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Home » Food » Recipes » Basics » Homemade Roasted Red Peppers Recipe

Homemade Roasted Red Peppers Recipe

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Today I am showing you how to roast red peppers at home.

How to roast red peppers - simple,easy method| APinchOfHealthy.com

There is definitely a time and place for taking the shortcut and buying the jars of roasted peppers. But we are quickly approaching pepper season…where you can buy them fresh on the cheap!

How to roast red peppers - easy method| APinchOfHealthy.com

Or you may grow your own! Either way, there is a simple and easy method for roasting red peppers.

I love to throw roasted red peppers into salads and pasta dishes. And most recently, I have been making roasted red pepper hummus.

Roasted Red Pepper Hummus | APinchOfHealthy.com

YUM.

How to roast red peppers

First, gather your ingredients.

Ingredients

For this roasted red peppers recipe, you will need the following:

  • Red bell peppers
  • Olive oil (optional, to extend storage)

Prepping the red peppers

Turn on the broiler on your oven. Cut the cap off each pepper, and pull out the seeds. Discard.

Cut the peppers in half, and lay skin side up on a baking sheet lined with foil.

halved red bell peppers on baking sheet skin sides up

Roasting the red peppers

So here is how to roast the red peppers in the oven. Broil until skins are charred black, about 10 minutes.

Rest

Remove peppers from oven, and use tongs to place them in a glass bowl.

roasted red peppers with charred skin in big glass bowl

Cover with a plate or even foil and let the peppers steam for at least 10 minutes.

clear glass bowl with roasted red peppers inside covered with aluminum foil

Remove covering, and peel the charred skins off.

Store

Slice each pepper half into strips (at your desired thickness). Store in the refrigerator for up to a week. Optional: you can drizzle with a little olive oil prior to storage. (Side note: I almost never do this).

drizzling roasted red pepper with olive oil

Tools used to roast red peppers

Note: These are Amazon affiliate links.

I am using a baking sheet lined with foil to cook the peppers. I will also use a glass mixing bowl, tongs and pint sized mason jars (one jar easily held three peppers for me, FYI).

Shop ALL my favorite kitchen tools here!

Frequently asked questions

How long do homemade roasted red peppers last?

Up to a week. That being said, if the roasted peppers develop an off odor, flavor or appearance, or if mold appears, they should be thrown away.

Are roasted red peppers bad for you?

No, roasted red peppers have all the health benefits of bell peppers, which are rich in many vitamins and minerals.

Do you have to peel roasted red peppers?

You cab do whatever you want Most people do not enjoy the taste or texture of the tough, charred skin, which is why I recommend that you remove it.

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How to roast red peppers - simple,easy method| APinchOfHealthy.com
4.8 from 5 votes
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How to Roast Red Peppers

This is my quick and simple method for roasting red peppers.
Course Basics
Cuisine American
Keyword how to roast red peppers
Prep Time 4 minutes
Cook Time 10 minutes
Total Time 14 minutes
Servings 4
Calories 18 kcal
Author Marjorie @APinchOfHealthy

Ingredients

  • 2 Red bell peppers (or as many as you want!)
  • Olive oil optional

Instructions

  1. Turn on the broiler on your oven.
  2. Cut the cap off each pepper, and pull out the seeds. Discard.
  3. Cut the peppers in half, and lay skin side up on a baking sheet lined with foil.
  4. Broil until skins are charred black, about10 minutes.
  5. Remove peppers from oven, and use

    tongs.

  6. Cover with a plate or even foil and let the peppers steam for at least 10 minutes.

  7. Remove covering, and peel the charred skins off.

  8. Slice each pepper half into strips (at your desired thickness).
  9. Store in the refrigerator for up to a week.
  10. Optional: to make them last a bit longer, pour a coating of olive oil over the peppers and toss to combine.
Nutrition Facts
How to Roast Red Peppers
Amount Per Serving
Calories 18
% Daily Value*
Sodium 2mg0%
Potassium 125mg4%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 2g2%
Vitamin A 1865IU37%
Vitamin C 76mg92%
Calcium 4mg0%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

I hope you enjoy this recipe. Pin and share if you like it!

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Reader Interactions

Comments

  1. Amanda K. says

    September 4, 2021 at 7:32 pm

    5 stars
    Thank you!! This was so simple and quick, and the peppers turned out perfectly! I quartered the peppers and placed skin side up on a foiled tray under the Hi broiler setting for 7 1/2 minutes. Transferred to a Pyrex bowl covered with foil while I finished preparing dinner. So easy and delicious!

    Reply
    • Marjorie @APinchOfHealthy says

      September 26, 2021 at 4:52 pm

      Yay Amanda! Glad you enjoyed it.❤️

      Reply
  2. joyce says

    August 10, 2020 at 9:07 pm

    5 stars
    This recipe is awesome! so easy. Highly recommend.Thank you!

    I give it 5 stars.

    Reply
    • Marjorie @APinchOfHealthy says

      August 12, 2020 at 10:13 am

      So glad to hear that, Joyce!

      Reply
  3. Aaron M Packnick says

    March 2, 2020 at 4:46 pm

    5 stars
    I can’t believe how simple this is. The second time I used it I forgot to cover them but still didn’t have much trouble peeling the skins off! Thank you!!!

    Reply
    • Marjorie @APinchOfHealthy says

      March 3, 2020 at 9:04 am

      Yay, Aaron! I am glad to hear you are enjoying the recipe.😎👊🏻

      Reply
  4. Diana says

    December 3, 2019 at 7:45 pm

    How far or close should the peppers be from the broiler heat?

    Reply
    • Marjorie @APinchOfHealthy says

      December 4, 2019 at 9:55 am

      I just leave my oven on the middle rack, which is its normal position for me.

      Reply
  5. Claudia says

    November 6, 2019 at 7:08 pm

    Can these be make and then freeze and take out as needed?

    Reply
    • Marjorie @APinchOfHealthy says

      November 12, 2019 at 9:35 am

      I have never frozen them myself, but I see no reason why it would not work.

      Reply
    • angee says

      December 2, 2019 at 8:40 pm

      once a year i roast cases of hatch chiles like this and freeze them in rolled up sandwich baggies in recipe sized portions. im sure any pepper can be frozen the same.

      Reply
  6. Jane Fekete says

    July 5, 2019 at 5:24 pm

    awesome! Will use this to make my own at home, now that it’s growing season!

    Reply
    • Marjorie @APinchOfHealthy says

      July 7, 2019 at 4:20 pm

      Yay! Yep, I used to grow peppers too. Hope to get back to it soon. I am glad you enjoyed the recipe.

      Reply
  7. SE bender says

    November 17, 2018 at 11:49 am

    4 stars
    Love this easy recipe. Would only add to use a plate or platter to cover the bowl rather than foil.

    Reply
    • Marjorie @APinchOfHealthy says

      November 18, 2018 at 10:53 am

      Glad you enjoyed it! That is a great suggestion…less waste too. I will update the instructions.

      Reply

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I am a home cook, recipe developer, coffee drinker, wife and mom of two. My recipes are simple and tasty. I enjoy lots of fresh, healthy food, plus full treats without guilt. Thanks so much for stopping by! Read more here.

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