Paleo, Recipes, Salads, Snacks, Vegan, Whole30

Roasted Red Peppers [Whole30, Paleo, Vegan]

Turns out you can make roasted red peppers at home and don’t have to buy them from a jar.

roasted red peppers

I love roasted red peppers on two things: salads and bruschetta.  Ok now that I am thinking about it, I also love them on pizzas and in enchiladas, so maybe I should not pigeonhole myself so quickly into this post! 

After I did my first Whole30, I realized that most brands of jarred roasted red peppers had sugar.  Finding brands without sugar can sometimes be an issue at my local grocery stores, so I decided to make my own. 

These are super easy to make with only four ingredients (and that is counting salt and pepper as two separate ingredients)!  All you have to do is cut the red peppers and toss in olive oil, salt, and pepper.  You bake for a while in the oven and then store in a jar with extra oil.  Pro tip: when the peppers are all gone, that extra oil in the jar is great for adding an extra layer of flavor to salad dressings.  

Ingredients: 

  • 3 red bell peppers, cut into strips
  • 1 TBSP of olive oil
  • Salt and Pepper to taste
  • Extra olive oil to fill your jar.  The amount will depend on the size of jar you are using, but it should be between ¼ to ½ a cup of oil.
roasted red peppers
Roasted red peppers out of the oven.

Instructions:

  1. Preheat the oven to 350° Fahrenheit.
  2. Line a baking sheet with non stick foil or parchment paper.
  3. Spread the red pepper strips across the baking sheet and add 1 TBSP of olive oil and salt and pepper (a dash of each or a few turns of each pepper and salt grinder).
  4. Toss the red peppers until they are evenly coated with oil, salt, and pepper. Ensure they are spread into one even layer on the baking sheet.
  5. Put into the oven for 20 minutes.
  6. Remove from the oven and flip/toss the roasted red peppers and put back in the oven for 15-20 minutes.  
  7. Remove from the oven and let them cool for at least 30 minutes. The roasted red peppers should be soft with blistered skin.   
  8. Transfer to a jar (I recommend a mason jar).  Add olive oil to the jar until the roasted red peppers are fully submerged. 
  9. Store in the fridge and use these for salads, pizzas, enchiladas, bruschetta, or whatever you would like. Make sure you take them out a few minutes before use, as the oil can solidify some.

Notes:

  • This makes about 1 to 1 ½ cups of peppers.
  • Save the oil from the jar when you finish the peppers.  Use this oil for homemade salad dressings for extra flavor. 
  • Store in the refrigerator for 3-4 weeks.  Don’t worry if the oil solidifies some!  Just take the jar out a few minutes before use.

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