Simple Roasted Capsic*ms (Bell Peppers) (2024)

Roasted capsic*ms or red bell peppers are sweet, delicious and easy to make at home. We love having them on hand to add to an omelette or scramble for a tasty breakfast, or as part of a salad. Learning how to roast capsic*ms in your oven is really simple and they are great to have in the fridge to add to salads. You don’t need any special equipment to make these at home, so give it a try today.

What you will need to make this recipe

We prefer red capsic*ms or bell peppers for roasting as they have the best flavor. Orange and yellow capsic*ms are also good roasted. We do not recommend green bell peppers, as they are not as naturally sweet and flavorful.

You can use this roasting technique on any peppers you like such as jalapenos, palermo, poblano etc. This makes them a delicious addition to salsas.

• Red bell peppers or capsic*ms

Equipment

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You may need –

• Baking tray
• Baking paper
• Plastic wrap

Step by step instructions

1. Preheat the oven. Slice the capsicum or pepper in half length ways and remove the seeds and ribs. We like to use a spoon to do this. Leave the stalk in place to retain the shape of the pepper.
2. Place the capsic*ms cut size down on a lined baking sheet and roast in the oven for 40-50 minutes.
3. Remove from the oven once the skins are completely blackened and blistered.

4. While the peppers are hot, place them in a sealed container or in a bowl covered with plastic wrap, and allow them to cool. This will help with removing the skin.
5. Once they have cooled enough to handle, peel the blackened skin off and dispose of the skin and stalks. You can use a paper towel to help with gripping the skin to remove it.
6. Slice the capsic*ms into strips and store in an airtight container in the fridge.

How to serve roasted peppers

We love using roasted capsicum in our recipes, as they have a lovely natural sweetness and juicy texture. When you roast a bell pepper and remove the skin it really changes the flavor and the texture, it is almost like a brand new vegetable! It is a great idea to roast more capsic*ms than you need and make some of these delicious recipes;

• These roasted capsic*ms are an excellent addition in any salad or antipasto platter. We love to have some stored in the fridge during summer to easily add to a salad.
• Add them to an omelette with some feta cheese and olives for a delicious Mediterranean flavored breakfast. Or try this roasted capsicum frittata.
• For a delicious new condiment to serve with steak, fish or chicken, try our making our smoky romesco sauce with your roasted capsic*ms.
• These are delicious in our zucchini and roasted capsicum salad for a perfect accompaniment to a meal or BBQ.
• Make our sweet and creamy roasted capsicum dip. It only takes a minute or two to throw together in the blender!

Expert tips, suggestions & how to store

• Storage – Store your roasted capsic*ms in an airtight container in the fridge for up to a week. If you would like to store them longer, you can cover them a layer of olive oil in a jar.
• Make ahead – These are a great make ahead option, as they store well in the fridge. We like to prepare some on the weekend to add to salads, wraps or eggs during the week.
• Serving suggestions – In salads, wraps or toasted sandwiches, with scrambled eggs or in a frittata, blended to create delicious sauces or dips.
• Substitutions – We like to use red bell peppers or capsic*ms in the recipe, but any peppers would work.
• Tips – Ensure you allow the peppers to cool in a sealed container or covered in plastic wrap, so that they are easier to peel. Use paper towel to help with peeling the skin and removing any small pieces, as the roasted capsic*ms will be slippery.

Roasted capsicum FAQs

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