Easy Roasted Peppers

Easy Roasted Peppers

42
FISHLOVE 2

"This is a really basic way to roast peppers for use in any recipe. Choose any color peppers you like, or use a variety of colors for a beautiful presentation. After they are roasted you can add an oil and balsamic dressing, or fry in olive oil and garlic to serve with crusty bread."

Ingredients

servings 55 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 55 kcal
  • 3%
  • Fat:
  • 0.5 g
  • < 1%
  • Carbs:
  • 10.8g
  • 3%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 7 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat the oven to 500 degrees F (260 degrees C).
  2. Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

42
  1. 55 Ratings

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Most helpful

I freeze the roasted peppers in small amounts wrapped in Saran, then in a Ziploc, and use them all year.

Most helpful critical

Can't believe so many thought this a good way to roast peppers!! Had a huge bag full from my garden, so thought I would try this way (like to roast them and freeze for cooking through the winter...

Can't believe so many thought this a good way to roast peppers!! Had a huge bag full from my garden, so thought I would try this way (like to roast them and freeze for cooking through the winter...

I freeze the roasted peppers in small amounts wrapped in Saran, then in a Ziploc, and use them all year.

It's quick, easy and tastes GREAT!! after peeling them i warmed them in a pan with alittle oil and garlic and put it over penne pasta!....Thanks.

These were excellent! I've been buying roasted red peppers in a jar at $5 a pop! Never again! They were so flavorful and not dry at all. I baked them on a cookie sheet lined with tin foil. ...

I put them under the broiler. It took about 15 minutes for the skin to turn black.

These turn out great every time! Once I peel the skins, I melt a little feta cheese and pesto on them. It's a great combination!

I use the sweet, multicolored mini-peppers. Wash them and roast without removing seeds or membranes. They are perfect right out of the oven, no need to peel. Depending on your taste you might wa...

This recipe was very easy and the peppers came out great! I used some of them in the hot artichoke and roasted red pepper dip recipe I found on this site. That too is a huge hit at parties! T...

Great. Served on top of the Tequila Lime Chicken recipe from this site for something a little different. Make sure you let them get blackened all over or you will not be able to peel off the s...