Easy Roasted Peppers Recipe - Allrecipes.com
Easy Roasted Peppers Recipe
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Easy Roasted Peppers
Discover a simple way to roast and peel peppers. See more

Easy Roasted Peppers

Recipe by  

"This is a really basic way to roast peppers for use in any recipe. Choose any color peppers you like, or use a variety of colors for a beautiful presentation. After they are roasted you can add an oil and balsamic dressing, or fry in olive oil and garlic to serve with crusty bread."

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Original recipe makes 4 servings Change Servings
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Directions

  1. Preheat the oven to 500 degrees F (260 degrees C).
  2. Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled.
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Reviews More Reviews

Most Helpful Positive Review
Jan 13, 2004

I freeze the roasted peppers in small amounts wrapped in Saran, then in a Ziploc, and use them all year.

 
Most Helpful Critical Review
Nov 06, 2004

Can't believe so many thought this a good way to roast peppers!! Had a huge bag full from my garden, so thought I would try this way (like to roast them and freeze for cooking through the winter). These turned out way too dry!! Will do the next couple batches my old way -- just cut them in half, remove the seeds and put them under the broiler for 6 to 10 mins. until blackened and blistered. I line a baking sheet with foil and just wrap it around them to cool before peeling. Works great and no mess on the pan.

 

50 Ratings

Nov 06, 2003

It's quick, easy and tastes GREAT!! after peeling them i warmed them in a pan with alittle oil and garlic and put it over penne pasta!....Thanks.

 
May 22, 2005

These were excellent! I've been buying roasted red peppers in a jar at $5 a pop! Never again! They were so flavorful and not dry at all. I baked them on a cookie sheet lined with tin foil. Once they were done cooking, I wrapped them in the tin foil to cool. Super easy and full of flavor!

 
May 17, 2006

I put them under the broiler. It took about 15 minutes for the skin to turn black.

 
Jun 02, 2007

These turn out great every time! Once I peel the skins, I melt a little feta cheese and pesto on them. It's a great combination!

 
May 01, 2012

I use the sweet, multicolored mini-peppers. Wash them and roast without removing seeds or membranes. They are perfect right out of the oven, no need to peel. Depending on your taste you might want to add a touch of salt. They are ready to eat or use in other recipes. (of course do not use or eat the stem.)

 
Oct 27, 2003

This recipe was very easy and the peppers came out great! I used some of them in the hot artichoke and roasted red pepper dip recipe I found on this site. That too is a huge hit at parties! The rest went into yummy sandwiches.

 

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Nutrition

  • Calories
  • 55 kcal
  • 3%
  • Carbohydrates
  • 10.8 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.5 g
  • < 1%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 1.8 g
  • 4%
  • Sodium
  • 7 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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