5 Ingredients or Fewer

Roasted Red Peppers

January  4, 2022
4.5
2 Ratings
  • Cook time 20 minutes
  • makes 12 to 16 ounces of roasted red peppers
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 prefer to make my own at home if I have fresh red bell peppers available to me, and once you start, you'll always have them around whenever you need them.

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 to snack on, 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. You'll find yourself reaching for that jar again and again.

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. —Jodi Moreno

Ingredients
  • 6 to 7 red bell peppers
In This Recipe
Directions
  1. Arrange a rack in the top-third of the oven; heat the broiler.
  2. Arrange the peppers on a parchment-lined baking sheet. Roast, turning the peppers halfway through, for about 20 minutes, until completely charred (black) on the outside. Oven temperatures (especially broilers) vary, so be sure to keep an eye on them.
  3. Remove the pepper from the oven and cover with a piece of foil. Let sit for about 20 minutes. This will essentially steam the peppers and make the skins much easier to remove.
  4. Remove the foil and make sure the peppers are cool enough to handle. With a trash car nearby, remove the tops and and seeds of the peppers, along with the charred skin (which should peel off easily). Transfer the peppers to a cutting board and cut them into sizes that you like (I prefer long strips). See the Author's Note for storage tips.

See what other Food52ers are saying.

  • celia younger
    celia younger
  • pepper cook
    pepper cook
  • rod hunter
    rod hunter
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.

3 Reviews

pepper C. September 23, 2017
You must have a lot of flies in your trash car!
 
celia Y. March 1, 2015
ANOTHER WAY TO MAKE THIS DISH. AFTER YOU CLEAN AND REMOVE THE SKIN FROM BAKED PEPPERS.. SLICE THEM IN MEDIUM SIDE PIECES. CUT 3 GARLIC CLOVES (OR CRUSH THEM) IN A SMALL POT PUT THE LIQUID FROM THE BAKED RED PEPPERS, THE GARLIC AND 1 TBS. OILIVE OIL AND MEDIUM HEAT COOKED FOR 10 MINUTES ADD SALT AND PEPPER. SIDE DISH... IT IS VERY GOOD, THIS WAS MY MOTHER'S RECIPE. **NOT HOT PEPPERS, BUTused BELL PEPPERS or sweet.
 
rod H. July 20, 2014
I like pablono peppers roasted just till tender, let cool, then cut in half. then I make corn meal muffin mix with diced onion, fill the pablono peppers with the corn bread mix, bake at 350 till corn mixture is a nice golden brown, brush w/ butter and serve w/ sea food or italien