I've been putting these roasted sweet peppers in everything lately. They're perfect in scrambled eggs, in a veggie bowl, in pasta, you name it. To be honest, they're so good that sometimes I just eat them by themselves.
I usually start with 8 to 10 ounces of peppers, but this recipe is very scale-able. Make sure that you're not crowding the peppers too much or they won't brown nicely. Check the distribution on the pan in the pictures below.
Preheat your oven to 375oF.
Wash your peppers, then remove the stems and any seeds. Chop into quarters (or thinner strips, if you prefer), then transfer to a sheet pan.
Drizzle with olive oil and a little bit of salt, then toss to coat. I use my hands but you can also use a spatula. Spread them out so they're distributed evenly over the entire pan.
Bake for 20 - 35 minutes. Check the peppers after 10 - 15 minutes and turn/stir them for even browning. If they've started to brown significantly then continue to check them every five minutes until they reach your desired degree of done-ness.
The final cook time depends on how many peppers you're cooking as well as how crisp you'd like them to be. I enjoy crispy edges on my peppers, but if that isn't your jam then you'll want to remove them sooner.
Store in the fridge for up to a week. Reheat on the stovetop or in the microwave before adding to other dishes.
These roasted sweet peppers are perfect in scrambled eggs, in a veggie bowl, in pasta, you name it. They're so good that sometimes I just eat them by themselves.
Preheat the oven to 375F.
Remove the stems and seeds from the peppers, then cut into quarters.
Transfer prepped peppers to a sheet pan and toss with several tablespoons of olive oil and a touch of salt. Spread out evenly on the sheet pan.
Bake until the edges of the peppers have started to darken, 25-30 minutes. Check the peppers after 10-15 minutes and stir to ensure even browning.