Yield = As many as you like. Estimate about half a pepper per person.
For a simple appetizer: Bring the roasted red peppers to room temperature — the cold masks their flavor. Slice the peppers into slivers. place on a platter. Taste. Sometimes the peppers are so sweet that they don’t need anything. If they need a little seasoning, however, drizzle lightly with olive oil, sprinkle lightly with salt and pepper, and top with fresh herbs, such as thinly sliced basil or parsley. Serve with warm bread.
To grill: Cut peppers in half lengthwise. Remove seeds and white veins. Place peppers cut-side down on a hot grill (500ºF or so). Grill until charred, 20-30 minutes, then proceed with step 3 below.
Recipe by Alexandra Stafford on August 14, 2008
Prep time: PT5M
Cook time: PT30M
Total time: PT55M
Rating
5 stars ( reviews)
Keywords
roasted, red, bell, peppers
Ingredients
bell peppers, a mix of red, yellow, orange and green is pretty, but red are the sweetest and the tastiest
Categories
Vegetable
Cuisine
American
Steps
Preheat the oven to 450ºF*. Line a rimmed sheet pan with parchment paper (for easy clean up — make sure it extends over the edges).
Meanwhile, cut peppers in half lengthwise. Remove seeds and white veins. Place peppers cut-side down on parchment paper. (Alternatively, rub a small amount of olive oil on the sheet tray.) Place pan in the oven for about 30 to 40 minutes, until the skin is blistery and charred. Don’t be impatient here: If the skin isn’t blistery enough, the peppers will be difficult to peel.
Place the peppers in a large bowl and cover with plastic wrap or a cloth bowl cover or tea towel. Let sit for at least 20 minutes and up to 4 or 5 hours (or longer.) When cool enough to handle, remove the skin and discard.
Store in an airtight container in the refrigerator until ready to use. You can also store the peppers with the skins still on — I do this when I can’t get around to peeling them right away.
Reviews
Deborah V Aviles on 2024-07-04 (5 stars): I used this recipe & I roasted some potatoes & sautéed onions. I cut everything up into small pieces threw it into a small pan, mixed it all up well & then I used some as a side for an omelet & my husband liked it in an omelet. It's a really nice side to any egg dish!
Hope Eure on 2024-03-04 (5 stars): Worked perfectly! I usually roast over a flame, but was short on active cooking time today. Will definitely use this method again in the future.
Vickie Harvey on 2024-09-08 (5 stars): Can I freeze roasted peppers?
Dianne I on 2024-12-11 (5 stars): This is so easy. I will never have to buy jarred roasted red peppers at the store again!
Eileen on 2025-02-02 (5 stars): Easy, versatile and very tasty 🤗
Lynne Lamarre on 2025-06-06 (5 stars): First time roasting peppers in oven. So easy and came out delicious. Thanks, will make my own roated peppers from now on.... no more store bought in jars!
Deborah V Aviles on 2025-06-17 (5 stars): Fabulous recipe! I make a batch of these and then I use them on sandwiches, in omelets, on my eggplant pizza and so much more. This seems to be too easy to be this good, but it really is!
