Roasted Red Peppers

Roasted red peppers
This is my lazy version of roasted peppers – I’ve found that the "stick them in a paper back and peel off the skin" method isn’t worth the extra effort. Roast red peppers
Yield about 1½ cup
Time 45 minutes
  • knife
  • bowl
  • rubber spatula
  • cookie sheet
  • 2 red peppers
  • ½ c onion, chopped (optional)*
  • 2-3 T olive oil
  • 1 T coarse salt
Directions Preheat oven to 400.

Cut the peppers in half, remove seeds and white membrane, and cut the peppers into strips. Toss with oil and salt.

Spread out on cookie sheet and roast for 20 minutes.

Stir and bake another 20-30 minutes, until peppers are soft and starting to brown around the edges.

Notes * I often add onion for some extra flavor but it’s not required.

The oil left on the baking dish is incredibly flavorful – try sopping it up with a piece of bread.

Eat with bread, or use for any recipe that calls for roasted peppers, such as

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Roasted red peppers