One of my favorite things to do in the kitchen is to make simple staples that can be used in multiple recipes. Oven roasted red peppers take just 30 minutes and they can be used in so many different recipes.
One of the most versatile and easy cooking tips is how to roast bell peppers in the oven. This method is great for those of us renting or cursed with an electric stove. You don’t need open flames or a gas stove, just an oven that can get hot!
I love to use these in homemade hummus, pasta sauce, or even a red pepper pesto!
What You Need
2-4 red peppers
Aluminum foil
Large bowl
How to make roasted red peppers in the oven
Start by preheating your oven to 400-degrees.
Line a baking sheet with foil and arrange your peppers on the sheet. Leave the skins on and oil is not needed.
Place your peppers in a 400-degree oven for 20 minutes.
Flip the peppers after 20 minutes. You may need to turn them again and roast them for an additional 5 minutes, and that’s fine!
The roasted red peppers are done when you see charred bits and they start to lose their shape. You want them all mushy and soft.
Let the peppers steam so you can pull the skin off. I put mine in a heat-proof glass bowl with the lid on loosely. You can also put them in a paper bag, or a plastic bag, or wrap them in foil.
Let them steam for 15 minutes and then remove them and set them on a cutting board to peel off as much of the skin as you can.
Remove the stem and scrape out all the seeds and you are done! There are your roasted red peppers.
You can use them immediately in hummus, or pasta sauce, or you can store them in an airtight container with a little olive oil for up to 2-3 days in the fridge for whatever recipe you have planned.
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