Roasted Red Peppers
This roasted red peppers recipe will show you how to roast red peppers quickly and easily. They’re so versatile, great for snacking, soups, dips and so much more.
We’re making 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.
I enjoy them as a healthy light snack quite often, though you can work them into so many wonderful dishes. I’m making mine today with red bell peppers. Bell peppers have no heat, but I’m not making these for any sort of spice factor. I’m serving them for the outstanding flavor that roasted bell peppers offer.
I think you’ll love them, too!
Roasting 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?
Roasted Red Pepper Ingredients
- 4 large red bell peppers
- 1/4 cup olive oil
- Salt to taste
- Red chili flakes for garnish
How to Make Roasted Red Peppers – the Recipe Method
Preheat oven to 400 degrees.
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).
Bake for 20 minutes to 30 minutes, until the skins are blackened and blistered, turning occasionally to evenly roast the peppers. It could take up to 40 minutes, depending on your oven.
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.
Carefully peel away or rub off and discard the charred skins. Removing the skins is very easy, as they should just peel away.
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. Use them to top pizza. Roasted red peppers make great sauces and dips. You can mix them up in so many ways.
Recipe Tips & Notes
- Other Roasting Methods. The oven method is probably the easiest method for roasting for most people, though you can roast peppers in other ways. Check out my post for How to Roast Peppers to learn how to roast peppers in the broiler, over and open flame on the stove top, roasting peppers on the grill and more.
- Storing Roasted Red Peppers. For storing your peppers, add to a storage container or glass container, cover with olive oil, then seal and refrigerate. Should last 2 weeks this way. You can also freeze roasted red peppers for 6 months or longer in sealed baggies or containers.
That’s it, my friends. I hope you enjoy my roasted red 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!
Try Some of My Other Popular Recipes
- Roasted Red Pepper Hummus
- Zacusca (Roasted Red Pepper and Eggplant Spread)
- Muhammara (Roasted Red Pepper and Walnut Dip)
- Roasted Red Pepper Sauce
- Htipiti (Roasted Red Pepper-Feta Dip)
- Roasted Red Pepper Dip
- Roasted Red Pepper Bisque
- Roasted Peppers in Garlic Olive Oil
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.
- 4 large red bell peppers
- 1/4 cup olive oil
- Salt to taste
- Red chili flakes for garnish
- Preheat oven to 400 degrees.
- 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, until the skins are blackened and blistered, turning occasionally 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.
Recipe Video
For Storing, add to a storage container or glass container, cover with olive oil, then seal and refrigerate. Should last 2 weeks this way.
You can also freeze roasted red peppers for 6 months or longer in sealed baggies or containers.
NOTE: Calories and nutritional values estimated without olive oil.
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