Roasted Red Peppers
Transform your red bell peppers into silky sweet roasted red peppers in just 30 minutes. They can be used in appetizers, sandwiches, soups, sauces, and more.
Ingredients
- Red bell peppers
- Olive oil optional
Instructions
- Preheat the oven broiler to high with a rack set about 6 inches (30 cm) from the heat. Line a rimmed baking sheet with foil.
- Slice the peppers in half through the stem. Scoop out the seeds and discard.
- Place the peppers cut side down on the baking sheet and use the heel of your hand to firmly press down on each pepper half to flatten it.
- Broil the peppers until they are black and blistered, 7 to 10 minutes. Broilers vary significantly, so watch your peppers closely.
- Transfer the peppers to a large bowl and cover with plastic wrap. Alternatively, you can place them in a sealed plastic bag. Let them steam and soften until cool, about 15 minutes.
- Working with one pepper half at a time, use your fingers to peel away the skin. Discard the skin and set the pepper aside. When all peppers are peeled, slice them into thin strips.
- Store the peppers in a jar, covered with olive oil for up to 2 weeks. For longer storage, arrange the pepper slices in a single layer on a parchment-lined baking sheet and freeze until solid. Transfer to a sealed plastic bag or container and keep frozen for up to 6 months.
Notes
- You don't need to add any oil to the pan as the peppers will release liquid as they cook. Use caution when removing the hot pan from the oven as the liquid may splash.
- This recipe is suitable for gluten-free, dairy-free, and vegan diets.
Nutrition
Serving: 1pepper halfCalories: 13kcalCarbohydrates: 3gProtein: 1gCalcium: 10mg
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