Homemade roasted red peppers are so much better than store-bought! Sweet, smoky, tender, and easy to make, they’re a delicious addition to salads, sandwiches, sauces, and more!
Ditch the jarred roasted red peppers from the grocery store for these homemade ones! Jarred roasted red peppers often have vinegar in them as a preservative that unfortunately gives off a metallic taste. Not sure about you, but that doesn’t sound appealing at all! Roasted red peppers should be sweet and smoky!
Luckily for you, these homemade roasted red peppers have no metallic taste and have the best smoky flavor! Plus, they are so easy to make and store well in the fridge for up to two weeks. Have them easily accessible for salads, sandwiches, charcuterie boards, sauces, pastas, and pretty much anything else under the sun! Some of my favorite ways to incorporate them are blended in a Caponata, mixed into Chicken Pesto Pasta, or layered in a Turkey Sandwich. They are so versatile and sweet, you’ll even want to eat them alone as a snack!
What’s Needed For Roasted Red Peppers
- Large red bell peppers – red peppers have a sweet and robust flavor, are vibrant in color, and have a tender texture when roasted.
- Brown paper sandwich bag – the brown paper sandwich bag is used to help steam the peppers after roasting in the oven. The additional steam time softens the skin for easier removal and further infuses the flesh of the peppers with flavor.
Step-By-Step Video
How To Roast Red Peppers In The Oven
Learn how to roast red peppers at home! Full instructions in the recipe card; this is just an outline!
- Set.
Cut the peppers in half lengthwise. Set peppers flesh-side up on a baking sheet.
- Roast.
Roast peppers for 10 minutes at 450℉.
- Flip.
Use tongs to flip the peppers over. Push down on the peppers so they lay flat. Roast for an additional 20 minutes.
- Place.
Place the peppers in a brown paper sandwich bag, closing the top of the bag to allow the peppers to steam for 10-15 minutes.
- Peel.
Peel the skin off the peppers. Enjoy!
How To Use Roasted Red Peppers
Roasted red peppers enhance many dishes from salads, pastas, sandwiches, and more! I love experimenting with different ways to incorporate these peppers into certain dishes. Here are a few ideas:
- Hummus and dips: roasted red peppers are a delicious and smoky addition to hummus. My favorite is this Muhammara and its sweet, spicy, and tangy flavor combination.
- Pizza: you can use roasted red peppers as a pizza topping to add sweetness and a vibrant pop of color like on this Greek Pizza. Another option is to blend or finely chop the peppers into homemade pizza sauce for an added smoky flavor.
- Soup: for added depth, incorporate in tomato-based soups or creamy bisques. Even try adding them to Turkey Chili!
- Salad: toss in chopped roasted red peppers into green salads like a Greek Salad and pasta salads like Tuna Pasta Salad that isn’t weighed down by mayo.
- Serve as an appetizer: serve roasted red peppers on top of homemade Crostini, with cheese, olive oil, and fresh herbs of your choice.
- Pasta: it’s just so satisfying and tasty to embed these sweet, smoky roasted red peppers in pasta like this Sun-Dried Tomato Pasta.
- Sandwich: roasted red peppers are perfect to layer into many of your favorite sandwiches! This Tomato Sandwich would be so good!
How To Store Roasted Red Peppers
- Store: roasted red peppers are best when eaten right away, however they can be stored in the refrigerator in an air-tight container, preferably a glass jar, for up to two weeks.
- Freeze: to freeze, allow peppers to fully cool and place in an airtight container like a mason jar for up to 6 months. To thaw, place in the refrigerator to thaw overnight.
More Roasted Veggie Recipes You’ll Love!
Easy Homemade Roasted Red Peppers
Equipment
- 1 brown paper sandwich bag
Ingredients
- 4 large red bell peppers, tops removed, seeded and cored
Instructions
- Preheat oven to 450℉. Cut peppers in half lengthwise. Place peppers, flesh-side up on a baking sheet.
- Roast peppers for 10 minutes.
- Use tongs to flip the peppers so they’re skin-side up. Push the peppers down so they lay flat and evenly roast. Roast for another 20 minutes.
- Place peppers in a brown paper sandwich bag, crumpling up the top so the peppers steam for 10-15 minutes, or until they’re cool enough to touch.
- Peel the skin off your peppers. Enjoy!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
