Roasted Red Peppers
These Roasted Red Peppers are tender, sweet and smoky and come together in about 30 minutes! They’re perfect for salads, pasta, sandwiches, cheese boards and so much more!
I adore the the sweet, smoky flavor of Roasted Red Peppers. If you’ve ever tried them, you likely know how delicious they can be in salads, sauces, on sandwiches and pizza, and so much more.
Roasted red peppers add a unique flavor to grilled vegetable salad, and they’re packed with vitamins and minerals so they’re quite nutritious as well.
Of course you can purchase them in the store, but store bought varieties just don’t have the fresh flavor that homemade roasted red peppers do.
Homemade is always best after all, and when they’re this easy to make, there’s no reason not to make them at home. 🙂
Why you’ll love this recipe:
- Oven roasted red peppers are tender, deliciously sweet and smoky and bring a unique flavor profile to a wide variety of dishes.
- You’ll learn how to roast red peppers in the oven, and the recipe includes tips grill them as well.
- They’re so easy to make that you’ll never need to buy them again. They take 5 minutes to prep and they’re ready in about 30 minutes.
- They can be preserved in olive oil, so they’ll keep in the refrigerator for up to 2 weeks.
Recipe ingredients
Ingredient notes:
- Red bell peppers. Choose red bell peppers that are large in size with no discoloration. Be sure that they’re firm and heavy in size as that is a sign of freshness. You can also roast green, orange and yellow bell peppers as well!
- Olive oil. Store the roasted bell peppers in olive oil in the refrigerator as the oil will keep them fresher longer. Roasted bell peppers in oil will keep for up to 2 weeks in the refrigerator.
- Salt (optional). Season the peppers with salt if desired.
How to make roasted bell peppers
Roasted bell peppers are almost effortless. The bell peppers take about 5 minutes to prep, then they are broiled in the oven until they’re nicely charred.
Pro tip: Once the bell peppers are halved, flatten them for maximum char and more even cooking.
See the recipe card below for full instructions.
- Halve the bell peppers and remove the stems, seeds and white inner membranes.
- Place them cut side down on a parchment or foil lined baking sheet.
- Broil on high for 10 – 15 minutes until well charred.
- Cover the peppers with foil for 10 minutes until cool enough to handle.
- Remove the charred skin. It’s ok if you don’t get it all.
- Slice the red bell peppers into the desired size and store with enough olive oil to cover.
FAQs
Oven roasted red peppers are incredibly easy to make. Simply halve the bell peppers and remove the stem, seeds and white inner membranes. Place them cut side down on a foil or parchment lined baking sheet, then broil on high for 10-15 minutes until the skin is nicely charred.
From there, cover the peppers with foil for about 10 minutes to allow them to steam, then the blackened skin can be easily removed and the peppers are ready to eat.
Yes! Prep the peppers as directed, then flatten the peppers with your hand. Preheat the grill to 425 degrees and place skin side down on the grill grates. Cook for 10-15 minutes until well charred.
Bell peppers are a good source of Vitamins A and C, folic acid, fiber and potassium. Roasted peppers do lose some of their nutrients during the cooking process, but they’re still a healthy addition to your diet.
Store roasted red peppers in olive oil to keep them fresher longer. They will keep for up to 2 weeks in an air tight container in the refrigerator.
Serving suggestions
There are so many ways to serve these oven roasted red peppers as outlined below.
- Roasted red peppers add smoky sweetness to pasta, pasta salad, pumpkin chili, sandwiches or pizza.
- They make a great condiment for a cheese board, and they’d also be wonderful on antipasto skewers!
- Use them in this creamy roasted red pepper sauce.
- Marinate them in oil with garlic, lemon juice or vinegar and even fresh herbs. See this recipe for marinated roasted red peppers by the Modern Nonna for more information.
Recipe notes
- Pro tip: Once the bell peppers are halved, flatten them for maximum char and more even cooking.
- Sub the red bell peppers with your favorite color(s). Green, yellow and orange are delicious options as well!
- Prep the bell peppers 1-2 days in advance to make this recipe go even more quickly.
- Roasted red peppers in olive oil will keep in an air tight container in the refrigerator for up to 2 weeks.
- Grilled roasted peppers: Preheat the grill to medium high or 425 degrees. Flatten the halved peppers with your hand and place skin side down on the grill grates. Grill until blackened and charred, about 10-15 minutes.
More bell pepper recipes you’ll love:
- Corn salad
- Grilled vegetables
- Italian stuffed peppers
- Pineapple salsa
- Ratatouille
- Romesco sauce by Cookie + Kate
- Thai pasta
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Roasted Red Peppers
Equipment
Ingredients
- 4 large red bell peppers sub with your favorite variety such as green, yellow or orange
- 2 tablespoons olive oil plus more as needed
- salt, to taste optional
Instructions
- Preheat the broiler to high and line a large rimmed baking sheet with parchment paper or foil.
- Halve the bell peppers and remove the stems, seeds and white inner membranes.
- Place the red bell peppers cut side down on the prepared baking sheet and broil for 10-15 minutes until well charred. Remove from heat and place the peppers in a bowl. Cover with foil and allow to steam for 10 minutes until cool enough to handle.
- Place the roasted red peppers in an air tight container or jar and drizzle the olive oil over the peppers. Add more as needed to submerge completely.
Notes
- Pro tip: Once the bell peppers are halved, flatten them for maximum char and more even cooking.
- Prep the bell peppers 1-2 days in advance to make this recipe go even more quickly.
- Roasted red peppers in olive oil will keep in an air tight container in the refrigerator for up to 2 weeks.
- Grilled roasted peppers: Preheat the grill to medium high or 425 degrees. Flatten the halved peppers with your hand and place skin side down on the grill grates. Grill until blackened and charred, about 10-15 minutes.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
