Roasted Peppers


Yield: 20 People


Work: 40 Minutes


Total: 1 Hour


How to

  • Preheat over to 400F°.

  • Gather Ingredients and Tools.

  • Place Peppers in a Bowl, pour Oil over and toss, then sprinkle with salt and toss again.

  • On a Half Baking Sheet Tray lined with Foil, lay out Peppers and roast until skin starts to blacken.

  • Remove Peppers, place in a Bowl and cover with plastic. Make sure no steam can escape and let sit for 15 Minutes.

  • Place Peppers on Cutting Board and slice down the length of the Pepper to open up. Then remove seeds, membrane, and the stem.

  • Flip Pepper over and with the back side of a Knife scrape the Pepper to remove the skin.

  • Place in a Bag or Jar to Freeze.


  • You can slice the Peppers into strips before freezing.

  • Once finished skinning and seeding, toss with some Spices or Herbs for flavor.

  • Try blending the Peppers into a puree to add to a Sauce or a Soup at a later date.


  • 1 Pound Sweet Pepper, Whole

  • 2 Tbsp Camelina Oil

  • 1 Tbsp Salt


  • Knife

  • Cutting Board

  • Half Baking Sheet Tray

  • Foil

  • Measuring Spoons

  • Bowl 

  • Plastic Wrap

  • Jar or Bag


  • Freezable Container or Bag for up to 6 Months.


Use Your Roasted Peppers in the following Recipes:


Questions about this recipe? Ask Chef Pierson!