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    Roasted Red Peppers Recipe

    Published September 30, 2023. This post may contain affiliate links. Please read my disclosure policy.

    This roasted peppers recipe showcases how easy it is to make them at home using your oven or cooktop to get delicious results. You will love how flavorful these peppers are.

    If you’re new to roasted peppers and aren’t quite sure how to use them, try them out in my Bell Pepper Coulis Sauce or my Strawberry and Spinach Salad.

    roasted red peppers on a bowl


     

    Roasted Red Peppers

    Roasted peppers are peppers, sweet or spicy, that are cooked in an oven or over an open flame to enhance their flavors. Once the peppers are roasted, the skin is removed and discarded, and the peppers are used in a myriad of ways and recipes.

    These require a little bit of time but are also very easy to do. The result of homemade roasted peppers is next level in the flavor department. Feel free to get creative with whichever kind of pepper you’d like to intensify the pepper flavor in each one.

    Ingredients

    ingredients to make roasted peppers
    • Bell Peppers – Any fresh bell pepper will work.
    • Oil – I used olive oil, but avocado oil is good too.
    • Non-Stick Spray – Any neutral-flavored non-stick spray will work.

    How to Make Roasted Red Peppers

    Seed the peppers and slice them into four pieces.

    slicing a bell pepper

    Transfer them to a sheet tray lined with parchment paper skin side up, and drizzle ½ to 1 teaspoon over the top of each pepper.

    adding oil to peppers

    Roast in the oven at 475° for 25-30 minutes, rotating the pan 180° halfway through the cooking process.

    roasting peppers on a sheet tray

    The other option to roast is to spray the peppers on all sides with non-stick spray.

    spraying a pepper with non-stick spray

    Next, blister the peppers on all sides over a cooktop burner on high heat until it is charred all over. You must use a gas range to do this.

    roasting pepper on a cook top

    Place the roasted peppers from the oven or the cooktop into a large bowl and cover it with plastic. Let it rest for 10 to 25 minutes.

    covering peppers with plastic wrap

    Remove the peppers and simply peel the skin off each piece with your fingers or using a paring knife.  

    removing roasted pepper skin

    Store or use the peppers in a recipe.

    roasted red bell peppers in a bowl

    Make-Ahead and Storage

    Make-Ahead: You can make these up to 3 days ahead of time.

    How to Store: Cover and keep these in the refrigerator for up to 5 days. You can freeze these covered for up to 3 months. Thaw them in the refrigerator for 1 day before using them.

    Chef Billy Parisi

    Chef Notes + Tips

    • You can submerge these in oil and process them in an air-tight sealed jar for 10 minutes to preserve them.
    • Any pepper can be roasted using these exact procedures.
    • It’s ok if the peppers in the oven are not charred. It will peel as long as the skin wrinkles and has darker spots.

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    Let's Cook - Chef Billy Parisi

    Roasted Red Peppers Recipe

    This roasted red pepper recipe showcases how easy it is to make them at home using your oven or cooktop to get delicious results.
    Servings: 8
    Prep Time: 5 minutes
    Cook Time: 25 minutes

    Ingredients 

    • 5 fresh red bell peppers
    • 10 teaspoons olive oil
    • optional non-stick spray

    Instructions

    • Seed the peppers and slice them into 4 pieces.
    • Transfer them to a sheet tray lined with parchment paper skin side up, and drizzle ½ to 1 teaspoon over the top of each pepper.
    • Roast in the oven at 475° for 25-30 minutes, rotating the pan 180° halfway through the cooking process.
    • The other option to roast is to spray the peppers whole on all sides with non-stick spray.
    • Next, blister the peppers on all sides over a cooktop burner on high heat until it is charred. You must use a gas range to do this.
    • Place the roasted peppers from the oven or the cooktop into a large bowl and cover it with plastic. Let it rest for 10 to 25 minutes.
    • Remove the peppers and simply peel the skin off each piece with your fingers or using a paring knife.
    • Store or use the peppers in a recipe.

    Notes

    Make-Ahead: You can make these up to 3 days ahead of time.
    How to Store: Cover and keep these in the refrigerator for up to 5 days. You can freeze these covered for up to 3 months. Thaw them in the refrigerator for 1 day before using them.
    You can submerge these in oil and process them in an air-tight sealed jar for 10 minutes to preserve them.
    Any pepper can be roasted using these exact procedures.
    It’s ok if the peppers in the oven are not charred. It will peel as long as the skin wrinkles and has darker spots.

    Nutrition

    Calories: 64kcalCarbohydrates: 4gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 3mgPotassium: 157mgFiber: 2gSugar: 3gVitamin A: 2329IUVitamin C: 95mgCalcium: 5mgIron: 0.3mg
    Course: accompaniment, Side Dish
    Cuisine: American, Southwest