How to Roast Red Peppers
Some peppers and some heat. This is all you’ll need.
Maybe you’ve seen them at delis. Maybe you just want something more from your good friend the bell pepper. Whatever your reason, it’s unquestionable that roasting the bell pepper is the best way to enjoy this vegetable.
While you technically could roast any bell pepper, red is by far the most common and what you should use here. This is because the red bell pepper is actually the only ripe one, with the others picked before ripeness, and not quite as sweet.
Now that you have your peppers sorted out, the rest is as easy as can be. Cut the peppers in half, removing the stem, seeds, and the white membrane inside. Heat the oven, and once ready, slide the peppers in.
Take a break, as you’re basically done. The peppers will char, the skin will loosen. Once cooled, you can take the skin right off, and you’ll be left with a soft, sweet, roasted pepper that works great as a sauce, as an appetizer, or as a sandwich topping.
What you’ll need
Makes 12 ounces, or 2 ounces per pepper
6 red bell peppers
Remember, peppers closest in size will cook in the same amount of time
Lets Do This
Preheat your oven to 500 degrees F / 260 C
Cut each pepper in half, removing the stem, seeds, and inner membrane (the white-ish stuff inside)
Place the cut peppers skin side up and roast roughly 40 minutes, or until skin is wrinkled and charred in spots
Remove from the oven and let cool. Once able to touch, peel the skin off and store peppers in a air tight container if not using immediately
Visual on how to cut the stem and membrane out of a red pepper, leaving you with the outside only
Once roasted, the skin should have a charred and wrinkled look
Remove the skin (left) and you will be left with some beautiful roasted peppers (right)
As seen above, don’t be an idiot! Remember to put down parchment paper or a thin layer of oil if you don’t want to leave some marks on your pan
You should yield about 2 ounces per pepper. 6 were used here, resulting in 12 oz of roast peppers
Give these red peppers a try and pair with this Roast Red Pepper Sauce
