How to Roast Red Peppers
Never buy Roasted Red Peppers again. Use my simple method to have an unlimited supply of Roasted Red Peppers for salad, sandwiches, and pasta.
Yield: 4 Roasted Peppers
- 4 Bell Peppers Red
- 2 tsp olive oil
Coat the peppers with olive oil.
Roast in 500-degree oven for 20 to 30 minutes. Turn peppers as needed to roast all sides.
When pepper skin is charred and peeling remove peppers from oven and cover with a dish towel. Let peppers cool for 30 minutes
Peel peppers, remove the skins, seeds, and membranes
Use in your favorite recipes or freeze for up to 5 years using my technique to prevent freezer burn.
See my blog for freezing technique to prevent freezer burn.
This recipe can be scaled to change the number of servings made. Hover over the number of serving and move the slider to adjust the ingredient amounts for how many servings you want to make.