How to Roast Red Peppers in the Oven
Servings: 6 roasted peppers
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Ingredients
- 6 bell peppers
- olive oil only if you intend to store them for the coming days
Instructions
- Preheat the oven to 230°C (450°F) and turn on the broiler.
- Wash the red peppers and pat them dry. Line a baking sheet with baking paper and evenly space the peppers out on it.
- Roast the peppers until they turn lightly charred and the skin wrinkles up. Flip them and bake them until the other side looks the same. This will take around 20-25minutes depending on the size and thickness of your peppers.
- Take the baking sheet out of the oven. Lift the peppers off the tray by holding the corners of the baking paper. Slide them into a glass dish and cover them with a lid. Alternatively, you can use a bowl and cover it with a plate but be sure not to use plastic. It can melt.
- Let them steam for about 30 minutes. This is not only necessary to cool them down, but it will loosen the skin so you can just slide it off.
- Remove the skins, stem, and seed. Place the peppers in a jar and cover them with their juice that collected in the bowl.
Notes
If you don't use the peppers immediately, then store them in the fridge in an airtight jar. Top the jar up with olive oil and use them within 3-5 days.
For long-term storage dry the peppers with paper towels and store them in vinegar in an airtight jar. They will pickle slightly and last for a few weeks in the fridge.