Easy Roasted Peppers Recipe

I freeze the roasted peppers in small amounts wrapped in Saran, then in a Ziploc, and use them all year.

I use the sweet, multicolored mini-peppers. Wash them and roast without removing seeds or membranes. They are perfect right out of the oven, no need to peel. Depending on your taste you might want to add a touch of salt. They are ready to eat or use in other recipes. (of course do not use or eat the stem.)

Excellent results. Very easy to do. The reviewer who ended up with dried up peppers probably left them too long in the oven. Since the peppers are quartered before being put in the oven, I only needed to cook them for about 20 minutes. The skin got scorched and the peppers were juicy and tender. The roasted peppers were put in a container immersed in garlic and olive oil. They can keep in the refrigerator for up to 2 weeks. So good with crusty bread!

This is an easy recipe that is also amazingly delicious! A few changes: 1. This recipe is not restricted to just red bell peppers, I like to use red, yellow and orange-it makes a very colorful combination. 2. I don't cut them before I cook. Once they're roasted, the seeds come right out. 3. I actually love the taste of the skin, so I don't cook these quite as long, and instead just cut them up with the skins on. A wonderful recipe, and always a huge success at parties!

This is an easy recipe that is also amazingly delicious! A few changes: 1. This recipe is not restricted to just red bell peppers, I like to use red, yellow and orange-it makes a very colorful combination. 2. I don't cut them before I cook. Once they're roasted, the seeds come right out. 3. I actually love the taste of the skin, so I don't cook these quite as long, and instead just cut them up with the skins on. A wonderful recipe, and always a huge success at parties!

I have been using the broiler for years to blister my peppers. The oven method much easier. After cooking I marinate peppers with salt, pepper , garlic and olive oil. As usual very good. Thanks for the tip on using the oven for roasting.

I used the broiler and roasted the peppers whole, wrapped in the foil I roasted them on until cool, then removed the seeds and skin easily. I like my method better b/c the peppers keep a lot of there oils and don't get dried out but this recipes is good also.

Great cooking method. Used peppers from our garden. A little bland, added olive oil & balsamic vinegar then served with cracker’s & cheese.

Roasted several pounds of my garden pepper harvest. They turned out excellent! Moist and full of flavor. Will freeze a majority of them but looking forward to a roast pepper, eggplant and tomato salad with dinner tonight

I do mine on my outdoor grill put them in a paper bag coo and peel much cheaper than buying them at the store Red peppers are very cheap at the end of the garden season at the farmers market

this was okay be cause clean up is going to be a pain. Next time I will use some foil for easy clean up! How ever I roasted some garlic as well as the peppers. Just watched the garlic more closely. Thanks, Happy Cooking!

Skin did not come off like the recipe says,Skin did not come off like the recipe says big waste of time and money

Bro, zero regrets — tastes insane.

Easy. Delicious. Simple.

I like to add roasted peppers to sandwiches of cold cuts, delicious.

Yes I will make again that's for sure

Easiest peppers I’ve ever made

Worked just great for me.

I did not make any changes - the brown paper bag for cooling worked perfectly!

I had some red and yellow peppers that would have gone bad in a few days, so I did this immediately. My house smells awesome and they came out beautifully. Not dried out at all.