Roasted Red Peppers


Ok, the name may be deceptive because I like to use yellow and orange peppers also.  They are just too beautiful to not combine.  Putting these on crunchy, toasted bread is a special treat.  Start with 4 bell peppers and roast them for 45 minutes in the oven at 400º.  When they are done, cover with aluminum foil and let them cool.

Covering the peppers allows them to “sweat” a bit and loosen the skin so they are easy to peel.  Once the peppers are ready, I usually cut them in half and scrap the seeds out with my knife.  Then, place the flesh side down so the skin is on top.  It should be easy to simply peel the skin off.

The skin, seeds, and pepper tops can be thrown away and you will be left with gorgeous roasted peppers.

I like to preserve my peppers so I can continue to enjoy them.  This method will keep them for several weeks.  Slice the peppers and place them into a medium mason jar or tupperware container.  You can also add minced garlic but this is optional.

Once the peppers are in, add 3-4 Tbsps of balsamic vinegar and top off the container with olive oil so that the peppers are covered.  Keep the peppers in the fridge and use them as needed.  The olive oil will firm up so remove what you need to use about 20 minutes before serving. These are best served at room temperature.  They are also great additions to pasta sauces, pizzas, or even omelets.


Roasted Red Peppers

author: Eve@DivineDiuum


4 bell peppers

3-4 Tbsps balsamic vinegar

Olive oil

1 clove garlic, minced (optional)


  1.  Roast peppers whole for 45 minutes at 400º.
  2. Remove from oven and cover with aluminum foil.
  3. Allow peppers to cool (approximately 1 hour).
  4. Cut peppers in half and remove seeds and skin.
  5. Cut peppers into strips.
  6. Place peppers in a container.
  7. Add garlic (optional) and vinegar.
  8. Top up the container with olive oil so that peppers are covered.
  9. Keep in the fridge. for up to 2 weeks.

Calories 146

Protein  1 g

One thought on “Roasted Red Peppers

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