Roasted Capsicums (Bell Peppers)

5 from 6 votes

Roasted Capsicums are an easy recipe that results in juicy, moist roasted red peppers that can be used for sandwiches, dips and more.

Prep Time10

Cook Time35

Resting time20

Total Time1 5

Course: Side, Side Dish

Cuisine: Italian, Western

Keyword: peperoni al forno, roasted capsicums

Servings:

Calories: 47kcal

Preheat the oven: preheat the oven to 180°C / 350-375°F / Gas Mark 4-5.
Capsicum: use a knife and chopping board to slice each capsicum in half. Then use a smaller knife to carve out the stem and remove the skin and white flesh.
Season: sprinkle the non skin side of each cut capsicum with salt and pepper.
Oil: once seasoned, transfer each cut capsicum piece onto a baking tray skin side facing up. Use a pastry brush to cover the skin with olive oil.
Bake: place the peppers into the oven on the middle shelf and let them bake for 20 minutes. Then use oven mitts to remove the tray and place it onto a heat proof surface. Use tongs to rotate each pepper to the other side. Place the tray back into the oven and bake with skin side down for 10 to 15 minutes.
Rest: once they are finished cooking use an oven mitt to again remove the try from the oven and place it onto a heatproof surface. Use kitchen tongs to transfer the roasted capsicums to a bowl and cover it with cling wrap.
Remove skins: once the peppers have cooled, discard the clean wrap and then work one piece at a time to pull the skins off. Note 1
Serve: use the roasted capsicums for sandwiches, salad, soups, dips or on a grazing platter.

Note 1 - Capsicum skin: once the capsicum have cooked, we put them into a bowl with a layer of plastic wrap (cling film) over the top. This is so that the heat will help to release the skin of the peppers. They are quite hot still at this point, having been in the oven for almost an hour, so let them cool for around 20 minutes and then you will find the skins will slide off very easily.