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A close-up view of Roasted Red Bell Peppers packed in a glass jar with olive oil, showcasing their vibrant color and savory appeal.

Homemade Roasted Red Bell Peppers

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Homemade Roasted Red Bell Peppers are super easy to make and only require 1 ingredient. Learn how to roast red peppers to add them to all of your favorite healthy recipes.
Prep Time : 5 minutes
Cook Time : 30 minutes
Resting Time : 20 minutes
Total Time : 55 minutes
Servings: 2 cups
Calories: 27kcal
Author: Christina Hitchcock

Equipment

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.

MY NOTES