Roasted red peppers are delicious and very easy to make. Roasting peppers gives them a delicious, deep sweet flavor that works great in many of your favorite dishes. Learn how to roast red peppers in very few steps.
Their sweet (not spicy) flavor makes them super versatile. Use them to add flavor salads, sandwiches, hummus, pizza, frittatas, and soups.
These Roasted Red Peppers are easy to make and good enough to eat by themselves or season with olive oil, salt, cumin, and balsamic vinegar.
If you’ve never made Roasted Red Peppers, it’s time to up your bell pepper game! A bit of oven time at high heat blackens the skin and gives the peppers an incredible flavor. Once you’ve got peppers roasted, you’ll want to include them in omelettes, salads, on hummus, or by themselves!
Health Benefits of Red Peppers
Bell peppers are super nutritious, and red ones have more vitamin C and beta carotene than green or yellow peppers! They’re also low in calories with a good amount of fiber. Buy bell peppers that don’t have wrinkles or soft spots in their skin; they should be firm with bright colors.
How to Roast Peppers in The Oven
Roasting peppers in the oven is really simple and mostly just requires a kitchen timer! We place the red peppers on a baking sheet and bake them at 400F for 40 minutes. The skin will puff up and start to blacken, but don’t worry! That’s giving them that delicious, deep, roasted bell pepper flavor.
How to Peel Roasted Peppers
We use a fool-proof method that makes the pepper skins fall right off! Immediately after baking, while the peppers are still hot from the oven, we place them in a glass bowl (must be heatproof!) and cover it with plastic wrap. Let the peppers sweat and steam for about 20 minutes. This helps the skins soften and separate from the flesh, and when the timer goes off, the skin peels right off easily!
How to Use Roasted Peppers
What to do with roasted peppers? Let us count the ways you can use them. These nutritious roasted red peppers are delicious in so many ways. You can replace homemade roasted red peppers for store-bought jarred ones, in recipes but they’re not as sweet! On their own, they are bursting with flavor, they have a sweet and slightly smokey flavor. Serve oven-roasted red peppers as a side dish with salt, cumin, olive oil, and balsamic vinegar. You could also try them:
- Added into salads (including pasta or potato salad)
- As a topping for hummus (or blended into hummus! Try our Hummus with Roasted Red Peppers & Harissa)
- On a cheese board
- With bruschetta or on a sandwich
- In an omelette, frittata, or Shakshuka
- As a base for Romesco, a delicious roasted red pepper sauce!
- In a Roasted Red Pepper Soup
- As a pizza or taco topping
Storing Roasted Red Peppers
We love to prepare a large batch of peppers since they’re so versatile, and they store well! Once completely cooled, place your peppers in an airtight container and refrigerate them for 4-5 days. Submerging the roasted peppers in olive oil will help them stay fresh longer, about a week to 10 days. You can also freeze them for prolonged storage!
More Red Pepper Recipes
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ted red peppers are delivious and very easy to make. Roasting peppers gives them a delicious, deep sweet flavor that works great in many of your favorite dishes. Learn how to roast red peppers in very few steps.
- 4 red bell peppers
- 1 tsp extra virgin olive oil
- ½ tsp sea salt
- ½ tsp ground cumin
- 2 tbsp balsamic vinegar
- Preheat the oven to 400F
- Place the peppers on a large baking sheet. Bake for 45 minutes to 1 hour, or until the peppers are tender and the skins are slightly blackened
- Remove the baking sheet from the oven and while the peppers are still hot, carefully place them in a heatproof glass bowl (use kitchen tongs or two large spoons to move them)
- Cover the bowl with plastic wrap and let it sit, covered, for 20 minutes or longer. This process will steam the peppers and make them easy to peel
- When the peppers are cool enough to handle, carefully remove and discard the skin and seeds. Cut them into strips
- Enjoy the peppers as is, or season with olive oil, salt, cumin and balsamic vinegar and store in an airtight container in the fridge
- Prep Time: 5
- Resting time: 20
- Cook Time: 45
- Category: side
- Method: oven roasted
- Cuisine: mediterranean
- Serving Size: ½ pepper
- Calories: 28
- Sugar: 3.7
- Sodium: 149.2
- Fat: .8
- Saturated Fat: .1
- Unsaturated Fat: .5
- Trans Fat: 0
- Carbohydrates: 5.2
- Fiber: 1.6
- Protein: .8
- Cholesterol: 0
Keywords: kosher, oven roasted, roasted peppers, gluten-free, low calorie