Kitchen Basics: How To Roast Red Peppers
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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, teriyaki sauce, 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 To 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.
How to Roast Red Bell Peppers
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 red peppers!
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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.
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
what kind of brine do you put in the roasted peppers
you 100% should steam them off and not in a paper bag. An empty pot with a lid is perfect.
Have you tried the paper bag method, Harvey? It works like a charm and is much simpler/less fussy than steaming.
I always oiled them 1st, tried your method and it was great!
Thank you for the ease of roasting the peppers and additional suggestions, paper bag or not. Very helpful.
Thank you, Thane, I’m go glad it was helpful!
I needed 1/4 cup diced roasted red peppers for a recipe. Last time I bought a jar I used them for one recipe and ended up throwing the rest of the jar away after it sat in the refrigerator for weeks. This worked perfectly!! Roasted 1/4 of a red pepper and was good to go. Thank you for sharing!
Fantastic, Deb, thanks so much for the feedback!
I no longer have a gas stove and needed to roast some peppers. I roasted one poblano and one jalapeno. I did put in a paper bag. The skins just fell off. I always had trouble when I charred on my gas stove. Very easy and worked perfectly.
Easy and delicious
Thanks
I made these as instructed (plus some of the tweaks above) and they came out perfect and so I’m not sure why so many people had problems? As others advised, I a) put the oven shelf quite high, so it was just 4 inches from the top of the oven, b) put some wax paper / baking parchment under the peppers so they wouldn’t stick and c) piled them up after they were cooked (30 mins) and popped a glass Pyrex bowl over them to steam and the skins pretty much fell off. Very easy and the flavour was great, thanks!