Instead of paying a premium for store-bought, learn how to roast red peppers yourself! It’s easy and there are SO many delicious ways to use your roasted peppers!
Jarred roasted red peppers are one of those things I often don’t have on hand when I need them. Can you relate? It’s the same story with several other things, which is why I developed the very best recipes for items like tahini paste, marzipan/almond paste, teriyaki sauce, Chinese black bean sauce and hoisin sauce. Not only can I whip them up whenever I need them, they taste about a gazillion times better than the store-bought stuff!
But back to roasted peppers. Does anything beat the flavor of fresh peppers that have been charred and blackened in the oven? Roasted peppers are one of those things that make the culinary world go round. If you’ve added them here and there to spruce up your dishes you know exactly what I mean.
How Do You Use Roasted Red Peppers?
Lots of ways! Add them to your pasta salads, potato salads, tossed salads. Add them to your sandwiches, place them on bruschetta or add them to a pasta dish.. Make a roasted red pepper aioli or add them to your next batch of hummus. Make a roasted red pepper pesto with the usual ingredients (pine nuts, basil, garlic, Parmesan, etc) and enjoy it on crackers or tossed in pasta. Puree them with some almonds and cream and chicken stock for a delicious pasta sauce. Or puree them with some cream cheese for a cracker and veggie spread. Add them to a tapenade, on pizza or flatbread. Fold them into omelets or frittatas. Add them to a potato hash or your favorite chicken casserole. The sky’s the limit!
Here are just a few recipe examples featuring roasted red peppers:
Portuguese Potato Hash with Linquica, Peppers & Olives
Roasting your own peppers is the perfect way to put a bumper crop of peppers to use or to take advantage of those grocery store sales.
This method for roasting bell peppers works for most kinds of peppers. All peppers vary in their thickness of skin and flesh and so roasting times will vary, you’ll need to check on them. But other peppers that work well for roasting are Poblanos, Anaheims, Hatch-style chiles, paprika chiles, jalapenos and pimientos.
Let’s get started!
Preheat the oven to 450 degrees F.
Cut the peppers in half and remove the stems, seeds and membranes.
Lay the peppers on a foil-lined baking sheet, cut side down. Parchment paper is considered safe up to 400 degrees without the risk of scorching, but I often push the limits to 450 degrees. If you want to remove all risk, use foil.
Roast the red peppers for 15-20 minutes or until the skins are very dark and have collapsed.
There’s no need to rotate or turn the peppers.
Once the skins are blackened remove the peppers from the oven.
At this point most people recommend placing the roasted peppers in a paper bag to steam for about 10 minutes to help loosen the skin. I’ve never found that to be necessary, but I guess it depends on how stubborn your particular peppers are. Simply let the peppers cool for a few minutes until comfortable enough to handle and then peel the skins off and discard them. They’ll slip off easily.
You can slice or dice the peppers in advance or store them in halves. Stored in the fridge in an airtight container they’ll keep for up to about a week. If you store them covered in oil in the fridge they’ll keep for at least 2 weeks. For longer storage you can freeze them in ziplock bags.
Enjoy your freshly roasted peppers!
How To Roast Red Peppers
Ingredients
- Bell peppers or other peppers of your choice (see note in description box above)
- A foil-lined baking sheet
Instructions
- Preheat the oven to 450 degrees F.
- Cut the peppers in half and remove the stems, seeds and membranes. Lay the peppers on a foil-lined baking sheet, cut side down. Roast the red peppers for 15-20 minutes or until the skins are very dark and have collapsed. (There is no need to rotate or turn the peppers.) Once the skins are blackened remove the peppers from the oven.
- At this point most people recommend placing the roasted peppers in a paper bag to steam for about 10 minutes to help loosen the skin. I've never found that to be necessary, but I guess it depends on how stubborn your particular peppers are! Simply let the peppers cool for a few minutes until comfortable enough to handle and then peel the skins off and discard them.
