This is a basics post demonstrating how to oven roast red peppers. Often, at the grocery store, I see beautiful jars of roasted red peppers with the skins removed packed in oil or water. This recipe makes beautiful vibrant red, flavor-packed peppers.
Roasted red peppers provide a great pop of color and flavor, a wonderful addition:
*On pasta tossed with earth balance and crushed red pepper or Alfredo with roasted garlic cloves
*Blended into your hummus with some chipotle spice to make spicy red pepper hummus.
*To garnish a delicious soups like corn chowder
*In power bowls and on salads
Let’s do this
First, clean the the red peppers and cut them removing ribs and seeds. You will get roughly 4 pieces (sometimes more, sometimes less) per pepper. I used about 4 peppers in this batch. I threw in a few small pieces of red pepper I had left over from some burritos we ate yesterday. As a result, there are a few extra smaller pieces.
Then place the red pepper pieces skin-side up on a pan lined with a sil-mat, parchment paper or foil. If you don’t mind a little clean-up you can use a naked, unlined pan.
Bake at 425 degrees F for 25 – 30 minutes until the skins look black and blistery.
Then, put the roasted peppers in a bowl and cover with a plate. Let sit for 20 minutes.
After the peppers have steamed, remove the peels with your fingers, they should pull right off. Peel until you have removed as much of the skins as possible, a few tiny pieces of skin left behind is fine.
Often, I take the big bowl of peppers with a small bowl (to discard the peels into) and peel while I’m watching Netflix.
Discard the peels and the peppers are ready to eat, blend into hummus or store in fridge. I also recommend using these roasted red peppers to make a vinaigrette dressing.
Once the peppers have been peeled you may want to pull or cut the peppers into 1/4 inch strips for good aesthetics and flavor distribution.
How to oven roast red peppers
- 4 whole red peppers you can make as many or as few as you want
- preheat oven to 425°F
- clean, cut peppers into about four pieces per pepper, removing seeds and ribs
- place peppers skin side up on sil-mat, parchment or foil covered pan (unlined pan works too, may require more clean-up)
- place pan in 425° F oven and bake for 20 – 30 minutes. Once peppers look black and blistery, remove from the oven.
- using a spatula move the peppers to a bowl and put a plate over the bowl. Leave the peppers steaming in the covered bowl for 20 minutes
- After the peppers have steamed, uncover the bowl and pull the skins off of the peppers, using your hands, they should be easy to remove.
- Discard the peeled skins, enjoy the peppers or add them to a recipe or store them in the fridge. A great addition to pasta or soup.
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Did you use this method to oven roast and peel your red peppers? How did you use the peppers? Tell me about it in the comments.