Roasted Bell Peppers

Roasted bell peppers are a delicious addition to sandwiches, burgers, and pastas.  The roasting process brings out the natural sweetness of the peppers and adds a richness of flavor to your dish.

You can buy jars of roasted peppers in the grocery store, but it’s easy (and fun!) to roast your own peppers at home.  Home-roasted also taste much better, and you don’t have the tough bits where the skin was left on that you sometimes find in jarred peppers (I hate those tough bits- yuck!).

When I’m making a recipe that calls for roasted peppers, I try to prepare the peppers in the late afternoon, before I need to begin cooking the rest of the meal.  This way, I’m not adding another step during my meal preparation process, and when it’s time to cook dinner, I have roasted peppers just as easily as if I opened a jar from the store.

One year ago:  Thick and Chewy Chocolate Chip Cookies

Roasted Bell Peppers

Printable Recipe

Ingredients:

  • Red, yellow, or orange bell peppers, or a combination of colors

Directions:

  1. Preheat your oven, using the broiler setting.  Place an oven rack about 6 inches from the broiler.  Wash your peppers, slice off the tops, and slice them in half down the middle, from top to bottom.
  2. Use your hands to remove the seeds and membranes.
  3. Place the peppers, skin side up, on a foil lined baking sheet.  Using your hand, press down on each pepper half to flatten.
  4. Broil peppers for about 10 minutes, until blackened.  Be sure to check on them every few minutes.
  5. Place the peppers in a glass bowl, and cover with plastic wrap.  Let them cool for about 10 minutes.  The steam that is trapped in the bowl will loosen the skin, making it easier to peel off.
  6. Use your fingers to peel all of the skin off of each pepper.  Discard the skins.
  7. Slice or chop the peppers as desired.

Step-by-step, with photos:

1.  Preheat your oven, using the broiler setting.  Place an oven rack about 6 inches from the broiler.  Wash your peppers, slice off the tops, and slice them in half down the middle, from top to bottom.

2.  Use your hands to remove the seeds and membranes.

3.  Place the peppers, skin side up, on a foil lined baking sheet.  Using your hand, press down on each pepper half to flatten.

4.  Broil peppers for about 10 minutes, until blackened.  Be sure to check on them every few minutes.

5.  Place the peppers in a glass bowl, and cover with plastic wrap.  Let them cool for about 10 minutes.  The steam that is trapped in the bowl will loosen the skin, making it easier to peel off.

6.  Use your fingers to peel all of the skin off of each pepper.  Discard the skins.

7.  Slice or chop your peppers as desired.

Enjoy!


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Comments

  1. mary beth harwood says:

    Good Job putting this together!

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