Roasted Red Peppers

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Author: Delphine Fortin
Prep Time: 2 mins
Cook Time: 25 mins
Total Time: 27 minutes
Yield: 1 cup (250 ml) 1x
Category: How-to Guides
Diet: Vegan

Learn how to master the simple technique of roasted red peppers. With their rich, smoky flavor and soft texture, roasted red peppers are a great component to your sandwiches, dips, sauces, and more.

Ingredients

Scale

2 red bell peppers*

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Instructions

Preheat the oven to 450°F (230°C) and line a large baking sheet with parchment paper.
Position the bell peppers upright with the base against a cutting board. Using a sharp chef’s knife, slice downward, one side at a time, to create four slabs. Remove and discard seeds and any membranes still attached to the slabs.
Place the pepper slabs on the baking sheet, cut side down. Roast for 25 to 30 minutes, or until the tops are blistering and darkening, and the flesh is tender.
Scoop the peppers into a medium bowl, then cover the bowl with a plate to trap the steam. Set aside and let cool until bell pepper are comfortable to handle, about 10-15 minutes. Then, using a small pairing knife, peel and discard the blistered skin off of each pepper. Use the roasted peppers as desired. Leftover roasted peppers will keep in a jar in the refrigerator, covered, for about 7 to 10 days.

Notes

* Depending on their size, 2 bell peppers yield about ¾ to 1 cup roasted red peppers. You can scale up this recipe, using more bell peppers if desired. Red, orange and yellow bell peppers work great.