Date Published: Sept 26th, 2021 | Last Updated: Sept 26th, 2021
Author: Abby |Category: how-to
Prep time: 10 mins (depending on how many you’re roasting) | Cook time: 20 mins

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This past weekend we came across a clearance produce sale and got 45 red peppers for $10!! Say wuuuuut! We can never pass up a good deal…but now we’re stuck with 45 peppers 😂. I’m not a huge fan of eating red peppers raw unless in small amounts in a salad, but roasted is another story! Roasted red peppers are super versatile and so easy to add to any dish including salads, marinades, soups…etc. Therefore I decided to roast pretty much the entire box! They also last much longer when kept roasted in an air tight container. This how-to guide is how I roast red peppers.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

• Olive oil
• Red peppers

Directions:

Preheat oven to 230˚C (450F).

Cut the peppers in half and get rid of the stalk and seeds.

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Brush the outside of each peppers with olive oil and arrange them on a baking dish lined with aluminum foil or a reusable liner (caution: baking paper can burn at high temperatures).

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Bake in the preheated oven until the skin wrinkles, collapses, and the outside is charred (~15-20 mins).

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Transfer the peppers to a heat-proof bowl and cover for 10 mins to let it steam. This will let the skin peel off easily. Tip: don’t let it steam for too long or else the skin will become too fragile and be harder to peel off in one piece (I learned this the hard way). Remove the skin and discard. Your peppers are now ready to use!

Storage:

• They store well in the fridge in an airtight container for about a week.
• Store them in olive oil for 2 weeks.
• Place in a freezer back and store for longer.

Summarized Recipe: