Roasted Red Peppers are tender, flavorful and smoky with just 3 ingredients. You’ll never have to get store-bought jarred roasted peppers again.
Just like with Roasted Red Onions or Roasted Acorn Squash, roasting bell peppers makes a quick, crisp Side Dish or appetizer. The total time for this easy recipe is just 25 minutes, after that you can enjoy Roasted Peppers with all your favorite dinners.
ROASTED RED PEPPERS
Roasted Bell Peppers are flavorful and tender. Roasting the red peppers brings out a deep and smoky taste that’s simply delicious. As you bake the peppers some of the pepper juices will bake away, but this will make them tender and slightly crisp. Roasted Red Peppers are the perfect blend of texture and flavor. They’re so good you can eat them as a side dish or on their own as a quick gluten-free and dairy-free snack.
There are so many wonderful ways to serve Roasted Red Peppers. Try making a Roasted Red Pepper Pasta. Simply prepare your favorite pasta recipe and add sliced red peppers to the sauce. It will give sauce some more texture, and a sweet, mild, smoky taste. If you don’t want a Roasted Red Pepper Sauce, serve the roasted peppers as a side to classic Italian dishes like Turkey Bolognese and Spaghetti Squash with Meat Sauce.
Roasting red peppers makes them so versatile and delicious, you can pair them so many new recipes. They make a great topping for salads like Greek Chickpea Salad or Corn and Avocado Salad. You can also put slices of Roast Peppers in your favorite sandwiches.
If you love the flavor of the peppers enough to eat on their own try them as an easy snack. Instead of using chips, chop the Roasted Red Peppers into thin pieces and use them to dip in Creamy Hummus.
Create a free account to Save Recipes
TIPS TO ROAST RED PEPPERS
This oven method for making roasted bell peppers is unbelievably easy. There’s no need for a grill pan or to put them in a broiler. Just place the baking sheet on the oven rack and let them bake. Here a few quick tips to get you started:
- Slice the whole peppers in half, and remove the stem membrane and seeds. To do this simply cut the stem from the top, then sweep a sharp knife through the inner ribs to remove the core and seeds from the pepper.
- Prepare the baking sheet with parchment paper. This will make sure the red peppers don’t stick to the sheet while they’re in the oven, and it makes cleanup easier.
- There’s no need to further prep the bell peppers with olive oil or any seasoning. Just, place peppers on the pan cut side down. You’ll add the seasoning after they bake.
- The peppers will start to char as they roast. Don’t worry, this doesn’t mean they’re burning. Roasted Red Peppers should be slightly blackened before you remove them from the oven.
- Let the red peppers cool and then remove the skin. Because the peppers had time to char in the oven it should be fairly easy to remove the skin. Use a small knife to quickly remove the skin, or do it by hand if the peppers have cooled enough.
MORE ROASTED SIDE DISHES
VARIATIONS ON ROASTED RED PEPPERS
- Roast Bell Peppers: Instead of using just red bell peppers, you can use this recipe to roast yellow or green bell peppers. Prepare the peppers the exact same way and roast them all together.
- Garlic Peppers: There are lots of flavors you can add to Roasted Peppers. After you peel them try adding some garlic powder along with the salt and pepper.
- More seasoning: Some other seasoning to try with Roasted Red Peppers are oregano, rosemary, parsley, or basil.
WHAT TO SERVE ROASTED RED PEPPERS WITH
HOW TO STORE ROASTED TOMATOES.
- Serve: To keep their crisp and tender texture, don’t leave Roast Red Peppers out for more than 2 hours.
- Store: To refrigerate this recipe cover the roasted peppers in plastic wrap or seal them in an airtight container. The Roasted Red Peppers will be good in the fridge for 3-5 days.
- Freeze: After you roast peppers and let them cool, you can also keep them in the freezer. Stored properly, this recipe can last in the freezer for up to 10 months.
- 4 large red bell peppers
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon coarse ground black pepper
- Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
- Cut the peppers in half, then remove stem, membranes and seeds.
- Arrange the peppers on the baking sheet, cut side down.
- Roast the peppers in the oven for 15-20 minutes, until skins have somewhat blackened.
- Allow peppers cool for 5 minutes, then peel off the skins
- Season with salt and pepper, then serve.