Recipes Side Dish Vegetables Easy Roasted Peppers 4.6 (83) 65 Reviews 13 Photos This recipe for roasted peppers is so easy! Choose any color bell pepper you like, or use a variety of colors for a beautiful presentation to be used in any recipe. After the peppers are roasted, you can add an oil and balsamic dressing or fry in olive oil and garlic to serve with crusty bread. Submitted by Heather Fantasia Updated on March 5, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 13 13 13 13 Prep Time: 10 mins Cook Time: 30 mins Additional Time: 20 mins Total Time: 1 hr Servings: 4 Jump to Nutrition Facts Jump to recipe Not sure what to do with your bounty of fresh bell peppers? We've got you covered with this easy roasted peppers recipe. It's simple, it's tasty, and it's oh-so versatile. How to Buy Bell Peppers When you're shopping for bell peppers, opt for ones that are firm and feel heavy for their size. Their color (whether it's red, green, or yellow) should be vibrant and rich. Avoid peppers with shriveled skin, bruising, or soft spots. How to Roast Peppers You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you roast peppers: 1. Cut: Use a sharp knife to cut the washed peppers into quarters.2. Seed: Remove and discard the seeds and membranes.3. Roast: Arrange the quartered peppers on a baking sheet and roast in a preheated oven until the skin blisters.4. Cool: Remove from the oven and cover. Allow the peppers to cool until they're safe to touch.5. Peel: Use your fingers to peel the roasted bell peppers. The skins should easily slip off. How to Use Roasted Peppers There are plenty of delicious ways to put these easy roasted peppers to good use. For instance: · Toss them in olive oil and balsamic vinegar for a quick and easy appetizer.· Stir them into meaty pasta sauces for a fun burst of flavor.· Fold them into scrambled eggs or omelets for a pop of nutrient-rich flavor and color.· Make roasted red pepper soup.· Use them as a unique pizza topping. Can You Freeze Roasted Peppers? Yes! Freezing a great way to preserve roasted peppers. Arrange the roasted, sliced peppers on a baking sheet and flash freeze so they don't clump together. Once they're frozen, transfer them to a zip-top freezer bag. Wrap in foil for extra protection against freezer burn. Freeze flat for up to six months. Allrecipes Community Tips and Praise "I have been using the broiler for years to blister my peppers," says Beverly McNulty. "The oven method is much easier. After cooking I marinate peppers with salt, pepper , garlic and olive oil. As usual, very good. Thanks for the tip on using the oven for roasting." "Roasted several pounds of my garden pepper harvest," says Maviro. "They turned out excellent! Moist and full of flavor. Will freeze a majority of them, but I'm looking forward to a roast pepper, eggplant, and tomato salad with dinner tonight." "Turned out great," raves jennabeanski. "Tossed with some sundried tomato salad dressing, garlic powder and herb mixture and everyone loved it!" Editorial contributions by Corey Williams Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 6 medium red bell peppers Directions Gather all ingredients. Preheat the oven to 500 degrees F (260 degrees C). Dotdash Meredith Food Studios Cut peppers into quarters. Remove and discard stems, seeds, and membranes. Place skin-side up in a large rimmed baking pan. Dotdash Meredith Food Studios Place skin-side up in a large rimmed baking pan. Dotdash Meredith Food Studios Roast in the preheated oven until the skin blisters and turns black, 30 to 40 minutes. Dotdash Meredith Food Studios Remove from the oven and transfer peppers to a bowl. Cover with plastic wrap or a tea towel and let sit until cool enough to handle and skins peel away easily, 20 to 30 minutes. Dotdash Meredith Food Studios Peel and discard skins. Dotdash Meredith Food Studios Enjoy! Dotdash Meredith Food Studios I Made It Print 151 home cooks made it! Nutrition Facts (per serving) 55 Calories 1g Fat 11g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 55 % Daily Value * Total Fat 1g 1% Sodium 7mg 0% Total Carbohydrate 11g 4% Dietary Fiber 4g 13% Total Sugars 7g Protein 2g 4% Vitamin C 228mg 253% Calcium 13mg 1% Iron 1mg 4% Potassium 377mg 8% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.