are some Roasted Red Pepper Recipes:
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