Wondering how to roast red peppers? This easy cooking method will give you foolproof results. Homemade roasted red peppers taste better than store-bought jars!
Professional chefs tend to char red peppers on the grill or over a stovetop burner. These methods require standing near the heat source and turning the peppers often so that all sides blacken over the gas flame.
That’s fine if you only need to roast a single pepper.Â
However, letting the red bell peppers blacken in the oven is much easier. This oven method lets you skip dealing with an open flame and roast as many peppers as you want all at once.
How to Roast Red Peppers
Start by slicing the sides off of the red bell pepper. Discard the center with the seeds and white membranes.Â
Depending on the shape of your bell pepper, you may get 3 to 4 large slabs when you slice off the sides. (See photos for reference)
Turn the broiler on in your oven and arrange the top shelf about 6 inches away from heat source. Arrange the bell pepper slices cut side down (skin-side facing up) on a large baking sheet.Â
Detoxinista Tip
I don’t recommend lining this pan with parchment paper, as the paper could burn so close to the broiler. If you don’t mind soaking your sheet pan with water for a few minutes when these are done, the clean-up is easy without using an aluminum foil or parchment paper lining.
Place the baking sheet on the top rack of your oven and let the peppers broil for 10 minutes. The skins should be blackened by then.
If you see some bell pepper skins that haven’t mostly blackened yet, return them back to the oven and watch closely for a couple more minutes. The skins won’t be easy to peel if they don’t turn black.
As soon as the skins look blackened, use tongs to transfer them to a heat-safe container with a lid. Let the bell peppers cool in this container for 10 to 20 minutes. This will make them steam and soften.Â
When the peppers are cool, remove the lid and peel away the blackened skins. You’ll notice that the skins that are the most blackened will also be the easiest to peel away. (This is why you don’t want to remove the peppers from the oven before the skin is black.)
Discard the blackened skins and save the tender roasted red peppers in a storage jar. These will keep well in an airtight container in your fridge for up to a week.Â
How to Use Roasted Red Peppers
Roasted red peppers make a delicious addition to wraps, sandwiches, and more. Here are a few ways to use them:
- Sandwich or Wrap filling. Add sliced red bell peppers to your favorite sandwich for an amazing texture and flavor. They pair well with savory spreads, like pesto and hummus, and tangy cheese, especially goat cheese.
- Vegan Sushi Alternative. The slippery texture of red bell peppers is reminiscent of sushi, so it makes an easy vegetarian swap in sushi rolls or vegan sushi bowls.Â
- Dips & Spreads. Blend roasted red peppers into a silky sauce, like Romesco sauce. Anything with olive oil and garlic will pair well with these peppers.
- Add it to Soups. Tomato soup is even better if you turn it into Tomato & Red Pepper Soup. The added sweetness from the peppers means you won’t have to add other sweeteners.Â
- Special Topping. Roasted red peppers take your favorite meals to the next level, almost like they came from a restaurant. Add them to pizza or pasta salad, for an extra layer of flavor.Â
Roasted peppers also make an excellent topping for salads, or a filling for quesadillas. The uses are endless, so you may want to keep a stash in your fridge every week!
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Turn on your oven’s broiler, with the top shelf arranged about 6 inches away from the heat source. Slice the sides off of the bell pepper and discard the stem and seeds in the center. Cut away any white membrane from the bell pepper pieces. (See photos in this post for reference.)
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Arrange the bell pepper pieces cut side down in a single layer on a large baking sheet. (Don’t line it with parchment paper, as it could burn.) Place the baking sheet under the broiler and set a timer for 10 minutes.
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When the timer goes off, check on the bell peppers. You want the skins to look blackened. Use tongs to carefully remove the blackened peppers and transfer them to a glass storage jar with an airtight lid. Note: If there are any peppers that don’t have blackened skins, return them to the oven for a few more minutes. Blackened skins will be MUCH easier to remove later, so don’t skip this step!
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Let the broiled peppers steam in the sealed glass storage container for 20 minutes. This will make them soft and silky, like the roasted red peppers you’d buy at the store. When that time has passed, peel away the skins from each pepper. The more blackened the skin is, the easier it will peel away.
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Store the peeled roasted red peppers in an airtight container in the fridge for up to 5 days. You can use them as a filling for sandwiches, wraps, and sushi. Or, turn them into a dip, like roasted red pepper hummus or romesco sauce.
Note: You can use as many red bell peppers as you like for this recipe, as long as you arrange them in a single layer on a baking sheet. Cook 1 at a time or several!
Calories: 31kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.01g | Sodium: 5mg | Potassium: 251mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3726IU | Vitamin C: 152mg | Calcium: 8mg | Iron: 1mg
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