This post shares the easiest method to make roasted red peppers that turn out delicious and easy to peel.
If you are looking for ways to enhance everyday recipes like pasta, salads, and sandwiches, oven-roasted red peppers are the answer at a fraction of the price than buying a small jar.
Roasted Red Peppers
No store-bought roasted pepper will ever taste as good as the homemade version, and you only need one ingredient: bell peppers. The simplicity of this ingredient and the process of making it is no reflection of the amount of flavor and vibrancy it offers.
Not to mention, one batch of homemade roasted red peppers gives you plenty more bang for your buck.
How to Roast Red Peppers in the Oven
The step-by-step procedure for roasting a pepper to perfection goes like this:
Set the oven to 450F and line a large baking pan with foil.
Cut the bell peppers and remove the stems, seeds, and white membranes.
Place the peppers face-side down on a large baking sheet and roast for 15 to 20 minutes or until the skins are slightly charred. Remove them from the oven and allow them to cool for 10 minutes.
Once the bell peppers are cooled, remove the skin and peel. Transfer the peppers to an airtight container and refrigerate for up to 2 weeks.
How Long Should You Roast a Pepper?
The length of time it takes to roast a pepper depends on the oven temperature. In a 450F degree oven, it’s no more than 20 minutes; if it’s at 425F, it will be about 30 minutes.
Here is a kitchen chart that breaks down the roast time for various oven temperatures.
Best Temperature to Roast Red Peppers
You’ll want to amp the oven temperature to 425-450F to give the red pepper skins a beautiful char. Make sure to set a timer since these will cook quick. We don’t want the entire pepper brown, just a few streaks here and there.
Foil or Parchment to Line the Pan for Roasting
You can use parchment or foil to line the pan for roasting your peppers. Most people use foil because it’s sturdier and can go over the sides.
Although it’s not necessary, lining the pan and over the sides with foil makes cleanup a lot easier.
It’s also not necessary to cover the peppers with foil, you want them uncovered so the skin roasts.
How to Remove Skin from Roasted Red Peppers
Once cooled, the skin of the pepper should come off easily. The easiest way is to take a cooled pepper half and gently massage the skin with your fingers until it peels off.
There is also the optional step of removing the peppers from the oven and placing them directly into a zip bag for 20 minutes. While the peppers cool, the moisture released will cause the skins to shrink and separate from the pepper.
Storing Roasted Red Peppers
There are a couple of ways to store red peppers, depending on how long you want to keep them. They can be stored in an airtight container for up to 1 week which works great if you plan to use them soon.
However, if you’d like to extend their shelf-life add the peppers to an airtight container or lidded jar and add enough olive oil to cover the peppers. Seal and store for 2-3 weeks.
Can I Roast Red Peppers Whole?
Red peppers can be roasted whole but must be turned every 20 minutes to get all sides charred and cooked. Cooking them on all sides helps the skin separate from the cooked peppers, making them easier to peel.
For a hands-off approach, I recommend slicing them in half; and in doing so, there’s no need to flip them.
Freezing Roasted Red Peppers
Once peeled and fully cooled down, you can freeze the red peppers inside a freezer zip bag or a jar for up to 3 months.
One quick tip is to freeze them in smaller portions, about ½ or 1-cup each, the right amount needed for your favorite recipes.
How to Use Roasted Red Peppers
There’s no shortage of dishes to pair with roasted red pepper, but the recipes and ideas below will give you a good headstart.
Scrambled eggs- toss them into the pan just before they begin to set.
- Antipasto Salad
- Roasted Red Pepper Pasta
- Greek pizza– right on top!
- Roasted Veggie Mac & Cheese– stir it into the mix
- Avocado Chicken Sandwich– add it between layers of cheese and avocado.
- Tomato Sauce– blend them right into the sauce.
Oven-Roasted Red Peppers
- 4 red bell peppers
- Olive oil, optional
- Preheat the oven to 450F and line a baking sheet with foil.
- Slice the peppers in half, and remove the stem, seeds, and white membranes.
- Place the peppers, cut side down, on the lined baking sheet. Roast them in the preheated oven for 15 to 20 minutes until the skins are slightly charred and the bell peppers have deflated.
- Remove the peppers from the oven and allow them to cool down to room temperature for 10 minutes. Gently lift and peel the skin off each bell pepper.
- Transfer the peppers into an airtight container, whole or sliced, and refrigerate for 1 week until they’re ready to be used.
- To extend their shelf life, add enough oil to the container to cover the peppers.