Making roasted peppers is extremely easy and convenient. I love having them always on hand, because they are delicious and so versatile that I can use them in many different recipes.

To prepare your oven roasted peppers you only need one inexpensive and nutritious ingredient, although of course you can customize the recipe with your favorite herbs and spices.



  • 4 pimientos rojos, o la cantidad que quieras


  1. Preheat oven to 450ºF or 230ºC and Prepare a tray with baking paper.
  2. Cut the red peppers in half and remove the seeds.
  3. Transfer them to the pan with the cut side facing down.
  4. Bake until the skin turns slightly black and wrinkled. Cooking time may vary depending on the size of the peppers and the oven. Mine are usually ready in 30-40 minutes. You don’t have to turn them mid-bake, but you can if you want.
  5. Remove them from the oven and wait for them to cool enough. Peel the roasted red peppers and dice them if you like. You can customize them with your favorite herbs or spices, type italian seasoning or chicken seasoning.
  6. Store or serve the roasted peppers immediately on slices of homemade bread or accompanying recipes such as quinoabaked chickpeasseitan o baked tofu.

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  • If you want you can add salt to your roasted red peppers, although it is not necessary.
  • You can use it to also bake other vegetables that you have on hand together with your red peppers. If you do, keep in mind that baking time may vary between vegetables.
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