Red peppers are one of the best reasons to grow a garden. They’re flavorful, delicious, great for snacking and cooking, and they’re so versatile. You can put them in sandwiches, salads, burgers, or on eggs or pizza, or even use them in hummus. I love roasted red peppers! I bought a jar once at Costco, but after they stopped carrying them, I decided I would learn how to make my own. It’s so EASY! There are several methods, but this is the way I like to do it, because I think it’s the easiest!
You need a foiled-lined rimmed cookie sheet, an oil sprayer or non-stick spray (this is optional), and your beautiful peppers.
Preheat your broiler. Mine has a high and low setting, I use high. Cut the peppers in half lengthwise and remove the stem, membrane and seeds.
Give the foil a light spray of oil or non-stick spray and place them cut-side down. Then give the peppers a light spray of oil. I use my handy dandy oil sprayer because it’s cheaper than buying can after can of non-stick spray, and then it doesn’t have all the additives.
You don’t have to use oil, but I’ve done it both ways and the skins seem to peel off more easily if I give them a light spray. Try it both ways. If you don’t need the oil, then save some calories and don’t use it!
Look how pretty they are…just waiting to be charred!
Put them in your oven and wait for them to turn black! I set my timer for 5 minutes, and then just watch them carefully after that. These are just starting to char.
They don’t always char evenly, so I usually have to pull them out and rearrange them. The peppers in the middle tend to take a little longer in my oven. You want them nice and charred…these went back in the oven for some more black!
(You can also do this with whole peppers, and you can do them on the grill or over a gas burner, but this is the easiest way for me. And I always like to follow the path of least resisitance.)
Once they come out of the oven, put them directly into a bowl and cover with plastic wrap, or into a ziploc or brown paper bag. They need to finish steaming so you can easily peel them. Let them sit for about 20 minutes.
After 20 minutes the skin should easily peel off and you should be left with beautiful, delicious roasted peppers!
Then do something fun with them, like roasted red pepper hummus!
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Becky is a wife, mother, avid cook and novice gardener. She loves growing organic, wholesome food right in her backyard that she can transform into a delicious creation in her kitchen. When she's not growing or cooking food, she enjoys running half marathons, reading, and watching her children pull weeds in the garden.
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