Homemade roasted red peppers
Community member
"I find roasting the peppers whole produces the best results, as inside they steam in their own moisture and the flesh becomes incredibly juicy and flavorful. By using a high heat and placing them near the heating element in your oven, they also get nicely charred, which gives them a wonderfully sweet and smoky flavor. They are supposed to look a bit burnt, but once you peel the papery skin off, you will be left with beautiful bright red flesh speckled with dark charred spots. A good sign that they’re done? The green stem can be removed very easily. Covering the peppers and allowing them to steam after roasting makes them easier to peel, and the leftover juice from this process is also packed full of flavor, so don’t waste it!"
Difficulty
Medium 👍Preparation
Baking
Resting
Ingredients
Utensils
oven, parchment paper, baking sheet, bowl, plastic wrap, paring knife, cutting board
Nutrition per serving
Step 1/3
- 4 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!
Enjoy your meal!