These homemade Roasted Red Peppers are better than store-bought and super simple to make. Just roast bell peppers in the oven, peel the skin off, and you have delicious and naturally sweet veggies ready to use. This quick and easy recipe is perfect for salads, sandwiches, or your any of your favorite dishes.

Easy, roasted red peppers are delicious.

Red bell peppers are subtly sweet and crisp when fresh, but their flavor REALLY shines when you roast them in the oven!

The subtle act of baking them brings out their naturally sweet bite while also softening them up beautifully. And it all happens in less than 30 minutes!

Once cooked, charred, and slightly blistered, you can easily remove the peel and then add them to your favorite recipes!

From a roasted red pepper sauce, or as the star of the show in this Roasted Red Pepper Hummus – the options are endless!

Store them in a jar for up to 5 days in the fridge and then have them ready to enjoy whenever the craving strikes.

A bunch of red peppers on the counter.

Ingredients

To make this recipe you need:

  • Red Bell Peppers. Yup, that’s it!! No oil or salt needed. The size doesn’t matter. You can also use peppers that are starting to soften but that are still good.

How to Make Roasted Red Peppers

Below you’ll find the steps to follow to make this Roasted Red Pepper recipe.

Rinse and Scrub

Before you roast the peppers, you’ll want to clean them well.

Run each one under water while gently scrubbing the outside. Even though you will remove the peel later, you don’t want any bacteria to get inside when slicing.

Slice into Pieces

Use a sharp knife and a cutting board to prepare the peppers.

Start from the top near the stems and work towards to the bottom. Cut around the middle. You will ultimately want four pieces with the core intact.

Use a spoon to scrape out any seeds and membrane that remain on the pepper slabs.

Roast in Oven

Preheat the oven to 450℉.

Line a large baking sheet with parchment paper.

Place the peppers skin-side up on the pan. Be sure none of the pieces are touching so everything roasts evenly.

Roast the sliced peppers in the oven for 25-30 minutes. Watch for the outside to get dark and start blistering.

Cover and Steam

As soon as you remove the roasted vegetables from the oven, place them in a large bowl. Cover it tightly with plastic wrap. Wait for about 15 to 20 minutes.

The steam will create moisture inside the sealed container and finish cooking the peppers. You want the skin to loosen up and the flesh to become more tender.

Once the peppers are cool enough to touch, carefully remove the skin from each one. Look for a place on the edges where the skin is starting to naturally lift up and begin peeling from here.

Store in Jar

Use the roasted red peppers immediately in your favorite recipes and dishes.

Or, store the peeled veggies in an airtight jar or container in the refrigerator for up to 5 days.

A sealed jar with roasted peppers.

Meal Prep and Storage

  • To Prep-Ahead: These peppers can easily be roasted a couple days in advance. If needed, you can clean and slice them up to one day ahead of time.
  • To Store: Leave roasted peppers in an airtight container in the fridge for up to 4-5 days.
  • To Freeze: The best way to prepare these to last longer is to flash freeze the pepper slices first by placing them in the freezer on a baking sheet for a couple of hours. Then, store frozen peppers in a freezer-safe container with as little air as possible.
  • To Reheat: To use after freezing, allow peppers to thaw in the fridge overnight.

FAQs

What do you do with roasted red peppers?

The possibilities to use roasted red peppers are endless! These strips taste fantastic in pesto, hummus, on pizzas, sandwiches, bruschetta, potato salads, or frittata.

Are roasted red peppers healthy?

Roasted red peppers are incredibly healthy, especially this recipe that doesn’t need olive oil or any other ingredients.

Do you roast peppers face up or down?

Be sure to roast red peppers with the skin-side up so the peel can blister and come off easily.

Quick and easy roasted peppers.

Expert Tips and Tricks

  • Clean well. Be sure to clean the peppers well so there is no risk of bacteria.
  • Slice ’em up. Cut from the stem down to the bottoms, leaving the middle intact.
  • Give it a rest. Let the peppers sit covered in a bowl or container to finish cooking.
  • Double down. This recipe is so easy, make extras to save!
  • Get creative. Serve these peppers your favorite way: on pizza, sandwiches, or in hummus.

Recipes that Use Roasted Red Peppers

These roasted red peppers are delicious in so many ways! Try one of these options:

Tap stars to rate!

5 from 1 vote

Roasted Red Peppers

These homemade Roasted Red Peppers are better than store-bought and super simple to make. Just roast bell peppers in the oven, peel the skin off, and you have delicious veggies ready to use.
Yield 4 servings
Prep 5 minutes
Cook 25 minutes
Total 45 minutes

Ingredients 

  • 4 red bell peppers

Instructions 

  • Preheat oven to 450 degrees.
  • Prepare peppers: Slice from top to bottom to remove 4 pieces, leaving the core intact. Scrape out and discard any membranes or seeds.
  • Place skin-side up on a parchment paper-lined baking sheet.
  • Roast for 25-30 minutes. Look for the tops to get dark and begin to blister.
  • Add peppers to a large bowl and then cover with either plastic wrap or a plate to allow the steam to finish cooking them. Wait 15-20 minutes, or until the peppers are cool enough to touch.
  • Peel and remove the skin from each piece of pepper. Store in an airtight jar or container in the refrigerator for up to 5 days.

Tap stars to rate!

5 from 1 vote

Video

Notes

Meal Prep and Storage

  • To Prep-Ahead: These peppers can easily be roasted a couple days in advance. If needed, you can clean and slice them up to one day ahead of time.
  • To Store: Leave roasted peppers in an airtight container in the fridge for up to 4 days.
  • To Freeze: The best way to prepare these to last longer is to flash freeze the pepper slices first by placing them in the freezer on a baking sheet for a couple hours. Then, store frozen peppers in a freezer-safe container with as little air as possible.
  • To Reheat: To use, allow peppers to thaw in the fridge.

Nutrition

Calories: 31kcal, Carbohydrates: 7g, Protein: 1g, Fat: 0.4g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.01g, Sodium: 5mg, Potassium: 251mg, Fiber: 3g, Sugar: 5g, Vitamin A: 3726IU, Vitamin C: 152mg, Calcium: 8mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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