Reviewed: May 1, 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.)

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Jan

Reviewed: Feb. 23, 2012

Turned out great! Tossed with some sundried tomato salad dressing, garlic powder and herb mixture and everyone loved it!

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jennabeanski

Reviewed: Feb. 15, 2012

I used the advice of others cooking them on tin foil, then wrapping them in the foil while they cooled, and they came out perfect. I used in a risotto the following day, and the flavor was outstanding.

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jen04

Reviewed: Feb. 10, 2012

I used the broiler and roasted the peppers whole, wrapped in the foil I roasted them on until cool, then removed the seeds and skin easily. I like my method better b/c the peppers keep a lot of there oils and don't get dried out but this recipes is good also.

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maw5016

Cooking Level: Intermediate

Home Town: Millersburg, Pennsylvania, USA

Living In: Harrisburg, Pennsylvania, USA

Reviewed: Jan. 7, 2012

Based on the reviews below, I added a couple tsp of EXTRA VIRGIN (very low burning level) oil to each pepper (using a brush). They turned out perfectly, when I used the 'concept' of this recipe as the basic how-to. They turned out perfectly!

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dobermanmom

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

Reviewed: Jan. 3, 2012

These are delicious! I didn't do as many peppers. I cut them in half and removed the stem, membrains, and seeds. I baked them on an ungreased tray lined with foil. They stuck a tad, but I was afraid of the pan spray smoking. I stuck them in a small paper bag when done. However, I found out on the recipe buzz a piece of foil works over the top, of the cooling pan, or a piece of plastic wrap over a bowl to steam and cool for peeling. The downside of the recipe, is it takes so long! I was surprised that it took 30 minutes to roast the peppers. That means I would have to plan in advance. I am going to try it again under the broiler on low, to see if I get the same results. This is a great alternative to freezing those extra peppers. Thank you.

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Baker Bee

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Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Dec. 22, 2011

This is an easy recipe that is also amazingly delicious! A few changes: 1. This recipe is not restricted to just red bell peppers, I like to use red, yellow and orange-it makes a very colorful combination. 2. I don't cut them before I cook. Once they're roasted, the seeds come right out. 3. I actually love the taste of the skin, so I don't cook these quite as long, and instead just cut them up with the skins on. A wonderful recipe, and always a huge success at parties!

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sassyani2000

Home Town: Philadelphia, Pennsylvania, USA

Reviewed: Aug. 28, 2011

Thanks for the easy directions! I needed a roasted pepper for another recipe and this was a snap.

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JUMAHA

Cooking Level: Intermediate

Home Town: Fridley, Minnesota, USA

Living In: Maple Grove, Minnesota, USA

Reviewed: Jun. 19, 2011

Very helpful recipe for those newbies (like me) who'd never done roasted peppers before. I used mini bell peppers, which I wouldn't recommend because after roasting, a lot of the 'meat' is gone. BUT it was still really yummy. I roasted them & then used the Mediteranian Marinade also on Allrecipes (http://allrecipes.com/recipe/mediterranean-marinated-roasted-peppers/detail.aspx) Absolutely delicious!

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HARLEYHON444

Cooking Level: Intermediate

Reviewed: Jun. 16, 2011

quick, easy method to roasting peppers. I preheat oven to 400 degrees and place peppers on a baking sheet lined with parchment paper for easy clean up. When they are done roasting, about 20 to 25 minutes or until blackened. I place them in a bowl cover with plastic wrap for a few minutes. this lets the steam help the skins peel off.

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