Homemade Roasted Red Bell Peppers

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 31kcal

Preheat your oven to 450℉ and line a baking sheet with unbleached parchment paper.
Cut the bell peppers into halves and remove the seeds and stems.
Place the bell peppers skin side up on the prepared baking sheet and roast until tender and charred, 20 - 30 minutes.
Place the peppers into a large bowl and cover bowl with a towel or plate to trap in the steam. Let the peppers cool until they are comfortable to handle, about 10 - 20 minutes.
Peel the blistered skin off of each pepper and discard the skins. I like to use the serrated part of a butter knife to scrape off the skin. Store in jars in the fridge for 3-5 days.