How to Roast Peppers
Roasting peppers at home is so easy to do that you'll never buy an overpriced fancy jar of them again.
Ingredients
- 4 large red, green, orange, yellow bell peppers or poblano peppers
- water (to rinse)
Instructions
- Preheat the oven to 450 °F or use the broiler setting.
- Scrub the outside of peppers.
- Arrange them in a single layer on a baking sheet. You can roast the peppers whole or cut them in half and remove the seeds first.
- Place the baking sheet in the preheated oven or under the boiler. Once the outer layer of skin gets black and bubbles on one side flip them over. Broil each side of the peppers until the entire outside skin of the peppers are nice and black. Remove the baking sheet from the oven. This can take between 20 and 30 minutes.
- Place the hot peppers in a plastic bowl with a lid, or a bowl covered with plastic wrap or even a zip lock bag. The heat from the roasted pepper will cause steam to form and after about 10 minutes the skin from the peppers will easily pull away from the roasted pepper.
- Once the peppers have cooled you can slip the skin off very easily.
- Slice or chop the roasted pepper. Use them immediately in a recipe or store them in the fridge covered in olive oil in a sealed container for 3 or 4 days.
Nutrition
Serving: 1ServingsCalories: 3kcalCarbohydrates: 1gProtein: 0.1gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.004gSodium: 253mgPotassium: 27mgFiber: 0.2gVitamin A: 96IUVitamin C: 9mgCalcium: 8mgIron: 0.1mg
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