How-To: Make Roasted Bell Peppers
Gustatorily, home-roasted bell peppers are more flavorful than jarred. But making your own takes time and barely saves you any money.
The taste difference, therefore, may be the only reason why I keep doing it. To me, it’s worth the forethought – though I will definitely buy a jar when I’m strapped for time!
I support whichever decision you make. And should that decision be to roast your own, then the following recipe card will teach you how.
How-To: Make Roasted Bell Peppers
Description
Eat roasted bell peppers as-is, pop them in sandwich, or view my recipes that feature them!
Ingredients
Instructions
- Preheat oven to 400°F/200°C.
- Wash and thoroughly dry peppers. Then, completely coat each one in a thin layer of oil.
- Roast 15 minutes. Turn, then continue roasting and turning every 10 minutes until peppers are evenly – but only partially – charred and beginning to blacken. (Expect this step to take 35-45 minutes.)
- Quickly and carefully transfer peppers to a heatproof bowl. Cover tightly (with lid, plastic wrap, foil, etc.) and set aside until cool enough to handle (about 1 hour).
- With clean hand(s), remove and discard skin, stem, and seeds. Store flesh refrigerated in an airtight container for up to one week.
Notes
How-To, roast bell peppers, roast red peppers, roasted bell peppers, roasted red peppers
