Connect with us

Vegetarian Recipes

Roasted Red Peppers

https://www.loveandlemons.com/roasted-red-peppers/

Last week, I finished up this fajita recipe, and I still had an abundance of bell peppers in the fridge. I debated what to do with them – Toss them into salad? Sauté them for my breakfast tacos? – but in the end, I settled on making roasted red peppers to have on hand for summer sauces, pizzas, pastas, and more.

If you’ve never made roasted red peppers, it’s super easy, and when they’re finished, the peppers have a lightly sweet, charred flavor that’s a delicious addition to all sorts of recipes. They keep for several weeks in the fridge, so make a big batch to blend in to your next dressing, top onto a sandwich, or serve as a simple appetizer with summer herbs, sea salt, freshly ground black pepper, and a drizzle of extra-virgin olive oil.


How to roast red peppers


How to Roast Red Peppers

There are a few ways to make roasted red peppers at home. My preferred method for roasting is over a gas burner. I’ll either use a grill pan or char them directly over the gas flame. Of course, you can also roast the peppers in the oven. Here’s what you need to do:

1. Char the peppers whole over a gas burner, on a grill pan, or under a broiler until the skin is blackened all over.

2. Then, take them off the heat and place them in bowl. Cover the bowl with a kitchen towel or plastic wrap, and allow the peppers to steam and soften for 10 minutes.

3. When the peppers are cool enough to handle, peel and remove the loose skin. I like to leave just a bit of the blackened skin for a nice charred flavor.

4. Finally, slice off the stem and remove the membranes and seeds. At this point, you can leave the peppers whole or slice them into strips, depending on how you plan to use them.

And that’s it! Roasted red pepper success.

How to Store Roasted Red Peppers

Roasted red peppers are ready to use as soon as you’ve peeled off the skins and removed their seeds. If you’re roasting one as part of a larger recipe, you can proceed with it right away.

If you’re preparing a larger batch to keep on hand, allow them to cool completely before transferring them to the fridge. To keep them fresh, store the peppers in a jar with a tight-fitting lid and pour olive oil over the peppers to cover. Be sure to keep them submerged in the oil for maximum freshness! Stored this way, they should last for 2-3 weeks in the fridge.

Alternatively, freeze your roasted red peppers for longer storage. Spread them in a single layer on a parchment-lined baking sheet to freeze individually before transferring them to an airtight, freezer-safe container.

What to Do With Roasted Red Peppers

Once you’ve roasted your peppers, you have endless options for using them. Here are just a few ideas:

What do you like to do with roasted red peppers? Let me know in the comments!

If you love these roasted red peppers…

Try roasted cauliflower, roasted beets, or roasted asparagus next!

Roasted Red Peppers

Author: Jeanine Donofrio

Recipe type: Condiment

  • Red bell peppers
  • Extra-virgin olive oil
  • Sea salt
  1. Char the peppers over a gas burner or under a broiler until the skin is blackened all over.
  2. Remove them from the heat, place in a bowl and cover with a towel or plastic wrap for 10 minutes.
  3. Uncover and use your hands to peel and remove the loose skin.
  4. Slice off the stem, and remove the seeds; use the pepper whole or slice it into strips. Season to taste with sea salt.
  5. To store the peppers, transfer them to a jar, cover them with olive oil, and store in the refrigerator for 2-3 weeks.

3.4.3177

 

Related Topics:
Continue Reading
Advertisement

Vegetarian Recipes

Homemade Pop Tarts

Nothing screams nostalgia more than a Pop Tart. In reality, it’s a dessert disguised as breakfast, but I’m here for it. These easy Homemade Pop Tarts are free of all those mysterious, hard-to-pronounce ingredients (and no high fructose corn syrup!) and utilize pantry staples you probably already have on hand! For me, it required zero trips to the store and resulted in a super cute, budget-friendly treat my family loves. I couldn’t decide on just one flavor, so I made two different fillings, and I’m sharing both here with you today!

Overhead view of homemade pop tarts next to a bowl of sprinkles.

Easy Recipe for Homemade Pop Tarts

I threw this recipe together one weekend morning when I was craving something special but didn’t want to leave the house. I discovered a box of pie crusts left over from the holidays in my freezer. Then, I raided the refrigerator and found blueberry jam at the back…and this copycat homemade Pop Tart recipe was born! Let me tell you, my daughter was thrilled with these! We also ended up making a batch for her babysitter’s family. Huge hit.

