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GET IT NOWSimple tutorials are my jam, and these roasted red peppers need to go on your list. They are slightly sweet and slightly smoky, and you’ll find so many ways to enjoy them. I use them in sauces, soups, dips, and so much more. Let me show you how to roast red peppers, and I think you’ll agree, they’re so much better than the store-bought ones!
Why You Need My Roasted Red Peppers Recipe
- Sweet, smoky, and tender – Roasting brings out the natural sweetness of the bell peppers, with just the right soft, tender texture. I love it!
- Easy to make at home – You only 15 minutes of hands-on time. And my favorite part, none of the preservatives you’d find in store-bought.
- Versatile – Homemade roasted red peppers make so many recipes better. They’re perfect for tossing into salads, soups, dips, or even enjoying as a snack.
How To Roast Peppers
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Char Your Peppers
I prefer oven roasted red peppers (pictured below), because this method is the most hands-off. But you can also char them on an outdoor grill or a gas stovetop. Here is how to do it all 3 ways:
- Broil – Cut the peppers in half, discarding the stems, seeds, and white ribs. Arrange them on a sheet pan — I have these in every size — lined with parchment pepper, skin side up (cut side down). Place under the broiler, until the skin is almost black.
- Grill – Preheat the grill over high heat. Place the peppers over direct heat and grill, turning occasionally, until blackened.
- Stove – This method will only work with a gas stove, because you need an open flame. Just roast peppers directly onto the stove (no pan or anything), turning with tongs, until charred.
Peel Off The Skin
- Cover for a steaming effect. Once your peppers are black, immediately cover them with aluminum foil. I do it right in the baking dish for the oven method. If you use the grill or stove, wrap them individually or cover them tightly in a bowl. Leave them like this for at least 15 minutes.
- Peel off the charred skin. Use a spoon or the back of a knife to scrape it off, or just peel it with your hands. It should come off easily!
Store Them
Slice your roasted peppers into strips (I recommend about the thickness you’d cut for fajitas), transfer them to an airtight container, and pour in olive oil to submerge.
You can use any container, but I love these jars that have a nice, wide mouth and awesome airtight lids! Keep in the fridge for 1-2 weeks.
If you’ll eat them right away, you can just toss with a tablespoon of oil instead.
My Recipe Tips & Variations
- Char close to the heat. If you’re using the oven, place the peppers about 6 inches from the broiler. For a gas stove or grill, make sure they’re directly on the flame.
- Do you have to use parchment paper? No, feel free to line your pan with foil instead. The parchment paper does get dark, but I haven’t had any issues with it.
- Wrap the roasted red peppers in foil right away. You have to do it quickly to capture the steam, which loosens the skin. If you wait too long, they’ll be hard to peel.
- Can you use other types of peppers? Sure you can! Red peppers are the most classic for roasting, but you can also roast yellow, orange, or green ones. You can even do the same with mini bell peppers (which may char more quickly) or poblano peppers.
- Want extra flavor? The best way to do this is actually by adding things to the olive oil after roasting. Try a little salt, pepper, fresh or roasted garlic cloves, or Italian seasoning.
Ways To Use Them
There are so many ways I use roasted red peppers! Here are some ways you can try:
- Salads – I use them in my roasted veggie salad and antipasto salad, but they’re delicious in many kinds of salad recipes.
- Sandwiches & Wraps – My fave sandwich combo with roasted red peppers is turkey, provolone, avocado, lettuce, and a little mayo. They could even work in chicken lettuce wraps.
- Appetizers – Roasted red peppers are a perfect addition to my holiday charcuterie board. Just pop the jar right on the board.
- Eggs – Stir them into scrambled eggs, egg muffins, or even my breakfast casserole. They’re also amazing in shakshuka if you’re feeling fancy.
- Pizza – It might sound unexpected, but roasted peppers make a great pizza topping (instead of fresh ones). They work so well with the flavors in my chicken crust pizza.
- Soups – Toss them in my sausage kale soup or chicken florentine soup.
- Dips – Blend them with cream cheese, garlic, and olive oil for a red pepper dip! I also like chopped ones added to my spinach dip.
- Burgers – Chop them up and mix into the meat for an extra juicy burger. I love them with the flavors in my air fryer turkey burger.
- Sauces – Try roasted bell peppers blended into my garlic aioli or pesto sauce. So good!
Roasted Red Peppers (Oven, Stove, Or Grill)
By
My roasted red peppers recipe is easy, sweet, and tender! Learn how to roast peppers in the oven, on the stove, or on the grill.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
Char The Peppers:
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Oven Method: 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. Place them on the pan skin side up (cut side down). Broil for about 15 minutes, 6 inches away from the heating element, until most of the pepper skin is completely black.
Grill Method: Preheat the grill over high heat. Place the whole peppers over direct heat. Grill for 15-25 minutes, turning occasionally, until blackened.
Stovetop Method: Turn on your gas stove to high heat. Place the whole peppers directly over the flame. Cook for 15-20 minutes, turning occasionally with tongs, until blackened.
Peel The Skin:
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Working quickly, cover the peppers tightly in foil, sealing all sides. You can just cover the baking dish if using the oven method. For the grill or stovetop methods, you can wrap them in foil individually or cover a large bowl. Let peppers sit for 15 minutes, which will essentially steam them from the residual heat. If your peppers were whole, they will deflate by this point.
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Use a spoon, the back of a knife, or your hands to peel the charred skin from the peppers, and discard it.
Store:
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Slice the roasted red peppers into strips, about 1/4 to 1/2 inch (0.6 to 1.3 cm) wide.
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Transfer the peppers to a glass jar (I love these jars that have a nice, wide mouth and awesome airtight lids) and pour olive oil over them. Alternatively, you can just toss in a small amount of olive oil if serving right away. See storage options below.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1/2 cup
- Tips: Check out my recipe tips above to help you peel your peppers easily, and for add-ins ideas to get extra flavor.
- Storage timing: Keep the roasted red peppers submerged in olive oil in the fridge, for up to 1-2 weeks. The oil solidifies sometimes, so if this happens, just set the jar on the counter to become liquid again.
- How to freeze: For longer storage, freeze the peppers for up to 3 months. Thaw in the fridge overnight.
- How to use them: I’ve got over a dozen ideas here!
- Note on nutrition info: The olive oil is not included in the nutrition info below, as the amount you use will depend on your container, and there’s no way to tell how much of it your peppers actually absorbed.
📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Roasted Red Peppers
24 Comments
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?
Maya | Wholesome Yum
0Hi Lawrence, Yes, I recommend keeping them submerged in oil. They’ll last 1-2 weeks in the refrigerator, or you can freeze them. I have storage instructions above.