My
Shop Sugar-Free
Wholesome Yum
Free: Healthy Freezer Meals Recipe Ebook
Get It NowThis post may contain affiliate links, which help keep this content free. (Full disclosure)
Simply tutorials are my jam, and this oven roasted red peppers recipe needs to go on your list. They are slightly sweet and slightly smoky, and like roasted garlic, you’ll find so many ways to eat them up. Use them in sauces, soups, dips, and so much more! Once you learn how to roast red peppers at home, you’ll never need to buy them at the store again.
Why You’ll Love These Roasted Red Peppers
- Sweet and slightly smoky flavor
- Soft and tender
- Easy to make at home
- Ready in about 30 minutes
- Naturally keto, paleo, whole30, and gluten-free
- Healthy way to incorporate veggies into so many things
Ingredients You’ll Need
This section explains how to choose the best ingredients for roasting red peppers, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Bell Peppers – The traditional kind of peppers to roast are red bell peppers, but using multiple colors adds a variety of flavors and colors. Yellow, orange, and green peppers can be roasted the same way.
- Olive Oil – Feel free to use avocado oil here instead, but olive oil is a classic for roasting peppers.
SEASONING TIP: Roasted red peppers don’t require seasoning, but adding some is delicious.
Try salt, pepper, garlic powder, and Italian seasoning.
How To Roast Red Peppers
This section shows how to make homemade roasted red peppers using the oven method, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Cut. Slice peppers in half and discard stems, seeds, and white ribs. Arrange on a baking sheet or pan lined with parchment pepper, skin side up (cut side down).
- Char. Broil peppers until skin is almost completely black.
- Steam. Remove peppers from oven and immediately cover with aluminum foil, sealing the sides, and let them sit, covered, for 15 minutes. It’s important to do this quickly so we don’t lose the heat, as we want them to steam.
- Peel. Use a spoon, back of knife to peel charred skin from peppers.
- Store. Slice the roasted red peppers thinly into strips and store with more oil.
Other Methods For Roasting Peppers: Grill Or Stove Top
My favorite way to roast red peppers is in the oven, because it’s completely hands-off. But if you prefer, you can also make them on the grill or stovetop:
- Grill: Roast whole peppers over a direct flame, rotating until the whole pepper is charred and black. Wrap in foil to steam and then remove seeds, skins, and white ribs.
- Stove top: If you have a gas grill, you can “roast” whole peppers over the gas flame, turning occasionally with tongs, until the whole pepper is charred and black. Wrap in foil to steam and then remove seeds, skins, and white ribs.
How To Peel Roasted Red Peppers?
After roasting red peppers and letting them steam under foil, the skin will easily scrape off. You can use a spoon to scoop away the flesh from the skin or the back of a knife to scrape away the charred sections of the skin. You can also use your hands to peel away the skin.
Storage Instructions
- Store: Keep oven roasted red peppers in the fridge for 4-5 days.
- Freeze: You can freeze the peppers for 2-3 months. Let thaw in the refrigerator overnight before using.
What To Do With Roasted Red Peppers
There are so many ways to use these easy roasted red peppers:
- Salads – Add roasted peppers to your favorite green salads, or to salad recipes like roasted vegetable salad, wedge salad, or chopped Italian salad.
- Sandwiches – Add to any sandwiches, lettuce wraps, or cheese wraps.
- Appetizers – Serve with soft cheese like brie or goat cheese, assorted olives, and sliced roasted red peppers along with your favorite bread or crackers (try my 3-ingredient almond crackers). It’s a great addition for a charcuterie board!
- Eggs – Stir roasted peppers into scrambled eggs, egg muffins, or a breakfast casserole.
- Pizza – Peppers make delicious pizza topping! My favorite crust to put it on is fathead pizza.
- Soups – Stir the roasted red peppers into a bowl of your favorite soup. I love adding them to sausage kale soup or chicken soup.
- Dips – Blend or stir the peppers into dips, like cauliflower hummus (to make red pepper hummus) or French onion dip.
