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–+ servings
Overhead shot of sliced roasted red peppers in a jar.
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5 from 1 vote

Roasted Red Peppers

Homemade roasted red peppers are easy to make and a delicious addition to soups, salads, sandwiches, hummus, tofu scramble and avocado toast.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Condiment
Cuisine: Vegan
Servings: 1 cup
Author: Deryn Macey

Ingredients

  • 1-4 red peppers

Instructions

  • Wash the peppers and cut in half from the stem down. Remove the seeds and discard.
  • Smash the peppers so they lay flat and place on a roasting pan in a single layer.
  • Arrange an oven rack in the top third of the oven just so it's not too close to the top. Turn the oven on to "Broil".
  • Place the peppers in the oven and broil for 12-16 minutes until the skins are almost completely blackened. 
  • Remove from the oven and let cool enough to handle.
  • Peel the blackened skins off and discard.
  • Enjoy the peppers right away, use in a recipe or store in the fridge in an airtight container for up to 5 days. 

Notes

This recipe works for yellow, orange and green bell peppers as well as jalapeños, serrano peppers or any other kind of pepper.

Nutrition

Serving: 1pepper | Calories: 37kcal | Carbohydrates: 7g | Protein: 1.2g | Fat: 0.4g | Sodium: 4.8mg | Potassium: 251mg | Fiber: 2.5g | Sugar: 5g | Vitamin A: 186IU | Vitamin C: 152mg | Calcium: 8mg | Iron: 0.5mg