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Cooking Tips, Sides

How to Make Roasted Red Peppers in the Oven

It’s a tale as old as time. I was making this recipe that called for roasted red peppers, and of course, I didn’t have any on me. I could have run to the store and tried to find some pre-made in a jar, but when I found two red bell peppers in my fridge, I had a crazy thought. How hard could it be to make roasted red peppers in the oven?

roasted red peppers in a bowl with soft boiled eggs cheese and pita

Turns out, it’s not that hard at all. In fact, I love roasting red peppers so much, that I sometimes find myself simply roasting some so I can have them for future meals. As a side with some soft boiled eggs? Check. In salad? Check. Thrown on top of some tacos? Triple, Dipple, check.

So, of course, one sunny morning in Florida, I woke up and instantly decided I wanted to make my parents a Mediterranean-style breakfast. Which, of course, meant I needed to roast up some peppers to go with it. So I grabbed all of the supplies, and as I taught my mom how to roast red peppers, I also snagged some shots of the process. Because if she was as intrigued about how easy it was, I figured my followers would also want to know.

items needed to roast red peppers

#1: Seed & cut the peppers


Cut the peppers in half. Take out the seeds and the stem, then place the peppers face down on a baking sheet lined with aluminum foil.

cutting up and seeding red peppers to roast

#2: Roast them for 25 minutes

Preheat the oven to 400 degrees. Roast the peppers in the oven for 25 minutes.

removing roasted red peppers from sheet pan to skin

#3: “Sweat” them in a bowl

Place the peppers on a plate and completely cover them with a large bowl. This will “sweat” the peppers, which will make peeling off the skins much easier. Leave them for 10 minutes.

sweating red peppers in a bowl

#4: Peel the skins off & slice

Using clean hands, peel the skins off of the peppers. Slice the roasted red peppers as thin or as thick as you like. I prefer them to be thinner.

cutting up roasted red peppers

Serve with on salads, or as a breakfast side!

After I roasted these red peppers, I served them with some soft boiled eggs, feta cheese drizzled with a little bit of olive oil, and a whole-wheat pita. I was inspired by a breakfast one of my coworkers threw together for me while doing a photoshoot in her apartment one day. There’s nothing like a batch of fresh roasted red peppers to brighten up your plate—both visually and tastefully.

Roasted red peppers are also great as sides with your dinner, or chopped up in a salad for lunch. I also have a creamy roasted red pepper sauce I love to make with chicken—which is a recipe I will be sharing with you soon, so stay tuned. 🙂

soft boiled egg breakfast with roasted red peppers
breakfast with roasted red peppers

Roasted Red Peppers

These fresh roasted red peppers are great as a side with eggs, or chopped up in a salad for lunch.
Prep Time5 mins
Cook Time25 mins
Resting Time10 mins
Total Time40 mins
Course: Side Dish
Keyword: how to roast red peppers, roasted red peppers
Servings: 6 servings

Equipment

  • Aluminum foil
  • Sheet pan
  • Large mixing bowl

Ingredients

  • 3 red bell peppers

Instructions

  • Preheat the oven to 400 degrees.
  • Cut the peppers in half. Take out the seeds and the stem, then place the peppers face down on a baking sheet lined with aluminum foil.
  • Roast the peppers in the oven for 25 minutes.
  • Place the peppers on a plate and completely cover them with a large bowl. This will "sweat" the peppers, which will make peeling off the skins much easier. Leave them for 10 minutes.
  • Using clean hands, peel the skins off of the peppers. Slice the roasted red peppers as thin or as thick as you like.

Notes

For safe storage, place the roasted red peppers in a jar or container with an air-tight seal. They should be good in the fridge for at least 2 weeks.

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roasted red peppers pin for pinterest

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