This recipe was bred out of necessity. I went to Aldi for my weekly grocery shopping and needed a jar of roasted red bell peppers. I searched high and low and could not find any. I meant to stop somewhere else on my way home but it completely slipped my mind. I started cooking dinner and realized I never got any. Thankfully I had a pack of 3 bell peppers in the fridge that were ready to be used!
I used red, orange, and yellow peppers in this recipe but if you want to “stay true” to the jarred roasted red peppers, just buy all red bell peppers. I did not personally notice a difference, other than that the homemade version has SO much more flavor than the jarred stuff! I don’t think I will ever go back especially since this is so easy. This conveniently also made about 2 cups, which is actually more than you would get from the jar!
This is a cost effective and easy swap to make if you are trying to make more food at home. You can make these ahead of time, just use within 5-7 days.
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Why You’ll Love These Roasted Red Peppers
How to Make These Roasted Red Peppers
Please see recipe card at the bottom of this post for the full recipe details.
- Preheat. Preheat the oven for 450°F. Line a small baking sheet with aluminum foil.
- Wash. Rinse the peppers off and then pat dry with a paper towel. Place the whole peppers on the sheet pan and drizzle avocado oil on the top and bottom. Rub the oil on the whole pepper to coat each one.
- Bake. Bake for 10 minutes, then using tongs, flip the peppers over. Careful it’s hot in there! After another 10 minutes flip again. The peppers should be getting nice and blistered at this point. After that flip again and cook for another 5 minutes. The peppers should be soft and blistered.
- Remove. Take them out of the oven. Using the tongs again place the peppers on a plate and cover with a large bowl. I used a small plate and squished them all on the plate, and covered with a large mixing bowl. We want to create a steam room essentially which will help the skins peel right off.
- Peel. After 25 minutes of letting the peppers steam from their own heat it is time to peel! Be careful as they will still be hot. Feel free to let them cool longer if needed. I chopped the top off of the pepper and then peeled the skin off of each one. This should peel very easily. Let the peppers sit and steam longer if the peel is being stubborn.
- Chop. Once the peppers are peeled, slice or chop them depending on the recipe you are using! Enjoy.
Peppers after they have been peeled.
Peppers out of the oven before steaming.
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Roasted Red Peppers
Ingredients
Method
- Preheat the oven for 450°F. Line a small baking sheet with aluminum foil.
- Rinse the peppers off and then pat dry with a paper towel. Place the whole peppers on the sheet pan and drizzle avocado oil on the top and bottom. Rub the oil on the whole pepper to coat each one.
- Bake for 10 minutes, then using tongs, flip the peppers over. Careful it's hot in there! After another 10 minutes flip again. The peppers should be getting nice and blistered at this point. After that flip again and cook for another 5 minutes. The peppers should be soft and blistered.
- Next, take the peppers out of the oven. Using the tongs again place the peppers on a plate and cover with a large bowl. I used a small plate and squished them all on the plate and covered with a large mixing bowl. We want to create a steam room essentially which will help the skins peel right off.
- After 25 minutes of letting the peppers steam from their own heat it is time to peel! Be careful as they will still be hot. Feel free to let them cool longer if needed. I chopped the top off of the pepper and then peeled the skin off of each one. I also pulled out the middle with all of the seeds. This should peel very easily. Let the peppers sit and steam longer if the peel is being stubborn.
- Once the peppers are peeled, slice or chop them depending on the recipe you are using! Enjoy.
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