Last month my parents came over and taught me how to make homemade roasted peppers. As someone who always bought a jar of these at the grocery store, I was very impressed at how easy and delicious the homemade variety are.
You can use any bell pepper you like – green, red, yellow – whatever is your favorite, or on sale!
To make homemade roasted peppers, you first get a large baking dish, then liberally cover the peppers with olive oil. So MUCH olive oil. As if you’re putting sun screen on your kid for their first beach outing.
Then, you place the peppers in the oven at 400 degrees to get charred up. After about 40 minutes, put the roasted peppers in a large bowl and cover with plastic wrap. In this step you’re letting the peppers steam, ensuring that the skin separates from the pepper.
Don’t throw away the oil/juice from the bowl! You’ll drizzle that over your peeled roasted peppers.
You’ll see how the peppers get all mushy – so when you’re ready to peel the skin away from the pepper, handle them with care! For an easy clean up, place a colander in your kitchen sink. Peel the skin back from the pepper and remove all of the seeds.
Your colander will capture TONS of skin and seeds. You’ll be happy you used it!
In the end, you’ll have a plate full of yummy roasted peppers! Place them in a bowl, drizzled with the oil from the “steaming” bowl. Feel free to mix in freshly minced garlic and store covered in the fridge.
Cost effective. Delicious. Outrageously Italian. 🙂
- 4 bell peppers (any color will do)
- 3 tablespoons olive oil (you may require more, so keep it handy)
- 2 garlic cloves, minced (optional)
- Preheat oven to 400 degrees.
- Place the peppers in a glass 9×13 oven proof dish and liberally cover the peppers with the olive oil.
- Roast for 40 minutes, turning the peppers once to ensure they’re evenly charred.
- Remove the peppers from the oven and place them in a large bowl. Cover them with plastic wrap. Let sit for 15-20 minutes (this step let’s the peppers steam!).
- Place a colander in your sink and above it carefully remove the seeds and skin of each pepper (note: it’s normal for the peppers to fall apart; just handle them carefully).
- Once done, place the roasted peppers in a small serving dish. Pour the oil from Step #4 on top and garlic (optional).