How to make Sweet Roasted Peppers

Prepare time: 15 mins
Cook: 35 mins
Ready in: 50 mins

I’m going to make some Roasted Peppers.


  • Bacon Sheet
  • Olive Oil
  • Sweet Peppers
  • Sugar
  • Water
  • Salt


1I’m going to show you two ways you can roast it or you can make it sweet peppers You just want to get your a bacon sheet and you want to lay them on there. Then you want to base them with some olive oil yes you can use your vegetable oils so that’s what I’m going to do I’m just going to lay them make sure that it’s not wet once you you know clean them you want to dry them up. If you see a little bit of moisture just tap now you take your oil and run it through on both sides come over.

2I’m base the inside if you have oil from the pan you can take from there now you take this and you put it in your oven for 30 minutes at 375 degrees until you have like a roasted color okay this is how it looks so now what I’m going to do is put it in one of these little bags. Then what you want to do after that is let it cool off and then that’s when you will remove the skin from the peppers you have it now I’m going to put it in refrigerator until it’s cool.

3Then I’ll show you how to remove the skin all right you guys I’m back.Now this is how it looks once it come out of the oven and this is how you want it now some people just go ahead and put it in the jar or they’ll go right ahead and eat it. Now what you want to do once it cools off all you have to do is just peel the skin just like that okay and it will just come right off okay just like that there’s the skin so put that to the side now I want some sweet sweet peppers once you put this in a container you add your water.

4Now what’s going to go in there is the sea salt citric acid to preserve it and sugar now what you do to make this is you add water now I’m going to start out with a cup so what you want to do is pour your water this it takes two cups okay without the pepper so that’s enough right there now what I’m going to add is the sugar citric acid to preserve it. Then I’m going to add the salt and that’s it and then you close it up tight and let it sit put it in the fridge and then you have it we have your sweet pepper let it sit there for about 3-4 days in the refrigerator and then when you’re ready to use it.