How to Roast Red Peppers. Quick and easy, and the results are delicious!
Roasting Red Peppers is one of those things that everyone should should know how to do. Roasting these beauties intensifies the red pepper flavor, adds smokiness, and just a touch of tanginess.
They can be used in so many fantastic ways. As a pizza or salad topping, in a pasta dish, or one of my favorites is Roasted Red Pepper Pasta with Cajun Shrimp.
With less then 5 minutes of effort, your peppers will taste so much better then the ones in a jar and cost less too.
Remove the stems, slice in half, and remove the interior seeds. Place face down on a foil lined baking sheet. Drizzle with olive oil and bake. Yes, it’s really that simple.
After they come out of the oven, loosely tent with a piece of foil and let cool for about 10 minutes. Scrape off the outside peel and then use as desired.
How to Roast Red Peppers
- 3 red peppers
- 2 tablespoons olive oil
- Preheat oven to 400 degrees.
- Slice peppers in half. Remove stem and interior seeds.
- Place cut side down on a foil lined baking sheet. Drizzle with olive oil.
- Bake for 50 minutes.
- Remove from oven and loosely tent with foil.
- Remove skin and use as desired.
Mother, Gardener, Book Devourer, and Food Obsessor. I love being inspired with fresh, seasonal ingredients and relish every opportunity to elevate my home cooking. Join me!
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