How To Roast Red Peppers
- Bell peppers
- A foil-lined baking sheet
Preheat the oven to 450 degrees F.
Cut the peppers in half and remove the stems, seeds and membranes.
Lay the peppers on a foil-lined baking sheet, cut side down. Roast the red peppers for 15-20 minutes or until the skins are very dark and have collapsed. (There is no need to rotate or turn the peppers.) Once the skins are blackened, remove the peppers from the oven.
Placing the roasted peppers in a paper bag or under a layer of paper towels to steam for about 10 minutes to help loosen the skin.
Let the peppers cool for a few minutes until comfortable enough to handle and then peel the skins off by hand and discard them.
You can slice or dice the peppers in advance or store them in halves. They’ll keep for up to about a week if stored in the fridge in an airtight container or up to 2 weeks if covered in olive oil in the fridge in the container. For longer storage, you can freeze them in resealable freezer bags.