Ditch grocery store jarred roasted red peppers for homemade ones! Jarred roasted red peppers often have vinegar in them as a preservative which gives them an odd metallic taste. Yuck! Roasted red peppers are supposed to be sweet and smoky!
Making your own is so easy, and roasted peppers store well in the fridge for up to two weeks! Have them at the ready for salads, sandwiches, charcuterie boards, sauces, pastas, and pretty much anything else under the sun. They’re so versatile, sweet and delicious that you’ll even want to eat them alone.
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Makes: 4 roasted red peppers
Prep time: 15 minutes
Cook time: 30 minutes (plus 10 minutes to cool peppers)
Total time: 55 minutes
4 large red bell peppers, seeds removed and cored
1 brown paper sandwich bag
- Preheat oven to 450 degrees. Cut the tops off your peppers, seed and core them, and cut them in half lengthwise. Place peppers, flesh-side up on a baking sheet. Roast peppers for 10 minutes.
- Use tongs to flip the peppers so they’re skin-side up. Push the peppers down so they lay flat and evenly roast. Roast for another 20 minutes.
- Place peppers in a brown paper sandwich bag, crumpling up the top so the peppers steam for 10-20 minutes, or until they’re cool enough to touch.
- Peel the skin off your peppers. Enjoy!
The Steps with Video
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