When it comes to bell peppers, one of my all-time favorite cooking method is to roast these babies in the oven. Roasting brings out their natural sweetness while maintaining the nutrients. After 35 mins, you’ll be rewarded with a tray of sweet and juicy capsicum with velvety texture. These easy roasted bell peppers are perfect as a side dish, with salad or pasta, as a topping or simply on its own. Did I mention they are oh-so-ridiculously easy to make too?
Bell peppers (I’m using a mix of red and yellow)
2 tbsp extra-virgin olive oil (for storing the peppers)
Preheat oven to 210°C/410°F.
Line your baking tray with non-stick baking sheet or non-toxic aluminium foil.
Wash the bell peppers and dry them with kitchen towel.
Place the bell peppers on the tray and roast them for 35 – 40 mins, until the skins are charred. Halfway through the roasting, use a pair of tongs and flip them around so both sides are evenly charred.
When they are done, remove from oven and cover loosely with a sheet of aluminium foil and let them cool for 30 mins.
When they are cooled enough to be handled, remove the stems and seeds.
Gently peel off the wrinkly skins and discard.
If you are using them immediately or the very same day, store in a container and pop them into the fridge.
If you are making them ahead, put them into a jar or container along with the juices in the tray. Drizzle 2 tbsp olive oil on top of the peppers, cover and refrigerate for up to one week.