Roasted Red Peppers Recipe
Charred and sweet with just the right amount of smokiness, roasted red peppers bring bold, fire-kissed depth to your favorite dishes. They shine in sandwiches, swirl beautifully into pasta, and make homemade pizza taste next-level. All you need is one good pepper, a sheet pan, and a few minutes in the oven to unlock that rich, irresistible flavor.
Servings: 2 Servings
Calories: 24kcal
Ingredients
- 1 red bell pepper
- ½ teaspoon olive oil to brush
Instructions
- Preheat the oven to 400°F/200°C and line a baking tray with parchment paper or aluminum foil.
- Slice each pepper into quarters and removing the stem, seeds, and white pith from the inside.1 red bell pepper
- Brush the skin of the pepper slices with a little olive oil.½ teaspoon olive oil
- Place the slices on the baking tray, evenly spaced apart, and bake for 25-30 minutes, or until the outside is slightly charred and the skin is wrinkly.
- Remove the tray from the oven and allow it to cool.
- (Optional) peel the skin from the peppers. It should come off quite easily. Enjoy!
Notes
- Double the batch: Making one? Might as well roast a few more while the oven's hot. They store well and you'll thank yourself later.
- Don’t crowd the pan: Give the slices breathing room or they’ll steam instead of roast and won’t get those nice charred edges.
- Use the broiler: You can pop the peppers under the broiler for 5 to 10 minutes. Keep a close eye - they can go from charred to scorched fast.
- Gas flame method: If you’ve got a gas stove, you can roast whole peppers right over the flame using tongs. Rotate until blackened all over, then steam and peel.
Storage instructions:
- Fridge storage: Let the roasted peppers cool completely, then store in an airtight container in the refrigerator for up to 5 days.
- Freezer option: Slice or leave in large pieces, then freeze in a sealed bag or container for up to 2 months.
- Add oil if storing: A drizzle of olive oil helps them stay soft and flavorful in the fridge.
- Label it: Especially if you’re freezing. Roasted red peppers can start looking a lot like tomato slices later on.
Nutrition
Calories: 24kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 126mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1863IU | Vitamin C: 76mg | Calcium: 4mg | Iron: 0.3mg