Prepare peppers: Slice from top to bottom to remove 4 pieces, leaving the core intact. Scrape out and discard any membranes or seeds.
Place skin-side up on a parchment paper-lined baking sheet.
Roast for 25-30 minutes. Look for the tops to get dark and begin to blister.
Add peppers to a large bowl and then cover with either plastic wrap or a plate to allow the steam to finish cooking them. Wait 15-20 minutes, or until the peppers are cool enough to touch.
Peel and remove the skin from each piece of pepper. Store in an airtight jar or container in the refrigerator for up to 5 days.
Meal Prep and Storage
To Prep-Ahead: These peppers can easily be roasted a couple days in advance. If needed, you can clean and slice them up to one day ahead of time.
To Store: Leave roasted peppers in an airtight container in the fridge for up to 4 days.
To Freeze: The best way to prepare these to last longer is to flash freeze the pepper slices first by placing them in the freezer on a baking sheet for a couple hours. Then, store frozen peppers in a freezer-safe container with as little air as possible.
To Reheat: To use, allow peppers to thaw in the fridge.
Roasted Red Peppers
Amount Per Serving
Calories 31Calories from Fat 4
% Daily Value*
Saturated Fat 0.1g1%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.01g
Vitamin A 3726IU75%
Vitamin C 152mg184%
* Percent Daily Values are based on a 2000 calorie diet.