Roasted Red Peppers
Ditch the jar and make your own Roasted Red Peppers at home with this super simple recipe. Add the roasted peppers to pasta, salads, soups or sandwiches to amp up the flavor of any dish!
Ingredients
- 4 medium red bell peppers
Instructions
- Preheat the oven to 450°F.
- Line a rimmed baking sheet with parchment paper.
- Slice each side of the bell pepper into 4 large slices. Remove the stem and inside membrane, and discard.
- Place the peppers cut side down on the parchment lined baking sheet.
- Place in the oven and roast for 25-30 minutes, or until black and blistering.
- Remove the peppers from the oven and transfer them to a large zipper bag and close. This will allow the peppers to steam and make them easier to peel.
- After 15 minutes, unzip the bag and peel the peppers.
- Store the peeled roasted peppers in an airtight container in the refrigerator for up to 10 days.
Notes
- To freeze the peppers, place them in a freezer-safe container, such as a zipper bag or mason jar. Store in the freezer for up to 3 months. Move from the freezer to the refrigerator to thaw and use the peppers in recipes.
- Instead of a zipper bag, you can also transfer the roasted peppers to a bowl and cover with a lid, plate, or plastic wrap to steam them, before peeling them.
- Before storing the roasted peppers, you can cut them into strips or dice them. If you plan to add the peppers to salads or on top of pizza, it’s nice to already have them sliced or diced!
- This method can also be used on yellow or orange bell peppers, or other kinds of peppers, but the cook time may need to be adjusted based on the size of the pepper.
Nutrition Facts
Calories 15kcal (1%)Carbohydrates 4g (1%)Protein 1g (2%)Fat 0.2gSaturated Fat 0.04gPolyunsaturated Fat 0.1gMonounsaturated Fat 0.004gSodium 2mgPotassium 126mg (4%)Fiber 1g (4%)Sugar 2g (2%)Vitamin A 1863mg (37%)Vitamin C 76mg (92%)Calcium 4mgIron 0.3mg (2%)
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