When you make a jar of marinated roasted red peppers, they go a long way. These roasted marinated red peppers easily elevates sandwiches and salads and it’s a main ingredient in one of my favorite pasta dishes. All you need are red bell peppers (aka Capsicum for my Brits) and a baking sheet. That’s it! It’s such a low effort recipe that yields a delicious result. Enjoy!
what can I make with roasted red peppers?
Marinated Roasted Bell Peppers
Equipment
- 1 Large Baking Sheet
- Parchment Paper
Ingredients
Roasted Red Peppers
- 4 Red Bell Peppers aka Capsicum
- Non-Stick Spray optional
Marinade
- 1/4 cup extra virgin olive oil
- 2 large cloves of garlic thinly sliced
- 1 tsp fine sea salt
Instructions
Roasting the Peppers
- Preheat oven to 450°F. Line a rimmed baking sheet with parchment paper. Lightly spray the parchment paper with non-stick spray to prevent the edges of the red peppers from sticking to the parchment paper.
- Cut the bell peppers along the ridges. Then snap each piece from the stem and discard the seeds. (as shown in video below). Trip any excess membrane. Then place the peppers onto the lined baking sheet.
- Roast the peppers for about 25 minutes until you see black char forming on the skins of the peppers.
- Once the peppers are roasted, transfer them to a bowl and cover with a plate or lid for about 15 minutes. The steam that forms in the bowl will help with the peeling process.
- Once peppers are cool enough to handle, peel off the skins.
Marinate the Red Peppers
- In a mason jar, add the roasted red peppers (with the skins peeled off), extra virgin olive oil, garlic and salt. That's it! They can be refrigerated for up to a week. Enjoy!
[…] peppers, a rimmed baking sheet and parchment paper. That’s it! Here’s my easy method to roasting and marinating peppers at home. If you’re roasting the peppers right before you make this pasta, you don’t need to […]