How to Roast Red Peppers
User Reviews
5
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Prep Time
5 mins
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Cook Time
30 mins
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Steaming Time
15 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
37 kcal
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Course
Condiments
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Cuisine
American
How to Roast Red Peppers
Description
How to Roast Red Peppers involves cutting four red bell peppers in half and placing them cut side down on a foil-lined baking sheet. Roasting them at 450ºF softens the flesh while beginning to blister the skin. Increasing heat to broil for an additional 5 minutes blackens the skins, enhancing flavor and facilitating peeling.
After roasting, transferring the peppers to a covered glass bowl traps steam, which softens the skins for removal. Once cooled enough to handle, peeling off the skins becomes easy without damaging the pepper flesh. This method yields soft, smoky peppers with a delicate sweetness and tender texture.
These roasted peppers can be used immediately or stored in the refrigerator for up to a week. This preparation is a foundational technique for recipes requiring roasted peppers for sauces, salads, sandwiches, or antipasti.
The notes recommend storing roasted peppers in a jar with a bit of olive oil to keep them fresh longer and freezing for extended storage up to 1 year. This versatility allows for convenient use in a variety of dishes later.
Ingredients
- 4 bell pepper cut in half and seeded, red
Instructions
- Preheat the oven to 450ºF. Line a baking sheet with aluminum foil.
- Place the peppers on the prepared baking sheet, cut side down. Roast until the peppers soften and the skin starts to blister, about 25 minutes. Turn the heat to broil and broil on high for an additional 5 minutes.
- Remove from the oven and transfer the roasted red peppers to a glass bowl. Cover with plastic wrap or a lid and allow the steam to soften the peppers for 15 minutes.
- Remove the lid and allow the peppers to cool enough to handle. Use your hands to peel off the blistered skins and discard them.
- Use as directed in a recipe or store in a jar in the fridge for up to 7 days.
Notes
- Store roasted red peppers in a jar covered with olive oil to keep them fresh for about 2 weeks.
- Freeze roasted peppers in a freezer-safe container for up to a year for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 37 kcal
% Daily Value*
| Calories | 37kcal | 2% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 5mg | 0% |
| Potassium | 251mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 3726IU | 75% |
| Vitamin C | 152mg | 169% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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