Budget Saving Tip

In retrospect, you could easily keep the circular pie shape and cut it into pie-like slices or cut your rectangular dough shapes into smaller squares to get more servings for your money. However, I was going for maximum nostalgia and wanted to make it look as close to the real thing as possible. But, you do you! (And share your favorite flavors and shapes in the comments below!)

A homemade blueberry pop tart on a plate.

Print
Add to Collection

Homemade Pop Tarts

These easy Homemade Pop Tarts are made with pie crust and simple pantry ingredients (no corn syrup or preservatives). Includes two nostalgic filling flavors!
Course Breakfast, Dessert
Cuisine American
Total Cost $5.98 recipe / $1.49 serving
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 tarts
Calories 837kcal
Author Jess Rice

Equipment

  • Rolling Pin
  • Baking Sheet
  • Parchment Paper

Ingredients

Brown Sugar Filling:

  • ¼ cup brown sugar $0.13
  • 1 tsp flour $0.01
  • 1 tsp cinnamon $0.08
  • 1 Tbsp salted butter, melted $0.12
  • ¼ tsp vanilla extract $0.16

Blueberry Jam Filling:

  • ¼ cup blueberry jam* $0.44
  • 1 tsp corn starch $0.02

Homemade Pop Tarts:

  • 1 package of pre-made pie crusts** $2.77
  • 1 egg, beaten (optional)*** $0.49

Cinnamon Frosting:

  • 1 cup powdered sugar $0.55
  • 2 Tbsp heavy cream $0.20
  • 1 tsp cinnamon $0.08

Berry Frosting:

  • remnants of juice from the jam-filling process $0.00
  • 2 Tbsp heavy cream $0.20
  • 1 cup powdered sugar $0.55
  • ½ Tbsp sprinkles $0.18

Instructions

  • Gather ingredients and preheat oven to 400℉.
  • Make cinnamon sugar filling: Combine brown sugar, flour, cinnamon, melted salted butter, and vanilla extract in a small bowl and mix with a fork. Set aside.
  • Make berry jam filling: Combine blueberry jam and corn starch. Set aside.
  • Flour a large work surface and roll out pie crusts, one at a time, to be even thickness. I like to make my pie crusts fairly thin so I get another serving out of this recipe, but the trick is to cut one rectangle in whatever size you prefer and then use that one as your guide to cut the rest, making them all the same size.
  • Add 1-2 Tbsp of prepared filling to one prepared rectangular crust at a time, reserving a rectangle of crust for each to place over the top. Do not overfill your tarts.
  • Place reserved rectangle crusts over the top of each filled side and prick once or twice with a fork or toothpick (to help some air escape during baking), then seal each tart by gently pressing the crusts together with a fork.
  • Optional: Beat one egg and brush each tart to give it a nice shine.
  • Bake for 15-18 minutes on parchment-lined baking sheets until top crusts are golden brown. If you experience a blow out, don’t worry! Once they cool and it comes time to frost them, it won’t be an issue.
  • While they’re cooling, make the brown sugar frosting and the berry frosting. To make the brown sugar frosting, simply combine 1 cup powdered sugar, 2 Tbsp heavy cream, and cinnamon in a bowl, whisking until smooth. To make the berry frosting, I like to use up any leftover juice from the jam that’s still in my mixing bowl (for color!) along with the remaining 2 Tbsp cream and the remaining cup of powdered sugar.
  • Once they’re completely cooled, frost each Pop Tart generously. Top the berry tarts with sprinkles. Decorate the berry tarts with sprinkles before serving. Enjoy!

See how we calculate recipe costs here.

Notes

*You can use any flavor of berry jam that you already have on hand. You can even combine jars of jam if you’re short on one flavor.

**I used a package of two 9-inch pie crusts. You can also try making a homemade double pie crust if you have the time!

***This price is based on Walmart prices on March 17th, 2025. This is optional…with the price of eggs these days, you may want to skip this step. I do find it helps with frosting them nicely and smoothly, but you can totally skip it, and they’ll still come out perfect.😊

Nutrition

Serving: 1tart | Calories: 837kcal | Carbohydrates: 133g | Protein: 7g | Fat: 32g | Sodium: 402mg | Fiber: 3g

how to make Homemade Pop Tarts step-by-step photos

The ingredients to make homemade pop tarts.

Make the fillings: Gather all your ingredients and preheat the oven to 400℉. Now, make the cinnamon sugar filling by combining ¼ cup brown sugar, 1 tsp flour, 1 tsp cinnamon, 1 Tbsp melted salted butter, and ¼ tsp vanilla extract in a small bowl. In a separate small bowl, bake the berry jam filling by combining ¼ cup blueberry jam and 1 tsp corn starch. Set both fillings aside for now.

