Roasted peppers are absolutely delicious, tender, juicy, with a hint of smokiness, and healthy. All that’s standing in between you having a container of sliced, skinned and seeded roasted peppers in your fridge – is one low-maintenance hour of roasting and “steaming” your peppers.
Here’s how I roast my peppers:
- Preheat the oven to 400. Brush the baking sheet with olive oil or line with parchment papers. Lay your peppers on a baking sheet, rub them with olive oil and roast for about 40 minutes, turning the peppers half way through the cooking process.
- The peppers should look collapsed, charred and feel very soft when done. You may consider broiling them for a few minutes to add the additional char.
- The minute your peppers are done, place them in a bowl and cover it tightly with the plastic wrap. The steam will loosen up the skin, which will become extremely easy to remove. After 15 to 20 minutes of the “steaming,” peel the skin and seed your peppers.
- Use them right away, or place in a container, drizzle with olive oil and store in the refrigerator for up to a week.
These are delicious as a side dish or can be added to just about any meal (salad, sandwich, potato wedges, grain bowls, etc.)
Happens to be Vegetarian, Vegan, Dairy-Free, Paleo, Keto and Gluten-Free: as with all gluten-free recipes, ensure all your ingredients are gluten free and not cross-contaminated.