Roasted Red Peppers

Course: Appetizer, Condiment, Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 12 servings
Calories: 40kcal
Author: Lord Byron's Kitchen
Roasted Red Peppers are a versatile condiment, ingredient, and topping.  The ways to use Roasted Red Peppers and endless, and making your own is both easy and fun!
Print Recipe


  • 6 whole red bell peppers, washed, dried, and core removed, cut into quarters
  • 2 tablespoons olive oil


  • Preheat oven to broil - 500 degrees.  Line a baking sheet with parchment paper.  Set aside.
  • Once the red peppers are prepared, lay them on the baking sheet, skin side up.  Drizzle over the olive oil.
  • Place in the oven on the middle rack.  Allow to broil until skin is blistered and has blackened.
  • Remove from oven and transfer immediately to a large Ziploc bag.  Seal and set aside for 30 minutes.
  • Remove the peppers and gently peel away the blackened skin.
  • Peppers may be eaten immediately, or stored in a clean mason jar or food-safe container.  Refrigerate.


One serving is equal to one half of a red bell pepper.


Calories: 40kcal | Carbohydrates: 0g | Protein: 0g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Sugar: 0g | Vitamin A: 15IU | Vitamin C: 0.7mg