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!
2large 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.