Roasted Red Peppers

After making oven-roasted garlic as a component of last night’s dinner, I felt inspired to make roasted red peppers. Plus, I already had a juicy red pepper in the fridge, waiting to be used. I used to make my own roasted red peppers all the time. How I forgot about them and resorted back to purchasing jars of store-bought peppers is beyond me. Homemade roasted red peppers are not only infinitely more flavorful, but also extremely simple to make. Above all, anyone who knows me well knows that I prefer to opt for the “from scratch” option whenever possible.

What you’ll do:

  • turn the oven on to broil
  • in the meantime, cut a pepper into four pieces, removing the stem and seeds
  • flatten the pepper onto a baking sheet, skin side up
  • broil for approximately 15 minutes, until the skin of the pepper is completely charred
  • remove from the oven
  • put the pepper into a ziplock bag for 20 minutes, as the moisture will ensure that the skin easily peels away from the flesh of the pepper
  • once 20 minutes has elapsed, remove the peppers from the bag and peel the skin off
  • cut into strips and store in a mason jar

Super easy, right?! I’ve always used roasted red peppers on salads and sandwiches, as the sweet and smoky flavor adds that extra something. I’m thinking that sometime in the near future I’ll make a larger batch so that I can try my hand at roasted red pepper soup. Stay tuned!








4 thoughts on “Roasted Red Peppers

  1. Julie says:

    Well, I finally got around to roasting the red peppers. I got an abundance at the store and couldn’t use them fast enough. I love them on salads, with fish & chicken… The only thing I did differently is cut them in quarters so they layed flat. Nice job Lula!

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