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Roasted Red Pepper

Roasted Red Peppers

This sensationally simple meal is blasting full of flavor with only one clean element.

Course Vegetable
Cuisine American
Prep Time 2 minutes
Cook Time 30 minutes
Total Time 32 minutes
Yield 1 serving
Calories 36 kcal
Author Wendy Braitman

Ingredients

  • 1 red bell pepper

Instructions

(Gas) Grilling Method

  1. Preheat the grill to 450 degrees F.
  2. Place peppers on the grate for about 15 to 20 minutes until the peppers collapse and the skins are completely charred, turning them a few times during grilling. Remove the peppers from the heat and place in a tightly covered bowl for 30 minutes.
  3. Remove the stems, peel and seeds. If not using immediately, pour a few tablespoons of oil over the peppers, cover and refrigerate. They’ll keep for one to two weeks.

Oven Method

  1. Preheat the oven to 500 degrees F.
  2. Put the whole peppers on a sheet pan lined with foil and then place in the oven for about 30 - 40 minutes until the peppers collapse and the skins are completely charred, turning them a few times during roasting. Remove the pan from the oven and use the foil to tightly wrap the peppers. Set aside for 30 minutes.
  3. Remove the stems, peel and seeds. If not using immediately, pour a few tablespoons of oil over the peppers, cover and refrigerate. They’ll keep for one to two weeks.