Roasted Bell Peppers

I’m pretty much obsessed with roasting red peppers. I also tried yellow and orange with good results. I have not tried green. Roasting peppers is so easy that it’s barely a recipe, but I’m putting it up here so that if I need to look up the temperature, it’s handy. And so that you can enjoy the wonder of roasted peppers. I usually make about four at a time and keep them in the fridge.¬†


  • Bell peppers (red, orange, yellow, green)


  1. Preheat oven to 450 degrees F.
  2. Bake peppers on the middle rack for 30 minutes, or until blackened, turning every 10 minutes.
  3. Take peppers out of the oven and place in a covered pot (I use my Dutch oven) for at least 15 minutes (and up to hours).
  4. When the peppers have cooled, peel off the blackened skin and remove the seeds. Cut into strips.