33 Reviews of Roasted Red Bell Peppers

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!

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.

From: justcallmetoni

On Dec 30, 2005

Like others, I found the cooking time to be a bit off. Mine took about 22-28 minutes to hit the full blister and blackened state. (By the way, one way to tell the peppers are done is when they no longer hold their rounded shape and begin to collapse down into the baking sheet.) I usually make mine on foil then simply fold the foil into a pack to get the steamed affect. Glad to know their are other ways to achieve the same good result. Thanks.

From: Tigerlillyblu

On May 11, 2008

Very easy recipe. Like a couple reviewers had mentioned, it took me 30 mins to roast four peppers (yellow/red). I used brown paper bags to help me peel the skins off, but it didn't quite work. I personally think it had to do with the quality of the bags, cheap quality. After a couple attempts, I placed the peppers in a pyrex and covered them with saran wrap. After peeling, I let them cool off and then placed them in a jar with olive oil. Very good recipe, I loved the textures. Next time, I'll be adding unpeeled garlic cloves for flavor, once roasted then throwing them into the jar with the peppers. Sidenote, I made a salad with the peppers. In a bowl, I placed a couple slices of pepper with a little of the oil, added crumbled feta, kalamata olives, chopped tomatoe, thinly sliced onion, pinch of greek oregano, and a tablespoon of red wine vinegar, served it with a nice piece of baguette. It was a quick, and simple for one person, with a couple minutes to whip up a meal. Thank you for the posting. I'll be using it loads.

From: eatrealfood

On Jun 16, 2005

how easy is this! i have done this a few times already after seeing your recipe but forgot to rate it - each time worked to perfection. the first time i was silly enough to wait till nearly the whole pepper turned black, but it's perfectly fine if the skin just chars in patches - it still peels off so easily. thanks for posting such lucid instructions.

From: Michelle Berteig

On Aug 22, 2005

Good basic technique recipe. I used a foil covered baking sheet, but I had to roast the peppers at a higher temperature for a longer time to get the skins to begin to turn black. I probably cooked them at 500 degrees for 30 minutes. Turned out delicious!

From: Kim D.

On Sep 16, 2006

I was searchng for a roasted red pepper recipe to use on my Godfather Burgers (The Godfather Burger) and I'm so glad I tried this one. The peppers turned out perfect! They are very simple to make. The only change I made was setting my oven to broil and they were done in no time. I love the idea to use a brown bag, but believe it or not I didn't have a brown bag in the house, so I had to place them straight into a bowl of ice water. I did have to rub the skins off, so I will definitely try the paperbag trick next time. Thanks RiffRaff for the great recipe!

From: Dawnab

On Nov 18, 2006

Yummo! These came out great and I am glad you posted about not washing them, it really matters! I also broiled for a few minutes at the end, part of the drawback of an electric oven versus gas. I did one each yellow, orange and red, served on sammiches, Delish! Thanks Riffie!

From: ms_bold

On Aug 14, 2005

Excellent method for perfect roasted peppers. I have used others in the past, but this is so simple. I roasted 2 poblano peppers for Roasted Poblano Cilantro Sauce. So easy with perfect results.

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!