Ingredients
- 4 red bell peppers
- Olive oil flavored cooking spray
Preparation
Step 1
Heat oven to 450F degrees. Wash peppers and cut in half. Remove seeds and stems. Place upside down (skin side up) on a cookie sheet coated with olive oil spray.
Bake for 10-15 minutes or so, until skin of pepper is seriously black. Make sure there are no sparks or actively burning ashes on the peppers and place peppers in a brown bag for about 10-15 minutes. This steams the peppers so the skins easily peel off. Rinsing peppers takes away all the roasted flavor, so don't let me catch you doing that.
Let cool so you can touch them. Skin will peel off easily. Cut halves into strips, or however you need them to be cut.
Now you know how to roast a red pepper!
Good for: Chicken, cheese sauces, tomato sauces, topped on foccacia bread, or a million other things!
You can also roast a pepper by placing it directly on the burner of a gas stove (NOT ELECTRIC!) turning with tongs every few minutes till skin is black. Continue with paper bag step.
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REVIEWS:
Thank you for posting this! I'd been wondering what the best method for roasting peppers was and this really worked well.
This recipe does NOT work for non-bell peppers (like banana peppers) since, by the time the skin is black the meat is also black. For this type peppers just roast until the skin blisters. I recommend roasting all kinds on foil (no pans to scrub) then folding the foil over the peppers to steam (juices not lost to paper towels, plastic bags not melted, less to throw away!) Leaving seeds in hot-type peppers while roasting will add to the spiciness of the result.
Yay! Thanks Bethany! I made these last night - not hard, but just not the kind of thing I thought I would bother with. The only problem was I kept eating them as I was peeling the skin and packing them in tupperware. I will only make them when red peppers are a decent price - when they are $4/lb, I'll be using the jarred kind.
I saw red bell peppers in the grocery store for .79 cents each and decided to buy a few. I knew I would be baking another dish at a high temp and thought I would seek out a recipe to roast my peppers and picked you'rs, so I could cook both recipes at the same time. They tasted very good, as I sampled them while I was slicing to put in freezer bags for later use. I had to cook the peppers longer than specified but I also was cooking at a slightly lower tempature due to the other recipe that I was cooking. T
Thanks to you, I will never overpay for roasted peppers again.
Excellent! Took about 30 minutes - probably my electric oven. I put half in freezer bags for another meal. I added to portobello mushroom burgers with spinach, goat cheese, and homeade pesto mayonaise. YUM!!! Later added these to Heirloom Tomato sandwiches with pesto mayo.
Perfect. I had never done this before but thought it sounded simple enough, and it was. I used these in a recipe for chicken and lime taquitos. UPDATE: I recently made these and then put in zipper freezer bags and threw them in the freezer. Weeks later I pulled them out for a pasta recipe. Still fantastic!
Extremely easy to do! I ended up roasting 3 red bell peppers for about 30 minutes. At this point they were only black in spots but I noticed that the skin was blistered so I took them out. I placed them in a paper bag for about 20 minutes. The skin peeled of easily. It is definitely worth the extra (minimal) effort to roast these at home! They made our grilled balsamic chicken sandwiches restaurant worthy! Thanks for the recipe!
These turned out so very tasty!! They are indeed easy to make but the cleanup is not easy! I would recommend either disposable pans, foil, 'Pam' or prepare for a lot of elbow grease and SOS for cleanup! lol I poured olive oil on the pan whild roasting, (I also had to roast much longer than stated), but afterward I still scrubbed and had to soak for a day... my pans are now quite a mess. But truly the peppers are so yummy! I ran into a huge amount of perfectly wonderful 50% reduced peppers and usually I chop them up and freeze them raw for sauces etc. but this time I decided to try roasting them. I used the paper bag method and they peeled beautifully, though the bags, which I doubled were so moist with the juices from the peppersI could not help wonder how much deliciousness was wicked away! Next time I will use a Correll dish to steam them and to compare. I placed all remaining roasted peppers in a jar with the juices that remained and some Olive Oil, I hope they keep in the fridge for a while... Has anyone froze them successfully?... I will continue making these, thank you riff for posting, these were great!
These are so easy to make, great directions! I needed 2 peppers for recipe #359551. After reading the reviews, I see that they can be preserved in EVOO. Next time I make them I'll make the full recipe and store some for later. Great to use when red, orange, or yellow peppers are on sale.
Amazingly easy! Thanks so much for posting these directions. It was my first time and they turned out terrific. Needed them to make Toolies Mediterranean Scampi.
I do this, but on the BBQ. Once the peppers are charred, I remove them one at a time and put them in a bowl that has Saran Wrap over top. Once they are all done, I let them sit for about 10 minutes then remove the skins! So easy, so good!
I have posted a recipe called, Chili Cheese Casserole using roasted peppers. It was given to me by a friend in New Mexico.
This was fantastic. Mine took a bit longer as well to get to the charred skin effect but it was well worth the wait. Store bought is so expensive and I love having fresh ones at home. The flavor is tremendous.
