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Follow these directions to roast red peppers in the oven. It’s super easy, and the smoky sweetness will bring a sunny Mediterranean flavor to your plate no matter what is happening outside.
why you’ll love oven roasted peppers
- Amazing flavor and texture! Not only does roasting peppers yield a smoky sweet flavor, it changes the texture of the pepper into a more meat-like feel, which allows it to star in veggie dishes.
- Great with sandwiches: With mozzarella or another soft cheese, these can take the place of a more traditional protein in a sandwich or provide another yummy layer with turkey, chicken, or tuna.
- Side relish or toppers: used like a chutney to spice up milder mains like salmon or chicken, or even mixed into chilis and stews right before eating. They’re also natural a topper for salads and pizzas.
- Provide alternative to tomatoes: especially when blended into sauces for pastas or soups, they can add a rich red color, sweet tate without using tomatoes.
How to make roasted red peppers
seed & roast the peppers
- Cut the pepper in half lengthwise.
- Spoon out the seeds and any excessive amounts of the white pith (although it is edible!)
- Place the peppers cut-side down on a baking sheet or sheet pan covered in with aluminum foil.
- Place in and oven and roast until the peppers soften and skin starts to blister. Then, turn the heat to broil (or move pan to broiler) and broil peppers on high until the skin is well-blistered.
steam & peel the peppers
- Remove from oven when nicely colored on top (see above picture) Transfer to a glass bowl. Cover with plastic wrap or a lid and rest. This allows the heat of the peppers to steam and soften the skin for easy peelability.
- Remove cover. Let the peppers cool and when they are cool enough to handle, use your hands to peel off the blistered skin.
- Use as directed in a recipe or store in a jar in the fridge in an airtight container.
how do you store roasted red peppers
It’s best to store roasted red peppers in a clear jar with about a tablespoon of olive oil. This will keep them fresh for up to 2 weeks.
Tips for roasting red bell peppers
- Let the skin develop a burnt look. Don’t worry you’ll peel it off after it steams but it adds so much flavor to the whole pepper.
- Skip the broiler if not needed. Just check that the red peppers have some charring on them, and you may not need to use the broiler.
- Use a paper bag for steaming. If you don’t want to use a plastic wrap over a bowl or tupperware, you can let the peppers rest/steam is to put them in a paper bag with the same results
- Save the juice. If storing the peppers in the fridge, make sure to pour some of the juice left from skinning them into the container, too. It has lots of flavor.
recipes with roasted bell peppers
Frequently asked questions
Yes. If you have only one pepper to roast, holding it with tongs over a flame can work, but it’s a laborious process to get the pepper evenly roasted especially when you have many. This recipe starts the peppers in the oven to get the insides cooked before the outside chars.
Yes. Red bell peppers are the type most commonly served this way (and pack the most nutrition on average) but green and yellow bell peppers work as well.
Yes. Pack tightly into a freezer-safe container and they, like most fresh vegetables, should be good for 8 to 12 months.
It’s hard to think of a savory dish not improved by roasted red peppers! They can be added as to so many dishes from soups, pastas, salads, sandwiches and more. Roasting a few together in the oven will give you an easy homemade condiment that will take so many dishes to the next level. Make some today!
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How to Roast Red Peppers
- 4 red bell peppers cut in half and seeded
- Preheat the oven to 450ºF. Line a baking sheet with aluminum foil.
- Place the peppers on the prepared baking sheet, cut side down. Roast until the peppers soften and the skin starts to blister, about 25 minutes. Turn the heat to broil and broil on high for an additional 5 minutes.
- Remove from the oven and transfer the roasted red peppers to a glass bowl. Cover with plastic wrap or a lid and allow the steam to soften the peppers for 15 minutes.
- Remove the lid and allow the peppers to cool enough to handle. Use your hands to peel off the blistered skins and discard them.
- Use as directed in a recipe or store in a jar in the fridge for up to 7 days.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.