I used to only eat roasted red peppers at restaurants. They kind of seemed like a “gourmet” ingredient, and I never even thought about making them at home. Turns out, they are really easy to make! I love roasted vegetables because the roasting process enhances the flavors of the vegetables. Roasted red peppers are a great addition to salads, wraps, sandwiches, homemade hummus, homemade pesto or as a filling in tamales.
I made them in the oven under the broiler. It only takes about 10 minutes to cook and 30 minutes to cool.
Here is how it’s done!
- Turn oven on to the “broil” setting. Line a baking sheet with tinfoil
- Rinse red peppers and pat dry. Cut around the stem then pull it out. Cut the pepper in half (from top to bottom- length wise). Cut out all the white parts and remove the seeds. If some of the seeds are sticking, I like to run the pepper under cold water to get rid of them.
- With your hands or a knife, flatten each half-pepper and place them peel side up on the baking sheet.
- Place under broiler for 8-10 minutes or until the pepper is fully charred. (Don’t worry, we will remove the skin so it won’t look so ugly!) You may need to rotate the peppers half-way through to make sure that they get charred evenly.
5. Take the peppers out of the oven, wrap them in the tinfoil. Let sit for 30 minutes
6. Peel the skin off the peppers with your hands or a knife. Then chop and serve!