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Homemade roasted red peppers

Based on 4 ratings

Steven Edworthy

Operations at Kitchen Stories

Difficulty

Medium 👍
15
min.
Preparation
25
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
red bell peppers
olive oil
Metric
Imperial

Utensils

  • oven
  • parchment paper
  • baking sheet
  • bowl
  • plastic wrap
  • paring knife
  • cutting board

Nutrition per serving

Cal
73
Protein
2 g
Fat
1 g
Carb
14 g
  • Step 1/3

    • red bell peppers
    • olive oil
    • oven
    • parchment paper
    • baking sheet

    Preheat the oven to 220°C/450°F. Add peppers to a parchment-lined baking sheet, rub with olive oil all over, and transfer to the top rack of the oven. Let roast for approx. 20 – 25 min., or until soft and lightly charred.

  • Step 2/3

    • bowl
    • plastic wrap

    Remove peppers from the oven, transfer to a bowl, and cover tightly with plastic wrap and let steam until completely cool to the touch.

  • Step 3/3

    • paring knife
    • cutting board

    Slice the peppers from top to bottom and open them up, then remove seeds with a spoon and skin them. Use the peppers immediately or transfer to a resealable glass jar and fill with olive oil. You can also add garlic cloves or herbs. Keep refrigerated up to 2 weeks or freeze for up to 6 months. Enjoy!