Simple Roasted Peppers
Description:
Roasted peppers are a flavorful, sweet, and smoky addition to countless dishes. Whether used in salads, sandwiches, pasta, or served as a side, roasting enhances the natural sugars in bell peppers, making them irresistibly delicious. This method is easy and works for red, yellow, and orange bell peppers.
Ingredients (Serves 4):
4 large bell peppers (red, yellow, or orange)
1 tbsp olive oil (optional, for extra richness)
1/4 tsp sea salt
Freshly ground black pepper (to taste)
Optional: 1 clove garlic, minced, or 1 tsp balsamic vinegar for serving
Instructions:
Oven Roasting Method (Preferred):
Preheat oven to 220°C (430°F). Line a baking tray with parchment paper or foil.
Prepare peppers: Wash and dry. Cut each pepper in half lengthwise, remove the seeds and membranes.
Roast: Place peppers cut side down on the tray. Roast for 25–30 minutes, until the skins are charred and blistered.
Steam: Transfer hot peppers to a bowl and cover tightly with a plate or plastic wrap. Let them steam for 10 minutes — this loosens the skin.
Peel: Once cool enough to handle, peel off and discard the charred skin.
Slice & Serve: Slice into strips. Drizzle with olive oil, season with salt and pepper. Optionally, add garlic or balsamic vinegar.
Time:
Prep: 5 minutes
Cook: 25–30 minutes
Steam & Peel: 10 minutes
Total: ~40 minutes
Serving Suggestions:
Toss in pasta, salads, grain bowls
Blend into hummus or sauces
Layer in sandwiches or wraps
Serve with cheese or roasted meats
Nutritional Info (Per Serving):
(Approx. values for 1/4 of recipe, without oil)
Calories: 40
Carbohydrates: 9g
Sugars: 6g
Protein: 1g
Fat: 0g (add ~3.5g fat if using olive oil)
Fiber: 2g
Sodium: 60mg
Frequently Asked Questions
Q1: Can I roast peppers on the stove?
A: Yes! Char them directly over a gas flame, turning until blackened, then steam and peel as above.
Q2: Can I freeze roasted peppers?
A: Absolutely. Let them cool, then freeze in airtight containers or bags for up to 3 months.
Q3: Do I have to peel the skin?
A: Peeling is recommended because the skin can be tough and bitter after roasting. But it’s edible.
Q4: Can I use green bell peppers?
A: Technically yes, but red/yellow/orange are sweeter and roast better. Green peppers are more bitter.
Q5: What spices go well with roasted peppers?
A: Smoked paprika, thyme, oregano, cumin, garlic, and even lemon zest pair beautifully.