Easy Roasted Peppers

38 Reviews 8 Pics
FISHLOVE
Recipe by  FISHLOVE

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

Directions

  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.

Share It

Reviews (38)

Rate This Recipe
Diane
403

Diane

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). These turned out way too dry!! Will do the next couple batches my old way -- just cut them in half, remove the seeds and put them under the broiler for 6 to 10 mins. until blackened and blistered. I line a baking sheet with foil and just wrap it around them to cool before peeling. Works great and no mess on the pan.

WELY
131

WELY

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

AMATULLAH
61

AMATULLAH

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.

More Reviews

Similar Recipes

Easy Mashed Potato and Roasted Vegetable Enchiladas
(167)

Easy Mashed Potato and Roasted Vegetable Enchiladas

Quick and Easy Stuffed Peppers
(76)

Quick and Easy Stuffed Peppers

Easy Roasted Vegetable Lasagna
(10)

Easy Roasted Vegetable Lasagna

Roasted Bell Peppers with Simple Vinaigrette
(7)

Roasted Bell Peppers with Simple Vinaigrette

Roasted Bell Peppers with Sunflower Seeds
(4)

Roasted Bell Peppers with Sunflower Seeds

Roasted Red Pepper Spread
(3)

Roasted Red Pepper Spread

Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Easy Roasted Vegetable Lasagna

>

next recipe:

Easy Spinach Stuffed Peppers