Roasting bell peppers regardless of their color is very easy. And the flavor they add to rice, pasta, potatoes, and other dishes is delicious.
In just under an hour, you can have perfectly roasted, sweet, and flavorful bell peppers that are ready to add to any dish.
The following is the easiest method we have found for 'roasting' peppers.
Preheat oven to 400°
1/8 teaspoon olive oil (per pepper)
bell peppers, whole
Wash, and then dry the bell peppers thoroughly.
Massage the oil into the skin of the pepper with your hands. Lay the bell pepper on a baking sheet. If you are roasting many peppers, space them at least 2-inches apart. Place the baking sheet on the middle rack of the oven.
Bake for about 10 - 15 minutes, or until the underside of the pepper is dark-brown in color.
Rotate the pepper to its opposite side and continue baking for 10 minutes more, or until the bottom is brown. Continue to turn until each side is dark brown to black. The entire process should take about 45 to 50 minutes.
Remove the peppers from the oven and place them in a bowl. Cover the bowl with a fitted lid or plastic wrap. Set them aside until they are cool enough to handle.
Using a knife, cut the pepper in half. Remove the stem. Flatten the pepper inside out, then gently scrape the seeds away from the flesh. Next, peel away the outer skin, then dice the flesh to the desired size.
Refrigerate any unused portion and enjoy within 5 to 7 days.