Roasted Red Peppers
With just a few simple steps, learn how to make Roasted Red Peppers that are perfect for adding a burst of smoky sweetness to your dishes.
Ingredients
- 4 red bell peppers
- olive oil
Instructions
- Preheat oven to 450°F. Wash and dry your bell peppers.
- Cut each one in half, removing the stem, ribs and seeds. Place the halves cut side down on a baking sheet (do not grease) lined with parchment paper.
- Roast them in the oven on the upper ⅓ rack for about 30-35 minutes or until the skins have charred.
- Remove from the oven and place them in a bowl and immediately cover with plastic wrap for 10-15 minutes.
- This will help loosen the skins and make them much easier to peel. It also allows the peppers to cool enough to handle. Once the skins are loosened, gently remove the skins and discard them.
- You can either serve them now or store them in an airtight jar with olive oil.
- When you get ready to use the peppers, don’t discard that oil, it has great flavor! You can either use it in a skillet to sauté your protein or veggies, or even use it as a base for salad dressings.
Recipe Notes
No nutrition data is provided since the servings will vary greatly, depending on how you decide to use them.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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