Basics: Roasting Bell Peppers

Roasted red peppers are a delicious addition to many meals, and a lot of recipes I find call for them jarred. Unless you're buying the $6 gigantic jar at Costco, I think you're better off spending the time to make your own. My local grocery store sells only small jars of them for about the same price, and it only includes maybe 1 1/2 actual peppers.

So, today, your basic instruction of roasting your own red peppers at home for less cost and more yummy!

Preheat your oven to BROIL on high and move the oven rack to the highest place in the oven (about 4-6 inches from the heat source).

First, take some delectable red bell peppers (or orange, or yellow, or green, whatever your recipe calls for).


Using a paring knife, remove the stem, seeds, and membrane.


Put aluminum foil on a cookie sheet, and using about 1 T. of olive oil, grease the foil. Place the peppers cut-side down on the cookie sheet and drizzle oil over them, coating them well (I use my Misto oil mister).

Place in the oven and allow to broil for 20-25 minutes, until the tops are well charred. You may smell burning, but don't worry, they're supposed to do that.

When the peppers are charred,

remove them from the oven and place them in a bowl or shallow dish. Cover them with plastic wrap/cellophane/Cling Wrap and allow them to sit at room temperature for at least 20 minutes, or until cool enough to handle.


Using your fingers, you can now easily peel off the charred skin of the peppers, and you will have perfectly roasted peppers!


This method can also be used for any variety of pepper, just adjust the broiling time depending on their size.