Craving a simple way to add bold flavor to your meals? Look no further than roasted peppers! Easy to prepare and incredibly versatile, roasted peppers are a meal-prepper's dream. They can be diced for salads and omelets, or enjoyed whole for a satisfying and healthy snack.
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Quick Recipe Run-Through
- You'll need 4-6 bell peppers (any color).
- The peppers are tossed in a no-sugar added marinade.
- They roast up in 25 minutes.
Preparing Ingredients
Ingredients needed: 4-6 bell peppers, red wine vinegar, olive oil, dried oregano & parsley, granulated garlic, sea salt, and pepper.
Bell peppers come in two varieties: some with 3 verticle sections and others with 4. Here's how to cut them:
- Use a sharp knife: This will make cutting easier and prevent unwanted tearing.
- Find the verticle lines: No matter how many sections your pepper has, it will have verticle lines running down it.
- Cut along the lines: Carefully follow these lines with your knife until the pepper opens up like a flower.
- Discard the core and seeds: Once the pepper is open, simply tear off each side with your hands. Throw away the core and seeds.
Marinade Details
The dressing details: Add the red wine vinegar, dried oregano & parsley, granulated garlic, sea salt, and pepper. Use a whisk to stir and dissolve the salt. Slowly drizzle in the olive oil while continuously whisking until a glossy dressing forms.
Marinate the peppers: Pour the dressing over the peppers and toss them gently until they're completely coated. The longer they marinate, the deeper the flavors will become. Marinate up to 24 hours in advance before roasting.
How to Roast Peppers
Line a baking sheet with parchment paper or skip if you want the bottom of the peppers to be extra charred.
Allow the excess dressing to drip off the peppers and lay each one flat-side-down.
Roast for 25 minutes at 425°F or until charred on top.
How to Store Roasted Peppers
There are two main ways to store roasted peppers, depending on how soon you plan to use them:
Short-term storage (up to 5 days):
- Cool completely: Let your roasted peppers cool completely to room temperature before storing.
- Store in an airtight container: Transfer the peppers to a clean, airtight container like a glass jar with a lid.
- Refrigerate: Place the container in the refrigerator. Roasted peppers will stay fresh for up to 5 days if stored this way.
Long-term storage (up to 2 months):
- Freeze whole or chopped: Decide if you want to freeze your peppers whole or chopped for easier use later.
- Transfer to a freezer-safe container: Once cool, pack the peppers into a freezer-safe container like a Ziploc bag or airtight container. Squeeze out any excess air to prevent freezer burn.
- Label and freeze: Label the container with the date and contents. Frozen roasted peppers will keep for up to 2 months.
Pro tip: When thawing frozen peppers, simply place them in the refrigerator overnight or for a few hours until softened.
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Roasted Peppers Recipe
Ingredients
- 4-6 bell peppers
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon granulated garlic
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 3 tablespoons extra virgin olive oil
Instructions
- Preheat the oven to 425°F
Prepare the Bell Peppers
- Use a knife to carefully cut along the vertical sections of the pepper until it opens up like a flower.
- Once the pepper is open, tear off each side with your hands. Discard the core and seeds. Place aside.
Make the Dressing
- Add the vinegar, oregano, parsley, granulated garlic, sea salt, and pepper to a mixing bowl. Use a whisk to stir and dissolve the salt.
- Slowly drizzle in the olive oil while continuously whisking until a glossy dressing forms.
Roast the Peppers
- Pour the dressing over the peppers and toss them gently until they're completely coated.
- Line a baking sheet with parchment paper or skip if you want the bottom of the peppers to be extra charred.
- Allow the excess dressing to drip off the peppers and lay each one flat-side-down.
- Roast for 25 minutes.
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