5 Ingredients or Fewer

Roasted Red Peppers

September 29, 2013
2 Ratings
Author Notes

Like most things, I tend to find that the canned roasted red peppers never have quite the same taste that the homemade ones do. I always perfer to make my own at home if I have fresh red bell peppers available to me.

If you've done it before, you know how simple roasted red peppers are to prepare. It takes about 15 minutes of hand-ons work, and is well worth the effort. If you've never made roasted red peppers, the next time your recipe calls for them, or if you just want to have some around, I hope you will make your own at home.

Roasted red peppers have so many uses: You can throw them in salads, add them to sandwiches, you can use them as a pizza topping or in pasta dishes, or you can turn roasted red peppers into pesto, hummus, or soup.

I like to store them in a mason jar in the fridge. They keep for 1 to 2 weeks, or you can also freeze them so you can be sure you always have delicious homemade roasted red peppers around. —Jodi Moreno

  • Makes around 12 to 16 ounces of roasted red peppers
  • 6 to 7 red bell peppers
  • 1 to 2 tablespoons extra virgin olive oil
In This Recipe
  1. Place your rack toward the top of the oven, and then pre-heat the broiler.
  2. Place the red peppers on a parchment-lined baking sheet and roast for about 20 minutes, turning the peppers halfway through. You want your peppers to be completely charred (black) on the outside. Oven temperatures (especially broilers) vary, so be sure to keep an eye on them since some might cook faster or slower.
  3. Remove the pepper from the oven and cover with a pieces of foil, and allow them to sit for about 20 minutes. This will essentially steam the pepper and make the skins much easier to remove.
  4. Remove the foil, and make sure the peppers are cool enough to handle. Then, with a trash car nearby, remove the tops and and seeds of the peppers, along with the charred skin (which should peel off easily). Then, transfer the peppers to a cutting board and cut them into sizes that you like. I prefer long strips.
  5. You have several options for storing your roasted red peppers. First, you can use them right away. Second, you can store them in an air-tight container in the fridge. I like to store them in a mason jar with a drizzle of olive oil. They should keep for 1 to 2 weeks in the refrigerator. Or, you can freeze your roasted peppers by placing them in a freezer bag. They will keep for a couple of months in the freezer.

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Jodi Moreno is a Natural Foods Chef, Photographer, and creator of the blog What’s Cooking Good Looking where she shares her healthy, clean, seasonal recipes and photographs. She’s passionate about showing people that vegetables can play a main role on the plate.