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8/19/2014 11:20 AM grooming • 0 Comments

Roasted Peppers

Roasting peppers will jazz up any dish with the combination of sweet and charred flavors. Better yet, peppers are an excellent source of vitamins C, A and B6, potassium and vitamin K.



  • Mixed red, green and yellow peppers (about 6)
  • 1/4 cup olive oil
  • Sea salt or kosher salt and freshly ground pepper to taste



1. Wash peppers and dry. Grease a baking sheet with olive oil, or line the sheet with foil for easy cleanup. 

2. Preheat the oven to 425 degrees.

PRZ Roasted Peppers 


3. Cut the peppers into quarters. Remove the seeds and the membranes. Place the pepper pieces on the sheet and place in oven. Make sure to leave enough room in between each pepper, so the heat circulates. Rub the peppers with olive oil. Sprinkle salt and pepper on the peppers.


PRZ TIP: Cut up the peppers prior to roasting—don't roast the whole peppers. It's hard to separate the seeds from the skin once the peppers are roasted.


PRZ Roasted Peppers 2 


4. Roast peppers for about 20-30 minutes, turning frequently to prevent burning, until the skins blacken and blister on all sides.


5. Remove peppers and place in a bowl. Seal bowl with plastic wrap. Let stand for 10 minutes, as this will make the skins easier to remove.


6. Carefully remove the skins. Slice lengthwise into 1/2" thick strips. Place peppers in a jar or bowl. Serve right away or refrigerate overnight. Serve either warm or cold. If covered with olive oil, they’ll last a few weeks in the refrigerator. Be sure to add a little extra salt and pepper for flavor.