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Roasted Red Peppers Recipe

Easy recipe for roasted red peppers that can be used with yellow, orange and green peppers too. Use as a healthy side dish or as a base for fermentation into a probiotic rich food.

Course Side Dish
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8
Calories 28 kcal
Author Jill Tieman

Ingredients

  • 5 fresh red peppers preferably organic

Instructions

  1. Clean the red peppers.

  2. Cut them in half vertically along the crevices and remove the seeds and membrane.

  3. Flatten them out on a cookie sheet, skin side up.

  4. Place on a high rack in the oven just under the heating element.

  5. Roast at 500 F/ 260 C for 10 minutes or until the skins are blackened.

  6. Remove from oven.

  7. Place the peppers in a glass bowl and cover. Or, if you covered the cookie sheet in foil, wrap them up inside the foil and leave on the cookie sheet to steam. Leave for 10 more minutes.

  8. Open the foil or remove the cover from the bowl and allow the peppers to cool.

  9. Place the peppers on a cutting board or other flat surface and using a knife, easily peel off the skins.

  10. Place the peppers in a jar and refrigerate. Use within one week.

Recipe Notes

Use another type of pepper if desired - orange, yellow, and green all work well using this recipe for roasted peppers.

Nutrition Facts
Roasted Red Peppers Recipe
Amount Per Serving (0.5 cup)
Calories 28
* Percent Daily Values are based on a 2000 calorie diet.