Basic roasted peppers


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About this recipe: This is a really basic way to roast peppers for use in any recipe. Choose any colour peppers you like, or use a variety of colours. It's even quicker if you use the grill. After they are roasted you can add olive oil and balsamic vinegar, or lightly sauté in olive oil and garlic to serve with feta cheese on crunchy toast.


Serves: 4 

  • 6 red peppers

Prep:5min  ›  Cook:15min  ›  Ready in:20min 

  1. Preheat the oven to 260 C / Gas mark 9.
  2. Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with cling film, or place in a paper bag until cool. The skins should peel away from the peppers easily when cooled.

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Reviews (7)


Can't believe so many thought this a good way to roast peppers!! Had a huge bag from my garden, so thought I would try this way (like to roast them and freeze for cooking through the winter). These turned out way too dry!! Will do the next couple batches my old way -- just cut them in half, remove the seeds and put them under the grill for 6 to 10 mins. until blackened and blistered. I line a baking tray with foil and just wrap it around them to cool before peeling. Works great and no mess on the tray. - 24 Jul 2008


These were excellent! I've been buying roasted red peppers in a jar -- Never again! They were so flavourful and not dry at all. I baked them on a baking tray lined with aluminium foil. Once they were done cooking, I wrapped them in the foil to cool. Super easy and full of flavour! - 24 Jul 2008


I put them under the grill. It took about 15 minutes for the skin to turn black. - 24 Jul 2008

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