Roasted Peppers

by jerseygirl on February 7, 2011 · 13 comments

I love going to Italian restaurants that give you roasted peppers when they bring out the bread. Forget about the butter because this is my perfect way to start a meal. At home, I always keep jars of roasted peppers in my pantry to use in a pinch. When I have the time I like to make a whole batch to keep in the fridge. These keep for a good week and are great with chicken or fish, on sandwiches, in salads or on toasted bread. I love eating them on whole wheat pita breads too. Add some feta cheese and you have the perfect lunch. Roasting peppers is a little bit of work however, it doesn’t take long and is not very complicated.

How to Make Roasted Peppers

1.The first thing to do is preheat your oven to 450 degrees. Next drizzle a light coating of olive oil on some peppers and place on a cookie sheet or roasting pan. I like to use red and yellow ones but any color will work. Place in the oven on the highest rack possible. Turn them every 10 minutes. You want them to be charred on all sides. This should take about 30 to 40 minutes.

2.Remove the peppers with tongs and place in a brown bag so the bag fills with steam. It is best to have a brown bag in a plastic bag so the juice doesn’t leak through. Let them sit for about 10 minutes. See those bad boys resting?

3. The skins will loosen and you can pull them off once they are cool enough to work with. Remove the stem and seeds. Cut the peppers in one inch wide slices. Place in a container. Add some sliced garlic cloves and drizzle with olive oil. If you let them marinate in the oil and garlic for a day, they will be soooo good! Add salt when ready to serve.

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{ 13 comments… read them below or add one }

Jennifurla February 7, 2011 at 10:35 pm

I just tonight had some spicy chicken breast topped with roasted peppers and provolone. I love the flavor so much


Gigi Centaro February 7, 2011 at 11:05 pm

You're so right. These are work but easy and worth every minute. Nothing beats fresh roasted peppers. The jarred ones don't even come close. After they sit in the oil and garlic for a day serve them on top of hot, freshly cooked pasta. A delicious vegetarian meal.


That Girl February 8, 2011 at 1:34 pm

I don't think I've ever between to a restaurant that brought our roasted peppers with the bread. Clearly I am deprived.


Meaghan Luby February 8, 2011 at 2:22 pm

you have to love a roasted pepper, yummm! thanks for sharing 🙂


The Japanese Redneck February 8, 2011 at 3:00 pm

I've roasted poblano's for stuffing. Weird that I don't like bell peppers. But, will eat jalepeno, banana, poblano and some jarred hot peppers.


teresa February 8, 2011 at 5:09 pm

i've never gotten roasted peppers at a restaurant, but it sounds healthier a lot healthier then a big slab of butter, and just as delicious! love roasted peppers!


Maria February 8, 2011 at 9:24 pm

I make a huge batch of roasted peppers in the summer and freeze them. They are so good!


marla February 8, 2011 at 11:27 pm

Thanks for sharing this technique with us. Love roasted peppers on my salads.


Fight the Fat Foodie February 9, 2011 at 1:29 pm

I do this a lot with produce from our garden. I roast then freeze batches for the winter. they keep much better that way.


The Food Hunter February 9, 2011 at 2:14 pm

I love homemade roasted peppers. We eat so many of them it's sometimes hard to make them fast enough.


Val February 9, 2011 at 3:36 pm

I've never made my own, but it's on the bucket list! Roasted peppers are almost like candy to me!! Delish!


kat February 9, 2011 at 7:24 pm

Sounds a little easier than my way of holding them over the flame of my gas stove


Lynn February 19, 2011 at 6:15 pm

if you shake the heck out of them while they are in the bag, the charred skin comes off! Best sandwich, toasted bread with light cream cheese, roasted red pepper and grilled chicken


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