Ditch the jar and make your own Roasted Red Peppers at home with this super simple recipe. Add the roasted peppers to pasta, salads, soups or sandwiches to amp up the flavor of any dish!
Table of contents
- Instructions
- Pro tips
- Storage options
- Recipes to make with them
- More kitchen tutorials
Roasting bell peppers is one of the simplest ways to intensify their natural sweetness and add a smoky depth to their flavor. The heat softens the flesh while charring the skin, creating a sweet, rich result with a silky interior and bright color. Homemade roasted peppers are far more flavorful than jarred varieties and are easy to prepare in large batches so you always have a versatile ingredient on hand.
All you need are bell peppers and an oven. Cutting each pepper into quarters, roasting until the skin blisters and blackens, then letting them steam briefly makes the skins slip off easily. The final peeled peppers can be sliced, diced, or served whole depending on how you plan to use them.
Some cooks char peppers over an open flame, grill them, or broil them. Roasting in the oven is a consistently reliable method: it produces even charring and tender flesh without getting mushy. Make a big tray and store the peppers for easy weeknight additions to sandwiches, pizzas, pastas, salads, and more.
Instructions
- Preheat your oven to 450°F (230°C). Line a rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
- Stand each bell pepper stem-side up and slice downward to cut each pepper into 4 large pieces. Some peppers are triangular and will yield three pieces; that’s fine.
- Remove the white membranes and seeds using a sharp knife or your fingers. Rinse briefly if needed and pat dry.
- Arrange the pepper pieces cut side down on the prepared baking sheet so the skin side faces up.
- Roast for 25–30 minutes, or until the skins are blackened and blistered in spots. Ovens vary; check at 20 minutes if your peppers are small.
- Carefully transfer the hot peppers into a large resealable plastic bag, a bowl covered tightly with a lid or plastic wrap, or a closed foil packet. Let them steam for about 10–15 minutes—this loosens the skins and makes peeling easy.
- Open the bag or uncover and peel the skins off with your fingers or a small knife. Remove any remaining seeds or membranes and slice or dice the peppers as desired.
- Use immediately or cool completely before storing in an airtight container in the refrigerator.
Pro tips
- Steam to peel: Steaming the peppers immediately after roasting makes the skins slip off effortlessly—don’t skip this step if you want clean, smooth flesh.
- Alternative steaming methods: If you don’t use a zipper bag, place the peppers in a bowl and cover tightly with a plate, lid, or plastic wrap. A foil packet or paper bag also works.
- Line the pan: Use parchment paper or foil under the peppers to prevent sticking and to make cleanup faster.
- Season after peeling: A light sprinkle of salt or a drizzle of good olive oil brightens the roasted flavor. Add fresh herbs like basil, parsley, or a touch of lemon zest if using them in salads or antipasti.
- Cut to suit your use: Before storing, cut the peppers into strips, dice them, or leave them in large pieces depending on how you plan to use them.
- Use other colors: This same roasting method works great with yellow and orange bell peppers as well; timing may vary slightly with size.
- Char more or less: For deeper smokiness, leave the peppers in a bit longer until more of the skin is blackened. For a milder roast, pull them a little earlier.
Storage options
Store peeled roasted red peppers in an airtight container in the refrigerator for up to 10 days. Layer them with a little olive oil to help preserve texture and flavor.
To freeze, place cooled peppers in a freezer-safe container or bag, removing as much air as possible. Freeze for up to 3 months. Move from the freezer to the refrigerator to thaw before using in recipes.
Recipes to make with them
Roasted peppers are incredibly versatile. Here are many ways to use them:
- Salads – toss into a mixed green salad, a Caesar-style salad, or a Mediterranean orzo salad to add color and richness.
- Sandwiches – layer on deli sandwiches, pita pockets, or grilled chicken sandwiches for smoky sweetness.
- Soups – stir into tomato-based soups or blended roasted red pepper soups to deepen the flavor.
- Pizza and calzones – top pizzas or stuff into calzones for a bright, roasted note.
- Pasta – blend into sauces, add to baked pasta dishes, or toss with simple olive oil, garlic, and pasta for a quick meal.
- Sauces – puree into a creamy roasted red pepper sauce or add to ragu and pasta boscaiola for extra complexity.
- Burgers and sliders – use as a topping on burgers, turkey burgers, or sliders to add sweet, smoky flavor.
- Dips and spreads – mix into hummus, feta dip, or make a roasted red pepper spread for crostini.
- Bruschetta and appetizers – combine with tomatoes, basil, or avocado for vibrant bruschetta variations.
- Egg dishes – fold into omelets, scrambles, frittatas, or egg muffins for a colorful breakfast.
- Casseroles and meatloaf – stir into casseroles, or dice and add to meatloaf mixtures for moisture and flavor.
More kitchen tutorials
Other quick kitchen how-to guides to keep in mind when you’re cooking:
- How to cook bacon in the oven
- How to hard boil eggs
- Three ways to cook sweet potatoes
- How to cook spaghetti squash
- How to caramelize onions
Roasted Red Peppers
Summary: Ditch the jar and make your own roasted red peppers at home with this simple method. Use them to elevate pastas, salads, sandwiches, pizzas, soups and more.
Servings: about 8 ounces of finished peppers (varies by pepper size)
Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: 40 minutes
Author: Whitney Bond
Ingredients
- 4 medium red bell peppers
Instructions
- Preheat the oven to 450°F (230°C).
- Line a rimmed baking sheet with parchment paper or foil.
- Slice each bell pepper into 3–4 large pieces, remove the stem, seeds and white membrane, and discard.
- Place the peppers cut side down on the lined baking sheet.
- Roast for 25–30 minutes, or until the skins are blackened and blistering.
- Remove from the oven and transfer to a large resealable bag or covered bowl to steam for about 15 minutes.
- Open the bag and peel the skins from the peppers, discard the skins, then slice or dice the peppers as desired.
- Store the peeled peppers in an airtight container in the refrigerator for up to 10 days.
Notes
- To freeze the peppers, place cooled pieces in a freezer-safe container or bag and store for up to 3 months. Thaw in the refrigerator before use.
- Rather than a zipper bag, steaming in a covered bowl, sealed foil packet, or under plastic wrap also loosens skins.
- Cut into strips or dice before storing to make them ready to use in salads, pizzas, or pasta.
- This method works well for yellow and orange bell peppers, and can be adapted for other pepper varieties with adjusted cooking times.
Nutrition Facts (approximate per serving)
- Calories: 15 kcal
- Carbohydrates: 4 g
- Protein: 1 g
- Fat: 0.2 g
- Vitamin A: 1863 mg (37% DV)
- Vitamin C: 76 mg (92% DV)