How to oven roast red peppers

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roast red peppers, steam in a bowl, peel the skins and enjoy in pastas, hummus, power bowl salads or salad dressings.

Course Basics, Side Dish

Cuisine American, Italian, Mediterranean

Keyword flavorful, make-ahead, minimalist, vegan

Prep Time 5 minutes

Cook Time 25 minutes

Steam Time 20 minutes

Total Time 50 minutes

Servings peppers

Calories 30kcal

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.

Nutrition information is approximate.

You can also steam the peppers in a closed brown paper bag, instead of using a plate covered bowl.

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.

www.planttestkitchen.com