Learn how to roast red peppers quickly and easily! Homemade roasted red peppers are so much better than peppers from a jar, versatile and delicious! They're so versatile, great for snacking, soups, dips and so much more.
Homemade Roasted Red Peppers
We're making homemade roasted red peppers in the Chili Pepper Madness kitchen today, my friends. Would you care for some? Roasted red peppers are easy to make and they make an excellent snack or side dish, and they're so much better than store bought.
I enjoy them as a healthy light snack quite often, though you can work them into so many wonderful dishes. They're so versatile for adding to salads, wraps, sandwiches, soups, and so much more. I think you'll love them, too!
Roasting red bell peppers is easy, as is roasting just about any peppers. Bell peppers are easier because they are thick fleshed and become almost meaty after roasting. The skins char up and peel away very easily.
Let's talk about how to make roasted red peppers, shall we?
How to Make Roasted Red Peppers - the Recipe Method
For Oven Roasted Red Peppers, slice the peppers in half lengthwise. Remove the stem, seeds and innards.
Roast the peppers on a baking sheet skin sides up (aluminum foil or parchment paper will make for easy cleanup) for 20-30 minutes at 400 degrees F (220C), until the skins are blackened and blistered.
It could take up to 40 minutes, depending on your oven.
To roast the peppers over an open flame on the stovetop, turn a gas flame to HIGH. Set the whole peppers directly over the flame. Turn the peppers occasionally with tongs until all sides are blackened and blistered.
To roast the peppers on the grill, produce a HIGH FLAME on your grill. Place the chili pepper directly onto the lightly oiled grates.
Allow skin to blacken and bubble up. It will do so in about 2-3 minutes.
Flip the chili pepper and blacken both sides to evenly roast the peppers.
Allow the peppers to cool enough to handle. Transfer them to a glass bowl and cover the bowl with plastic wrap or a paper towel, or place them into baggies or paper bags to steam the peppers and loosen the skins for 20 minutes.
Steaming will make it easy to remove the skins.
Peel and discard the charred skins from the cooled peppers and use as desired.
Boom! Done! Easy recipe, isn't it? Roasting red peppers is very easy to do. Eat them up however you'd like! More on that below.
Roasted Red Peppers Serving Suggestions
Roasted red peppers are hugely versatile and can be used in so many different ways. For a snack or side dish, cut the peppers, add to bowl then drizzle with oil and sprinkle with salt and chili flakes.
Add them to sandwiches, wraps, pasta and salads. Use them to top pizza. Roasted red peppers make great sauces and dips. You can mix them up in so many ways.
That's it, my friends. I hope you enjoy my roasted bell peppers recipe. Let me know if you make it. I'd love to hear how it turned out for you. Try it with green, yellow or orange bell peppers. Just as delicious!
Recipe Tips & Notes
- This method works with just about any type of chili pepper. You'll just need to adjust roasting time for smaller peppers. Check out my post for How to Roast Peppers to learn more.
Storage & Leftovers
Store your Roasted Red Peppers in an airtight container with the pepper juices for up to 1 week.
You can also cover them with olive oil in the jar to last up to 2 weeks, refrigerated. Roasted peppers in oil are delicious.
You can also freeze roasted peppers for 6 months or longer in sealed baggies or containers.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Roasted Red Peppers Recipe - How to Roast Red Peppers
Ingredients
- 4 large red bell peppers
- 1/4 cup olive oil
- Salt to taste
- Red chili flakes for garnish
Instructions
- To roast the peppers in the oven, slice the red peppers in half lengthwise. Remove the seeds, stems and innards. Set the peppers onto a baking sheet skin sides up (aluminum foil or parchment paper will make for easy cleanup), and bake for 20-30 minutes at 400 degrees F (220C), until the skins are blackened and blistered, turning occasionally to evenly roast the peppers.
- To roast the peppers over an open flame on the stovetop, turn a gas flame to HIGH. Set the whole peppers directly over the flame. Turn the peppers occasionally with tongs until all sides are blackened and blistered evenly, 5-10 minutes total.
- To roast the peppers on the grill, produce a HIGH FLAME on your grill. Place the whole red peppers directly onto the lightly oiled grates. Allow skin to blacken and bubble up. It will do so in about 2-3 minutes. Flip the peppers and blacken all sides to evenly roast the peppers.
- Allow the peppers to cool enough to handle. Transfer them to a glass bowl and cover them with plastic wrap or a paper towel, or place them into baggies or paper bags to let the skins steam and loosen.
- Carefully peel away or rub off and discard the charred skins.
- Use as desired. For a snack or side dish, chop them, add to bowl then drizzle with oil and sprinkle with salt and chili flakes.
Video
Notes
Nutrition Information
NOTE: This recipe was updated on 7/29/24 to include new information, photos, and video. It was originally published on 2/23/20.
Marcia says
Oh yummy! To make them even better, grow your own red peppers, then roast. My favorite is roasted red pepper alfredo sauce.
Mike Hultquist says
Nice! Now I want to make that alfredo sauce!
Bill says
Love me some RBs and roasted chiles. If'n you have a rotisserie, try roasting them in a "tumble" basket. Easiest way ever and it provides very uniform "blackening".
Thanks Mike for all you do!
Mike Hultquist says
Yes, a great way to roast them for sure! Thanks, Bill!
Eivind says
We do this frequently on the grill and make a simple dressing with them. 2 roasted peppers, 1/2 clove raw garlic (the garlic gets strong), a handful of fresh Italian parsley, 2 Tbsp balsamic, 2/4 cup olive oil. a quick spin in the mini food processor and serve with grilled pork. Great.
Mike Hultquist says
Yes, perfection! I love it. Thanks, Eivind.
Ramya says
Cant wait to make this soon for me i never had roasted red peppers before perfect for my after office snacks love your recipes as always brightens up my day everyday after work
Mike Hultquist says
Enjoy, Ramya.
Jeana says
Brilliant idea to halve peppers before roasting. I used to hate roasting peppers, trying to maneuver an irregularly shaped vegetable to char on all sides.
Problem solved! Thanks so much!
Mike H. says
Haha, thank you, Jeana. I am glad to hear that!
Lisa Thompson says
I am concerned about your advice to let peppers steam in plastic bags, as they are not food safe for hot foods, much safer, and more traditional to place them in paper bags and seal them as well as you can until cool enough to handle I am allergic to tomatoes and use roasted red peppers as a substitute, so I roast pounds worth at a time to keep on hand for those rare times pesto won't do as a sub in a dish [as an Italian married to a Mexican, it's a big problem!]
Mike Hultquist says
Lisa, plastic is fine and is commonly used, but yes, paper bags are great as well. Maybe not ones with print on them! =) Or, I like to place them in a bowl and cover either with a lid or a towel. This works nicely as well. Obviously, if you have concern about plastic, just don't use it. Thanks for sharing your thoughts.
Renate gerstbrein says
Regarding this recipe - when freezing do you freeze peppers without oil and if so, do you defrost the peppers and add the oil and other ingredients?. Sorry about question but have never roasted capsicums before.
Mike Hultquist says
Renate, you can do either, really. You can freeze them in oil if you'd like, or freeze them separately and add them to oil later. I personally prefer to freeze them by themselves so I can use them however I'd like later. I have a post you can refer to here: https://www.chilipeppermadness.com/preserving-chili-peppers/freezing-roasted-chili-peppers/