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Recipe Summary
Yield: Makes 4, about 2 heaping cups
Ingredients
Ingredient Checklist
4 red, yellow or orange peppers (1 1/2 pounds), halved lengthwise, seeds and ribs removed
Cook's Notes
Peppers will keep, tossed in olive oil, in an airtight container in the refrigerator up to 1 week.
Gallery
Recipe Summary
Yield: Makes 4, about 2 heaping cups
Gallery
Recipe Summary
Yield: Makes 4, about 2 heaping cups
Recipe Summary
Yield: Makes 4, about 2 heaping cups
Yield: Makes 4, about 2 heaping cups
Makes 4, about 2 heaping cups
Ingredients
Ingredients
- 4 red, yellow or orange peppers (1 1/2 pounds), halved lengthwise, seeds and ribs removed
Directions
Preheat broiler with rack 4 inches from heating element. Place peppers cut side down on a rimmed baking sheet. Roast under broiler, rotating baking sheet once, until completely blackened, 12 to 15 minutes. Transfer to a bowl and cover with plastic wrap to steam, about 15 minutes. Peel off skins and discard. Use peppers as desired.
Cook's Notes
Peppers will keep, tossed in olive oil, in an airtight container in the refrigerator up to 1 week.
Cook’s Notes
Peppers will keep, tossed in olive oil, in an airtight container in the refrigerator up to 1 week.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Simple Roasted Bell Peppers
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Simple Roasted Bell Peppers
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
