Roasted bell peppers are simple to prepare, bursting with flavor, and incredibly versatile—one batch can help you make easy meals all week long. They can be served on their own, as an addition to salads, sandwiches, pasta, chicken dishes, and sauces, or as a simple first course. Here's how to make them, along with a clever storage tip from my dear friend Chef Marie.
Bell Peppers
Olive Oil
Fresh Garlic
Roasting
Preheat the oven to 350°F.
Cut the peppers in half lengthwise and remove the stem and seeds.
Place them open side down on a baking sheet.
Drizzle a few drops of olive oil over the outside of each pepper. Then, use your hands to rub the olive oil evenly over the skin to coat them.
Roast them in the oven and roast for about 35 minutes, until the skin bubbles but not blacken.
Let them cool slightly, then using your fingers or a knife, peel off the skin.
Storing:
Many years ago, I studied with a French chef named Marie, who taught me many kitchen tips. This storage idea is one of Marie’s wonderful ideas.
Place a few roasted peppers in a jar, then add a drizzle of olive oil and some freshly minced garlic.
Repeat the layers and store the jar in the fridge. You’ll have a beautiful and delicious ingredient to use throughout the week.
Serving Ideas
Roasted peppers with thyme and garlic
Roasted peppers with Boursin
Roasted red pepper sauce and pasta
Roasted red peppers, Boursin, and basil on baguette
Chicken cacciatore with roasted red peppers
Caponata with roasted red peppers
Leftover chicken with roasted red peppers and pasta—you can use roasted peppers anywhere!
