Roasted Red Peppers Recipe
Learn how to make roasted red bell peppers in the oven, then steam and peel them. Keep them in the fridge to use in sandwiches, sauces, salads, and dips.
Servings: 4 servings
Ingredients
- 4 red bell peppers cut in half and seeded
Instructions
- Preheat the oven to 450ºF. Line a baking sheet with aluminum foil.
- Place the peppers on the prepared baking sheet, cut-side down. Roast until the peppers soften and the skin starts to blister, about 25 minutes. Turn the heat to broil and broil on high for an additional 5 minutes.
- Remove from the oven and transfer the roasted red peppers to a glass bowl. Cover with plastic wrap or a lid and allow the steam to soften the peppers for 15 minutes.
- Remove the lid and allow the peppers to cool enough to handle. Use your hands to peel off the blistered skins and discard them.
- Use as directed in a recipe or store in a jar in the fridge for up to 7 days.
Video
Notes
My Top Tip: Let the skins get dark. The blackened exterior may look overdone, but you'll peel that part off. If the peppers only lightly brown, they'll be harder to peel.
Storage: Store roasted red peppers in a jar in the fridge for up to 7 days.
Freezing: Let the roasted red peppers cool completely, then pack them tightly in a freezer-safe bag or container. They'll last in the freezer for up to 1 year. Thaw overnight in the fridge, then drain any excess liquid before using. They do not need to be reheated, but you can warm them briefly in a skillet or microwave if the recipe calls for it.
Nutrition
Calories: 37kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 251mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3726IU | Vitamin C: 152mg | Calcium: 8mg | Iron: 1mg
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