Comments on: Roasted Red Peppers

By: Cookie and Kate

Cookie and Kate — Tue, 27 Jan 2026 03:27:49 +0000

In reply to Kim. Hi Kim, thanks for sharing that tip!

By: Kim

Kim — Mon, 19 Jan 2026 23:20:41 +0000

I like to grill peppers when I have bought too many peppers to eat in their prime condition. After they are grilled, I will slice them and put them in the freezer. When I am making soup, they are an easy addition to give a boost of flavour to just about any recipe.

By: Jean Marie

Jean Marie — Sat, 25 Oct 2025 21:48:27 +0000

If you cover your sheet pan in foil, you can just pile the charred peppers in the middle and cover them with the edges of the foil to steam. Then, when cool, peel them right on foil and dispose of skins. No extra bowl – really easy clean-up.

By: Jo

Jo — Mon, 13 Oct 2025 00:43:58 +0000

Definitely the best way to roast capsicum and the taste is far better than store bought!

By: Barbara Baker

Barbara Baker — Fri, 12 Sep 2025 15:26:26 +0000

So easy and so much better than buying them at the store! Fresh and delicious in your lentil salad recipe.

By: Andrea Zelones

Andrea Zelones — Fri, 29 Aug 2025 02:56:44 +0000

Love this recipe. It was my first time making Roasted bell pepper hummus. Super easy and tastes GREAT! Thanks for the recipe.

By: Lynne

Lynne — Tue, 26 Aug 2025 17:54:47 +0000

This is an outstanding way to roast peppers. All my other recipes are going in the garbage! Thank you so much!!!
Lynne

By: Kristine K

Kristine K — Tue, 03 Jun 2025 22:23:20 +0000

I came across a snack recipe that required jarred roasted red peppers that I did not have on hand. C+K to the rescue! Additionally, thank you for giving me “permission” to substitute the lone yellow pepper in my crisper drawer here. The dip turned out great. Best. Vegetable. Recipes. Always!

By: Sarah

Sarah — Thu, 13 Mar 2025 14:25:29 +0000

These are so good that I’ve made them twice this week since finding this recipe. I have histamine issues and jarred bell peppers always made me a little itchy (along with other canned goods), but these were fresh and perfect! I couldn’t believe that they tasted as good as the ones in the store. I’m off to mix these with cottage cheese, bacon (or fakon) bits, chopped black olives, sunflower seeds and crumbled blue cheese. Like a trip to the salad bar, ha. Thanks so much for an easy, super tasty recipe.

By: Pauline Unsworth

Pauline Unsworth — Wed, 22 Jan 2025 13:36:55 +0000

In reply to Meghan Thiel. I roast and freeze big batches of pepper. Just roast, peel and cool, then lay them singly on a tray, freeze, then bag up when done. I defrost what I need and use in recipes that call for roasted peppers. I also use them, defrosted, in a salad. Also if you prepare all the colours of peppers and use them in a recipe you can count each colour towards your 30 plant sources per week. Bingo!