Roasted Red Peppers
Learn how to make Roasted Red Peppers from scratch, then use them right away or pack in oil for later. Naturally sweet and a little smoky!
Ingredients
- 5 to 8 red bell peppers washed and dried
Optional for finishing:
- Extra virgin olive oil
- Kosher salt
- Fresh herbs such as basil, thyme, or parsley
Instructions
- PREP OVEN AND PAN: Set the oven broiler to HIGH. Position an oven rack about 6 inches from the heat. Line a large rimmed baking sheet with foil.
- CUT PEPPERS: Stand each pepper upright. Slice straight down along all four sides, cutting close to the core but leaving the stem and seed core behind. Discard the core and bottom pieces. You should have flat slabs of pepper.
- ARRANGE: Place the pepper pieces skin-side up on the prepared baking sheet in a single layer. Flat pieces roast more evenly and char better.
- BROIL: Place the pan under the broiler and cook for 8 to 12 minutes, until the skins are blistered, blackened, and wrinkled. Check at the 8-minute mark and rotate the pan if needed. The flesh should be soft and fragrant.
- STEAM: Immediately transfer the hot peppers to a bowl and cover tightly with foil. Let steam for about 10 minutes. This loosens the skins for easy peeling.
- PEEL: Once cool enough to handle, gently peel off and discard the blackened skins. They should slip off easily.
- SLICE AND SEASON: Slice or chop the roasted peppers as desired. Season lightly with kosher salt and drizzle with extra virgin olive oil. Add fresh herbs if using.
- STORE OR SERVE: Use immediately or store with their natural juices.
Notes
Doneness Tip: Peppers are ready when the skins are mostly black and the flesh is very tender. Under-charred peppers are harder to peel and less smoky.
Make-Ahead: Roasted red peppers can be made ahead and used throughout the week.
Storage: Store roasted peppers with their juices in an airtight container in the refrigerator for up to 1 week.
Oil Storage: You may submerge the peppers in olive oil for storage, but do not add raw garlic unless the peppers will be consumed within 1 week due to food safety concerns.
Freezing: Cool completely, then freeze peppers in a single layer before transferring to a freezer-safe bag. Use within 6 months.
Yield Note: One medium-large red bell pepper yields about ½ to ¾ cup roasted peppers.
Nutrition
Serving: 1 | Calories: 39cal | Carbohydrates: 9g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Sodium: 6mg | Sugar: 6g | Fiber: 3g | Calcium: 10mg | Iron: 1mg