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How to Roast Red Peppers

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How to Roast Red Peppers.  Quick and easy, and the results are delicious!

Six roastes red pepper halves on a foil lined cookie sheet

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.

six raw red pepper halves cut side down on a cookie sheet with olive oil

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.

Roasted Red peppers cut side down on cookie sheet

roasted red peppers shown on foil lined cookie sheet
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How to Roast Red Peppers

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.
Course Essential Skills
Cuisine American, Italian
Keyword How to Roast Red Peppers
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 6
Calories 59kcal
Author Jennifer Grissom

Ingredients

  • 3 red peppers
  • 2 tablespoons olive oil

Instructions

  • 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.

Nutrition

Calories: 59kcal | Carbohydrates: 3g | Fat: 4g | Sodium: 2mg | Potassium: 125mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1865IU | Vitamin C: 76mg | Calcium: 4mg | Iron: 0.3mg
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Jennifer Grissom

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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Previous Post: « Peach, Pecan, and Ricotta Crostini with Honey and Basil
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Jennifer - Savor With Jennifer Image
Jennifer Grissom

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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