Preheat oven to 450°F. Rub outside of pepper with olive oil, and place on a small baking sheet. Cook until skin begins to bubble and turn lightly brown in spots, 20 to 25 minutes, turning once after 10 minutes. Transfer to a container with a tight-fitting lid to steam for about 15 minutes. Remove stem and seeds; peel away skin, and discard.
2 Replies to “Easier Roasted Peppers”
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Tried the recipe tonight. Wonderful! I now have a jar of delicious roasted peppers. A thousand times better than the store bought kind. Thanks for the recipe! Nia from Nia’s Box
Wonderful! I never found the method of singeing them over a gas burner to be very practical or effective… and this way, you can do a whole bunch of them at one time. I’m glad it worked out for you, too.