Roasted Peppers
I have had a craving for this portobello mushroom sandwich and recently decided to finally make it. Store-bought roasted peppers are so expensive so I grabbed a couple of fresh peppers to roast on my own. I wanted to make extra so I could have them in the fridge to throw in a pasta dish I plan to make this weekend. This recipe is for roasted red bell peppers but you can roast any pepper this same way only with different cooking times depending on the size of the peppers. If you aren’t planning on using the roasted peppers immediately just store them in an airtight jar with a few tablespoons of olive oil and they should keep in the refrigerator for up to two weeks. These roasted peppers taste WAY better than the store-bought version and they are inexpensive and easy to make.
How to Make Roasted Peppers
Preheat the oven to 475 degrees. Coat a baking sheet with cooking spray.
Place the halved red bell peppers on the baking sheet cut side down.
Bake for 20-25 minutes or until the peppers are charred, softened, and collapsing.
Remove from the oven and immediately place the peppers in a zip lock bag and seal, or in a bowl and tightly cover with plastic wrap. Let the peppers sit untouched for 10-15 minutes to allow the steam to soften the charred pepper skin for easier peeling.
Peel the charred skin carefully with your fingers and then you will have roasted bell peppers.
Use the roasted pepper immediately or place them whole or sliced in a jar with a couple of tablespoons of olive oil. Seal with an airtight lid and place into the refrigerator for up to two weeks until needed. Enjoy.
Ingredients
- 2 red bell peppers, halved, seeded and stem removed
- 2 tbsp olive oil Side Note: You only need the oil if you want to store the roasted peppers in the refrigerator to use at a later date.
Instructions
- Preheat the oven to 475 degrees. Coat a baking sheet with cooking spray.
- Place the halved red bell peppers on the baking sheet cut side down.
- Bake for 20-25 minutes or until the peppers are charred, softened, and collapsing.
- Remove from the oven and immediately place the peppers in a zip lock bag and seal, or in a bowl and tightly cover with plastic wrap. Let the peppers sit untouched for 10-15 minutes to allow the steam to soften the charred pepper skin for easier peeling.
- Peel the charred skin carefully with your fingers and then you will have roasted bell peppers.
- Use the roasted pepper immediately or place them whole or sliced in a jar with a couple of tablespoons of olive oil. Seal with an airtight lid and place into the refrigerator for up to two weeks until needed. Enjoy.
I love the aroma and taste of roasted sweet peppers. Must make some too!
I’m allergic to peppers, but I love making something that costs a stupid amount in the store, because it’s always better! Yours are really pretty!
Roasted peppers are so delicious. Yours look beautiful.
So true that homemade taste SO much better than the jars from the supermarket!
Great use of your peppers.
Oh my ! These are such a nice addition to salads and grilled meats! So easy to make too ! thanks for the reminder that peppers swimming in some good olive oil beat out peppers in brine any old day ! So glad I stopped in today !