Simply Lebanese

Roasted Red Peppers

Roasted Red Peppers
  • Serving
    2
Roasting red peppers brings out their sweetness and the homemade version is much sweeter and tastier than the ones you find in jars.
Roasted Red Peppers

Today for you I have a very simple and basic post on how to make roasted red peppers. I was making a pasta salad once and the recipe called for roasted red peppers which I did not have on hand and honestly did not feel like leaving the house for them so, I looked up how to make them and gave it shot. It turns out, it is incredibly easy, like much easier than you could have imagined. If you have never had roasted red peppers, you are missing out. Roasting red peppers brings out their sweetness and the homemade version is much sweeter and tastier than the ones you find in jars.  They work so well in salads, sandwiches and soups! Grilled cheese with roasted red peppers is a classic lunch for me anytime I have them in my fridge. It makes all the difference.

You can roast just one pepper for a specific recipe or you can roast a bunch and keep them in your fridge covered for up to two weeks.

STEP 1

To begin, preheat your oven to 450 degrees. Line a baking sheet with aluminum foil or parchment paper for easier cleanup.

STEP 2

Wash and dry your red peppers.

Place the red peppers on the baking sheet and put them in the oven for about 45 minutes. Halfway through, make sure to turn your peppers to the side. You will know it is time to flip them when the tops and bottoms have charred.

Once they have fully roasted, take them out and set aside to cool.

STEP 3

Once they are cool enough to handle, peel the peppers. The skin should come off quite easily. Using a small knife cut off the stem and remove all the seeds and membrane inside.

Roasted Red Peppers

Place the peeled peppers in a jar or Tupperware with all their juices.

Roasted Red Peppers
Roasted Red Peppers

Roasted Red Peppers

Roasting red peppers brings out their sweetness and the homemade version is much sweeter and tastier than the ones you find in jars.
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Course: Appetizer
Cuisine: American
Keyword: red peppers, Roasted Red Peppers
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 2 People
Calories: 43kcal
Author: Iman

Ingredients

  • 2 Large Red Peppers

Instructions

  • To begin, preheat your oven to 450 degrees. Line a baking sheet with aluminum foil or parchment paper for easier cleanup.
  • Wash and dry your red peppers.
    Place the red peppers on the baking sheet and put them in the oven for about 45 minutes. Halfway through, make sure to turn your peppers to the side. You will know it is time to flip them when the tops and bottoms have charred.
    Once they have fully roasted, take them out and set aside to cool.
  • Once they are cool enough to handle, peel the peppers. The skin should come off quite easily. Using a small knife cut off the stem and remove all the seeds and membrane inside.
  • Place the peeled peppers in a jar or Tupperware with all their juices.

Notes

You can roast just one pepper for a specific recipe or you can roast a bunch and keep them in your fridge covered for up to two weeks.

Nutrition

Calories: 43kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 7mg | Potassium: 346mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5135IU | Vitamin C: 210mg | Calcium: 11mg | Iron: 1mg

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