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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?
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.
#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.
#2: Roast them for 25 minutes
Preheat the oven to 400 degrees. Roast the peppers in the oven for 25 minutes.
#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.
#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.
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. 🙂
Roasted Red Peppers
- Aluminum foil
- Sheet pan
- Large mixing bowl
- 3 red bell peppers
- 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.