Oven Roasted Peppers are simple to make and great as a side dish or even as a late-night snack. The best part is, you only need one ingredient!
This Oven Roasted Peppers recipe is...
- Made with 1 ingredient
- Easy to make
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How to Make Oven Roasted Peppers
- Preheat the oven and prep your baking sheet.
- Place peppers on the pan, and poke holes.
- Roast, flipping half way through.
- Remove from the oven and allow to cool.
- Discard seeds and skin, and enjoy!
Full directions for how to make Oven Roasted Peppers are in the printable recipe card below.
Tips & Tricks for Oven Roasted Peppers
Line Baking Sheet
I recommend lining your baking sheet with aluminum foil. This will make clean up super simple—just wad up the aluminum foil when you're done, and throw it away! No need to scrub away all the stuck on bits.
Pull the stem of the pepper out first, then split the pepper in half. Remove the seeds and peel the skin away. Most of the skin will come off easily, but you may find some parts to be a bit trickier to remove.
Allow Time for Peppers to Cool
After you finish roasting the peppers, allow time for the peppers to cool. This will take around 30 minutes or so. If you jump the gun, you may burn yourself pretty badly.
Variations to Oven Roasted Peppers
I find that red peppers work best for this recipe. They are sweet with a hint of savory flavor. But you can easily use other colors of peppers like yellow or orange as well.
If you are a person who enjoys canning, you'll love this recipe. These peppers can be easily canned by following the instructions for your stovetop canning system. Make sure the jars seal tight, and then store them in a pantry or cool dry place.
Oven Roasted Peppers FAQs
What if my peppers don't have char marks?
If pepper skins don't have black char marks, I recommend bumping up the heat a bit more. Turn the oven to 450°F and allow the peppers to really soften up and char. This will greatly enhance the flavor of the peppers!
How should I store roasted peppers?
Place your raosted peppers in an airtight container and store for around 4–5 days. Use the roasted peppers as you would like in your favorite recipes, or eat them as a snack!
Do you leave the white membrane on the peppers?
You will want to remove the white membrane as well as the seeds. The membrane can give your peppers a bitter flavor.
- 6 red bell peppers large, washed
- Preheat oven to 425°F, and line a baking sheet with aluminum foil.
- Place red peppers on the baking sheet.
- Using a knife, carefully poke 4–5 steam holes in each pepper.
- Roast peppers for 25–30 minutes, flipping them halfway through baking.
- The peppers should have some charred spots, and the skins should appear wrinkly, when they are done.
- Remove peppers from the oven and allow to cool until safe to handle, about 20–30 minutes.
- Clean the peppers by pulling out the stems. Then spilt the peppers lengthwise down the middle, and remove as many seeds as you can.
- Carefully peel the skins off the peppers. Some areas may be more tricky to pull off than others, but the pepper skin should mostly pull off in one sheet. Discard seeds and skin, and reserve pepper flesh.
- Keep roasted peppers refrigerated in an airtight container for 4–5 days.