Sunday, June 21, 2009

Oven-Roasted Deliciousness

The smell of red peppers roasting in my oven is absolutely heavenly. With their smoky, sweet aroma and black charred skins, roasted red peppers are an easy and delicious staple to keep around the house. If you have never made them before, I would encourage or rather implore you to do so. It's easy and most importantly--fast. I know I'll be making them all-summer long. They add color and flavor to just about any dish, be it pasta, salads, even the most humble sandwich. Drizzle them with olive oil and store in an airtight container for up to a week.

Roasted Red Peppers


2 Red Bell Peppers

Preheat the broiler on high. Clean the peppers with water and pat dry with a paper towel. Place the peppers on a baking sheet lined with foil. Broil the peppers for 15-20 minutes, turning every 2-3 minutes until they are black and blistered all over. Place the peppers in a bowl and cover with a lid or plastic wrap for 15 minutes. This will loosen the skin, making it easy to remove later. Peel the charred skin off of the peppers, remove the seeds and slice into strips. Drizzle with olive oil and store in an airtight container for up to a week.


  1. my mom always roasted hers in a paper bag, i case you don't want the slightly charred taste. roasted peppers ARE delicious, and the stuff you get from a jar can't compare.

  2. Hi Glennie,

    Oh that's so interesting! I will have to try that the next time I roast peppers! I really like the charred taste myself, but it's definitely another good option! And you are correct, jarred peppers can't hold a candle to homemade ones.