Roasting bell peppers is an easy way to cook them for adding to sandwiches, salads, pasta or other veggie dishes. There are a few ways to roast peppers, with variations in how to cut the peppers, mostly. You can roast them whole or halved, but I like this method, for a few reasons: 1) It’s easy to prep the bell peppers 2) You slice them, so you can seed them before roasting 3) Once you roast them, you can easily cut the pre-cut sections into any size you need for your meal.
You can actually roast any peppers using this method! Just leave them in the oven until the skins are charred and wrinkly, so they’ll peel easily! The easy steaming method after roasting also helps with the skin removal. Steam them by placing the roasted bell peppers into a medium sized bowl and covering it with a plate for 30 minutes. You can skip this step, and you will still be able to peel the peppers, it just might be a little bit more difficult.
Store the peppers in olive oil. Use as much or little oil as you like, but you really only need to coat the peppers. I like adding garlic, salt and pepper to the peppers that will be refrigerated, just for that little bit of extra tastiness.
I’ve written the directions for roasting just two bell peppers here, but you can roast as many as will fit on your baking sheet. Just adapt the amount of olive oil, garlic, salt and pepper if you use it.
You might be interested in trying my Mardi Gras Muffaletta Sandwiches, which has roasted red bell peppers on the sandwiches. You might also enjoy looking at my other Kitchen Basics for tips and suggestions you can use every day in the kitchen. Enjoy!