Hey everyone! Today’s blog post is going to be short and sweet. It’s going to teach you how to roast peppers in the oven. Aka how to immediately upgrade any pasta dish, salad, or sandwich with absolute minimal effort.
These peppers remind me of my childhood. Growing up, my Italian grandmother, who was the best cook ever, used to make roasted peppers to go alongside her amazing penne arrabbiata. There is something about these sweet, juicy, flavorful roasted peppers that instantly upgrades a meal.
The best part? They are so so easy to make. I remember when I learned how to roast peppers, I kept thinking that the end result was much more delicious than you’d expect given the minimal amount of effort they require; furthermore, I couldn’t believe such a deep, complex roasted sweet pepper flavor had developed from a single ingredient: bell peppers.
Yup. That’s right. You don’t need any oil, spices, seasoning, or fancy equipment. All you need is some bell peppers and an oven.
Simply preheat your oven (way up high), place the peppers on a baking sheet, roast, flip, roast some more, cool, slice, and enjoy. Easy peasy pepper goodness.
Use the peppers to instantly upgrade any pasta dish, or cool and add to salads or sandwiches. Simple deliciousness at its finest!
I know this post was short, but I make these so often and am so passionate about how easy and delicious they are, that I just wanted to share them in a “How to Roast Peppers” post! I’ll be back with a nutrition-related post later this week!
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Oven Roasted Peppers
Prep Time: 1 minute
Cook Time: 30-40 minutes
Yield: ~2 servings, easily doubled
- 2 large bell peppers
- Preheat oven to 450°F.
- If desired, wrap bell peppers in aluminum foil.
- Place peppers on a baking sheet and place in the oven.
- Roast for 20 minutes. Flip bell peppers so the opposite site of the pepper is exposed to the heat source at the top of the oven.
- Roast for an additional 15-30 minutes until peppers are mostly blistered and charred.
- Remove peppers from oven.
- Allow peppers to cool.
- Peel skins off of peppers. A knife may help.
- Slice peppers into strips.
- Serve on top of pasta, sandwiches, wraps, salads, and/or store in an airtight container in the refrigerator for up to 3 days.