Roasted Red Peppers

I wasn't going to post this recipe, 
but was told by several people that I work with that they had no idea how to roast peppers.

It is a super easy recipe and one that you can use for all types of vegetables.
I guess you wouldn't really call this a recipe, just a how-to of sorts.

Aren't they beautiful!!!

Roasted Red Peppers 

2 red bell peppers
olive oil
sea salt

Preheat your oven to 450 degrees.  Spray your peppers of vegetables with olive oil.  (With peppers, you want to char the skin so that it blisters and comes off easily.)  Place your peppers on a baking sheet with sides and bake for 15-20 minutes, turning frequently so that all sides blister.

Once the peppers are blistered and start to soften, remove from the oven and place in a paper bag.  Seal and allow the peppers to cool enough to touch.  Remove the skins and seeds.  Slice each into thin strips.  Sprinkle with sea salt.

Turn down your oven to 250 degrees and place the pepper strips on your baking sheet and roast for an additional 30-45 minutes until softened.  (This will make your peppers extra sweet.)

I've linked up with


  1. I've never made them, but I love them and your oven directions sound super easy. I normally see them made on a gas stove, which I don't have.

  2. These look yummy....taking the extra step to roast veggie is always worth it! Thanks for the recipe and I'm glad you did something that's healthy...I've gained weight just by reading your blog LOL!!! Are you still knitting?