How To Roast Red Peppers
A basic guide on how to roast red peppers in the oven. You can use these roasted red peppers for many delicious recipes.
Servings 4 peppers
Preheat the oven to 230°C/445°F.
Wash the peppers, cut them in half, scratch out the seeds and cut away the stem. Place them with the cut side down on a with parchment paper lined baking sheet.
Roast them for 15 minutes in the preheated oven until the skin turns black.
Take them out of the oven and place immediately in a plastic bag. Leave to cool down inside the bag for 15 minutes.
Remove the skin of the peppers using your hands.
- Use the roasted peppers right away or store them in the fridge for up to a few days.
- You can marinate roasted peppers with olive oil (optional: garlic, herbs, vinegar) to increase the shelf life.
Calories: 36kcal | Carbohydrates: 7g | Protein: 1g | Sodium: 4mg | Potassium: 251mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3725IU | Vitamin C: 152mg | Calcium: 8mg | Iron: 0.5mg