Discover the art of roasting red peppers! Homemade roasted red peppers are sweet, smooth, and really simple to prepare, and they taste great in salads, sandwiches, and more.
In just a few minutes, prepare these tasty roasted peppers with this simple recipe! Lightly oiled bell peppers are roasted until they are tender and have a caramelized, smoky-sweet taste. With just two ingredients, this simple dish can be made in many different ways, and roasting brings out the natural sweetness of the peppers and gives it a smoky flavor.
Though red, orange, and yellow peppers are sweeter than green peppers, you can use any bell pepper for this dish. After roasting, steam the peppers to remove the skin. After that, you can either use them right away or marinade them in high-quality extra virgin olive oil for later use. You can store them in the refrigerator for a few weeks.
Ingredients
- Use as many or as few bell peppers as you choose
- Two tablespoons of olive oil, or more if desired
Instructions
- Wash and dry the peppers. Place on a baking tray and lightly oil the outside.
- Activate the broiler on high heat.
- Put the peppers in the oven. Using tongs, turn the peppers every so often until they are black and roasted on both sides. It will take roughly fifteen minutes.
- After roasting, take off the heat and move right away to a bowl. Rest for five to ten minutes after covering with a plate or plastic wrap.
- Using a paper towel or your hands, remove the burned skin.
- Remove the seeds and core from the pepper by carefully cutting it open. Chop or slice as you choose.
- Keep in the refrigerator for up to three days.
Variations
- Sometimes, you can use melted butter or ghee to coat the peppers in place of olive oil.
- For a Tex-Mex taste, add a teaspoon of chili powder. My spouse loves this variation of the recipe the most.
- Sprinkle the peppers with grated Parmesan cheese and put them back in the oven to complete cooking after ten minutes.
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