- You can slice or dice the peppers in advance or store them in halves. Stored in the fridge in an airtight container they'll keep for up to about a week. If you store them covered in oil in the fridge they'll keep for at least 2 weeks. For longer storage you can freeze them in ziplock bags.
Clair says
First time roasting bell peppers. It took longer than indicated in the recipe, but the results were great. Skins puffed up nicely, and could easily be removed right after taking the peppers out of the oven.
Annmarie Rubin says
peppers came out perfectly, including removing the skin! so easy to do.
Lynn Vanzo says
This was so easy!!! I’ve never roasted red peppers before so I was surprised how easy it is to do in the oven!
Stacey Vannatter says
I loved this. Which is better canned in water or olive oil?
Julie M Rhinehart says
This is the very first time i have roasted peppers. They came out great. I ended up roasting them for about 20 mins but did not have them at the top of my oven. They were probably 8 inches under the broiler. Took them out and let sit for 10 mins and skin peeled right off. Not sure why the others are having a hard time…maybe it depends on the peppers. I did yellow, red and orange peppers.
Kimberly @ The Daring Gourmet says
I’m so glad they were a success, Julie, thanks for the feedback!
Elsie says
This is the first time I have roasted peppers. I am happy with the result but I had to roast them for almost twice the time. I followed your instructions to the letter.
What do you think took so long?
Nancy says
The method for roasting and peeling peppers was VERY misleading, both in its statement that it wasn’t necessary to turn the peppers while they’re roasting in the oven and in the statement that it wasn’t necessary to put the roasted peppers into a plastic bag for 12 minutes before peeling. This is the 4th time I’ve roasted peppers that needed peeling, and it never has taken more than 20 minutes to peel 8. This time, based on the writer’s “recommendations” it took 2 of us almost an hour to peel the peppers, and the skin on many of them wouldn’t peel off!
Julie says
I think you need to check your oven temp, if this recipe AND other recipes require 12-20 minutes of peeling every time. I commented a year or so ago, below, and have been using this method for a couple of years now. I don’t use plastic or paper, I just throw a bowl over the top of them for 5-10 minutes, whether they need it or not; I could usually peel them right away, but this way I don’t have to think about it. They are always easy to peel, regardless of the age of the peppers. And it doesn’t take anywhere near 20 minutes to peel, it takes less than 3 minutes for 8 of them. And there’s only one of me. lol.
The only thing I would say, per my comment a year or so ago, is that sometimes my peppers aren’t blackened enough for my liking, and so I put them under the broiler for 2-3 minutes. Definitely check your oven temp?
Carol Walls says
I just tried this for the first time ever. So easy!! I have a gas stove, so I ended up having to broil for 3 minutes after baking for 15 cuz they weren’t charred. But I peeled all 6 within about 10 minutes. Easy-peasy!
Denise Thaller says
My gas oven has the heating element at the bottom of the oven only. Unless I turn on broiler. Broiler is on top. Do I still put the peppers on the top position, 4″ from broiler. That instruction confused me as I’m not broiling them right?
Kimberly @ The Daring Gourmet says
Hi Denise, yes, you can put it on the top position and use the broil function – just keep a very close watch on the peppers.
cynrok says
i had this same question–i’ve never seen an oven that heats from the top, that’s called broiling!
Anita says
Thank you! I have always let the peppers steam in a bag before removing the skin. BUT, I did it your way and it was SOOOOOOO much easier!!! The skin just pealed right off. I roasted mine in my airfryer – 400 degrees for 15 minutes. Came out perfect!!!
Kimberly @ The Daring Gourmet says
Fantastic, Anita, thanks so much for the feedback!
Dawn says
Oh my, I just tried this with 10 beautiful peppers & they look nothing like yours. They are so flat & like nothing worth saving? What could have gone wrong?