More Easy Roasted Vegetable Recipes
If you like this oven roasted red bell peppers recipe, you might also like some of these other easy roasted vegetable recipes:
Tools I Recommend
- Baking Sheet – These baking sheets are my favorite. They are high-quality, easy-to-clean, and made in the US.
- Glass Jars – Store your oven roasted red peppers in these glass jars for easy storage and/or gifting!
How To Roast Red Peppers
Roasted Red Peppers (Easy!)
Learn how to roast red peppers with this easy roasted red peppers recipe! It needs just 2 simple ingredients and can be used in so many ways.
Go Ad-Free
Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
-
Preheat the oven to Broil. Line a baking sheet with parchment paper.
-
Cut the peppers in half lengthwise and remove the seeds and white ribs. Arrange the peppers in a single layer on the baking sheet, with the skin sides facing up.
-
Place peppers under the broiler, about 6 inches from the broiler. Broil for about 15 minutes, until the majority of the pepper skin is completely black.
-
Remove the baking sheet from the oven and immediately cover tightly in foil, sealing all sides. Let peppers sit for 15 minutes, which will essentially steam them from the residual heat.
-
Use a spoon, the back of a knife, or your hands to peel the charred skin from the peppers and discard.
-
Slice the roasted red peppers into strips, about 1/4 to 1/2 inch (0.6 to 1.3 cm) wide.
-
Toss the sliced roasted peppers in olive oil before using or storing.
Last Step: Leave A Rating!
Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram – I’d love to see it!
Related Easy Recipes
Recipe Notes
Serving size: 1/2 cup
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
Want to save this recipe?
Create a free account to save your favorite recipes!
Sign Up To Save Recipes© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
18 Comments
LaKita
0This recipe for roasted red peppers is so simple to make and the peppers come out perfect each time!
Alex
0I can think of so many uses for these! I’ll definitely have to try them out soon.
Tammy
0Mmm I love home roasted peppers…this is perfect for the holiday charcuterie board! So easy to make too…love this!
Susan
0I tried doing something with my broiler and a parchment-lined baking sheet, and ended up with totally incinerated parchment. I think that was when I used my non-stick baking sheet, and the finish of that is now ruined, too. I strongly recommend using aluminum foil rather than parchment for this. That said, I’ve been contemplating doing my own roast peppers, so it’s nice to see your instructions. Thank you.
Erin
0These peppers look so easy! I’ll definitely need to try them soon. They’d be great in so many dishes!
Gwynn Galvin
0I love that I can make roasted red peppers at home now and this recipe is so easy too!
Veenaazmanov
0Simple and easy and yet so flavorful. Trying these at home will surely make my dishes amazing. Thanks.
Susan | The Wimpy Vegetarian
0What a perfect low-carb side for any holiday meal I’m planning right now. Thanks!
Amy L Huntley
0The flavor of these are so delicious! I love to eat them plain and they are amazing in many other dishes too.
Lauren Michael Harris
0Roasted red peppers are such a great staple to keep on hand. I love making them fresh like this – so much more flavorful than the jarred version!
Kristyn
0These are great to have on hand!! I use them in so many recipes. They add great flavor!!
Robin Donovan
0I love these peppers! Thanks for sharing the recipe!
Toni
0I love how easy it is! Thanks for the recipe!
Heather
0Perfect for indoor ‘grilling’ so fast and simple to create something so versatile.
Taylor
0These were so easy and have the best flavor! I added some to my salads for lunch everyday, then used the rest to make red pepper hummus. Seriously so good!
Rob Shallt
0So easy to make! Roasted peppers are my favorite so now that I know how easy they are I will make them all the time!
Lawrence B Sisson
0How long do they keep and do they need to be submerged in the oil?
Wholesome Yum D
0Hi Lawrence, They can be stored in an airtight container in the refrigerator for up to 5 days. You will need to coat them in oil and this allows them to last longer.