roasting peppers in the oven

Roasting peppers in the oven enhances their natural flavors and makes them perfect to use in your favorite recipes. Hatch, poblano, and Anaheim peppers are all great to roast!

Wash peppers and pat dry. Arrange on a lined baking sheet. Roast at 400°F for 20 minutes.

Use tongs to flip the peppers over and roast again for 20-30 minutes.

The peppers should look deflated, with blackened spots on the skins.

Place the peppers in a bowl and cover with plastic wrap to steam. Let sit 15 minutes.

Peel the skins from the peppers and remove the seeds. It's OK if you don't get them all!

Stack, chop, and use in your favorite recipes or freeze for later.

Swipe up for the recipe and tips on stetted.com

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roasting peppers in the oven