Roasted Red Peppers

Today we are going to talk about Roasted Red Peppers.

I love roasted Red Peppers, and there are some really decent brands you can buy off the shelf, and I do that often. But I do also love roasting my own, not only is the flavor out of this world, the aroma it delivers is equally so.

This is just how I do them, no recipes or anything else. I will be posting recipes that call for roasted reds or roasted red pepper puree in the future, so you will be all set.


Take 6-8 red peppers, I’m using bell peppers here today.

Cut in half, then with a small paring knife remove the stem and all the white pithy inner flesh. We want to see only red or majority of red here.

Then rinse and clean making sure all the seeds and white flesh are removed.

We want to coat the peppers in oil before we stick them in a 350 degree preheated oven.

I found it easier to put several peppers in a bowl, toss in some oil and coat them all rather than try to coat them with oil on the baking sheet.

Line baking sheet with aluminum foil, and place peppers red flesh side up, sprinkle with kosher salt. We will only use a little salt and nothing else, this will bring out the excellent flavor of the peppers.

We will cover the peppers with another sheet of foil leaving a little opening on the ends.

Stick in oven at 350 degrees for 60 minutes,

We want a chard black outer flesh (it peels off so easily) so depending on your oven and whether you use convection or not will determine the length of time to roast. So be sure to monitor them and look for that black charring on the outer flesh. When you pull them out of the oven cover them tightly and let them cool.

Great for salads, pasta dishes , purees, sauces and gravies and the list goes on…

Tune in tomorrow for ANOTHER great won ton appetizer with a Red Pepper puree.