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Roasted Red Peppers

Roasted Red Pepper
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Cook time: 
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This recipe is borrowed from the Farmers Against Hunger cookbook. These are surprisingly easy and only use two ingredients. It's a great way to use a pepper if you have a few extra and don't know what to do with them. Once cooked, you can seal them in an airtight container with a little oil on top and they'll keep for weeks in the fridge.
  • Red peppers (or yellow, purple or orange - green are too bitter)
  • Any oil
  1. Preheat the oven to 350 degrees. Line a baking sheet with foil.
  2. Trim the top and bottom of the peppers, removing the stem and then slicing the pepper from top to bottom, opening it up.
  3. Remove the seeds and cut out the white ribs. You should have 3-4 big pieces per pepper, plus top and bottom.
  4. Rub the pepper with a little oil and place, skin side up, onto the baking sheet. Bake until soft and slightly shriveled (approx. 15-20 minutes).
  5. Place in a bowl and cover with a tight lid or plastic wrap. Allow the steam to loosen the skins (approx. 5-10 minutes). When cool enough to handle, remove the skin, while rubbing it off with your hands.