How to Roast Red Peppers. Quick and simple — the result is flavorful, smoky, and versatile.
Roasting red peppers is an essential skill for any home cook. The heat concentrates their sweetness, adds a pleasant smokiness, and brings out a subtle tang that elevates many dishes.
Use roasted red peppers on pizzas and salads, stirred into pasta, blended into sauces, or folded into sandwiches and grain bowls. They also pair beautifully with proteins; one favourite preparation is roasted red pepper pasta with Cajun shrimp.
With under five minutes of hands-on prep, homemade roasted peppers taste far better than jarred versions and are often less expensive.
Remove the stems, slice each pepper in half, and scrape out the seeds. Place the pepper halves cut side down on a foil-lined baking sheet, drizzle lightly with olive oil, and roast. It really is that straightforward.
When the peppers come out of the oven, loosely tent them with foil and let them rest for about 10 minutes. This steaming step makes the skin easy to peel away. Once cooled slightly, remove the skin and use the peppers however you like.
How to Roast Red Peppers
Ingredients
- 3 red peppers
- 2 tablespoons olive oil
Instructions
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Preheat the oven to 400°F (200°C).
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Slice each pepper in half, remove the stem and scrape out the seeds.
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Arrange the peppers cut side down on a foil-lined baking sheet and drizzle with olive oil.
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Roast for about 50 minutes, until the flesh is soft and the skin blisters.
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Remove from the oven and loosely tent with foil; let rest for roughly 10 minutes to steam.
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Peel off the skin, discard it, and use the roasted peppers as desired.