Homemade Roasted Bell Peppers
Charred peps ready for a nap.
Homemade Roasted Bell Peppers
I’ve always loved roasted peppers, but I didn’t start making my own until sometime in the past couple of years. I will never go back to the jarred stuff. They are so nice to have on hand — you can use them as a pizza topper, in a pasta dish, frittata, you name it…. the possibilities are endless!!!
There are many different ways to make roasted bell peppers. Here’s the way I like to do it.
Prep Time: 35 minutes
Cook Time: 20 minutes
Total Time: 10 minutes
Yield: 4 servings
Ingredients:
3-4 Red, Yellow and Orange Bell Peppers, cut in half, stem and seeds removed
1/4 Cup - 1/2 Cup Evoo
Directions:
Preheat oven to 425 degrees. Alternatively, turn the broiler on high.
Rub the peppers with about a tablespoon of evoo. Place them skin side up on a baking sheet. Roast for about 20-25 minutes or until VERY charred (this will help to easily peel them).
Remove from oven and place in a bowl and cover with plastic wrap, a dish towel, or a fancy bowl cover like I have in the above photo - for about 15 minutes.
When the peppers have steamed and are cool enough to handle, remove all of the skin from the peppers. Slice them into 1/2 inch strips.
Place the skinless pepper strips in a container and cover with evoo. They will keep in the fridge for a couple weeks.
