Roasted red peppers are easy to make at home. These peppers are sweet and full of antioxidants. There’s no need to buy expensive jarred roasted red peppers (which are often stored in a liquid containing vinegar, giving them a sour taste.) Use roasted red peppers to jazz up sandwiches or pizzas, or puree them with cream cheese to create a sweet and tangy vegetable dip.
Total Active Prep Time: 10-15 minutes
Cook Time: 5-10 minutes
Inactive Prep Time: 15 minutes
Red peppers, as many as you wish
Aluminum Foil, Baking Sheet, Metal or Glass Bowl, Plastic Wrap
Preheat the oven to 500 degrees F or use your broiler on high.
Line a baking sheet with aluminum foil and spray lightly with cooking spray.
Cut the red peppers in half. Remove the stem, seeds, and white ribs.
Lay the peppers cut side down on the aluminum foil and place in the oven under the broiler.
Cook for about 5-8 minutes. The skins should turn black and blister.
Alternately, if you have a gas stove you can blister the skins directly over a flame and rotate the pepper with tongs. Watch them continuously (it will only take seconds) and proceed as below.
Remove the blistered peppers from the oven and place in the metal or glass bowl. Cover tightly with plastic wrap and let sit for about 15 minutes. This creates a steam environment and helps the skins pull away from the flesh.
After 15 minutes remove the plastic wrap and once cool enough to touch, peel the skins away from the pepper flesh.
Store in a covered container in the refrigerator with any accumulated juice and use within 2-3 days.