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Nutrition Facts
Serving Size 1 (72g) Recipe makes 8 servings
Calories 15
Calories from Fat 1		(10%)
Amount Per Serving		%DV
	Total Fat 0.2g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1mg		0%
Potassium 125mg		3%
Total Carbohydrate 3.6g		1%
	Dietary Fiber 1.2g	4%
	Sugars 2.5g
Protein 0.6g		1%
detailed view... how is this calculated?

Roasted Red Bell Peppers

Recipe #18589 | 20 min | 5 min prep | add private note

⁽³¹⁾ RATE IT NOW Print Recipe

By: riffraff
Jan 31, 2002

Simple directions for roasting red peppers

SERVES 8 (change servings and units)

Ingredients

Directions

1
Heat oven to 450F degrees.
2
Wash peppers and cut in half.
3
Remove seeds and stems.
4
Place upside down (skin side up) on a cookie sheet coated with olive oil spray.
5
Bake for 10-15 minutes or so, until skin of pepper is seriously black.
6
Make sure there are no sparks or actively burning ashes on the peppers and place peppers in a brown bag for about 10-15 minutes. This steams the peppers so the skins easily peel off. Rinsing peppers takes away all the roasted flavor, so don't let me catch you doing that.
7
Let cool so you can touch them.
8
Skin will peel off easily.
9
Cut halves into strips, or however you need them to be cut.
10
Now you know how to roast a red pepper!
11
Good for: Chicken, cheese sauces, tomato sauces, topped on foccacia bread, or a million other things!
12
You can also roast a pepper by placing it directly on the burner of a gas stove (NOT ELECTRIC!) turning with tongs every few minutes till skin is black. Continue with paper bag step.

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Featured Reviews for This Recipe

From: IdaBoss

On Oct 9, 2009

This recipe does NOT work for non-bell peppers (like banana peppers) since, by the time the skin is black the meat is also black. For this type peppers just roast until the skin blisters. I recommend roasting all kinds on foil (no pans to scrub) then folding the foil over the peppers to steam (juices not lost to paper towels, plastic bags not melted, less to throw away!) Leaving seeds in hot-type peppers while roasting will add to the spiciness of the result.

0 people found this review helpful

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From: Marmie's

On Jun 20, 2009

These turned out so very tasty!! They are indeed easy to make but the cleanup is not easy! I would recommend either disposable pans, foil, 'Pam' or prepare for a lot of elbow grease and SOS for cleanup! lol I poured olive oil on the pan whild roasting, (I also had to roast much longer than stated), but afterward I still scrubbed and had to soak for a day... my pans are now quite a mess. But truly the peppers are so yummy! I ran into a huge amount of perfectly wonderful 50% reduced peppers and usually I chop them up and freeze them raw for sauces etc. but this time I decided to try roasting them. I used the paper bag method and they peeled beautifully, though the bags, which I doubled were so moist with the juices from the peppersI could not help wonder how much deliciousness was wicked away! Next time I will use a Correll dish to steam them and to compare. I placed all remaining roasted peppers in a jar with the juices that remained and some Olive Oil, I hope they keep in the fridge for a while... Has anyone froze them successfully?... I will continue making these, thank you riff for posting, these were great!

1 person found this review helpful

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From: trishypie

On Jan 5, 2006

This was so simple to do and the peppers came out perfectly. I as well had to increase the cooking time to about 30 minutes. After I removed them from the oven I placed them in a glass bowl and covered it with saran and let it steam. The skin came off without a problem! I'll be using your method for roasting peppers from now on! Thanks for posting your recipe!

6 people found this review helpful

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From: Claire #3

On Apr 7, 2002

Thank you for posting this! I'd been wondering what the best method for roasting peppers was and this really worked well.

5 people found this review helpful

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