This is a really basic way to roast peppers for use in any recipe. Choose any color peppers you like, or use a variety of colors for a beautiful presentation. After they are roasted you can add an oil and balsamic dressing, or fry in olive oil and garlic to serve with crusty bread.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 500 degrees F (260 degrees C).

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  • Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

55.3 calories; 1.8 g protein; 10.8 g carbohydrates; 0 mg cholesterol; 7.1 mg sodium. Full Nutrition

Reviews (61)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/13/2004
I freeze the roasted peppers in small amounts wrapped in Saran, then in a Ziploc, and use them all year. Read More
(154)

Most helpful critical review

Rating: 1 stars
11/06/2004
Can't believe so many thought this a good way to roast peppers!! Had a huge bag full from my garden, so thought I would try this way (like to roast them and freeze for cooking through the winter). These turned out way too dry!! Will do the next couple batches my old way -- just cut them in half, remove the seeds and put them under the broiler for 6 to 10 mins. until blackened and blistered. I line a baking sheet with foil and just wrap it around them to cool before peeling. Works great and no mess on the pan. Read More
(566)
78 Ratings
  • 5 star values: 61
  • 4 star values: 10
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 2
Rating: 1 stars
11/06/2004
Can't believe so many thought this a good way to roast peppers!! Had a huge bag full from my garden, so thought I would try this way (like to roast them and freeze for cooking through the winter). These turned out way too dry!! Will do the next couple batches my old way -- just cut them in half, remove the seeds and put them under the broiler for 6 to 10 mins. until blackened and blistered. I line a baking sheet with foil and just wrap it around them to cool before peeling. Works great and no mess on the pan. Read More
(566)
Rating: 5 stars
01/13/2004
I freeze the roasted peppers in small amounts wrapped in Saran, then in a Ziploc, and use them all year. Read More
(154)
Rating: 5 stars
11/06/2003
It's quick easy and tastes GREAT!! after peeling them i warmed them in a pan with alittle oil and garlic and put it over penne pasta!....Thanks. Read More
(72)
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Rating: 5 stars
05/22/2005
These were excellent! I've been buying roasted red peppers in a jar at 5 a pop! Never again! They were so flavorful and not dry at all. I baked them on a cookie sheet lined with tin foil. Once they were done cooking I wrapped them in the tin foil to cool. Super easy and full of flavor! Read More
(43)
Rating: 5 stars
05/17/2006
I put them under the broiler. It took about 15 minutes for the skin to turn black. Read More
(37)
Rating: 5 stars
05/01/2012
I use the sweet, multicolored mini-peppers. Wash them and roast without removing seeds or membranes. They are perfect right out of the oven, no need to peel. Depending on your taste you might want to add a touch of salt. They are ready to eat or use in other recipes. (of course do not use or eat the stem.) Read More
(36)
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Rating: 5 stars
06/02/2007
These turn out great every time! Once I peel the skins I melt a little feta cheese and pesto on them. It's a great combination! Read More
(31)
Rating: 5 stars
08/10/2004
Great. Served on top of the Tequila Lime Chicken recipe from this site for something a little different. Make sure you let them get blackened all over or you will not be able to peel off the skins. Read More
(17)
Rating: 5 stars
10/27/2003
This recipe was very easy and the peppers came out great! I used some of them in the hot artichoke and roasted red pepper dip recipe I found on this site. That too is a huge hit at parties! The rest went into yummy sandwiches. Read More
(16)