Roasted Red Peppers (Roasted Capsicums)

Round plate with Roasted Red Peppers, garnished with a couple of basil leaves.

Delicious Roasted Red Peppers (Roasted Capsicums) are such a wonderful savoury treat. They are so simple to prepare and you can use them in so many different ways. The flavour is so fresh and vibrant that you'll never want store-bought again!

Course Antipasto, Side Dish, Starter

Cuisine Italian

Prep Time 30

Cook Time 1

Total Time 1 30

Servings people

Calories 56kcal

Author Alexandra Cook - It's Not Complicated Recipes

Ingredients

6 large red bell peppers/capsicums See Note 1

Roasted Pepper Flavour Enhancers:

2 tablespoon extra virgin olive oil See Note 2
3 garlic cloves - finely chopped or minced
sea salt - to taste
chilli/red pepper flakes - to taste (optional)

Instructions

Roasted Red Peppers under a Grill/Broiler:

Preheat your oven on highest setting and select grill/broil.
Line a baking tray with foil.
Place peppers/capsicums onto the tray.
Grill for 8-10 minutes per side, until the skin is partially blackened and starting to separate from the flesh.
Remove from the oven, and place in a bowl. Cover the bowl with a tea towel, and allow to stand for five minutes.
Uncover, and allow the peppers to cool slightly - until you're able to touch the peppers and remove the skin. (Covering the peppers will help the skins come off easier.)
Peel the skin from the peppers and remove the stem and discard.
Slice the peppers in half, removing any remaining seeds.
Slice the peppers into any size you wish.
If necessary, drain excess liquid from the peppers.
Heat oil in a frying pan and add the garlic. Remove from the heat as soon as the garlic has started to change colour slightly.
Add your roasted red peppers, and season with salt and chilli flakes if you like a little heat.

Roasted Red Peppers in the Oven:

Preheat your oven to 220 Degrees C (430 F).
Line a baking tray with foil.
Place peppers/capsicums onto the tray.
Roast for approximately 50-60 minutes, turning the peppers every 20 minutes using tongs.
(Be careful not to pierce the flesh.)
Follow the rest of the instructions listed above.

Notes

Capsicums/bell peppers: select those that are firm, shiny in appearance and blemish-free. At their peak, they should not be wrinkled and should have nice, thick skin.
Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons). For readers located elsewhere in the world, please use 2 tablespoon + 2 teaspoon for this recipe.
Storage: keep the roasted peppers in an airtight container in the fridge. If you have have added the garlic and oil, consume within 3 days. Otherwise, you can store the plain roasted peppers in the fridge for up to 5 days.
Freezing: the plain roasted peppers freeze well. Store the roasted peppers in a freezer safe container with a sealed lid. They will keep for approximately 2 months. Defrost in the fridge and add the garlic and olive oil when serving.

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