Roasted Red Peppers
Roasted Red Peppers at home are so simple to make and literally just two ingredients. Red bell peppers are typically sweeter than most peppers, and roasting them gives you an added smoky flavor. Just a drizzle of olive oil and some time in the oven, and you have a tasty addition to many dishes.
Roasted Red Peppers
Roasted red peppers are so versatile, you can make them into a sauce, add them to sandwiches, and salads. They add some spice and sweetness to any dish. Any time you want to add sweetness and smokiness to a dish, use these!
ingredients needed~
- Red Bell Peppers
- Olive Oli
Notes for Success~
- Try your best to remove all the seeds and ribs from the raw red peppers.
- Make sure to save some of the olive oil; the oil gets infused with flavor and will help them keep longer.
- You can store your roasted red peppers in a jar or sealed container in your refrigerator for 7-10 days.
Are you looking for more recipes with roasted red peppers? Here are some of my favorites~
- Roasted Garlic and Red Pepper Hummus
- Turkey and Brie Sandwich with Red Pepper Aioli
- Sun-Dried Tomato and Whipped Feta Gnocchi
If you make my roasted red peppers recipe, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram or TikTok! I love seeing the recipes you make!
Roasted Red Peppers
Ingredients
- 4 Red Bell Peppers
- 2 tbsp Olive Oil
Instructions
- Preheat oven to 400 degrees F, clean peppers under running water. Pat the red peppers dry with a cloth or paper towel. Cut the red peppers in half and remove the seeds. Cut the halves in half to make quarters.
- Spread quartered peppers on a parchment lined baking sheet skin side up. Drizzle both sides of the peppers with olive oil. Cook the red peppers for 30 minutes.
- Once your roasted red peppers are finished cooking. Toss them into a bowl while they are still warm and let them cool. Once they are cool enough to handle, peel off the skin. The skin of the pepper should come off easily at this point. Discard the skins and store the peppers in a sealed container with the oil from the sheet pan.
