Roasted Red Peppers

I love the rich, smoky flavor of roasted red peppers. Fortunately, they’re easy to make …

3-5 whole red peppers
Garlic-infused avocado oil
Sheet pan
Parchment paper
Glass storage jar

Preheat oven to 450 degrees. Line a sheet pan with parchment paper. A full size pan will accommodate 4-5 peppers, a half sheet will hold three.

Wash 3-5 whole red peppers. Slice in half and remove seeds and membranes. Place cut side down on the parchment and put in the oven. Roast for 30-45 minutes until skins are black and charred.

Remove the tray from oven and place the peppers in a large glass bowl. Cover with a towel to retain moisture while they’re cooling.

When the peppers are completely cooled, peel off the skins and discard. You can store the peppers in large, whole pieces or slice them into strips. Add peeled peppers to an airtight glass storage jar and add garlic-infused avocado oil. Then seal and store in the fridge. I’ve had great results with avocado oil rather than olive oil, which will harden and solidify when it gets cold.


That’s it! Now you have the perfect ingredient to flavor-up salads, hummus, dips, veggies, quinoa, and spreads.

Add whole peppercorns, peeled garlic cloves, or dried red chili pepper flakes to the peppers for an extra kick

With just a few basics, this recipe comes together easily. Here are a few items you can find on Amazon – click on the photos below for more info.

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