How To Roast Red Peppers
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Course
Side Dish, Condiments
How To Roast Red Peppers
Description
Roasting red peppers using the outlined process concentrates their natural sweetness and softens their flesh. The peppers are halved, seeds and stems removed, then laid cut side down on a foil-lined baking sheet and roasted at 450°F until the skins blacken and the peppers collapse. The blackened skin peels away easily after cooling, revealing tender, smoky flesh beneath.
This approach does not require steaming in a bag afterward, relying instead on resting to loosen the skins. Once peeled, the peppers can be sliced or diced for use in sauces, salads, or as a cooked vegetable side. They keep well refrigerated in airtight containers for about a week, or longer if stored covered in oil.
The sweet, smoky flavor and soft texture that roasting imparts make these peppers a versatile ingredient suitable for adding depth and color to many meals.
Ingredients
- bell pepper see note in description box above, or other peppers of your choice
- A foil-lined baking sheet
Instructions
- Preheat the oven to 450 degrees F.
- Cut the peppers in half and remove the stems, seeds and membranes. Lay the peppers on a foil-lined baking sheet, cut side down. Roast the red peppers for 15-20 minutes or until the skins are very dark and have collapsed. (There is no need to rotate or turn the peppers.) Once the skins are blackened remove the peppers from the oven.
- At this point most people recommend placing the roasted peppers in a paper bag to steam for about 10 minutes to help loosen the skin. I've never found that to be necessary, but I guess it depends on how stubborn your particular peppers are! Simply let the peppers cool for a few minutes until comfortable enough to handle and then peel the skins off and discard them.
- You can slice or dice the peppers in advance or store them in halves. Stored in the fridge in an airtight container they'll keep for up to about a week. If you store them covered in oil in the fridge they'll keep for at least 2 weeks. For longer storage you can freeze them in ziplock bags.
User Reviews
Overall Rating
4.9
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