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How-To-Make-Roasted-Red-Peppers-Recipe
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How To Make Roasted Red Peppers (and preserve them)

Here's how to make roasted red peppers at home (3 easy ways). And how to preserve them in a simple brine for future use!
Prep Time45 minutes
Cook Time40 minutes
Course: Appetizer
Cuisine: Greek
Keyword: healthy
Servings: 10 to 12 peppers
Calories: 80kcal

Ingredients

  • 10-12 large sweet red peppers long or bell peppers (in Greece, we use Florina peppers), the peppers need to be about the same size

To Serve With:

To Make The Brine:

  • vegetable oil such as sunflower oil, corn oil, etc.
  • red wine vinegar
  • 1 dried bay leaf
  • 1 garlic clove
  • 5-6 pepper corns
  • glass canning jar

Instructions

To Roast Red Peppers In The Oven:

  • Preheat the oven to 230°C / 445°F.
  • Clean the peppers by rubbing them with a clean cotton cloth. Slice off the top of the peppers, and hollow out the insides. If using bell peppers, cut them in half lengthwise.
  • Line the oven's tray or a sheet pan with parchment paper. Add the peppers (if using bell peppers, the skin side should be looking up), and drizzle lightly with olive oil. Season with salt and pepper.
  • Roast the peppers for about 30-40 minutes or until they are soft with charred black spots. There is no need to turn the peppers while they roast.

To Roast Red Peppers Using The Gas Grill:

  • Preheat grill on medium-high heat.
  • Grill the peppers until charred and softened, flipping them as needed.

Skin The Roasted Peppers:

  • Place the peppers in a large bowl while they're still hot and cover with plastic wrap. Stand for 20 minutes.
  • Gently skin the peppers, pulling the outer skin with your fingers. For easier cleaning, you can pour cold water into the bowl. This will make the skins come out more easily (not recommended if you plan to preserve them in brine for more than a week).

Roast Peppers On The Stovetop:

  • You can roast each pepper individually on the stovetop if you have a gas stove.
  • Hold each pepper with a metal skewer or pasta fork directly over the flame until the skin gets completely black (in this case, the pepper gets cleaned of its stem and seeds after roasting).

To Serve The Peppers:

  • Add as many peppers as you wish to serve, and drizzle them with extra virgin olive oil, a few drops of red wine vinegar, paper-thinly sliced garlic, and dried oregano. They're a great Meze with some crusty bread or grilled pita bread for dipping.

To Preserve The Peppers In Brine:

  • Add the roasted peppers to a clean canning jar. Place them without folding them. To do this, hold the jar horizontally and stack the peppers closely together.
  • Add the peppercorns, bay leaf, and garlic clove, sliced into 3-4 pieces.
  • Pour in one part red wine vinegar and three parts oil. Leave some space at the top of the jar so the lid doesn't touch the brine. Also, ensure the peppers are submerged.
  • Store in the fridge for up to a month.

Nutrition

Serving: 1pepper served with with olive oil | Calories: 80kcal | Carbohydrates: 10g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 7mg | Potassium: 348mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5136IU | Vitamin C: 210mg | Calcium: 12mg | Iron: 1mg