Homemade Roasted Red Bell Peppers are super easy to make and only require 1 ingredient. When you roast them at home, you control the level of char, the texture, and the seasonings. Plus, it’s cheaper, and there’s no added preservatives.
We love peppers in my house. Therefore, I am always trying to find creative recipes for peppers such as stuffed bell pepper soup and my stuffed mini peppers with cream cheese.
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Why this Roasted Red Pepper Recipe is a Keeper
Roasted red peppers are a wonderful addition to so many recipes. Not to mention, it’s a great way to use up any extra peppers from bell pepper season.
- Superior Flavor: Roasting brings out a natural sweetness and smoky depth that you simply can’t achieve with jarred peppers. The flavor is vibrant and complex.
- Fresher Ingredients: You control the quality of the peppers and any added seasonings, resulting in a healthier and more flavorful end product.
- Versatility: Roasted red peppers are incredibly versatile. Use them in pasta sauces, dips, salads, sandwiches, pizzas, omelets, and as a side dish.
- Cost-Effective: Roasting your own peppers is often more economical than buying high-quality jarred versions.
- Sense of Accomplishment: There’s something satisfying about transforming simple vegetables into a gourmet ingredient.
Do I Need to Peel the Red Bell Peppers?
Yes, use whichever method for roasting bell peppers you like, and when the peppers are charred you are going to let them steam. Letting them steam allows you to peel them easier.
Pro Tip When You Roast Peppers
Char for Flavor: Don’t be afraid to get a good char on the skins. This is where that signature smoky flavor comes from. The blackened parts will be discarded.
Ingredient Notes and Variation Suggestions for Roasted Bell Peppers in the Oven
This roasted red peppers recipe is so versatile. I like to experiment with flavors by using different ingredients.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Peppers: Red bell peppers are classic, but you can also roast yellow peppers, orange, or even green bell peppers. Keep in mind that green peppers will have a slightly more bitter taste.
- Sweetness Boost: For extra sweetness, add a few cloves of garlic to the roasting pan (skin on) and peel them after roasting. Their mellow sweetness complements the peppers beautifully. Add peppers, olive oil and garlic to a jar.
- Spice it Up: Toss the peppers with a pinch of crushed red pepper flakes before roasting for a subtle heat. Feel free to season with salt and pepper.
- Herb Infusion During Roasting: Place sprigs of fresh rosemary or thyme directly in the roasting pan with the peppers.
- Vinegar Marinade: After roasting, marinate the sliced peppers in a mixture of olive oil, red wine vinegar, a pinch of salt, and freshly ground black pepper for a tangy twist.
- Smoked Paprika: If you don’t have the means to get a strong char, a light dusting of smoked paprika after roasting can mimic some of that smoky flavor.
How to Make Roasted Red Peppers
This oven roasted red peppers recipe comes together in just 3 quick and easy steps. I like to make this easy roasted recipe at the end of bell pepper season.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Prepare the Peppers: Preheat the oven to 400℉ and line two baking sheets with parchment paper or silicone baking sheets. Cut the peppers in half, then remove the membranes and seeds.
- Roast the Peppers: Arrange the peppers cut-side down on the prepared sheets. Bake the sheet pans for 20-30 minutes until the red peppers have lightly charred skin.
- Remove the Skins: Remove the peppers to a heat-proof bowl and cover with a lid. Let the peppers cool. When the peppers are cool enough, remove the skins from the roasted peppers. Discard skins, and place the peppers in a jar.
Prep Ahead Suggestions for Red Peppers in the Oven
Preparing a recipe ahead of time can be the best way to go. Make a recipe in advance to be able to use your roasted peppers whenever.
- Roast the Peppers: The entire roasting process can be done 2-3 days in advance. Once cooled, peel, seed, and slice the peppers.
- Storage: Store the roasted peppers in an airtight container in the refrigerator, submerged in a little of their own juices or good quality olive oil. This helps to preserve the jar of peppers moisture and flavor.
- Herb Infusion: You can infuse the olive oil with fresh herbs like thyme, rosemary, or oregano while storing the peppers for an extra layer of flavor that develops over time.