Bonnie says
Dawn, I have had a fear of roasting red peppers. They have turned out like yours with the flesh being very thin. I determined it was a fear of high temp. Today I made sure the temp was 450F (actually over, had to turn it down). I sat on the floor & didn’t leave them. I flattened them quite a bit. They ‘burned’ fairly quick. My husband distracted me so I don’t know how long they took. They ‘burned’ up extensively & beautifully, leaving the thick flesh underneath. Let them cool & peeled them quite easily. Even tho there weren’t any burnt bits left they were very tasty & difficult not to gobble up right away. So, crank up the heat & don’t leave them! ( :
Julie says
This has become my go-to method for roasting red peppers. It’s so much simpler than the broiling recipes where you have to watch every second. (Thank god for the ability to search Chrome’s history. lol.) A couple of things to add:
1. Sometimes my peppers are stubborn, and even after 20 minutes, they only have a couple of black spots. In that case, I just blast them with the broiler for 2-3 minutes, and carry on.
2. Stubborn peppers again: for peeling, I just taken them out of the oven, put ’em in a pile on the baking sheet and put a pyrex bowl over the top for about 10 minutes. (Gave up on brown paper bags long ago.) It doesn’t hurt them, if they don’t need that extra help to make them easy to peel, but it’s a lot more dependable and less of a PIA than the paper bag method, for times when steaming is necessary.
Kimberly @ The Daring Gourmet says
Fantastic, Julie, thanks so much for the tips and feedback!
Joan Trzcinski says
Have you ever used the liquid that comes off when roasting the peppers?
Anonymous says
I’m pretty sure it would be a great in a salad dressing or tomato or vegetable soup…. or tomato sauce….. waste not, want not
Callie says
I use the liquid, absolutely! It’s a terrific crowd pleaser on store bought hummus, whether it be regular hummus, roasted garlic, or my fav flavor- the roasted red pepper hummus. Roast a variety of your choice of bell peppers, but make sure to include some green bell peppers, they really give the hummus a sharp and freshly-made tang. I use about 1oz of the juice run off and to that I add a pinch of salt, 2-3 tsp of fresh lemon juice (roughly-as much lemon juice as you can squeeze from a 1/4 or 1/6th sized chunk of a lemon (depending on the size and type of lemon), and a few dashes of paprika. Give it a brief swirl with the far end of a spoon to dissolve and disperse the salt and paprika. Put your hummus into the vessel you’re going to serve it in, if not using the original container, and then press the spoon into the hummus a few times to create a depression (or a bunch of them) and pour the mixture into them. Some aesthetically pleasing pleasing and tasty optionals: bit of horseradish, a few drops of hot sauce, sprinkle with tiny pieces of cut chives or dill; my crew’s must-have is fresh cilantro.
A few final notes:
1. If you don’t have roasted pepper juice run-off, gently scrape the green areas inside of a fresh green pepper to release some of the meat and the juice, and proceed with that, it’s just as good-if not better. Scrape using the tip of a teaspoon-if you’ve got a grapefruit spoon, even better.
2. If serving alongside a fresh and very crusty bread, or a drier kind of cracker like Melba toast or a wheat/multi-fiber pita-you’ll want to add a little drizzle of olive oil, about 1/2tsp or so (yummy substitute-steal a bit of the oil out of a jar of refrigerated, minced garlic; if you have some). Adding olive oil doesn’t so much alter the flavor, but decidedly improves the mouth feel, and it prevents the more highly absorbent types of breads from quickly sucking up half of your mixture, the oil will also increase the volume of your batch.
3. You can omit the salt to accommodate the very health conscious, those on calorie or sodium-restricted diets will VERY much adore the infusion of sharper flavor-that doesn’t come with a side of guilt. This recipe also makes a terrific, tasty, low-to-no calorie salad dressing. Try it on a leafy spring greens mixture with baby spinach: make as directed and customize with a bit of garlic pesto, black pepper, olives, a dash or two of Parmesan cheese or herbed feta crumbles.
You can experiment with all of these ingredient measures to best suit your personal tastes. Every single time I’ve served this hummus add-on to a crowd someone has cornered me wanting to know how I make it and what’s in it. Try it, you won’t be disappointed.
