Roasted Red Peppers As seen on Love & Lemons Bookmark recipe Print recipe Download recipe Share Total Time 20 mins Prep Time 10 mins Cook Time 10 mins Rating 5 out of 5 stars (4) Ingredients Red bell peppersExtra-virgin olive oilSea salt Calories How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 To make roasted red peppers on the stovetop, preheat a grill pan or cast-iron skillet over medium heat, or light a gas flame. Place the red bell peppers directly over the flame or in the hot pan, turning as they blacken and blister. Cook until they are charred on all sides. Step 2 To make roasted red peppers in the oven, preheat the oven broiler. Place the peppers on a foil-lined baking sheet and broil until they are blackened and blistered all over, turning as necessary. Step 3 For either method, remove the peppers from the heat, place in a large bowl, and cover with a towel or plastic wrap. Set aside for 10 minutes to steam and soften. Step 4 Uncover and use your hands to peel off the loose skin. Step 5 Remove the stems, seeds, and membranes. Use the peppers whole or slice into strips. Season to taste with sea salt. Step 6 To store the peppers, transfer them to a jar and pour in olive oil to cover. Cover with a tight-fitting lid and store in the refrigerator for 1 to 2 weeks. Chef’s notes Don't rub the pepper with oil before cooking. It’ll smoke and burn!If you can’t get off every last bit of the skin, that’s ok. A little of the blackened skin adds a nice charred flavor.
