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Homemade Roasted Red Peppers + A Vegetarian Veggie Wrap
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Homemade Roasted Red Peppers

Adapted from Ina Garten's Red Peppers with Basil Oil. These would be very easy to add to hummus or fancy up with a few different spices.
Prep Time5 mins
Cook Time30 mins
Resting Time30 mins
Total Time35 mins
Author: Alicia


  • 2-3 tablespoon extra virgin olive oil
  • 2 organic red bell peppers, cleaned
  • kosher salt and pepper


  • Preheat oven to 500 degrees. Put a splash on olive oil on a baking sheet and place the whole red peppers on top. Rub them with some of the olive oil from the baking sheet. 
  • Bake for 10 minutes, turn the red pepper to a new side. Bake another 10 minutes and turn to another new side. Bake a final 10 minutes - 30 minutes total. Checking them every 10 minutes allows you to pull them out early too if they're getting too charred. 
  • Remove from oven and allow to cool. Once cool, cut around the top stem and remove the seeds. Slice into small strips or chop...whatever floats your boat!
  • Add red peppers and any juices to a mason jar and top with olive oil until covered. Sprinkle with salt and pepper. Good for up to a week, but if sensitive with tyramine use within 2-3 days at the most.