Mariela Gonzalez says
thank you for your reply. one more question.
I was advised to cut the bell pepper in half and the to slice that in half again. Then flatten it with the hand and slice of the inner whit film from the inside of the bell pepper.
this is supposed to make the pepper taste better.
After this you may roast the peppers.
Is this really necessary?.
Kimberly @ The Daring Gourmet says
Hi Mariela, no I don’t think it’s necessary. I’d be surprised if anyone could taste a difference. You can experiment and try it both ways at the same time – do some one way and some the other way and then compare the flavor.
Mariela Gonzalez says
do I need to take the skin off bell Peppers? Is there a taste difference?
Thank you
Kimberly @ The Daring Gourmet says
Hi Mariela, the skins will be burnt and should be removed or you’ll have a burnt flavor.
Toni says
doesn’t removing the skin completely defeat the purpose — ?? the char on the skin is what provides the roasted flavor isn’t it??
Kimberly @ The Daring Gourmet says
Hi Toni, the charred/black skin is burnt and bitter and should be removed. In removing the skins the charred flavor will have penetrated through the entire pepper but you won’t have the burnt/bitter flavor.
Jon Richt says
Hi Kimberly,
I agree with your comment about the charred skin needing to be removed – but I’d add that having a LITTLE left on the peppers is completely acceptable. Part of the flavor of roasted red peppers is a bit of the char. You’ll even see specs of it in the jarred stuff you can find at the grocery store.
Sorry to nitpick. For cooks like myself who aim for perfection, the small details matter. If a person were to take the time to remove all traces of charred skin from the peppers they’ve roasted, it’d taste great – but not as authentic as you’d find in the Mediterranean.
Kimberly @ The Daring Gourmet says
Hi Jon, yes, a little is absolutely fine. I always a few small stubborn bits that don’t want to come off and I personally like the appearance of those specks of black in the dishes I’m using the peppers in.
Kimberly @ The Daring Gourmet says
Hi Jon, yes, a few remaining bits of charred skin is absolutely fine. I like the appearance of those black specks, it adds to the aesthetics of the dish I’m using the peppers in.
Donna says
You say but the peppers about 4” under broiler but they are baked, not broiled, right??
Kimberly @ The Daring Gourmet says
That’s correct, Donna. Place them on the top rack about 4″ from the heating coils and bake/roast at 450 F.
Wanda Bennett says
Can you dehydrate these once they are roasted?
Kimberly @ The Daring Gourmet says
Hi Wanda, sure I don’t see why not.
Laura says
Is there some reason the skins have to be removed??
Kimberly @ The Daring Gourmet says
Hi Laura, simply because they’ll be black and burnt from roasting.
Sherri shinn says
Thank you.. I haven’t made these in a long time & your recipe is exactly as I used to cook them..
Again, thank you for the ease of the recipe..
😊😊😊😊😊😊😊😊😊😊😊
Kimberly @ The Daring Gourmet says
Wonderful, Sherri, thank you!
Kaycee says
I have my peppers in the oven as I type this. Thanks for the great tips, I almost roasted mine whole instead of chopping & seeding beforehand. I’m glad I looked through your tutorial first!
Kimberly @ The Daring Gourmet says
Awesome, Kaycee, enjoy your roasted peppers!
Corey says
I make them on the grill. Quarter them, spray them both sides with olive oil Pam, place then cut side down on the grill for 15 mins or until the edges get burnt. then flip them over for 3 to 5 mins until skins get a little singed.
remote from grill and serve hot or cold skin and all.
great on burgers, hot dogs or as a side.
Kimberly @ The Daring Gourmet says
That sounds fabulous, Corey. I’ve also put them in my smoker with some wood chips and they’re amazing that way, though more limited application than roasting or grilling because of the smokey flavor profile.
Robin says
These peppers are great! Smoky taste.. fresh & versatile!
Robin says
These are much better than canned ones! They have a great roasted flavor! Very versatile!!!
