Roasted Bell Peppers

READY IN: 1hr 30mins
YIELD: 6 cups




  • Preheat oven to 350.
  • Rinse out a large roasting pan and leave the moisture in the pan.
  • Wash the peppers, leave the moisture on them and place in the roasting pan.
  • Lower the oven to 325.
  • Bake the peppers until soft, about 40-60 minutes. Green peppers take longer than red so just keep an eye on them.
  • Turn them over once during the cooking process.
  • All ovens run different - You want the skins to look puffy and a bit charred before you take them out.
  • Place them in a large deep bowl and cover with plastic wrap.
  • When cool, remove the peppers from the bowl.
  • Strain the juice left over in the bowl and return it to the bowl.
  • Remove the skins and seeds from the roasted peppers (do not rinse).
  • Slice thinly and place back in the bowl with the juice.
  • Add the remaining ingredients and mix well.
  • Marinate in the fridge for at least 3 hours, overnight is best.
  • Enjoy!