Hands using a rolling pin to roll out a pie crust.

Shape the pie dough: Sprinkle a little all-purpose flour onto your work surface and roll out each pie crust (one at a time) to an even thickness. To get the most out of the pie dough, I like to make them fairly thin.

A pie crust cut into 8 rectangles.

Now cut out one rectangle from your rolled-out dough in whatever size you prefer, and use that one as your guide to cut the rest. You need eight rectangles total to make 4 homemade Pop Tarts.

Brown sugar filling added to two pie crust rectangles and blueberry jam filling added to 2 pie crust rectangles.

Fill the tarts: Spoon 1-2 Tbsp of prepared filling into one prepared rectangular crust at a time, reserving a rectangle of crust for each to place over the top. Be careful not to overfill your tarts.

Hands adding the top crust to a homemade pop tart.

Seal the tarts: Place the reserved rectangle crusts over the top of each filled side. Now, carefully prick the top of each tart once or twice with a fork (or toothpick. This will allow air and steam to escape while baking).

A fork crimping the edges of a homemade pop tart.

Use a fork to seal the edges of each tart by pressing the crusts together, as shown here.

A basting brush topping four unbaked copycat pop tarts with egg wash.

(Optional) Add an egg wash: Brush an egg wash made from one beaten egg over the top of each tart. This will give it a nice shine once baked, but it is entirely optional.

Four freshly baked pop tarts on a parchment lined baking sheet.

Bake: Place each tart onto a parchment-lined baking sheet and bake for 15-18 minutes or until the crusts are golden brown. Don’t worry if any of the filling spills out during baking! Let them cool while you make the frosting.

Berry frosting in a bowl and cinnamon sugar frosting in a bowl.

Make the frostings: Combine 1 cup powdered sugar, 2 Tbsp heavy cream, and 1 tsp cinnamon in a bowl until smooth to make the brown sugar frosting. To make the berry frosting, I like to use up any leftover juice from the jam that’s still in my mixing bowl (for color!) along with the remaining 2 Tbsp cream and the remaining cup of powdered sugar.

Two finished homemade pop tarts.

Frost and serve: Once cooled, top your homemade brown sugar Pop Tarts and your homemade blueberry Pop Tarts with the corresponding frosting. Add a few sprinkles to the berry-flavored tarts, and serve!

Overhead view of three blueberry and three brown sugar homemade pop tarts.

Recipe Success Tips & Suggestions

  1. Don’t overfill! I stick to 1-2 tablespoons of filling per homemade Pop Tart. Any more than that, and it gets tricky to close them up properly. Too much filling can also squeeze out the sides during baking or cause the top crust to tear while sealing.
  2. Leave a gap around the edges. Be sure to leave a little border when adding your filling. Then, gently pierce the tops with a fork or toothpick before baking. This helps release steam and keeps the crust from getting soggy.
  3. Crimp the wedges well. Use a fork to seal the edges all the way around. If a little filling spills out during baking, don’t stress! That’s exactly why we line the baking sheet. Once cooled, any overflow will separate easily from the tarts, and the parchment paper will make it simple to clean up!
  4. Use up any pie crust scraps. If you’ve got any little off-cuts from shaping the dough, don’t toss them! Cut them into shapes or strips and bake them into quick pie crust cookies. I’d sprinkle them with some cinnamon and brown sugar before baking or drizzle over leftover frosting once they’ve cooled for an easy bonus treat.

Flavor Variations to Try!

You can use just about any flavored jam to fill these easy homemade Pop Tarts! Use ¼ cup of jam as listed in the recipe card above. I’d also add 1 teaspoon of corn starch if the jam is quite runny, just to thicken it up some. Here are some other ideas I think would work well (you want about ¼ cup of filling per flavor variation):

Storage & Reheating

You can keep unfrosted homemade Pop Tarts covered at room temperature for up to 2 days. If your kitchen runs warm or you’re storing frosted pies, it’s best to keep them in an airtight container in the fridge for up to 3–4 days. You can also freeze them for up to 2–3 months. I recommend freezing them unfrosted for the best results since the frosting can get a little sticky or runny when thawed. Let them thaw in the fridge, then reheat in the toaster oven, air fryer, oven at 350°F, or microwave if desired.

More Easy Copycat Recipes

The post Homemade Pop Tarts appeared first on Budget Bytes.

Continue Reading

Trending