Description
This recipe teaches you how to roast red bell peppers to bring out their sweet, smoky flavor. Roasting softens the peppers and makes it easy to remove their skins, perfect for adding to salads, sandwiches, sauces, or storing for later use.
Ingredients
Ingredients
- 4 red bell peppers, halved and seeded
Instructions
- Preheat the oven: Preheat your oven to 450ºF (232ºC). Line a baking sheet with aluminum foil for easy cleanup.
- Roast the peppers: Place the pepper halves cut side down on the prepared baking sheet. Roast in the oven until the peppers are soft and the skins begin to blister, about 25 minutes.
- Broil to char: Switch the oven to broil on high and broil the peppers for an additional 5 minutes to further blister the skin for easy removal.
- Steam the peppers: Remove the peppers from the oven and transfer them to a glass bowl. Cover tightly with plastic wrap or a lid to steam and soften them for 15 minutes.
- Peel the skins: Remove the cover and, once cool enough to handle, peel off the blistered skins from the peppers by hand and discard the skins.
- Use or store: Use the peeled roasted peppers immediately in your recipe or store them in a jar in the refrigerator for up to 7 days.
Notes
- Using aluminum foil makes for easier cleanup from roasting.
- Steaming after roasting helps loosen the tough skin for effortless peeling.
- The roasted peppers can be refrigerated for up to one week.
- For longer storage, consider freezing the peeled peppers in airtight containers.
- Use roasted peppers in salads, sandwiches, sauces, or dips to add depth of flavor.