How to Store, Reheat and Ways to Use Roasted Red Peppers
- Storing: Store in the fridge to enjoy to use in a recipe over the next few days. If you need to store for a prolonged period, add olive oil to the jar to preserve the peppers.
- Reheating: If you want to reheat the peppers, heat the oven to 450 degrees and add peppers on a foil-lined baking sheet. Heat until desired temperature.
- Using Leftovers: Make a batch and enjoy them in Roasted Red Pepper Hummus.
Common Questions About the Peppers on the Stovetop Recipe
Roast the peppers on the grill, in the oven or on the stovetop. For a gas stove or grill, you can roast the pepper over the flame until blackened. You can also roast on the stovetop, turning the peppers periodically.
If stored properly, peppers are good for a few days.
Yes, feel free to freeze roasted peppers in an airtight bag or container for up to 3 months.
If the peppers are still firm after roasting then they may not have roasted long enough. You also may need to steam the peppers for longer.
Expert Tips for Making Homemade Roasted Red Peppers
- Handle Hot Peppers Carefully: Use tongs to handle the hot peppers after roasting.
- Don’t Rinse Under Water: Avoid rinsing the peeled peppers under water, as this will wash away some of their precious flavor.
- Save the Juices: The liquid released during roasting is full of flavor. Save it and add it to sauces, dressings or jarred roasted red peppers.
- Use Good Quality Olive Oil: If you’re storing the peppers in oil, use a good quality extra virgin olive oil for the best flavor.
- Roast in Batches: Don’t overcrowd your baking sheet. Roast the peppers in a single layer to ensure even cooking and charring.
- Broil the Peppers with Caution: When using a broiler, keep a close eye on the peppers as they can char very quickly. Adjust the rack position as needed to prevent burning the peppers before the flesh is tender.
- Experiment with Herbs: Don’t be afraid to experiment with different herbs and spices to find your favorite flavor combinations.
- Serve this Recipe: Serve with Roasted Smashed Potatoes, or in Chicken with Roasted Red Pepper Cream Sauce or Creamy Gnocchi Alfredo with Broccoli.
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Homemade Roasted Red Bell Peppers
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Ingredients
- 8 Red bell peppers
- Olive oil, for storing
Instructions
- Preheat oven to 400℉ and line two baking sheets with parchment paper or silicone baking sheets.
- Cut the red peppers in half, then remove the membranes and seeds, discarding.
- Place the halved red peppers cut-side down on the prepared sheets.
- Bake for 20-30 minutes until the red peppers are lightly blackened.
- Remove the red peppers to a heat-proof bowl, then cover with a lid (or plastic wrap or tinfoil).
- Allow to sit for 20 minutes.
- Remove the lid (or wrapping) then remove the skins from the roasted peppers.
- Discard the skins, placing the flesh of the red peppers into a jar.
- Store in the fridge to enjoy to use in a recipe over the next few days. If you need to store for a prolonged period, add olive oil to the jar to preserve the peppers.
Christina’s Notes
- Handle Hot Peppers Carefully: Use tongs to handle the hot peppers after roasting.
- Don’t Rinse Under Water: Avoid rinsing the peeled peppers under water, as this will wash away some of their precious flavor.
- Save the Juices: The liquid released during roasting is full of flavor. Save it and add it to sauces, dressings or jarred roasted red peppers.
- Use Good Quality Olive Oil: If you’re storing the peppers in oil, use a good quality extra virgin olive oil for the best flavor.
- Roast in Batches: Don’t overcrowd your baking sheet. Roast the peppers in a single layer to ensure even cooking and charring.
- Broil the Peppers with Caution: When using a broiler, keep a close eye on the peppers as they can char very quickly. Adjust the rack position as needed to prevent burning the peppers before the flesh is tender.
- Experiment with Herbs: Don’t be afraid to experiment with different herbs and spices to find your favorite flavor combinations.
- Serve this Recipe: Serve with Roasted Smashed Potatoes, or in Chicken with Roasted Red Pepper Cream Sauce or Creamy Gnocchi Alfredo with Broccoli.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.