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Roasted Peppers
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5 from 2 votes

Roasted Peppers

Prep Time5 mins
Cook Time25 mins
Resting time10 mins
Total Time40 mins
Course: Condiment
Cuisine: American
Author: Pam - For the Love of Cooking


  • 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.


  • 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 tablespoons of olive oil. Seal with an airtight lid and place into the refrigerator for up to two weeks until needed. Enjoy.