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A working area with some fresh red bell peppers on a cutting board and a cruet of olive oil nearby. there are canning jars with roast red peppers inside looking delicious. This post is about how to roast red peppers yourself instead of paying for expensive store bought red peppers.

Homemade Roasted Red Peppers

Enjoy the rich, smoky flavors of homemade Roasted Red Peppers with this simple recipe. Broil red bell peppers until charred, then peel to reveal tender, sweet flesh perfect for salads, sandwiches, pasta dishes, pizzas, and appetizers. Store in olive oil for up to two weeks for convenient use in your favorite recipes.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Appetizer, Frugal and Fast, Meal Prep, Pantry Staple, Sauces and Condiments, Very Diva
Cuisine American, Global, Italian, Middle Eastern
Servings 4 servings

Ingredients
  

  • 4 red bell peppers or any color really
  • 1 tablespoon olive oil

Instructions
 

  • Preheat your oven to 400°F. When it's heated turn the oven off and switch to the broiler on high.
  • Wash the red bell peppers thoroughly. Cut the tops and bottoms off and slice the pepper on one side to remove the stems and seeds. Open the pepper into a big slab.
  • Place the pepper slabs, tops and bottoms cut side down on a baking sheet lined with aluminum foil or parchment for easy cleanup.
  • Schmear the peppers lightly with olive oil.
  • Place the baking sheet with peppers under the broiler, about 4-6 inches from the heat source.
  • Bake/broil for 10-15 minutes or until the pepper skins are quite charred and blistered. This process helps loosen the skin for easy removal.
  • Remove the baking sheet from the broiler and let the peppers cool for a few minutes until they are cool enough to handle.
  • Peel off the charred skin from each pepper half. It should easily slide off, revealing the tender roasted flesh beneath.
  • Once peeled, you can slice the peppers lengthwise into strips and use immediately.

Notes

To store, place the strips in a clean, air-tight container and cover them with olive oil. Store the roasted red peppers in the refrigerator for up to two weeks.
Keyword Condiments, Frugal, How To, Low Carb, Pantry Staple, Summer, Vegetable, Vegetarian
Tried this recipe?Let us know how it was!