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Roasted Peppers

April 5, 2010

Homemade roasted peppers have so much more character than their jarred relatives from the market. I like to keep them on hand since there are so many ways they can be used in addition to  the traditional place on an antipasto plate. They are great in fritattas, on salads or whirled into a healthy dip (recipe to follow another day). I’ve included several photos only to show the various steps but it is really quite simple to do. Using the broiler and a foiled lined baking sheet make the whole process easy and clean up quick.

Roasted Red Peppers

2 large, firm red peppers. Yellow and orange peppers are nice too

2 Tbsp. olive oil

2 cloves garlic, minced

2 Tbsp. fresh parsley minced

1/2 tsp. Maldon sea salt

Pre-heat oven to broil. Wash and dry peppers. Lay peppers on foil lined baking sheet. Broil on each side, turning when charred or blistered. Once all sides are done remove from oven and lay a second sheet of foil over them and fold edges with bottom layer of foil creating an air tight packet. This will cause the peppers to steam and will make removing the skin much easier. Once they feel cool, remove top foil and using your fingers or a knife, peel away all the skin and discard. Slice the peppers open and remove the seeds and any ribbing on the inside. You will also need to cut away the stem. Part of the goodness of these peppers is the amazing juice that runs off them in the steaming process. Don’t be temped to rinse the peppers under water to remove the seed as you will be rinsing away all those good juices. Cut the peppers into halves or quarters so they lay flat allowing you to cut into long strips.

While the peppers are under the broiler prepare the oil mixture by mincing the garlic and parsley. Add them to the olive oil and salt in a bowl, then all the pepper strips can be added to it and you are done.

These will keep for a week or so in the refrigerator. 

Start with fresh, firm red peppers

Char on all sides under broiler

Seal to steam with a second sheet of foil

Remove skin from cooled peppers


Remove all seeds and ribs from inside the pepper, don’t rinse with water

Slice into strips

Olive oil, minced garlic, parsley and sea salt



3 Comments leave one →
  1. April 5, 2010 7:31 am

    Roasted red peppers are among my favorite foods!

  2. April 5, 2010 8:49 pm

    Thanks for the great tips! I have always skipped the cover with another piece of foil and let cool step and thus associate peeling peppers with burned fingers. 🙂 Can’t wait to try it! Nancy


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