Roasted bell peppers are amazing! They’re delicious on salads and pizza, in pasta dishes (any grain dish for that matter), and you sound so crazy cool when you tell people there are roasted peppers in your dish! It took me a while to master the art (I use that phrase loosely) of how to roast bell peppers in a toaster oven or a conventional oven.
It’s not hard, I just never let them cook long enough (impatience is my virtue apparently). But now I’ve got it down pretty well and feel confident in showing you how to do it. You can’t (or at least I can’t) take mouth-watering pictures of roasted bell peppers, but just know that they’re delicious and look cool in real life!
How to Roast Red Peppers in the Oven
Cooking bell peppers (sweet peppers) in the oven or toaster oven is really easy and you’ll love the flavor! Coated with olive oil to prevent them from drying out, the peppers begin to char as the skin separates from the flesh. Slowly the liquid in the peppers starts to release, creating a wonderful flavor and softer consistency.
Roasted peppers in the oven will incite some funny sounds as the peppers char and ‘pop,’ but that means you’re doing it right.
As you can see in the recipe below, once you remove the peppers, you have to let them sit for a bit to cool down. That is partly so you can handle them with roasting your own fingers. It also lets them finish cooking (more through steam). Then you remove the skin and go to town with your tasty treat!
Recipes with Roasted Bell Peppers:
ROASTED BELL PEPPERS
If you’ve ever had roasted bell peppers, then I don’t need to explain their deliciousness to you they’re great on their own, with cheese on toast, and baked into just about any dish for breakfast or dinner! And they’re super easy to make at home which is the best part!)
- bell peppers
Turn oven to broil. (if you're only doing a couple of peppers, you can use a toaster oven)
In oven, place rack in the highest position (closest to the broiler). Brush oil all over peppers. You want to get into each and every cranny. I like using my pastry brush.
Broil peppers for about 25-35 minutes, rotating every 8-10 minutes when top side is charred. You will probably hear odd popping sounds - that's normal.
When pepper is almost completely charred. Remove from oven and place in bowl.
Cover with aluminum foil and let sit at least 10 minutes.
When they are cool enough to touch, use a knife to gently pull skin away from pepper. Remove seeds and ribs (the white parts). Cut into desired size (strips or diced).
Peppers will keep in the refrigerator, covered for 1-2 days before use. For longer storage, place peppers container with enough olive oil to cover peppers.