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    Roasted Red Peppers

    Published: Jun 25, 2024 by Dee · This post may contain affiliate links · Leave a Comment

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    Roasted red peppers are the perfect addition to salads, pasta, sandwiches, and more. While you’ve probably bought them in a jar from the store before, making your own roasted red peppers is so wildly simple, you’ll never go back!

    roasted red peppers in olive oil and spices

    These red bell peppers are perfectly blackened (gotta love a gas stove), peeled, and seasoned to create a sweet and deeply-rich bell pepper flavor. I’m totally obsessed.

    Want to use these in one of my recipes? I’ve got you covered:

    • Italian Pasta Salad
    • Roasted Red Pepper Spread
    • Creamy Roasted Red Pepper Pasta

    Roasted Red Peppers Ingredients

    ingredients including red bell peppers, garlic, parsley, red pepper flakes, salt, oregano, and extra virgin olive oil

    Here’s what you’ll need for this super simple recipe:

    Red bell peppers: Whole (if using a gas stove), or cut in half and deseeded (if using the oven)

    Extra virgin olive oil: Use a quality olive oil here since this is one of the stars of the marinade

    Garlic clove: Finely chopped

    Fresh parsley: Chopped

    Spices: Kosher salt, oregano, and red pepper flakes

    How to Make Roasted Red Peppers

    Here’s how to make this:

    Step 1: Roasted the peppers

    If using a gas stove (or barbecue), carefully scorch the peppers directly on the flame until they’re fully charred. This only takes a few minutes.

    If using an oven, follow these steps:

    Preheat the oven to 450 degrees and set up a baking sheet with aluminum foil and some cooking spray.

    When ready, cut the peppers in half (deseeded and desteamed) and put them on the baking sheet, rubbed with a little bit of olive oil.

    Roast in the oven for ~40 minutes, but check on the garlic at the 20 minute mark. If they’re soften, remove them (you don’t want them to burn!).

    Step 2: Let the peppers steam

    Add the peppers to a pot and cover. Let them steam for about 30 minutes.

    Step 3: Peel the peppers

    Once the peppers have steamed, it should be easy to remove the peels. With clean hands, rub the peels off of the peppers, then gently tear them into strips and add them to a clean bowl (remove seeds and stems).

    Step 4: Season the peppers

    Add the olive oil, parsley, garlic, and spices to the red peppers and mix until fully combined. Let sit in the refrigerator for a few hours before using. (I like to let them sit overnight.)

    Note: Olive oil can solidify in the refrigerator. Just remove and let come to room temperature before using.

    Print Recipe

    Roasted Red Peppers

    These roasted red peppers are perfectly blackened, peeled, and seasoned to create a sweet and deeply-rich bell pepper flavor.
    Course: Side Dish
    Cuisine: Italian
    Keyword: roasted red peppers

    Ingredients

    • 2-3 red bell peppers
    • ½ cup extra virgin olive oil
    • 1-2 garlic cloves finely chopped
    • ¼ cup chopped fresh parsley
    • 1 teaspoon kosher salt
    • 1 teaspoon dried oregano
    • ¼ teaspoon red pepper flakes

    Instructions

    • Turn the gas stove on and carefully scorch the pepper on all sides until charred.
      If using the oven instead: Preheat the oven to 450 degrees and set up a baking sheet with aluminum foil and some cooking spray.
      When ready, cut the peppers in half (deseeded and desteamed) and put them on the baking sheet, rubbed with a little bit of olive oil.
      Roast in the oven for ~40 minutes, but check on the garlic at the 20 minute mark. If they’re soften, remove them (you don’t want them to burn!).
    • Add the peppers to a pot and cover for ~30 minutes. Once the 30 minutes are up, gently remove the skin by peeling it off with your hands. A little char can remain.
    • Tear the peppers into strips and add to a clean bowl along with the rest of the ingredients. Mix until fully combined, then cover and refrigerate for a few hours (but preferrably overnight).
    • Olive oil will solidify in the fridge, so just remove for a few minutes before using.

    More Side Dish

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    • Brussel Sprouts with Bacon and Pomegranate
    • Rosemary Mashed Potatoes
    • Cranberry Sauce with Pineapple
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    Hi, I’m Dee! I’m just a regular gal from Queens, NY who loves creating bomb recipes and sharing them with whoever will read them. Let’s eat.

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