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    Home » Vegetable Recipes

    How to Roast a Red Pepper

    Published: Sep 8, 2021 by Jessica Fisher

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    As an Amazon Associate I earn from qualifying purchases. For more details, please see our disclosure policy.
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    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 Picnic Sandwich, add them to an array of salad toppings, or serve them simply on crostini, peppers you’ve roasted yourself will take your dish over the top.

    roasted red pepper in a dish and on crostini. this …
    Jump to:
    • Why Do This
    • Ingredients
    • Step-by-Step Instructions
    • FAQs
    • What Else to Do With Veggies
    • How to Roast a Red Pepper

    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

    red peppers on display at the grocery store for 88 cents each.

    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

    1. Preheat the broiler. Line a baking sheet with aluminum foil. This makes it easier to clean the pan.
    2. 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.)
    3. Remove from the oven and wrap in the aluminum foil or place in a paper bag to steam them.
    4. 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.
    5. Serve warm or at room temperature or chill until ready to use.

    FAQs

    How can I roast a red pepper?

    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.

    Can you freeze roasted red peppers?

    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.

    peeled and roasted red peppers in a small glass storage container.

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    5 from 1 vote

    How to Roast a Red Pepper

    Roasted Red Peppers are superb summertime fare. They go great on salads, in sandwiches, and all kinds of cool summer recipes.
    Prep Time10 minutes mins
    Cook Time25 minutes mins
    Total Time35 minutes mins
    Course: Side Dish
    Cuisine: Italian
    Diet: Vegan, Vegetarian
    Servings: 4
    Calories: 37kcal
    Author: Jessica Fisher
    Cost: $4
    Prevent your screen from going dark

    Equipment

    • heavy duty sheet pan
    • heavy duty aluminum foil
    • cooking tongs
    • single-serve airtight containers

    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

    Note: You can also roast other types of peppers and chiles this way. For a twist of flavor, marinate the roasted peppers in olive oil and spices before using in salads and sandwiches.
    Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days. Freeze excess peppers for longer storage.
    Nutritional values are approximate and based on 1 pepper.

    Nutrition

    Calories: 37kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 251mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3726IU | Vitamin C: 152mg | Iron: 1mg
    Tried this Recipe? Tell us what you think!Your reviews help us develop better recipes and give newcomers the confidence to try your favorites. Scroll down to leave a starred comment.

    This post was originally published on June 22, 2016. It has been updated for content and clarity.

    « Antipasto Pasta Salad (90 cents/serving)
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    Reader Interactions

    Comments

    1. Patrick S

      January 24, 2017 at 3:19 pm

      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

      Reply
      • Jessica Fisher

        January 24, 2017 at 7:06 pm

        Yes, you can absolutely just eat them by themselves. I’d drizzle with olive oil, some herbs, and minced garlic.

        Reply
    2. Kirstin

      June 24, 2016 at 6:27 am

      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 : )).

      Reply
      • Jessica Fisher

        June 26, 2016 at 11:50 am

        Thanks! I checked my box and it doesn’t say anything about that. I’ll edit the post to make everyone aware.

        Reply
    3. Roberta

      June 23, 2016 at 9:46 am

      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!

      Reply
      • Jessica Fisher

        June 26, 2016 at 11:49 am

        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

        Reply
        • Roberta

          June 26, 2016 at 4:29 pm

          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

          June 27, 2016 at 2:35 pm

          I will be cheering you on from the sidelines!

    4. Martha Artyomenko

      June 22, 2016 at 10:45 pm

      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.

      Reply
      • Brandi

        June 23, 2016 at 4:27 am

        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!

        Reply
        • Jessica Fisher

          June 26, 2016 at 11:48 am

          Great reminder. Thanks.

      • Jessica Fisher

        June 26, 2016 at 11:48 am

        I am sorry for your loss. That is so hard. And yes, the books do have lessons woven well inside.

        Reply

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