Have you ever wondered what happens if you put a whole pepper in the microwave? We can confirm deliciousness does happen (truly). The unsung heroes in the kitchen are roasted red peppers. They bring a sweet, fruity brightness to the dish, along with a smoky, savory taste.
You can use them in a variety of dishes, including Romesco Sauce, Roasted Red Pepper Tomato Soup, and more. Enjoy them on roasted vegetable sandwiches, in soups, and more! You’re only one pan away from these tasty peppers. Let’s get started!
How to Roast Red Peppers
You might find it tempting to buy a jar from the store. However, making them yourself is much easier and more delicious. Plus, you won’t need to worry about what to do with the remainder of the jar. You may not want to buy them again once you’ve made your own. ).
Add whole bell peppers on a baking sheet and bake them until they are blackened. Flipping peppers halfway will help them cook evenly.
Peel off the skins easier by wrapping them in foil after they’ve been baked. After you remove the stems and seeds and peel them, they are ready to eat! See — it’s so simple, right??
- Red bell peppers, medium and large size
- Preheat the oven to 500°F (260°C) and arrange the whole red peppers on a baking sheet.
- Roast the peppers until their skin is wrinkled and blackened — approximately 25-30 minutes. Flip them halfway through. Cover with foil for 5-10 mins to steam. Remove (peel off) the charred skin and seeds.
- You can use them to make pasta, soups, salads, and bowls, as well as curry, pizza, and more!
- Keep leftovers in your refrigerator for up to 2-3 days. To store for longer, freeze the leftovers in an Ice Cube Tray and then transfer them to a sealed container.