Name: Roasted Red Peppers
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 4 red peppers; 2 tablespoons olive oil (optional)

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Roasting red peppers is super easy to do and they add such great flavor to many dishes. Roasting them brings out their natural sweetness and the bit of charring that remains adds a really unique flavor.

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I’ve never been a big fan of peppers, especially the green ones, but when they’re roasted I can’t get enough. They have an amazing sweetness to them that can only be brought out by roasting. Oh, and the things that you can do with them. I use them on sandwiches, in salads, soups, sauces and even in my omelettes. One of my favorites though is spaghetti with roasted red pepper sauce instead of the traditional marinara sauce. It’s out of this world delicious.

Ingredients Needed:

Red Peppers
Olive Oil (optional)

Reduce Fluster with the Right Tools:

Knife
Cutting Board
Baking Sheet
Parchment Paper
Covered Container or Ziploc Bag

How to Roast Red Peppers

Step 1: Preheat oven to 450°. Wash and cut peppers in half lengthwise.

Step 2: Remove the stems, seeds and membranes.

Step 3: Place the peppers cut side down on a parchment lined baking sheet.

Step 4: Roast the peppers for 25-30 minutes or until the skins are wrinkled and charred, turning the baking sheet so that they are evenly roasted.

Step 5: Remove from oven and let cool until they can be easily handled. Place peppers in a covered container or Ziploc bag for about 20-30 minutes.

Step 6: Peel off the skins and discard.

Step 7: Use right away or place in a container with some olive oil. They should keep for about a week if they are stored in olive oil and refrigerated.

Roasting red peppers is super easy to do and they add such great flavor to many dishes. Roasting them brings out their natural sweetness and the bit of charring that remains adds a really unique flavor.

Print Recipe

Roasted Red Peppers

Prep Time5

Cook Time30

Total Time35

Course: Vegetables

Author: Fluster Buster

Ingredients

4 red peppers
2 tablespoons olive oil optional

Instructions

Preheat oven to 450°.
Cut peppers in half lengthwise, removing the stem, seeds and membranes.
Place the peppers cut side down on a parchment lined baking sheet.
Roast the peppers for 25-30 minutes or until the skins of the peppers are charred, turning the baking sheet so that they are evenly roasted.
Remove from oven and let cool until they can easily be handled.
Place peppers in a covered container or Ziploc bag for about 20-30 minutes.
Peel off the skins and discard.
Use right away or refrigerate. If you're making them ahead of time, place in a container and add olive oil

If there’s a vegetable that your family doesn’t like, try roasting them. Roasting browns the outside of the vegetable and locks in their sweetness. That sweetness is what will make you find a new appreciation for those unloved veggies, that’s what happened to me with red peppers. What vegetables does your family avoid?

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