How to Make Homemade Roasted Red Peppers

March 29, 2019 by Beth Pierce 29 Comments

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Fresh Roasted Red Peppers are so easy to make at home. These preservative free peppers are bursting with sweet flavor and zest. You can store in an airtight container for use throughout the week in salads, sandwiches and wraps.

These fresh roasted peppers are all that and more. With just a little effort you can have fresh roasted peppers in your kitchen at a fraction of the cost. The summer growing season will be upon before we know it. Take full advantage of the season and roast yourselves some fresh red peppers. They taste so incredibly delicious and can be used in a variety of recipes.

How to Roast Red Peppers at Home

First cut the red peppers in half from the stem side down. Remove the seeds and membranes from the fresh red peppers and place cut side down on a baking sheet covered with parchment paper. Place in the oven and roast for 15-20 minutes or until blistered and black.

Remove your freshly roasted peppers from the oven and place in a bowl covered with plastic wrap. Let them cool for about 30 minutes. Carefully pinch some of the skin and pull up on it. Once there is a break in the skin, it will peel easily. Discard the peels, cut the roasted red peppers in half. Store in an airtight container with a little bit of olive oil drizzled over the peppers.

What is the difference between red, orange, yellow and green peppers?

They are all essentially the same pepper in different growing stages. In it’s earliest stage the bell pepper is green. If left on the vine to fully ripen it will change to yellow, then orange and finally red. This fully explains why green peppers are the most economical as they can be harvested earlier. Red peppers are allowed to fully ripen resulting in a sweeter fruitier flavor. Red peppers have twice as much vitamin C and nine times for beta-carotene than their green cousins.

Recipe Notes and helpful tips

Always preheat the oven. The oven should be at optimum temperature for at least five minutes before roasting the peppers.
Don’t crowd the baking sheet. Leave space for the heat to get around the peppers.
Most parchment paper is good up to 420 degrees Fahrenheit. I have never had an issue with it. However if concerned use aluminum foil. Stay close by and monitor the situation.
Let the peppers rest with plastic wrap, aluminum foil or even a clean kitchen towel over the bowl for about 30 minutes prior to peeling.
For roasting on the grill cut the peppers in quarters and preheat the grill to medium high heat (about 400-450 degrees.) Place peppers skin side up and cook until blistered and black or about 20 minutes. Rotate peppers to cook evenly as there are hot spots in every grill. Place in a bowl covered with plastic for 30 minutes and then peel.

What recipes can you use Roasted Red Peppers in?

On top flatbreads and pizzas
Diced and stirred in pasta
Use inEasy Roasted Red Pepper Hummus Recipe
Layered in sandwiches
Rolled in sandwich wraps
Chopped and served with omelettes and scrambled eggs
Tossed in salads
Use inRoasted Red Pepper Tortilla Soup

Fresh Roasted Red Peppers are so full of flavor that the possibilities of uses in recipes are endless. They are delicious right as they are with just a little salt and pepper. Pick up some red peppers today and enjoy all the delectable sweet fruity flavor of fresh roasted bell peppers.

Roasted Red Peppers

Fresh Roasted Red Peppers are so easy to make at home. Preservative-free and bursting with flavor and zest, you can add these homemade roasted peppers to so many recipes, from salads to sandwiches and more.

5 from 20 votes

Print Pin Rate

Course: vegetable

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Servings: 4 peppers

Calories: 85kcal

Author: Beth Pierce

Ingredients

3-4 large red bell peppers
2 tablespoons olive oil

Instructions

Preheat oven to 450 degrees.
Cut red peppers in half from the stem side down. Remove seeds and membranes and place cut side down on baking sheet covered with parchment paper. Place in the oven and roast for 15-20 minutes or until blistered and black.
Place in bowl covered with plastic wrap for 30 minutes. Pinch some of the skin and pull up on it. Once there is a break in the skin it will peel easily. Discard the peels, cut roasted red peppers in half. Store in airtight container with olive oil drizzled over the peppers.

Notes

Always preheat the oven. The oven should be at optimum temperature for at least five minutes before roasting the peppers.
Don't crowd the baking sheet. Leave space for the heat to get around the peppers.
Most parchment paper is good up to 420 degrees Fahrenheit. I have never had an issue with it. However if concerned use aluminum foil. Stay close by and monitor the situation.
Let the peppers rest with plastic wrap, aluminum foil or even a clean kitchen towel over the bowl for about 30 minutes prior to peeling.
For roasting on the grill cut the peppers in quarters and preheat the grill to medium high heat (about 400-450 degrees.) Place peppers skin side up and cook until blistered and black or about 20 minutes. Rotate peppers to cook evenly as there are hot spots in every grill. Place in a bowl covered with plastic for 30 minutes and then peel.

