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An overhead plate of roasted red peppers

Roasted Red Peppers

  • Author: Vicky Cohen and Ruth Fox
  • Total Time: 1 hour 10 minutes
  • Yield: 2 cups 1x
  • Diet: Vegan


ted red peppers are delivious and very easy to make. Roasting peppers gives them a delicious, deep sweet flavor that works great in many of your favorite dishes. Learn how to roast red peppers in very few steps.


  • 4 red bell peppers
  • 1 tsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp ground cumin
  • 2 tbsp balsamic vinegar


  1. Preheat the oven to 400F
  2. Place the peppers on a large baking sheet. Bake for 45 minutes to 1 hour, or until the peppers are tender and the skins are slightly blackened
  3. Remove the baking sheet from the oven and while the peppers are still hot, carefully place them in a heatproof glass bowl (use kitchen tongs or two large spoons to move them)
  4. Cover the bowl with plastic wrap and let it sit, covered, for 20 minutes or longer.  This process will steam the peppers and make them easy to peel
  5. When the peppers are cool enough to handle, carefully remove and discard the skin and seeds.  Cut them into strips
  6. Enjoy the peppers as is, or season with olive oil, salt, cumin and balsamic vinegar and store in an airtight container in the fridge
  • Prep Time: 5
  • Resting time: 20
  • Cook Time: 45
  • Category: side
  • Method: oven roasted
  • Cuisine: mediterranean


  • Serving Size: 1/2 pepper
  • Calories: 28
  • Sugar: 3.7
  • Sodium: 149.2
  • Fat: .8
  • Saturated Fat: .1
  • Unsaturated Fat: .5
  • Trans Fat: 0
  • Carbohydrates: 5.2
  • Fiber: 1.6
  • Protein: .8
  • Cholesterol: 0

Keywords: kosher, oven roasted, roasted peppers, gluten-free, low calorie

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