Roasted Red Peppers
There are so many ways to use Roasted Red Peppers. They are super simple to make at home and can be kept on hand to add flavor to dishes.
Servings: 8
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.
Notes
Try and save the left-over olive oil, it will be infused with flavor. Removing the skin off of the roasted red pepper is not necessary. Sometimes the skin can be hard to chew so I like to remove it.