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Roasted Red Peppers Recipe

from kristineskitchenblog.com
How to roast red peppers. Roasted Red Peppers are easy to make with just a few minutes of active time. Use your roasted peppers in your favorite recipes, or add them to pasta dishes, sandwiches, burgers, wraps and salads.
Prep Time10 mins
Cook Time35 mins
Resting Time10 mins
Total Time55 mins
Servings: 8 servings
Calories: 18kcal


  • 4 red bell peppers or any amount you want to roast


  • Preheat oven to 425° F with an oven rack in the upper third of the oven. Line a baking sheet with parchment paper.
  • Cut the peppers in half. Use a small knife to remove the stems, membranes and seeds.
  • Place pepper halves, cut-sides down, on the prepared baking sheet.
  • Roast in the preheated oven for 30 to 35 minutes, until the skins start to blacken in spots and the skins start to loosen.
  • Immediately transfer the peppers to a glass bowl. Cover the bowl with plastic wrap or a kitchen towel. Let rest for 10 to 15 minutes, or until cool enough to handle.
  • Use your fingers to peel the skins off of the peppers. Chop or slice the peppers, as desired.


  • Roasted peppers can be used immediately or stored in an airtight container in the refrigerator for up to one week. For maximum freshness, store peppers in olive oil.


Calories: 18kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 126mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1863IU | Vitamin C: 76mg | Calcium: 4mg | Iron: 1mg
Nutrition information is only an estimate.
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