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How to Make Roasted Red Bell Peppers in the Oven

Roasted red peppers are one of my favourite ingredients to kick up the umami savoury flavour in all kinds of vegan dishes. Roasting red peppers makes them a lot sweeter too. Perfect for blending into dips or sauces and layering into sandwiches. In this video, I’ll show you a fast way to roast red peppers (or any peppers) in the oven. I use the broiler but if your oven doesn’t have that function, it’s okay!

Video Tutorial for Roasted Red Peppers in the Oven

For the broiler method, you’ll need to turn the peppers every 3 to 5 minutes, depending on how close the peppers are to the heating element and how hot your oven gets.

For the regular oven method, set the temperature for 500°F or 260°C. You’ll turn the peppers every 8 to 10 minutes. With this method, the peppers may not get as blackened but it will still work.

CAUTION! Be careful when opening the oven door and when turning the peppers. There may be steam so stand back. SAFETY FIRST, KIDS!

Leave a few inches between your bell peppers and the heating element.

Leave a few inches between your bell peppers and the heating element.

Turn the peppers every 5 minutes or so to ensure that they get nicely blackened on each side.

Turn the peppers every 5 minutes or so to ensure that they get nicely blackened on each side.

Place the hot roasted red peppers in a bag to trap the steam and let them cool. You could also do this in a bowl with a plate on top as a lid.

Place the hot roasted red peppers in a bag to trap the steam and let them cool. You could also do this in a bowl with a plate on top as a lid.

The skin should peel away very easily after the peppers have cooled. Don't forget to save the juice from the peppers. That's packed with flavour!

The skin should peel away very easily after the peppers have cooled. Don’t forget to save the juice from the peppers. That’s packed with flavour!

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