I perfected roasted red bell peppers at home, and then compared prices on jarred vs homemade. Here’s a simple recipe for roasting your own red bell peppers at home!
- 2 large red bell peppers, whole (or as many as you want)
- olive oil (optional for storage)
- Preheat the oven to 500F. Line a small sheet pan with aluminum foil.
- Place the whole peppers on the sheet pan and place in the oven on the middle rack for 30-40 minutes total, flipping every ten minutes. The peppers will be a bit noisy and may even rock back and forth while roasting – this is normal!
- Once the peppers are charred on all sides and the skins are all wrinkly, remove from the oven. Quickly cover the peppers or put them in a bowl and place the lid on to trap steam. Leave them for 30 minutes, and come back when they’re cool enough to touch.
- Once cool, remove and discard the stem, seeds, and peel from the peppers using your fingers. Use immediately or store in a jar or bowl with a lid in the refrigerator. If not using within 48 hours, drizzle with a couple tablespoons of olive oil and refrigerate for up to 2 weeks.
Recipe adapted from Roasted Red Peppers by Ina Garten. I personally tested roasting pre-cut red bell peppers, and it didn’t work very well. Roasting whole is the way to go!
Nutrition information estimated with MyFitnessPal.
- Serving Size: 1 pepper
- Calories: 51
- Carbohydrates: 10g
- Protein: 2g
Keywords: red pepper, bell pepper, roasted, vegetables