Recipe By FISHLOVE
Rating
Published Oct 2nd
Prep - Cook - Additional - Ready In -
Servings 4 servings Calories 55.3

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.

Recipe Ingredients

  • 6 red bell peppers

Cooking Directions

  1. 1 Preheat the oven to 500 degrees F (260 degrees C).
  2. 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.

Nutrition Facts

  • Calories 55.3
  • Carbohydrate 10.8 g
  • Fat 0.5 g
  • Fiber 3.6 g
  • Protein 1.8 g
  • Sodium 7.1 mg
  • Sugar 7.2 g

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, RedCipes will earn an affiliate commission if you click through the link and finalize a purchase.

Reviews

  1. 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 want to add a touch of salt. They are ready to eat or use in other recipes. (of course do not use - Read more ...
  2. 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!
  3. I put them under the broiler. It took about 15 minutes for the skin to turn black.
  4. 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. Once they were done cooking I wrapped them in the tin foil to cool. Super easy and - Read more ...
  5. 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 - Read more ...
  6. 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 skins.
  7. I freeze the roasted peppers in small amounts wrapped in Saran, then in a Ziploc, and use them all year.
  8. 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.
  9. 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! The rest went into yummy sandwiches.
RedCipes