Roasted Peppers

Peppers3 - 4 large
Oilas neededfor baking

  • Preheat oven to 425 (convection) or 450 F
  • Slice peppers in half and discard stem, seeds, and membrane
  • Place them on a lightly oiled baking sheet (skip oil if using foil or parchment paper), cut side down. 
  • Don't crowd the pan, each piece should be separate
  • Roast the peppers for 15 - 20 minutes or until the skin turns black or collapses
  • Remove peppers from oven and place in a covered bowl
  • After peppers have cooled down enough to handle, peel the skin (it should slide easily)
  • Chop the roasted peppers and use in any recipe (salad, sauce, pesto, etc.)
  • Can also fill an ice cube tray and freeze them overnight. Transfer to a freezer safe box/bag for later use
This method works for many types of peppers including Anaheim, Poblano, Jalapenos, etc.  Most commonly used to prep red peppers for various dishes