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How to Roast Red Peppers
Learn how to roast red peppers in the oven through this easy step-by-step tutorial. This is a simple technique for homemade jarred red peppers
Prep Time
5 mins
Cook Time
5 mins
Steaming Time
15 mins
Total Time
50 mins
Servings: 4 servings
Calories: 37 kcal
Course:
Condiments
Cuisine:
American
Ingredients
- 4 red bell peppers cut in half and seeded
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.
Cup of Yum
Notes
- Storage: Store roasted red peppers in a clear jar with about a tablespoon of olive oil. This will keep them fresh for up to 2 weeks.
- Freezing Instructions: Pack tightly into a freezer-safe container and they will last for for up to 1 year in the freezer.
Nutrition Information
Calories
37kcal
(2%)
Carbohydrates
7g
(2%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
5mg
(0%)
Potassium
251mg
(7%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
3726IU
(75%)
Vitamin C
152mg
(169%)
Calcium
8mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 37
% 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.