Roasted Bell Pepper

Donna Brown


Roasted bell pepper gives a recipe a really good flavor and without that bell pepper skin. I use roasted pepper in meatloaf, spaghetti, chili, Mexican dishes, whatever I use cooked pepper in and roasting your own is much cheaper than buying them already roasted. It's also good in roasted red pepper dip.

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2 Hr




green, red or yellow bell pepper

Directions Step-By-Step

Roasted bell pepper gives food a much better flavor than just chopped bell pepper and they are so easy to do. Cut bell pepper in half lengthwise (green, red or yellow bell pepper). Place halves on baking sheet and with the palm of your hand, flatten bell pepper. Fill baking sheet with as many bell pepper as you want or have. Place under oven broiler and broil until peppers are black (they aren't burned, just the skin is getting black.) With tongs, remove pepper from baking sheet and place in a brown paper bag or a container with a tight fitting lid. Leave for an hour or so until steam from hot pepper loosens skin. When peppers are cooler,shake container to further loosen peel, simply peel off skin. Some of the skin may remain, but it's because it didn't get black enough. It may take more than one pepper for a recipe, but that's because pepper is now cooked and you've removed the outer skin. If you have an ample supply of green pepper in the summertime, this is a great way to store them for wintertime use. I use snack zip bags with just the amt. I need for a recipe and freeze them. The larger, firmer bell peppers roast the best and are easier to "peel" than the small, younger peppers.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Southern