Simple Oven-Roasted Sweet Peppers
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Making your own Roasted Sweet Peppers is about as easy as it gets! After making this recipe, you will never have a reason to buy store-bought again! So simple!
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Oven-Roasted Peppers are a simple way to add a burst of color and flavor to any meal. Whether you use red, orange, or yellow peppers, roasting brings out their natural sweetness and adds a rich, caramelized flavor that’s hard to beat. Perfect for adding to sandwiches, salads, pasta, or enjoying on their own, they’re an easy kitchen staple you’ll want to keep on hand.
Star Ingredient & Variations
The only ingredient you need is peppers! I like to make this roasted pepper recipe with 3-4 whole bell peppers, but if you want to try this with poblano, shisito, or even mini bell peppers, the process is the same. You may just need to adjust the cooking time down a little for smaller varieties.
This recipe is also something I turn to when I have peppers in the fridge that are starting to get a little soft and need to be used up before they perish. Might as well use them up and put them to good use!
Step-by-Step Made Simple
- Start by washing and chopping the peppers into quarters. To do this, I stand the pepper stem side up and cut down on each side like a square. I find that cutting them this way keeps the seeds attached to the stem as well as most of the ribs, but if there are still white ribs, just trim them away with your knife and discard.
- Place the peppers, skin side up, on a baking sheet lined with parchment paper. I tried roasting them in half, but they didn’t cook as evenly as they did when cut in quarters. And in thinner slices, they cooked too fast and got mushy, making them almost impossible to peel the skin later.
- Roast at 450°F for 25-30 minutes or until they are blistered and charred in some spots and very easy to pierce with a fork. Some people swear by grilling them over an open flame or even their gas stove burners, but I prefer this method because you can set and forget for a bit without the need to tend to an open flame.
- Once the peppers are roasted, use a spatula to transfer them from the roasting pan to a large glass bowl or container. Then cover them with a lid to trap the steam.
- Let them steam for about 15-20 minutes. This is where the magic happens! The steaming process lessens the grip the thin pepper skin has on the pepper so the skins can be easily removed.
- Remove the lid and use a paper towel or just your fingers to gently peel the skins off the peppers. Discard the skins.
- Then use the roasted sweet peppers as you wish. Or store them in a tightly sealed jar in the fridge for up to 7 days.
Ways To Use Roasted Red Peppers
The possibilities for using roasted red peppers in recipes are nearly endless. They can be used in nearly any recipe where a red pepper is used. Roasted peppers add a delicious smokiness and deeper flavor than a regular red pepper. Because they are soft, you can also blend them into soups or creamy sauces for a punch of color and flavor.
Add them to salad recipes, on sandwiches, as a topping on a simple burger recipe, as a pizza topping or even as a side dish!
Simple Oven-Roasted Sweet Peppers
Ingredients
- 3-4 sweet bell peppers
Instructions
- Preheat your oven to 450°F. Hold each pepper stem side up and slice all 4 sides off of the pepper. Remove any remaining seeds or ribs and discard.
- Place the peppers skin side up on a parchemnt-lined baking sheet and bake for 20-30 minutes. The peppers are done when they are charred in spots and soft enough to easily piece with a fork.
- Remove the peppers from the pan with a spatula and add them to a large glass bowl or container and cover with a plate or cover to trap the steam. Let the peppers steam for 10-20 minutes.
- With a paper towel or your fingers gently peel the skin off the pepper flesh and discard.
- Use immediately or store them in a sealed glass jar in the fridge for up to 7 days.
Nutrition
Notes
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
