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
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
- 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.
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 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 all over. 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.
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 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.
More Vegetable Recipes
- Italian Potatoes
- Black Bean and Corn Salsa
- Boiled Green Beans
- Roasted Carrots
- Roasted Brussels Sprouts
Roasted Red Peppers Recipe
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.
I had no idea that roasting peppers is so easy and delicious! Thank you!