Very easy recipe. Like a couple reviewers had mentioned, it took me 30 mins to roast four peppers (yellow/red). I used brown paper bags to help me peel the skins off, but it didn't quite work. I personally think it had to do with the quality of the bags, cheap quality. After a couple attempts, I placed the peppers in a pyrex and covered them with saran wrap. After peeling, I let them cool off and then placed them in a jar with olive oil. Very good recipe, I loved the textures. Next time, I'll be adding unpeeled garlic cloves for flavor, once roasted then throwing them into the jar with the peppers. Sidenote, I made a salad with the peppers. In a bowl, I placed a couple slices of pepper with a little of the oil, added crumbled feta, kalamata olives, chopped tomatoe, thinly sliced onion, pinch of greek oregano, and a tablespoon of red wine vinegar, served it with a nice piece of baguette. It was a quick, and simple for one person, with a couple minutes to whip up a meal. Thank you for the posting. I'll be using it loads.
I used the gas stove method! It worked great! We really loved the taste of the roasted pepper! Thank you for the very simple roasting technique!
This is great. They come out perfect and it was so easy. It took 30 minutes for mine at well.
I needed a 7 ounce can of roasted red peppers for Spicy Southwestern Pasta (making for ZWT III). So I decided to roast my own. After 15 minutes in the oven at 450F degrees, I turned the broiler on for 3 minutes to make sure I had my peppers nicely blackened. These peppers turned out great and so did the recipe I used them in.
Thank you for this recipe. I have been wondering how to do this, as I have an electric stove. This was easy to do. Mine too cooked for about 30 mins,didn't have a brown paper bag, so just put in a bowl and put a tea towel over the top and let steam for about 10 mins. peeled off fine and tastes great, thanks again for a keeper.
I love the taste of roasted peppers-and I'm thankful for a listing for an oven method-will definetely try and give an actual review.Do you ever pack your peppers in olive oil afterwards and if so-how long do they keep(I'm presuming in the fridge)-I'd like to make some to give as gifts-Anyone out there know more on this????
Yummo! These came out great and I am glad you posted about not washing them, it really matters! I also broiled for a few minutes at the end, part of the drawback of an electric oven versus gas. I did one each yellow, orange and red, served on sammiches, Delish!
Roasting sure bring the flavor out of the peppers. I did red and green peppers.
I was searchng for a roasted red pepper recipe to use on my Godfather Burgers (The Godfather Burger) and I'm so glad I tried this one. The peppers turned out perfect! They are very simple to make. The only change I made was setting my oven to broil and they were done in no time. I love the idea to use a brown bag, but believe it or not I didn't have a brown bag in the house, so I had to place them straight into a bowl of ice water. I did have to rub the skins off, so I will definitely try the paperbag trick next time. Thanks for the great recipe!
I'm going to follow the last poster's time increase. I didn't think 10-15 min seemed long enough. Thanks for the recipe and the tips!!
Awesome recipe! Like other posters this did take quite a bit longer to 'char' I did have to put them under the broiler in the end. Thank You!
I needed a roasted red pepper to use in Creamy Corn and Turkey Soup Creamy Corn and Turkey Soup so I decided to try this recipe. Thanks posting this :)
This was so simple to do and the peppers came out perfectly. I as well had to increase the cooking time to about 30 minutes. After I removed them from the oven I placed them in a glass bowl and covered it with saran and let it steam. The skin came off without a problem! I'll be using your method for roasting peppers from now on! Thanks for posting your recipe!
Like others, I found the cooking time to be a bit off. Mine took about 22-28 minutes to hit the full blister and blackened state. (By the way, one way to tell the peppers are done is when they no longer hold their rounded shape and begin to collapse down into the baking sheet.) I usually make mine on foil then simply fold the foil into a pack to get the steamed affect. Glad to know their are other ways to achieve the same good result. Thanks.
Very good and easy, and produced wonderful results! Like other reviewers, though, I did find that the peppers required approximately twice the estimated roasting time.
Good basic technique recipe. I used a foil covered baking sheet, but I had to roast the peppers at a higher temperature for a longer time to get the skins to begin to turn black. I probably cooked them at 500 degrees for 30 minutes. Turned out delicious!
Excellent method for perfect roasted peppers. I have used others in the past, but this is so simple. I roasted 2 poblano peppers for Roasted Poblano Cilantro Sauce. So easy with perfect results.
How easy is this! I have done this a few times already after seeing your recipe but forgot to rate it - each time worked to perfection. The first time I was silly enough to wait till nearly the whole pepper turned black, but it's perfectly fine if the skin just chars in patches - it still peels off so easily. thanks for posting such lucid instructions.
We've tried different styles of roasting peppers - but yours is our favorite! The paper bag did the trick.
Great recipe. My grandparents gave us lots of bell peppers and I am glad I found a use for them, delicious!
I couldn't believe how easy this was...I followed the recipe exactly,and they turned out perfectly. Red peppers are usually $4-5/kg! So now,while they are less expensive I will freeze some. Thanks