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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.
- 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:
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.
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Tap on the times in the instructions below to start a kitchen timer while you cook.
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!
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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.
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