Homemade roasted red peppers

Too few ratings

Steven Edworthy

Operations at Kitchen Stories

“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 👍
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!