Roasted Peppers

Name: Roasted Peppers
Prep time: 5 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 red bell peppers, halved, seeded and stem removed; 2 tbsp olive oil

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5.0

6 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Additional Time
10 mins
Total Time
40 mins
Course
Condiments
Cuisine
American

Roasted Peppers

Kian Meyer

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A simple and flavorful recipe that's sure to be a favorite.

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Ingredients

2 red bell peppers, halved, seeded and stem removed
2 tbsp olive oil Side Note: You only need the oil if you want to store the roasted peppers in the refrigerator to use at a later date.

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Instructions

Preheat the oven to 475 degrees. Coat a baking sheet with cooking spray.
Place the halved red bell peppers on the baking sheet cut side down.
Bake for 20-25 minutes or until the peppers are charred, softened, and collapsing.
Remove from the oven and immediately place the peppers in a zip lock bag and seal, or in a bowl and tightly cover with plastic wrap. Let the peppers sit untouched for 10-15 minutes to allow the steam to soften the charred pepper skin for easier peeling.
Peel the charred skin carefully with your fingers and then you will have roasted bell peppers.
Use the roasted pepper immediately or place them whole or sliced in a jar with a couple of tablespoons of olive oil. Seal with an airtight lid and place into the refrigerator for up to two weeks until needed. Enjoy.