Recipe by FISHLOVE
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
red bell peppers
I freeze the roasted peppers in small amounts wrapped in Saran, then in a Ziploc, and use them all year.
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.
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.
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!
I put them under the broiler. It took about 15 minutes for the skin to turn black.
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!
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.)
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Roasted Peppers
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 5
French toast is such a perfect breakfast, light lunch, or even supper on these warm days.
Try one of our 100-plus cool cucumber salads.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Discover a simple way to roast and peel peppers.
Watch Chef John make an easy, healthy broccoli side dish.
Colorful side dish of roasted beets, sweet potatoes, and onion.