When you know how to roast a red pepper, the options are open wide for what to do with them. Roasted red peppers are delicious on salads, in sandwiches, and atop baguette with oil and herbs.
Whether you tuck them into a Hummus Wrap or a Picnic Sandwich or serve them simply on crostini, peppers you’ve roasted yourself will take your dish over the top.
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Roasted Red Peppers are one of those things that seem difficult but are actually incredibly easy to do. Whether in the oven, on the stovetop burner, or on the backyard grill, knowing how to roast a red pepper (and spicy poblano chiles, too) until their skins are black and blistery is a simple skill that pays off bigtime.
Why Do This
They are delicious. Roast Red Peppers taste delicious layered in sandwiches, stirred into pasta dishes, or simply served on baguette with some cheese and herbs.
It tastes better when you roast a red pepper yourself. While you can buy roasted peppers in a jar, the ones you roast yourself taste so much better! The process is so simple and requires very little from you, you will want to keep a dish of these sweet babies on hand all summer long.
It’s not expensive. When you roast a red pepper, the cost is the price of a pepper plus a little energy. Currently, bell peppers have been on super sale in my neck of the woods, as low as 88 cents a piece. That makes them excellent candidates for roasting.
Ingredients
All you need are red bell peppers! You can roast other colored peppers if you like, but red tends to be classic for roasting.
Choose bell peppers that are large (especially if you’re paying the cost per pepper), smooth, and shiny. While you might typically avoid peppers that are wrinkly for fresh eating, you can get away with roasting those red peppers, a great way to avoid food waste.
Step-by-Step Instructions
- Preheat the broiler. Line a baking sheet with aluminum foil. This makes it easier to clean the pan.
- Wash the peppers and place them on the prepared baking sheet and broil until black and blistered, about five to ten minutes. Turn the peppers with cooking tongs and continue broiling and turning until the skins on all sides are blackened. (Alternatively, you can blister the peppers on an open flame, either on the stovetop or on a BBQ.)
- Remove from the oven and wrap in the aluminum foil or place in a paper bag to steam them.
- After about ten minutes, the peppers should be cool enough to handle. Remove the skins. Core the peppers and remove the seeds and membrane. Slice the peppers into strips.
- Serve warm or at room temperature or chill until ready to use.
FAQs
To truly roast a red pepper, you’ll need high heat. The char that comes from a gas grill or stovetop adds flavor to the pepper. You can also broil the pepper in the oven’s broiler.
Whether you roast the red pepper yourself or open a jar of peppers, you can freeze them for later, a great thing to do when you can’t use them up within a few days. Place the peppers in an airtight, freezer-safe container. If the peppers are still warm, allow them to chill completely in the fridge prior to storing in the freezer.
What Else to Do With Veggies
How to Roast a Red Pepper
Ingredients
- 4 red bell pepper
Instructions
- Preheat the broiler. Line a baking sheet with aluminum foil. This makes it easier to clean the pan.
- Wash the peppers and place them on the prepared baking sheet and broil until black and blistered, about five to ten minutes. Turn the peppers with cooking tongs and continue broiling and turning until the skins on all sides are blackened.
- Alternatively, you can blister the peppers on an open flame, either on the stovetop or on a BBQ.
- Remove from the oven and wrap in the aluminum foil or place in a paper bag to steam them.
- After about ten minutes, the peppers should be cool enough to handle. Remove the skins. Core the peppers and remove the seeds and membrane. Slice the peppers into strips.
- Serve warm or at room temperature or chill until ready to use.
Notes
Nutrition
This post was originally published on June 22, 2016. It has been updated for content and clarity.
Patrick S
doesn’t anyone just season with olive oil and spice and broil those re peppers and eat them just as they are ? not putting them on pizza or any other food, just eat the peppers whole seeded oc course? let me know if you have a recipe for this. i have one i use but would like to try something different,
thanks
patrick
Jessica Fisher
Yes, you can absolutely just eat them by themselves. I’d drizzle with olive oil, some herbs, and minced garlic.
Kirstin
My Reynolds parchment paper box says, “Never use under broiler . . .” I buy roasted red peppers in a jar at Trader Joe’s. Will have to try making my own (with aluminum foil : )).
Jessica Fisher
Thanks! I checked my box and it doesn’t say anything about that. I’ll edit the post to make everyone aware.
Roberta
I make roasted red pepper hummus. Yum! (I usually buy the jars of peppers though; don’t know why I don’t just roast my own. I’m sure it would be much more cost-effective. Just lazy I guess. 😉 )
On another note, are you planning to do your annual July pantry challenge again this year? If so, I’m in!
Jessica Fisher
I am not sure if I will be doing it again. Our January challenge lasted three months. I’m not sure I have it in me! LOL
Roberta
I’d forgotten you had to extend your challenge due to the house-tenting ordeal. I can understand why you’re hesitant to jump in again–especially during the “lazy” days of summer. (I don’t believe you ever truly have lazy days. smile!)
I may do one anyway. Our freezers are again (still???) stuffed, and the garden is in full swing so it’s a good time for us.
Jessica Fisher
I will be cheering you on from the sidelines!
Martha Artyomenko
I love Katherine Reay’s books. That one was a little difficult for me as when I read it, my aunt had just passed away after a battle with cancer. She also had the BRACA1 Gene mutation. It hit hard, reminding me of making her food to eat while she was trying to figure out what to eat.
Her books are lessons disguised as novels.
Brandi
I have a family history of the BRCA gene. If she’s your biological aunt get tested! my gran (deceased), great-aunt (deceased), gran’s cousin (had breast cancer), gran’s cousin’s daughter (had breast cancer), and first-cousin-once-removed (had ovarian cancer) all have the gene. I don’t thankfully!
Jessica Fisher
Great reminder. Thanks.
Jessica Fisher
I am sorry for your loss. That is so hard. And yes, the books do have lessons woven well inside.