Roasted Bell Peppers

Recipe and photo by Tami Ganeles Weiser Yield:  2 (or more) roasted peppers
Prep Time:  10 minutes Cooling Time:  20 minutes Cook Time:  1 hour

Roasted Bell Peppers

Sure, you can get roasted bell peppers out of a jar, but they can’t compare to the peppers you roast yourself. Roast them over the flame on a gas stove or in the oven and be sure to let them cool before you try to peel them. The recipe multiplies beautifully, so you can make just make one or two or f nice big batch. Larger batches are easier in the oven however.


2 large red or yellow bell peppers (or as many as you would like to roast)

Olive oil


  1. Rub each pepper lightly with a little olive oil.
  2. If you have gas stovetop, you can put the oiled peppers right on the grates of the hottest, highest flame you have (see Kitchen Tips) and roast for about 20 minutes, turning them occasionally with large tongs, until they are blackened all round,. If you don’t have a gas stove (or if you simply prefer to use the oven) preheat it to 350°F., place the oiled peppers on a baking sheet, and roast for 50 minutes to 1 hour, until tender but not browned.
  3. Whichever way you cook them, place the warm peppers into a bowl and cover with plastic wrap. Cool to room temperature. Peel off the skin. Cut and remove the stems and seeds. It’s fine if there is a little burned skin left on the peppers. Do not rinse the peppers. They are ready to serve or use in another recipe.

Kitchen Tips

Some cooks like to wrap the oiled peppers in aluminum foil before roasting them on a gas stovetop to prevent the oil or juices from the peppers from causing a flare-up or a clean-up.

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