Description
Homemade roasted red peppers elevate any dish and are so easy to make!
Ingredients
Scale
- Four red peppers, halved, stems and seeds removed
- Two tablespoons olive oil
Instructions
- Preheat your oven to 500º F.
- Halve the red peppers lengthwise, removing the stems, seeds and membranes. Place the pepper halves, cut side down on an aluminum foil-lined sheet pan.
- Place the sheet pan on the top-most oven rack, about four inches from the broiler.
- Roast for 30-40 minutes, or until the pepper skins are wrinkled and blackened, turning the sheet pan halfway through cooking time.
- Remove from the oven and cover tightly with aluminum foil for 30 minutes, allowing the steam to loosen the pepper skins for peeling.
- When peppers are cool enough to handle, peel the skins from the peppers and cut the peppers into strips.
- Place peppers in a bowl, along with any collected juices, and cover with olive oil and plastic wrap. Keeps one week in the refrigerator in an airtight container, or two weeks if covered in oil.
