Roasted Red Peppers

Roasted Red Peppers

Charring red bell peppers under high heat brings out a smoky sweetness beneath the blistered skin.

Total 40 min Makes 6 servings Calories 60/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Whole peppers are roasted until the skins blacken and blister, then steamed in a covered bowl so the loosened peel slips off easily. The tender, smoky flesh works in sandwiches, salads, pasta, or blended into dips, and keeps well in the fridge under a little olive oil.

Ingredients

  • 6 large red bell peppers
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt

Method

  1. Preheat the broiler to high or the oven to 450°F, and line a baking sheet with foil.

  2. Rub the whole peppers lightly with olive oil and arrange them on the baking sheet.

  3. Broil or roast the peppers, turning every 5 minutes, until the skins are blackened and blistered on all sides.

  4. Transfer the hot peppers to a heatproof bowl and cover tightly with plastic wrap or a plate to trap the steam.

  5. Let the peppers steam in the covered bowl until cool enough to handle.

  6. Peel off the blackened skins with your fingers, then pull out the stems, seeds, and cores; discard skins and seeds.

  7. Slice the roasted flesh into strips and season with salt, tossing with any remaining olive oil.

  8. Serve immediately, or store in an airtight container covered with a thin layer of olive oil for up to one week.

Rate this recipe

★ 3.9 (1)

Roasted Red Peppers

Whole peppers are roasted until the skins blacken and blister, then steamed in a covered bowl so the loosened peel slips off easily. The tender, smoky flesh works in sandwiches, salads, pasta, or blended into dips, and keeps well in the fridge under a little olive oil.

40 min 6 servings 60 cal

Ingredients

  • 6 large red bell peppers
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt

Method

  1. 1

    Preheat the broiler to high or the oven to 450°F, and line a baking sheet with foil.

  2. 2

    Rub the whole peppers lightly with olive oil and arrange them on the baking sheet.

  3. 3

    Broil or roast the peppers, turning every 5 minutes, until the skins are blackened and blistered on all sides.

  4. 4

    Transfer the hot peppers to a heatproof bowl and cover tightly with plastic wrap or a plate to trap the steam.

  5. 5

    Let the peppers steam in the covered bowl until cool enough to handle.

  6. 6

    Peel off the blackened skins with your fingers, then pull out the stems, seeds, and cores; discard skins and seeds.

  7. 7

    Slice the roasted flesh into strips and season with salt, tossing with any remaining olive oil.

  8. 8

    Serve immediately, or store in an airtight container covered with a thin layer of olive oil for up to one week.