Homemade oven-roasted red peppers enhance everyday recipes at a fraction of the price of buying a small jar. With this method, it couldn’t be any easier!
Roasted Red Peppers
No store-bought roasted pepper will ever taste as good as this homemade version, and you only need one ingredient: bell peppers. Plus, once you know how to roast red peppers, one batch gives you plenty more bang for your buck. By the way, if you love fajitas, my recipe for roasting peppers with onions is another to try!
How to Roast Red Peppers in the Oven
- Prep.
Cut the bell peppers and remove the stems, seeds, and white membranes. Line a baking sheet with foil for easy cleanup. - Roast.
Roast the peppers for 15 to 20 minutes or until the skins are slightly charred. - Peel.
Once the bell peppers are cooled, remove the skin and peel. Transfer the peppers to an airtight container.
Best Temperature to Roast Red Peppers
The oven at 425-450F gives 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. If you roast another veggie or protein at the same time, check roast time for various oven temperatures:
| Temp | Approx time |
|---|---|
| 375F | 50-60 min |
| 400F | 30-40 min |
| 425F | 25-35 min |
| 450F | 25-20 min |
How to Remove Skin from Roasted Red Peppers
The easiest way is to take a cooled pepper half and gently massage the skin with your fingers until it peels off. It should come off easily. You can also remove the peppers from the oven and place them directly into a zip bag for 20 minutes. As they cool, the released moisture will cause the skins to shrink and separate from the pepper.
Storing Roasted Red Peppers
Oven-roasted red peppers can be stored in an airtight container for up to 1 week. If you'd like to extend their shelf life, add them to an airtight container or lidded jar with enough olive oil to cover them. Seal and store for 2-3 weeks.
You can also freeze them for up to 3 months, placing them in a freezer zip bag or a jar, once peeled and fully cooled down. I recommend freezing small portions, about ½ or 1 cup each, the right amount needed for your favorite recipes.
How to Use Roasted Red Peppers
I like to toss them with scrambled eggs in the pan just before they begin to set. It’s also a flavorful topping for antipasto salad, Greek pizza, and roasted red pepper pasta. Add them between layers in an avocado chicken sandwich, or blend them right into tomato sauce.
Oven-Roasted Red Peppers
Ingredients
- 4 red bell peppers
- Olive oil, optional
Instructions
Prep:
- 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.
Roast:
- 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.
Store:
- 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, seal, and store for 2-3 weeks.
Notes
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Kelley says
Loved how easy it was to make my oven roasted peppers. Made a big batch with peppers from the garden!