Roasted peppers are a sweet and delicious addition to many meals. My favorite thing is to build a little sandwich of roasted red peppers, fresh mozzarella, and a drizzle of balsamic reduction on ciabatta. Then, I wrap it up in foil and pop it in the oven until the cheese gets a bit warm and melty. Mmmmm! I’m drooling just thinking about it.
Roasted peppers are a cinch to make at home, so save yourself the money and make your own, rather than buying those jarred peppers. Here’s a little photo guide on how to easily roast your own peppers. Then, check out my Italian Mac and Cheese recipe (coming up later!) for a tasty way to put them to use!
Start with firm, fresh peppers. You can use any kind of pepper. My favorite variety for roasting are Red Bell Peppers.
Cut the pepper in half. Use the edge of a spoon to remove the seeds and ribs.
Pour a drizzle of oil over the pepper halves and rub to evenly coat the skin side. Place the peppers, cut side down, on a baking sheet.
Cook in a 425 degrees oven for 15-20 minutes, until the top appears lightly browned and the skin begins to pucker.
Remove from the oven and place the hot peppers in a sealed ziploc bag. Allow to cool for 15-20 minutes. This step will help the skins to release from the peppers.
Peel the skin away from the peppers. If necessary, use the tip of a paring knife to release an edge, then simply peel the skin away.
Enjoy your homemade roasted peppers!