How to: Roast Red Peppers

Roasted Red Peppers

(print recipe)

Many recipes (including this vegetarian chili!) call for roasted red peppers.  You can purchase them in a jar, but they are super-easy to make at home.

I had a difficult time the first time I roasted red peppers, because the instructions I used were terrible.  The second time was so much easier, thanks to Cooking Light’s great directions.  Here they are:

Instructions from: Cooking Light


  1. Preheat broiler.
  2. Cut bell peppers in half lengthwise. Remove and discard seeds and membranes.
  3. Place pepper halves, skin sides up, on a foil-lined baking sheet. Broil until blackened (approximately 5-10 minutes- keep an eye on them!)
  4. Once blackened, remove peppers from oven, and using tongs, transfer pepper halves to a large ziplock plastic bag and seal.
  5. Let stand 15 minutes.
  6. By now the peppers should be cool enough to handle.  Using your fingers, peel the blackened skin off the peppers (it should peel off very easily).

Broil the peppers until the skin is blackened.

Let the peppers cool in a ziplock bag for 15 minutes.


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