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Roasted Red Peppers

Jarred roasted red peppers super convenient, but if you've got red bell peppers on hand, it's easy to learn how to make your own!
Prep Time10 minutes
Active Time5 minutes
Broiling Time10 minutes
Course: Basics
Keyword: Roasted Red Pepper
Yield: 1 Roasted Red Pepper

Equipment

  • Chef Knife
  • Cutting Board
  • Stainless Steel Tongs
  • Small Sheet Pan
  • Parchment Paper
  • Paper Towels
  • Small, Plastic Ziloc Bag

Materials

  • 1-2 Tbsp. Olive Oil
  • 1 Lg Red Bell Pepper

Instructions

  • Turn on your oven's broil setting (start with high) and place the rack in the middle section of the oven.
  • Using your knife, quarter your red bell pepper, removing the core and the seeds. Drizzle with olive oil and place sections skin-side up on a parchment lined sheet pan. Char the peppers until the outer skin has blackened.
  • Place the charred pepper in a Ziploc bag, seal, and allow to rest for about ten minutes. The contained steam will allow you to easily remove the skin from the pepper.
  • Once you remove the peppers from the bag, gently peel the charred skin away. Once cooled, store quartered roasted peppers (or cut into strips, if preferred) in a glass jar in your refrigerator.