Roasted red peppers are one of my first vegetable loves - and this method is simple and foolproof! Roasting peppers in the oven makes them super soft, rich in flavor, and perfect for sandwiches, soups, and salads!
Recipe: $4.66 | Per Serving: $0.58 | Yield: 8
I originally published this recipe in April of 2014 and it remains my favorite way to enjoy roasted red peppers! The post has been updated with new photos, but the method remains the same.
When I worked at a fancy restaurant in college, we had this awesome appetizer of fresh mozzarella (still warm) with sliced roasted red peppers and a few dabs of pesto. It was amazing. Life-changing, even. That dish in the sole reason I learned to make my own homemade roasted red peppers!
Now, the key to roasted red peppers is to let them sweat in a sealed container for a while after blackening them. And, if you can blacken them on the grill first, that's going to be faster, but the oven method shown below works just as well.
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Why You Will Love This Recipe
Homemade roasted red peppers provide two benefits over store bought: they're usually cheaper, and they're usually better! I have nothing against store-bought options, but most are stored in a vinegar solution that significantly alters the flavor.
I love that these fresh homemade roasted red bell peppers taste exactly as intended: like the purest form of slow roasted peppers. No vinegar needed.
Ingredients
This recipe requires only one ingredient: red bell peppers! See the full instructions in the recipe card at the bottom of this post.
- Sweet bell peppers: you can use red, orange, or yellow bell peppers here and use them interchangeably. Green bell peppers are more bitter, so roasted green peppers will not work in the same recipes as roasted red peppers.
- Spanish pointed peppers: these are a Spanish variation of bell peppers and can be used in this recipe.
Dietary Modifications
Paleo: Yes! roasted red peppers are 100% Paleo.
Vegetarian/Vegan: Yes, as peppers are the only ingredient, roasted bell peppers are a popular vegan & vegetarian food.
Specialty diets: these peppers are Low FODMAP, but are not AIP-compliant. Sweet bell peppers are low histamine; keep the total cooking and steam time to under 1 hour for low-histamine. Consider charring them on a gas stove or outdoor grill for a shorter cooking time.
Nutrition Tips:
In addition to being delicious, roasted peppers contain decent levels of both vitamin C and carotenoids.
- Roasted red peppers are made by charring the skin and then allowing them to rest in a sealed container to steam. This allows the charred skin to be easily removed. Some people report roasted red peppers are easier to digest and those who have sensitivities to lectins and nightshades may better tolerate these skinless peppers.
- Raw red bell peppers contain more vitamin C than an orange, and the cooking process has been shown to reduce the vitamin C content. However, vitamin C content is only reduced by about 25%, so these are still a very rich source of vitamin C! Additionally, the carotenoids (beta-carotene) found in bell peppers are more easily absorbed and utilized after cooking.
How to Make Roasted Red Peppers
Here's a quick overview of how to roast red peppers in the oven, but be sure to see the recipe card below for the full instructions!
- Preheat the oven to 450ºF. Place the whole bell peppers on a baking sheet or casserole dish. Place tray on the top rack of your oven.
- Roast for about 30 minutes or until tops are completely blackened, flip and roast for another 10 minutes.
- Remove from oven and immediately transfer to a bowl or container. Seal with plastic wrap or a lid and set aside for at least 15 minutes.
- After around 15 minutes, the steam from the hot peppers should have loosened the skins. Simply pull away the skins and scrape out the seeds and you’re done!
Expert Tips
Be sure to roast these until they are quite blackened on the outside for best results.
Steam the peppers by placing them in a sealed container or in a bowl covered with plastic wrap. I use a glass container with an airtight plastic lid to avoid waste!
FAQ
I recommend roasting bell peppers in the oven at 450ºF for around 40 minutes, flipping once. This high heat will char the skin, making it very easy to remove.
At 400ºF, roasted bell peppers will need to cook for about 1 hour or more.
I am a huge fan of red bell peppers, but they can be pretty pricey, so when they're on sale for 50 cents each, you should roast a whole bunch of them and then toss 'em in the freezer! Just let them defrost in the fridge when you're ready to use them.
How to Enjoy Your Peppers
Roasted red peppers are delicious all on their own as a snack, but as I mentioned above, they're going to elevate so many of your dishes!
- Add them to soups and sauces like this tomato & red pepper soup!
- Use them in an appetizer (like the iconic pesto and mozzarella one that made me a roasted pepper fan!)
- For breakfast, eat these peppers alongside your eggs or incorporate them into your omelet.
- You can also make an awesome veggie panini or portobello sandwich. YUM.
More Recipes to Try with Roasted Bell Peppers
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How to Roast Red Peppers
Ingredients
- 4 red bell peppers about 24 ounces will yield 12 ounces cooked
Instructions
- Preheat oven to 450℉.
- Place the whole bell peppers on a baking sheet or casserole dish. Place tray on the top rack of your oven. (Or the highest rack that will safely fit them without touching the top!)
- Roast for about 30 minutes or until tops are completely blackened, flip and roast for another 10 minutes.
- Remove from oven and immediately transfer to a bowl or container. Seal with plastic wrap or a lid and set aside for at least 15 minutes.
- After around 15 minutes, the steam from the hot peppers should have loosened the skins. Simply pull away the skins and scrape out the seeds and you’re done! They can steam until cool enough to peel or up to 1 hour.
- Uses these delicious roasted red bell peppers in your favorite recipes and enjoy!
This is so helpful, thank you!