Roasted red peppers are delicious when added to so many dishes. They’re great on salads, tacos, sandwiches and so much more. Fortunately, they’re very easy to make. You can even make them ahead and store them for later.
Start with fresh red peppers. The stems should be green and the pepper firm. I also roasted yellow peppers in this recipe. Both are delicious. Traditionally it’s red peppers that are roasted but the sweetness of yellow are wonderful as well.
Wash and cut the peppers. Place them face down on parchment paper on a baking pan. You’ll roast the peppers in the oven on high heat. Because it’s so high make sure you keep an eye on them as oven time may vary.Jump to Recipe
Aren’t those beautiful? After you remove them from the oven you’ll put them into a bowl and cover for about 30 minutes. This is the step you don’t want to skip. This will help break down the peppers and steam them.
Then you’ll remove the skins. Don’t eat the blackened skins. They aren’t good for you. After the skins are removed, slice them up.
There are a couple options you have now. You can season them with olive oil and salt or put them in your dish as they are. If they’re being used in a salad or something fresh like a taco then I don’t season them. If you’ll be putting them on a grilled sandwich or pizza then definitely season them.
Store immediately in a food safe container and refrigerate if you plan to use them later. One of my favorite ways to eat roasted red peppers is in a fresh mozzarella and basil panini. In fact, just mentioning that makes me want to go make one.
Enjoy this recipe!
- 2 Red Peppers
- Preheat oven to 475 degrees
- Wash peppers. Remove stem and seeds. Slice in half and place on parchment paper on a baking sheet.
- Place sheet in oven. Cook for 25-30 minutes until the pepper skin begins to blacken.
- Remove from oven and place in a covered bowl for 30 minutes.
- Peel skin off and slice peppers. Store in an airtight container in the refrigerator.