Honestly, there isn’t much to roasting red peppers – it just takes a little time and forethought. But if you have a bunch of peppers from the garden that are going to go to waste, this is an excellent use for them. Sealed tight and kept in the refrigerator, they should keep for about 2 weeks. Plus, roasted peppers can get expensive and this is definitely a cheaper alternative.
4 red bell peppers (feel free to use this same technique with yellow, orange, or even green peppers too)
2 TBSP olive oil (optional)
- Preheat the oven to 500 degrees.
- Place the whole, washed, peppers on a foil covered bakingsheet and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them once or twice during roasting. They will hiss and bubble – that’s perfectly normal.
- Remove the sheet from the oven and immediately and carefully move the peppers to either a brown paper bag/gallon ziploc bag and close up the bag well, or place them in a bowl and cover with plastic wrap. Set aside for 30 minutes, or until the peppers are cool enough to handle. This allows the skin to steam off so it’s important not to peek and let any of the steam out.
- Once they’re cool enough to handle, remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds.
- Pour the oil over the peppers.
- Cover with plastic wrap and refrigerate for up to 2 weeks