Roasted Bell Peppers

Roasted Bell Peppers

Roasted Bell Peppers

Yield: 2 ea. roasted peppers


2 each red bell peppers, or use yellow, orange or green
Extra virgin olive oil



Oven Temperature: 560-590 degrees

Flame Height: 5

  1. Put the peppers on a small, flat baking pan (a sizzle platter or pizza pan works well). Rub them lightly with olive oil.
  2. Roast the peppers in front of the flame for 4 minutes or until the side of the peppers closest to the flame begins to blacken and blister. Rotate the peppers to blacken them on all sides, another 8-10 minutes.
  3. Remove from the oven and cover them with a bowl or place in a plastic bag to steam.
  4. When cool enough to handle, pull the tops off the peppers, tipping any juices into the bowl. Peel the blackened skin off the peppers*, remove the seeds and return the peppers to the bowl.
  5. Then cut the peppers into quarters, strips, or dice depending on how they will be used. Save them in their own juices until ready to use. Roasted peppers can be stored in a glass jar in the refrigerator for up to 1 week.
  6. Alternately, add olive oil and a little vinegar to cover the peppers and then you can store them for 2-3 weeks in the refrigerator.**


*Do not rinse the peppers as the roasted flavor will be washed away.

** whole garlic cloves and fresh herbs or spices may also be added to the peppers to create a more interesting condiment.


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