Learn How to Make Roasted Red Peppers to have peppers on hand at all times. They are so versatile and help extend the life of your produce. In this post about How to Make Roasted Red Peppers there is a video, storage information, serving suggestions and recipes to use.
Return to the Kitchen is a participant in the Amazon Affiliates Program. This post may contain affiliate links for which we may earn a profit if a purchase is made at no additional cost to you.
Why roast peppers?
Roasting peppers give them an intense and delicious flavor different from raw peppers. It is also a great way to extend the life of peppers that are starting to go bad. Plus, if you can get peppers at a great price during the growing season (July-November) you can roast them and have them for a few weeks instead of a few days.
Buying and selecting red peppers
Buying red peppers is easy if you know what you are looking for. Red peppers can be found at just about any grocery store or farmers market. When selecting red peppers look for firm peppers and bright vivid colors. They should be a little heavy for their size. For more detail on how to choose ripe bell peppers see this post by the Krazy Coupon Lady.
How to Make Roasted Red Peppers
This “how to” is simple but a little time consuming, however if you have a garden or have a way to acquire a lot of peppers for really cheap (like a local farmers market or produce stand) this can save you some big bucks if you regularly buy roasted peppers in the grocery store.
Follow this quick video (full written directions below) to see how simple this is:
Recommended tools for How to Make Roasted Red Peppers
Most of the tools required for this recipe you probably have in your kitchen already! You will need:
Storage tips and freezer directions
The most important note about this recipe is that it is NOT shelf stable. These will last a few weeks in the refrigerator if stored in an airtight container as directed.
To freeze these roasted red peppers, spread them on a parchment lined baking sheet in a single layer then place them in the freezer. Once peppers are frozen place them in a freezer safe container or bag. Defrost them as you need them.
Serving Suggestions and Recipes
Roasted red peppers can be used so many different ways! Here are just some ideas to get you started:
- In scrambled eggs, omelets or on an egg sandwich
- In a vegetarian burger recipe such as Black Bean Quinoa Burgers
- On a sandwich, burger or wrap- I love them with turkey and cheese!
- In a bowl like Polynesian Power Grain Bowl or Easy Mediterranean Quinoa Bowl
- On a charcuterie board with cheese, crackers, fruit and nuts
- In a pasta salad like this Italian Pasta Salad
- On pizza or flatbreads
- In a dip like Whipped Feta with Roasted Red Peppers
- As a creamy sauce like Roasted Red Pepper Cream Sauce
- Add to tacos or quesadillas like Roasted Vegetable Quesadillas
For more ideas see this post from the Food Network!
Can I roast other kinds of peppers with this recipe?
Absolutely! Other peppers may require less or more time to soften and char in the oven; so, keep that in mind. Once the peppers are charred just continue the recipe with the same method for steaming, peeling and storing.
For a behind the scenes look at Return to the Kitchen, be sure to follow us on Instagram, Facebook, YouTube and Pinterest! Also, if you make this recipe or any of our recipes be sure to tag us @returntothekitchen!
If you enjoy this recipe be sure to see our Collection of Store-Bought Foods You can Easily Make at Home, Easy Roasted Potatoes, Oven Roasted Corn on the Cob, Cucumber Tomato and Onion Salad, Homemade Strawberry Applesauce, Avocado Black Bean and Corn Salsa, Homemade Salsa Verde with Pineapple, Crock Pot Blueberry Applesauce, Forbidden Rice and Beans, Almond Mandarin and Quinoa Salad, Polynesian Power Grain Bowl, Three Bean Salsa, Bruschetta with Balsamic Glaze and Pear Pumpkin Applesauce.
- Red bell peppers (or peppers of choice)
- Non-stick cooking spray
- Plastic wrap
- Glass containers for storage
- Olive oil
- Baking sheet
- Large bowl
- Cutting board
- Preheat oven to 450 degrees.
- Wash and dry peppers.
- Spray baking sheet with non-stick cooking spray.
- Place peppers on baking sheet.
- Bake peppers for 15-20 minutes. Turn halfway. Looking for the peppers to be soft and browned in spots.
- Remove peppers from baking sheet and place in a large bowl. Cover with plastic wrap and let steam for 30 minutes.
- After 30 minutes remove plastic wrap and let peppers cool.
- Once peppers are not too hot to handle slice in half and remove stems and seeds. Try to save as much of the juice as possible that is inside of them. (I opened them over the bowl to let the juice pour in.) Do not worry about removing every seed.
- Slice peppers into preferred sizes and place into glass jars. Pour in remaining juice. Add a splash of vinegar and a splash of olive oil to help keep their freshness.
- Peppers will last 5-10 days in the refrigerator. This is NOT a shelf stable recipe.
Use your favorite peppers for this! Any kind of bell peppers, cubanelle peppers, jalapeño etc. Adjust baking time to reflect size of peppers.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.