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: 25 minutes (plus 30 minutes to cool peppers)
Total time: 1 hour and 10 minutes
4 large red bell peppers, seeds removed and cored
1 brown paper sandwich bag
Preheat oven to 450 degrees.
Cut each pepper in half after they are seeded and cored.
On a baking sheet, place halved peppers flesh-side up. Roast for 10 minutes.
Use tongs to flip peppers over so the skin is side-up. Push down peppers, using tongs, so that the peppers are somewhat flattened, allowing for more even roasting.
Roast the skin-side up for 15-20 minutes, until skin is quite black (the charred skin will be easiest to peel off when peppers are cooled!).
Remove peppers from oven using tongs and toss peppers in a brown paper sandwich bag. Fold over the bag so it’s tightly shut. Allow peppers to steam in the closed bag for 30 minutes.
Open bag and peel skin off peppers. Skin should come off relatively easily!
Slice peppers or leave whole, and keep leftovers in an airtight container in the fridge for up to 2 weeks!
The Steps with Video
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