Description
A simple and flavorful recipe for roasting red bell peppers, enhancing their natural sweetness and smokiness. Roasting the peppers in the oven until blistered, then steaming and peeling them creates a tender, skinless pepper perfect for use in salads, sandwiches, sauces, or as a tasty snack.
Ingredients
Scale
Ingredients
- 4 red bell peppers
Instructions
- Preheat the oven: Set your oven to 450 degrees Fahrenheit (232 degrees Celsius) to prepare for roasting the peppers.
- Prepare the peppers: Slice each red bell pepper from top to bottom into 4 pieces, leaving the core intact. Carefully scrape out and discard any membranes or seeds to ensure only the clean pepper flesh remains.
- Arrange for roasting: Place the pepper pieces skin-side up on a baking sheet lined with parchment paper to prevent sticking and ensure even cooking.
- Roast the peppers: Place the baking sheet in the preheated oven and roast the peppers for 25 to 30 minutes, watching for the skin to darken and blister, which indicates they are properly roasted.
- Steam the peppers: Transfer the hot roasted peppers to a large bowl and cover with plastic wrap or a plate. Let them steam for 15 to 20 minutes until cool enough to handle. This step helps loosen the skins for easy peeling.
- Peel and store: Once cooled, peel off the skins from each pepper piece and store the peeled peppers in an airtight jar or container in the refrigerator. They can be kept fresh for up to 5 days.
Notes
- Roasted red peppers can be used in a variety of dishes including salads, pastas, sandwiches, and sauces.
- Make sure not to skip the steaming step as it makes peeling the skin much easier.
- Use parchment paper on the baking sheet for easy cleanup and to prevent sticking.
- For a smoky flavor, the peppers can alternatively be roasted over an open flame on a gas stove or grill.
- Store roasted peppers submerged in olive oil to extend their refrigerator shelf life and add flavor.