Kimberly @ The Daring Gourmet says
Fantastic, Robin, thank you!
Lorraine says
I always made Roasted Peppers, however I used to make them whole and then peel them and take the stem off and the seeds. I remember one time that I made them everything was done and I put them into jars, I made about four jars and I put oil, garlic and little bit of oregano and closed the jars. I gave two jars away and the following day the jars boiled over, I told them throw away the peppers, I didn’t want them to take a chance of getting sick, I never had this problem before, I always used the same procedure and everything would be fine. I take the hot peppers put them into room temperature mason jars and seal them and keep them into the refrigerator and I wouldn’t have a problem but this time I did, I’m wondering why this happened now and it never did before, What did I do wrong? I like your procedure and I’m going to freeze them from now on unless I need them right away!!
Kimberly @ The Daring Gourmet says
I’m just as stumped as you are, Lorraine! I’m not sure why that would have happened, so strange. Bottling them does make beautiful gifts but freezing them is super convenient just for own use.
Lorraine says
Thanks Kimberly for answering me, I have one thing to ask you, when you bottled them , did you do the regular canning procedure boiling the bottles to pressurized them?
Kimberly @ The Daring Gourmet says
Hi Lorraine, I haven’t canned these, only bottled them in olive oil for quicker use (no more than two weeks). In order to can them for long-term storage they have to be processed in a pressure canner (about 35 minutes I believe) because their acidity level is too low for the water bath method.
Lorraine says
That’s what I thought, I never used a pressure cooker, not after my Mother told me a story, she was making Tomato Sauce (Which us Italians call it Gravy)when she went to open the cooker open she forgot to take the pressure down and as son as that pressure was released all the Gravy went up in the air to the ceiling and all over and she never used another pressure cooker so I guess I have the same fear about it. I can do it the old fashion way if I ever do can them, I thank you very much for replying to me and you helped me out with My Roasted Peppers!!!
Kimberly @ The Daring Gourmet says
You’re welcome, Lorraine, and my goodness, what a nightmare of a story!! I can imagine much time your mother spent cleaning tomato sauce off the walls, floors and ceiling!
Laurence Walsh says
OMG. I just did the same thing with my Creole Sauce. Don’t know why it happened. I was in a cardiac ward for a few weeks, my friends picked my tomatoes & froze them. So when I got out I had almost 5 gallons to deal with. The vent released on the canner and I thought it was okay to open it. Went to open it and the whole lid blew off. That almost sent me back to the cardiac ward. What a mess. Just glad my cat wasn’t there watching me. Now what am I going to do with these peppers?
Anonymous says
Because they are so easy…just do as Many as will keep in oil for two weeks and perhaps freeze some. I guess some people are roasting ones harvested from their gardens,but if not…it’s an easy process to just roast and store for two weeks🌟
Erin @ Texanerin Baking says
What a great tutorial! I’ve always wanted to try this myself.
Liz says
SO much better than what you buy in the jar! Time to whip up a batch :)
Krista says
This is great! I need to try this out!
Joanie @ ZagLeft says
I love the sweet taste of roasted red peppers and homemade is so much better than those in a jar.
Laura at I Heart Naptime says
Love roasted red peppers! I’ve never made them in the oven before, and I love what a great, big batch it makes!
eat good 4 life says
I have never done this before and it looks so easy. So much better than store bought!
carrie @ frugal foodie mama says
Oh, this is great! I can’t tell you how many times I have needed roasted red peppers for a recipe and didn’t have any jarred ones on hand. :)
Nicole Hood says
I don’t know why I have never made roasted peppers- instead of buying them- before! It is so easy! Pinning this for later!
The Food Hunter says
It still surprises me how many people don’t know how to do this.
Heather | All Roads Lead to the Kitchen says
Everybody should definitely know how to roast their own peppers – they’re so great in so many things!
Ginny McMeans says
This is a very helpful basic skill for everyone. Good instructions.