Nutrition

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Reader Interactions

Comments

Rebecca Cesarz
November 11, 2023 at 6:02 pm

I use them to make roasted red pepper soup. So delicious!
Reply
Catherine
September 12, 2021 at 2:43 pm
When I put the peppers in the jar, how much oil do I put in with them? Do I cover them completely?
Reply
- Beth Pierce
  September 12, 2021 at 5:09 pm
  I would just coat them lightly with oil, cover and store in the refrigerator for up to two weeks. You can also just store them in an airtight container.
  Reply
Matt Taylor
October 29, 2020 at 1:46 pm

I love roasted peppers! Especially when roasted on the barbecue grills. So yummy, and can be used with so many dishes.
Reply
Betsy
October 29, 2020 at 11:39 am

Roasted Red Peppers are so delicious! So perfect in so many dishes. I love it in casseroles, on top of pizzas, and in pasta dishes!
Reply
Krissy Allori
October 29, 2020 at 9:43 am

I had some spare peppers in the fridge – so glad I found this recipe!
Reply
Shelley
October 29, 2020 at 9:27 am

Such a delicious upgrade from the jarred, store-bought kind! And so easy to do myself!
Reply
Sandra Shaffer
October 13, 2020 at 9:45 pm

Delicious, Beth and so darn easy! I never buy roasted red peppers in the store because they’re pretty pricy where I am. Preserving foods is so satisfying. Thank you!
Reply
Jessie
October 13, 2020 at 8:54 pm

I made these over the weekend, they are awesome! I loved them on my sandwich!
Reply
Sue
See Also
Parmesan Truffle Fries
October 13, 2020 at 8:44 pm

What a difference it makes to roast these red peppers. Delish!
Reply
Tawnie
October 13, 2020 at 7:39 pm

I love this recipe and now I never want to buy jarred again! Thank you!
Reply
Christie Gagnon
October 13, 2020 at 6:55 pm

I love roasted red peppers, but have never made them before. Thank you for the inspiration and easy instruction!
Reply
chantal
September 11, 2020 at 9:15 am
Made these last night and added them to my quinoa to go with the salmon filets. I added olive oil, a little bit of white wine balsamic vinegar, Italian seasonings, and fresh basil to the peppers first. Delicious!!!
Reply
- Beth Pierce
  September 12, 2020 at 4:14 pm
  Thanks Chantel! Those suggestions sound fabulous!!
  Reply
Kiwi
April 04, 2019 at 9:10 pm
I love putting roasted red peppers on food. I am pescatarian but I have more of a love for it now makes the food more savory.
Reply
Shannon Gurnee
April 04, 2019 at 1:29 am
I’ve never made Roasted Red Peppers before, but they look delicious! I would love to try these.
Reply
Porsha carr
April 03, 2019 at 12:59 am

I have a special spot in my heart for hot foods and these good! I can’t wait to try this recipe out!
Reply
Heather Barber McMechan
April 02, 2019 at 9:30 pm

You make it so easy and fun to try. I do like the way my home smells when we do this.
Reply
Heather
April 02, 2019 at 7:06 pm
I’ve never made these myself. I usually just buy them already made. I definitely have to try this!
Reply
emman damian
April 02, 2019 at 1:53 pm

This is such an easy to follow recipe! I love red bell peppers so I’ll definitely make this tonight at home.
Reply
Jacque Hooper
April 02, 2019 at 11:37 am

I love roasted bell peppers! I eat them on my salads, as a side with dinner, and although I haven’t tried it yet, it looks amazing on a sandwich! Great recipe!
Reply
artchee
April 02, 2019 at 3:25 am

I like roasted peppers. I’ll try them as for how you prepare them.
Reply
Tiffany La Forge-Grau
April 01, 2019 at 11:02 pm

I’ve never been a huge fan of peppers by themselves. However, I LOVE the way you prepared them and served them! YUM!
Reply
Felicia
April 01, 2019 at 7:53 pm
These look absolutely delicious! I am constantly using red peppers in recipes, but I have never roasted them like this. I”m going to have to give this a try.
Reply
Emily Fata
April 01, 2019 at 2:47 pm

I’ve been meaning to try and make my own roasted red peppers for the longest time! I love using them on my sandwiches, or even cut up in salads. I’ll have to give your recipe a try.
Reply
Subhashish Roy
April 01, 2019 at 1:06 pm
It was great learning the difference between various varieties of pepper & learn the roasting technique. Thank you so much for sharing.
Reply
Stacie
April 01, 2019 at 10:17 am

I love roasted red pepper. They’re so good in almost anything. I have to make these, and I definitely will put them on a sandwich like this.
Reply
Snehal
April 01, 2019 at 9:16 am

I have never tried roasted bell peppers before. Looks yummilicious. Will try it with bread. ?
Reply
CherishingFlo
April 01, 2019 at 8:58 am

I made roasted red peppers LAST NIGHT believe it or not and then here this post is! I didn’t think go make it into a sandwich, I was making pasta but that sandwich at the top looks delicious! Also, I think I did crowd them in the oven and that’s why they didn’t turn out EXACTLY as I wanted. Great post!
Reply

How to Make Homemade Roasted Red Peppers | Small Town Woman (2024)