The Perfect Recipe To Punch Up Any Meal | Mom Thyme

Atlanta Eats | Mom Thyme

Roasted red peppers are one of the most delicious (and easiest!) things to make from scratch. So, why are so many of us still buying them in a jar? If it’s for convenience’s sake or just because you’ve never thought about roasting your own, I’ve got a super simple method for roasting red peppers that you’re going to love! Not only is it much cheaper to roast your own red peppers, the flavor is FAR SUPERIOR to any of those jars of red peppers found on your supermarket shelf. So, what all do you need to get started?

Well, obviously, red bell peppers (as many as you think you’ll need), a good bit of olive oil, a hot oven, a baking sheet, and aluminum foil. All you do is roast your peppers in a hot oven for 40 minutes, then cover them tightly with aluminum foil and let them cool. Seriously, that’s it, that’s all it takes to make these amazingly delicious roasted red peppers that are super sweet, yet earthy, and have that hint of smokiness that just keeps you going back for more (even better, your kids will love them)!

Now, my favorite way to serve roasted red peppers is on a crostini topped with goat cheese, fresh basil, and a touch of olive oil, but they’re also fantastic on salads, sandwiches, in a variety of pasta dishes, antipasto platters, soups, dips, pizza, you name it, the list goes on and on. Just FYI, though, after trying these fresh roasted red peppers just once, it’s pretty tough to go back and eat those that come from a jar (consider yourself warned)! Enjoy!

Roasted Red Peppers

Red bell peppers

Olive Oil

Preheat oven to 450 degrees F. Wash peppers and place them on a sheet pan lined with aluminum foil. Rub each pepper with a small amount of olive oil and place in the oven for 40 minutes, until the skins are charred and completely wrinkled, turning them twice during roasting.

Remove the pan from the oven and cover it tightly with aluminum foil. Let them sit for 30 minutes and cool (this will help remove the skin more easily). Remove the stem, then seed and peel the skin off of your peppers. You can use a paper towel or clean dish towel to remove any leftover seeds in the pepper (it’s important that you DO NOT RINSE your peppers under running water, it will remove a lot of the flavor). Transfer peppers to a sterilized jar or covered container, cover them completely with oil, and refrigerate for up to 2 weeks.

Just out of the oven:


The finished product:


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