Roasted Red Peppers are tender, sweet and smoky and are a healthy addition to your recipes! They take just 5 minutes of prep and they're ready in about 30 minutes!
4largered bell pepperssub with your favorite variety such as green, yellow or orange
2tablespoonsolive oilplus more as needed
salt, to tasteoptional
Instructions
Preheat the broiler to high and line a large rimmed baking sheet with parchment paper or foil.
Halve the bell peppers and remove the stems, seeds and white inner membranes.
Place the red bell peppers cut side down on the prepared baking sheet and broil for 10-15 minutes until well charred. Remove from heat and place the peppers in a bowl. Cover with foil and allow to steam for 10 minutes until cool enough to handle.
Place the roasted red peppers in an air tight container or jar and drizzle the olive oil over the peppers. Add more as needed to submerge completely.
Notes
Pro tip: Once the bell peppers are halved, flatten them for maximum char and more even cooking.
Prep the bell peppers 1-2 days in advance to make this recipe go even more quickly.
Roasted red peppers in olive oil will keep in an air tight container in the refrigerator for up to 2 weeks.
Grilled roasted peppers: Preheat the grill to medium high or 425 degrees. Flatten the halved peppers with your hand and place skin side down on the grill grates. Grill until blackened and charred, about 10-15 minutes.