Skip the jarred peppers and make them yourself.
Grant Webster
Chances are you’ve seen jarred roasted red peppers alongside the canned veggies at the grocery store.
Roasted peppers are great on everything from pizzas to sandwiches.
Credit:Grant Webster
They lend a subtle sweetness to hummus andsalad dressings.
Skip the store-bought roasted red peppers and make your own.
Our Test Kitchen will walk you through exactly how to make roasted red peppers.
Credit:Brie Goldman
How to Choose Peppers
Any color of sweet pepper will work for this roasted pepper recipe.
Red peppers are the sweetest and tend to have slightly thinner flesh.
Roasted green bell peppers have a bit less sweetness and a more vegetal flavor.
Credit:Brie Goldman
They work great on Philly steak sandwiches.
Try this method with Anaheim or poblano peppers.
Poblanos may be kept whole and stuffed after peeling and removing seeds for chile rellenos.
Credit:Brie Goldman
Anaheims can be chopped up and used in any recipe that calls for canned diced green chiles.
Roasted Red Pepper Recipes
There are a variety of ways to use oven roasted red peppers.
They are great in salads, sandwiches, or pastas.
Credit:Brie Goldman
it’s possible for you to even add them to casseroles, soups, and sauces.
Here are some of our favorite recipes with roasted red peppers.
Store them in an airtight container.
Credit:Brie Goldman
you’ve got the option to freeze roasted red peppers for up to 3 months.
Place them in a freezer-safe bag or storage container.
Ingredients
6mediumredsweet peppers
Directions
Brie Goldman
Preheat oven to 425F.
Credit:Brie Goldman
Line a baking sheet with foil; set aside.
Cut sweet peppers in half lengthwise; remove stems, seeds, and membranes.
Place pepper halves, cut sides down, on prepared baking sheet.
Roast for 20 to 25 minutes or until peppers are charred and very tender.
Place the charred peppers in a plastic bag or in a large bowl covered with plastic wrap.
Let stand about 15 minutes or until cool enough to handle.
Using a sharp knife, loosen edges of skins; gently pull off skins in strips and discard.
Cut peppers into 3/4-inch strips.
Place pepper strips into an airtight container.
Chill up to 5 days or freeze up to 3 months.
Place the charred peppers in a plastic bag or in a large bowl covered with plastic wrap.
Let stand about 15 minutes or until cool enough to handle.
Remove stems, seeds and membranes.
Peel and slice as directed above.
2,000 calories a day is used for general nutrition advice.
