STREAMING NOW: Feast with Friends

Roasted Red Bell Peppers

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“These are wonderful to use in so many recipes, use right away or refrigerate in a jar --- to store in the refrigerator place the cooled roasted peppers in the jar then cover with oil, add in a pinch of salt, cover tightly with a lid then shake to distribute the salt, refrigerate for up to 3 days, for a large jar use 1/8 teaspoon salt --- do not skip step #5 or you will have a harder time peeling the peppers --- if you are using for salads they are best if brought down to room temperature ---- you may of coarse increase the bell peppers to whatever amount desired :)”
6 bell peppers

Ingredients Nutrition


  1. Rub the outside of the pepper halves with olive oil.
  2. Arrange cut-side down in one layer onto a baking sheet or a shallow pan.
  3. Preheat the broiler and set the oven rack 4-5 inches from the heat.
  4. Broil the peppers until well charred (the peppers will not char evenly at the ends, this will take about 20 minutes or a little more).
  5. Transfer to a plate or bowl and immediately cover tightly with heat-proof heavy plastic wrap (I like using Saran Wrap for this).
  6. Allow to stand for about 20-25 minutes.
  7. When the peppers are cool enough to handle peel off the the skin.
  8. Chop to desired size then use immediately or transfer to a glass jar.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a