How To: Roasted Red Bell Peppers

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Roasted red bell peppers have a sweet and smoky flavor that is wonderful in so many different dishes.  Haven’t tried them?  You must!  My favorite way of eating roasted red peppers is in a panini but I also love them in salads, pasta dishes, and even some appetizers.  You may think they sound too hard to prepare on your own… but they really aren’t.  They take minimal work and with fantastic results!  Try it once and you’ll be hooked.  There are several ways of roasting red peppers but my favorite is in the oven.  I think it tastes better than over an open flame and it’s also much simpler.    So here we go:

Wash peppers and place on baking sheet in oven. (Cover sheet in foil for easier clean up!)  Broil with the oven door cracked until skin starts to blacken and blister.  Rotate peppers so all sides get blackened – should take a total of 10-20 minutes.  

Remove from oven and place in a bowl covered with plastic wrap.  Let rest for 10-15 minutes.  The steam will build up and make the skins easier to peel off.

Place cooled peppers on cutting board and gently remove the skins with your fingers. They should mostly slide right off.

Next remove the stem with core and seeds attached (this may fall out with gently tugging or you can use a sharp knife to loosen around the stem.)  Holding the pepper upside down, gently squeeze/slide the seeds out. 

Take a knife and make a slit up the length of the pepper and lay flat on cutting board.  Using flat edge of knife gently scrape any leftover seeds and ribbing out.  

All that is left to do now is slice the pepper!

Use immediately in your favorite dish or there are several ways to store roasted red pepper slices.  If you will be using them within a week or two, you can place them in a glass jar with a little olive oil.  If desired, add a garlic wedge or some fresh herbs.  Store glass jar in the fridge.  Even after you use up the peppers in the jar, you can use the flavored olive oil in cooking. 

To freeze, place red pepper slices in a freezer bag, using wax paper to separate layers.  Store in freezer for 3-4 months. ( They will last longer than this but the taste will diminish.)

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Comments

  1. Kim W says

    I like to roast tomatoes too and then combine them with the roasted peppers in a food processor for an easy pasta sauce. I usually do some big batches in the fall as we clean up the garden and freeze it in pint sized bags. I hide it from my kids and eat it for lunch when they are at school!

  2. emilee says

    I love roasted red peppers and I thought I would share one of my favorite ways to use them:

    Roasted Red Pepper Dip
    1 jar 15 oz roasted red peppers (or make your own-3-4 peppers)
    2 packages cream cheese (low fat totally works)
    2 garlic cloves
    1/4 cup parmasean cheese
    parsley

    combine all into a food processor and beat until creamy. Serve with diced french bread for dipping. SO delish!

  3. Jill says

    Hello. I enjoy reading your blog…. and have a question. I had always read that it wasn’t safe to leave garlic in oil because of the risk of botulism. I was wondering if you had any comment on this? I wasn’t sure if putting the oil in the fridge cut the risk? I love all things garlic, but have always been afraid to leave garlic in oil. Thanks!

    • Brittany says

      Hey Jill, I have never heard that about garlic! I’m not sure but I dont’ think there is risk of botulism in this case because it’s refrigerated and only used for 1-2 weeks.

  4. says

    Those look incredible, Brittany. Mom roasted a tons and tons of peppers from her garden this summer. Her house smelled so amazing while she was doing it, and her paninis have been awesome! I’m excited to try roasting some peppers myself now… and then trying Emilee’s dip!

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