Roasted Red Peppers
Roasted Red Peppers are easy to make with just a few minutes of active time. Use your roasted peppers in your favorite recipes, or add them to sandwiches, burgers, wraps and salads.
Roasted red peppers are one of my favorite healthy ingredients for adding flavor to our meals. Sure, you can buy a jar of roasted peppers at the grocery store. But if you enjoy making things the homemade way, roasted bell peppers are one of the easiest foods to make from scratch. Your homemade roasted red peppers will be much fresher and tastier than anything from a jar.
Roasting peppers brings out their natural sweetness, and gives them a just a hint of charred flavor that is so delicious. Try adding them to a quinoa salad, hummus veggie wrap or pasta salad. Roasted peppers also make the most delicious hummus, or puree them into this white bean dip.
You can meal prep roasted red peppers ahead and store them in your refrigerator for up to one week. When I’m making a recipe that calls for roasted peppers, I like to roast the peppers ahead of time. This way, when it’s time to cook dinner, you’ll have roasted peppers ready to use just as easily as if you had opened a jar from the store.
How to roast red peppers
Step 1: Preheat your oven to 425° F, with an oven rack in the upper third of the oven.
Step 2: Line a baking sheet with parchment paper, to prevent sticking.
Step 3: Cut the red bell peppers in half. Use a small knife to remove the stem and membranes. Also remove any seeds left in the peppers.
Step 4: Place the peppers cut side down on the baking sheet.
Step 5: Roast peppers in the oven for 30 to 35 minutes, rotating the pan halfway through the cooking time. The peppers are done when they are blackened in some spots and the skins start to release from the flesh of the peppers.
Step 6: Immediately transfer the peppers to a glass bowl and cover the bowl with plastic wrap or a kitchen towel. Let the peppers rest for 10 to 15 minutes, or until they are cool enough to handle. The steam trapped in the bowl will help to make the skins easier to remove.
Step 7: Using your fingers, peel the skins off of the peppers. Discard the skins. It’s important to remove the skins because they have an unpleasant texture.
Step 8: Chop or slice the roasted red peppers as desired. Use immediately or store for future use.
How to store
If you aren’t planning to use your roasted red peppers right away, you can store them for later use. Put the roasted peppers in a jar and pour in enough oil to cover the peppers. The oil isn’t necessary if you plan to use your peppers within a day or two, but it will help to keep them fresh for longer storage. Seal the lid on the jar and store in the refrigerator for up to one week.
Freezing peppers is another option. Either freeze peppers in individual portions that you will use at one time, or flash freeze them to prevent them from sticking together. To flash freeze peppers, arrange them in a single layer on a baking sheet or baking dish lined with parchment paper. Once the peppers are frozen, you can transfer them to a zip-top bag or other airtight container. Peppers will stay fresh in the freezer for about 2 months. Peppers will thaw fairly quickly on the counter, or you can thaw them overnight in the refrigerator.
Roasted Red Pepper Recipes
Roasted Red Peppers Recipe
- 4 red bell peppers (or any amount you want to roast)
- Preheat oven to 425° F with an oven rack in the upper third of the oven. Line a baking sheet with parchment paper.
- Cut the peppers in half. Use a small knife to remove the stems, membranes and seeds.
- Place pepper halves, cut-sides down, on the prepared baking sheet.
- Roast in the preheated oven for 30 to 35 minutes, until the skins start to blacken in spots and the skins start to loosen.
- Immediately transfer the peppers to a glass bowl. Cover the bowl with plastic wrap or a kitchen towel. Let rest for 10 to 15 minutes, or until cool enough to handle.
- Use your fingers to peel the skins off of the peppers. Chop or slice the peppers, as desired.
- Roasted peppers can be used immediately or stored in an airtight container in the refrigerator for up to one week. For maximum freshness, store peppers in olive oil.
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