Marinated Toaster Oven Roasted Bell Peppers
I was never much of a bell pepper fan but I do like to grow them. A dozen pepper plants eventually means lots of peppers so every year I cut them up, toss them in freezer bags, and freeze them for future casseroles. I had never tried roasting my fresh peppers. It seemed like just too much trouble until I discovered using my handy toaster oven. OMG it is so easy and they taste delicious!
Jump to Recipe
My end of summer peppers – and the plants are budding again!
Wash your peppers. Cut them into pieces, removing stem, core, ribs, and seeds. My peppers were small. I found that larger pieces make it quicker to peel off the skin after roasting. Place on your toaster oven’s baking sheet and coat with olive oil. Aluminum foil makes clean up easier. (I LOVE to use the non-stick foil!)
Preheat the toaster oven to 425 degrees. Roast peppers until the skins are wrinkled and bubbled with black spots (12 to 20 minutes depending on the size of the peppers and your toaster oven). These little guys were done in about 14 minutes.
Remove the hot roasted peppers from the pan and transfer to a shallow covered container.
Place lid on container and leave for at least 10 minutes to steam. Peel the skins off when the peppers are cool enough to handle. They should peel off very easily. Try not to eat all of your peppers as you remove the skins! They smell – and taste – divine!!
Marinated Toaster Oven Roasted Bell Peppers
Ingredients
- Bell pepper
- tbsp olive oil
Marinade
- 1 tbsp olive oil
- 1 garlic clove, minced or to taste
- 1/2 tsp parsley flakes or to taste
- salt & pepper to taste
Instructions
Roasting Peppers
-
Wash your peppers. Cut them into pieces, removing stem, core, ribs, and seeds. Larger pieces make it quicker to peel off the skin after roasting.
-
Preheat your toaster oven to 425 degrees on the Bake setting. Place peppers on the toaster oven's baking sheet and drizzle with olive oil. Aluminum foil makes clean up easier.
-
Roast peppers until the skins are wrinkled and bubbled with black spots, about 12 to 20 minutes depending on the size of the peppers and your toaster oven.
-
Remove the hot roasted peppers from the pan and transfer to a shallow covered container. Place lid on container and leave for at least 10 minutes to steam. When they are cool enough to handle pull the skins off.
-
Roasted peppers can be frozen in reusable plastic bags or freezable containers for up to 3 months.
Marinate the Peppers
-
Combine with the the olive oil, garlic, parsley, salt and pepper. Allow to sit for a few hours for the flavors to mingle together. Can be served at room temperature. Can also be refrigerated for up to a week.
