Roasted Red Peppers

Using just 3 red peppers makes more than this picture shows, I had already used some of the roasted peppers, but the jar was mostly filled when I finished making the batch.

It is so easy to make your own homemade roasted red peppers and they can be used in so many dishes. I am not a huge pepper fan, but roasting them brings out their sweetness. You can use as many peppers as you want to do this. You can use these peppers in pastas, on sandwiches, burgers, to make roasted red pepper pesto, roasted red pepper soup, or roasted red pepper mayonnaise.


Heat the oven to 450°. Put however many red peppers you want onto a baking sheet. I used 3 peppers when I made my batch, but you can use as few or as many as you would like. Bake them until each side is blackened, rotating as needed. This takes about 30 minutes total.

Take the peppers out of the oven once they are blackened on all 4 sides and place them in a large glass bowl. Immediately cover with saran wrap so that it is air tight. This will allow the peppers to “sweat” their skins off so that you can peel them.

Once cooled, peel the skins off. Pull off the stem and rip open and gently scrape all the seeds out.

Cut into slices. Pack into an old jar, drizzle with olive oil, and shake up so the olive oil is evenly distributed. Store in your fridge.


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