Simple Roasted Peppers

Got a surplus of fresh bell peppers and not sure how to use them? This simple roasted peppers recipe is the perfect solution — it's quick, delicious, and incredibly flexible.

Tips for Selecting Bell Peppers

When picking bell peppers, choose ones that feel firm and heavy for their size. Their color—whether red, green, or yellow—should be bright and vibrant. Avoid peppers with wrinkles, soft spots, or any signs of bruising.

How to Roast Bell Peppers

Here’s a quick summary of the process, though the full step-by-step guide is listed below. This is what you can expect when roasting peppers:

1. Slice: Use a sharp knife to cut the washed peppers into quarters.
2. Deseed: Remove and discard the seeds and membranes.
3. Roast: Place the pepper quarters on a baking sheet and roast in a preheated oven until the skin begins to blister.
4. Cool: Take them out of the oven and cover. Let the peppers cool down to a touchable temperature.
5. Peel: Gently peel off the skins with your fingers, which should come off easily.

Ideas for Using Roasted Peppers

There are so many tasty ways to incorporate these roasted peppers into your meals. For example:

· Drizzle them with olive oil and balsamic vinegar for a quick and flavorful appetizer.
· Stir them into hearty pasta sauces to add a punch of flavor.
· Mix them into scrambled eggs or omelets for a colorful, nutrient-packed boost.
· Transform them into roasted red pepper soup.
· Top your pizza with them for a unique twist.

Can You Freeze Roasted Peppers?

Absolutely! Freezing is an excellent way to store roasted peppers. Lay the roasted, sliced peppers on a baking sheet and freeze them individually to prevent clumping. Once frozen, place them in a zip-top freezer bag and wrap in foil to protect against freezer burn. Store flat in the freezer for up to six months.

Tips and Feedback from the Dinogo Community

"I've been using the broiler for years to blister my peppers," shares Beverly McNulty. "The oven method is so much simpler. After cooking, I marinate the peppers in salt, pepper, garlic, and olive oil. As always, it turns out great. Thanks for the oven roasting tip!"

"Roasted a bunch of peppers from my garden harvest," shares Maviro. "They turned out amazing—moist and packed with flavor. I’ll be freezing most of them, but tonight, I’m excited for a roasted pepper, eggplant, and tomato salad with dinner."

"Came out perfectly," says jennabeanski. "Tossed them with some sun-dried tomato dressing, garlic powder, and an herb mix, and everyone loved it!"

Editorial input by Corey Williams

Ingredients List

• 6 medium red bell peppers

Instructions

Gather all your ingredients. Preheat the oven to 500°F (260°C).

Slice the peppers into quarters. Remove the stems, seeds, and membranes, then place the quarters skin-side up in a large, rimmed baking dish.

Arrange the peppers skin-side up in a large, rimmed baking dish.

Roast in the preheated oven for 30 to 40 minutes, until the skin blisters and turns black.

Take the peppers out of the oven and place them in a bowl. Cover with plastic wrap or a tea towel, and let them sit for 20 to 30 minutes until they cool down enough to handle and the skins peel off easily.

Peel off the skins and discard them.

Enjoy your delicious roasted peppers!

Nutritional Information (per serving)