Original Post: https://www.evolvingtable.com/roasted-red-peppers/
Roasted Red Peppers
These homemade Roasted Red Peppers are better than store-bought and super simple to make. Just roast bell peppers in the oven, peel the skin off, and you have delicious veggies ready to use.
Servings: 4 servings
Ingredients
- 4 red bell peppers
Instructions
- Preheat oven to 450 degrees.
- 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.
Video
Notes
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.
Nutrition
Calories: 31kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.01g | Sodium: 5mg | Potassium: 251mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3726IU | Vitamin C: 152mg | Calcium: 8mg | Iron: 1mg
