You are going to be SHOCKED at how easy it is to make roasted red peppers. I always thought it was some mysterious chef-y chef thing, but it is really quite simple.
They’d be great for an evening bbq, especially as a topper for burgers, but I’m pre-making roasted red peppers here for a breakfast recipe. You’ll need only two things … red peppers and oil. That’s it!
Now, the type of oil you use will enhance the flavor (such as olive oil). Or you could use just regular vegetable or canola oil. What ever taste you prefer. And you can do all kinds of fancy things with them in recipes after you’ve made them. But this is just the basic “how to make roasted red peppers” instructions.
How To Make Roasted Red Peppers
First, wash your peppers and then coat them in oil. Smother them. Make them glisten and shine.
Place them on a baking dish. Make sure every little inch is covered in oil. You could use a pastry brush for this, but I was going for the multi-tasking-hand-moisturizing-manicure-while-cooking. Some recipes say to just pop ’em in the oven or on the grill plain without oil, but I think this helps them stay moist.
These look just about done …
When you first take them out of the oven, place them in a sealed container to let them “steam” themselves a bit more to make removing the skin easy. Be careful of any liquid that drips from them … it will be scorching hot!
After they’ve cooled (about 15 to 20 minutes) you can remove the skins. They should peel off easily.
Brush off the seeds, remover the stems, slice up and serve!Print
2 to 8 bell peppers
2 Tbsp of olive oil
Wash and dry the bell peppers, making sure to remove any produce stickers.
Coat the bell peppers in olive oil and add to a baking pan.
Bake for 30 minutes. Then, using tongs, turn the bell peppers over and bake for an additional 30 minutes.
This recipe can be used for any color bell pepper – red, orange, yellow, or green.
Keywords: bell peppers, roasted red peppers
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