The easiest way to roast red peppers – you’ll never buy them in a jar again!
It’s party weekend! Josh is heading away with the boys for his stag do and I am going into the city to have my hen’s night (bachelor & bachelorette parties for those not in NZ). I’m so excited! My sisters and friends have kept it all a complete secret so I have no idea what we are doing. All I know is that it’s going to be most of my favourite females in 1 place and a big, fun girls night! What could be better?
I am definitely feeling like a bit of a broken record at the moment. I’m living, breathing and dreaming wedding plans, but in 2 weeks time it will all be over, so bear with me! Has anyone else been in this boat? So until then we’re keeping it super simple in this kitchen. Which pretty much meant picking one thing and that being the main ingredient in everything I ate last week. Starting with roasted red peppers.
Roasting red peppers has been on my to-do list for ages. Sure you can buy a jar of roasted red peppers but let’s win at the kitchen game and DIY! Especially when your supermarket starts bagging up all the slightly smaller/misshapen but still delish bell peppers, calls them “misfits” and sells them for $4 for a bag of 10! Win.
I thought it would be a super complicated process but it’s really not. Put whole peppers in the oven and roast for 40 minutes, turning halfway. Remove the charred and soft peppers from oven, scoop out the seeds, peel off the skins and you’re done!
They’re the perfect addition to salads, sandwiches, cheese platters & to put in dip…ahhh…coming soon I promise!
Have a great weekend everyone…follow along on my instagram for hen’s party snaps!
- Red peppers
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Rinse and pat dry peppers
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Place on a baking tray lined with tin foil and roast at 200 degrees C for 20 minutes. Remove from oven, turn peppers over and return to the oven for another 20 minutes until the skins are looking charred and the peppers are soft. Leave in the oven for a few more minutes if they need longer.
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Remove from the oven and allow to cool for 10 minutes, or until you can handle them.
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Slice the peppers vertically and open them out. Remove the stalk and most of the seeds should come with it. Use a spoon or a paper towel to remove the remaining seeds.
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Flip the pepper over and peel off the skin.
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Use immediately or store in the fridge in an airtight container. If storing for more than a couple of days, cover in olive oil.
