Roasted Red Peppers are a GREAT addition from salads to sandwiches and anything in between!
Roasted red peppers have such a great flavor to them. I love adding them to sandwiches and even making pasta sauce with them!
They are so easy to make and store that you can almost always have them on hand. Literally all you have to do is cut them up and put them into the oven!
I like to julienne them before putting them in a jar, but you can store them either whole, or chop them up however you would like! If you want to store them longer term, you can cover them with oil after placing them in a jar! They last about 4-6 days in the refrigerator. If you cover them in oil they will last 2 to 3 weeks.
What’s Inside:
- Red Peppers (you can use the same technique with any kind of pepper!)
- Oil of choice (I like using avocado oil)
How to Make Roasted Red Peppers:
- Preheat the oven to 450 degrees F.
- Roughly chop each pepper into either halves or fourths.
- Lay skin side up on a baking sheet.
- Bake for around 30 minutes (keeping an eye on them) until the tops start to char and turn black.
- Take them out of the oven, place them in a bowl and cover.
- Let them completely cool off until they are cool enough to touch.
- Peel the skins off. They should slip right off.
- Optional, but I like to julienne mine before putting them into a jar!
- Either place them in a jar, or chop them on however you’d like and put them in an airtight jar, or other container.
- Store in refrigerator.
- You can actually store them in oil as well, they will keep longer!
Equipment Used for Roasted Red Peppers:
PrintHow to Make Roasted Red Peppers
- Prep Time: 3 minutes
- Cook Time: 25-30 minutes
- Total Time: 28-33 minutes
- Yield: 1, 12 oz jar 1x
- Category: How to
- Method: roasting
- Cuisine: American, Italian
Ingredients
- 6 Red Bell Peppers, That’s it!
Instructions
- Preheat the oven to 450 degrees F.
- Wash the red peppers and cut them in half.
- Remove the stem and the seeds from the inside.
- Place them skin side up on a baking sheet.
- Keep them in the oven for around 25-30 minutes, or until their skins start to char (turn black).
- Take them out of the oven, place them in a bowl and cover tightly.
- Allow them to completely cool off.
- Peel the skins off, they should just fall right off!
- You can either julienne them (my preferred method), chop them, or leave them whole.
- Place them in an airtight jar and refrigerate for 4-6 days.
- If you cover them in olive oil after placing them in a jar, they will last for 2-3 weeks.
Keywords: roasting, red peppers, roasted red peppers, how to
