Red peppers are a flavorful addition to salads, soups and sauces. Sure, you can buy the jarred variety, which is usually packed in oil, but did you know it’s incredibly easy to roast your own?
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Here’s how:
Wash and dry your bell peppers, then slice off the 4 sides. Use your knife to carefully remove the seeds and white pith, then place the peppers cut-side-down on a baking sheet. (You can line your baking sheet with foil for even quicker clean up later!)
Place the baking sheet under the broiler for about 10 minutes, until the the skin is blackened.
(Don’t worry– you won’t be eating the blackened skin!)
Carefully remove the hot peppers from the pan, and place them in a plastic sandwich bag or a covered glass container, with a tight seal. Leave the peppers in the sealed container for about 15-20 minutes, until they are cool enough to handle.
They should be nice and steamed when they are cool, and the skins will easily peel off using your fingers!
Discard the skins, and use your roasted peppers however you like!
- Red bell peppers, as many as you’d like
- Wash and dry your bell peppers, then slice off the 4 sides. Use your knife to carefully remove the seeds and white pith, then place the peppers cut-side-down on a baking sheet. (You can line your baking sheet with foil for even quicker clean up later!)
- Place the baking sheet under the broiler for about 10 minutes, until the the skin is blackened.
- (Don’t worry– you won’t be eating the blackened skin!)
- Carefully remove the hot peppers from the pan, and place them in a plastic sandwich bag or a covered glass container, with a tight seal. Leave the peppers in the sealed container for about 15-20 minutes, until they are cool enough to handle.
- They should be nice and steamed when they are cool, and the skins will easily peel off using your fingers!
- Discard the skins, and use your roasted peppers however you like!
Store your roasted red peppers in a sealed container in the fridge for up to 4 days.
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Recommended recipes for your roasted red peppers:
oops I forgot to read the directions and roasted it whole, turned out kind of bitter. Is that because of the seeds? the only comment I have is maybe not putting the hot pepper in a plastic bag as the molecules can leach into the food? What is your take on this? Love your website, thanks for the great recipes.
I’ve never roasted the seeds, but if all the sides didn’t get charred and black, the results would definitely not be as sweet. And yes, I can’t believe I used to use plastic bags for this! That’s the way I was taught when I was younger, but since posting this, I always place my peppers in a covered glass dish to steam. It works great!