Roasted Capsicums

Sliced roasted red capsicums in a gray bowl sitting on a gray tea towel.

Learn how to make your own roasted capsicums at home in the oven. So easy, they make a great side dish or can be used in salads, soups, dips or on pizza.

Course Condiment

Cuisine International

Total Time 1

Servings

Calories 15kcal

Author Lee-Ann Grace

Ingredients

4 large red capsicums (red peppers/bell peppers)

Metric - US customary

Instructions

Preheat the oven to 210c.
Place the whole capsicums onto a baking tray and bake for 20 minutes.
4 large red capsicums
Then turn over each capsicum, and bake for a further 20 minutes until skins are blistered and charred.
Immediately place the charred capsicums into a medium-sized bowl and cover them tightly with plastic wrap.
Allow to sit for 10 minutes to loosen the skins (and they are cool enough to handle).
Remove the stalks and seeds (be careful of accumulated moisture inside the whole capsicums - this could be hot), and the skins should peel off easily.

Video

Notes

Don't rinse the capsicums after peeling them, you will lose some of the smoky flavour.
If you have sensitive skin it may be a good idea to wear kitchen gloves when peeling the capsicums.
4 large (raw) capsicums should yield approximately 1 cup of roasted capsicum.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition