I’ll be honest, I’m not a big fan of green bell peppers. Even as a kid, I’d cringe whenever my mom made stuffed peppers for dinner. They were NOT my favorite!
As an adult, I avoided bell peppers like the plague. My husband knew better than to even ask if I wanted a pizza with “all the works” because hey, it had peppers. I couldn’t stand them.
Then, one day, I discovered red peppers (and then yellow and orange!) They were so sweet and delicious and nothing like the unripe green peppers I ate as a kid.
I loved them so much that I started growing them in my garden–lots of them! Red, yellow, orange. . . they were all delicious and so beautiful!
There is one downside to growing red peppers. They all seem to ripen around the same time! Oh, how I wish I could spread that harvest out over the entire year and be able to eat fresh red peppers all through the winter!
With loads of sweet, delicious peppers coming in, I learned to roast them and freeze them to use all winter long.
It’s amazing how a whole bushel of peppers can be reduced to actually fit in your freezer, isn’t it?
While I do freeze some un-roasted peppers, I found that roasting red peppers brings out their natural sweetness. I love how versatile they are and my family really loves them! We love adding them to sandwiches, casseroles, sauces, pasta, my Roasted Garlic & Tomato Marinara Sauce (the combination of tomato and roasted red pepper is really delicious!) and my personal favorite, as a pizza topping.
When making roasted red peppers, you’ll find that bell peppers work the best because they are thick and meaty. I’ve tried roasting frying peppers and peppers with a thinner skin and they just don’t hold up very well to roasting and peeling.
How to Make Roasted Red Peppers
First, preheat your oven to 450 degrees F. and line a baking sheet with parchment paper for easy clean-up.
Cut your peppers in half and using your hand, scoop out the seeds and stem with your hand. Place your peppers on the lined baking sheet cut side down.
Roast a few peppers if you need some for a recipe or roast lots of peppers if you’re lucky enough to grown them or find some at your local farmer’s market!
Bake at 450 degrees F. for 25 minutes. Your peppers should look slightly charred and soft.
Immediately transfer the peppers to a stainless steel or glass bowl and cover with a plate. This will cause your peppers to steam, making it easier to slip off the skins. Leave the plate on until the peppers are cool enough to handle.
Once the peppers are cool, simply slip off the skin and discard or compost it. Store your peppers in the refrigerator for up to 10 days or freeze in freezer bags for use over the winter! They freeze exceptionally well!
Jennifer Prentice @ My Healthy Homemade Life
How to Make Roasted Red Peppers
a step by step recipe for making roasted red peppers.
5 minPrep Time
25 minCook Time
30 minTotal Time
Save Recipe5 based on 5 review(s)
Ingredients
- red, yellow or orange bell peppers
Instructions
- First, preheat your oven to 450 degrees F. and line a baking sheet with parchment paper for easy clean-up.
- Cut your peppers in half and using your hand, scoop out the seeds and stem with your hand. Place your peppers on the lined baking sheet skin side up.
- Bake at 450 degrees F. for 25 minutes. Your peppers should look slightly charred and soft.
- Immediately transfer the peppers to a stainless steel or glass bowl and cover with a plate. This will cause your peppers to steam, making it easier to slip off the skins. Leave the plate on until the peppers are cool enough to handle.
- Once the peppers are cool, simply slip off the skin and discard. Store your peppers in the refrigerator for up to 10 days or freeze in freezer bags for use over the winter! They freeze exceptionally well!
Notes
When making roasted red peppers, you'll find that bell peppers work the best because they are thick and meaty. I've tried roasting frying peppers and peppers with a thinner skin and they just don't hold up very well to roasting and peeling.
7.8.1.2
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https://www.myhealthyhomemadelife.com/how-to-make-roasted-red-peppers/
If you’re looking for more preserving recipes, here are some of my family’s favorites!
How to Make the BEST Homemade Salsa (for Canning)
Quick & Easy Refrigerator Dill Pickles
Simple Sauerkraut in a Jar
Lemon Basil Pesto (Vegan & Gluten Free)
Roasted Garlic & Tomato Marinara Sauce
The BEST Vegan Garlic Scape Pesto
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on my Facebook Page or on Instagram .
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