How to Make Roasted Red Peppers

Making your own roasted red peppers at home couldn’t be easier. Roasted red peppers are so versatile and can be used in tons of recipes, on salads and sandwiches and more! In this post about How to Make Roasted Red Peppers there is a video, storage information, serving suggestions and recipes to use.

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.

The best time of year to buy red bell peppers and get a great price is during July to November when they are in season! You may even find them on sale for a great price because the grocery stores and farmers markets will have them in large quantities.

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.

1. Start by preheating the oven to 450 degrees.
2. Wash and dry peppers well. Be sure to scrub off any dirt.
3. Spray a baking sheet with non-stick cooking spray.
4. Place whole peppers on baking sheet.
5. Bake peppers for 15-20 minutes. Turn halfway at about the 10 minute mark. You are looking for the peppers to be soft and browned in spots.
6. Remove peppers from the baking sheet and place in a large heat-safe bowl. Cover with plastic wrap and let steam for 30 minutes.
7. After 30 minutes remove plastic wrap and let peppers cool until they can be safely handled (they do not need to be room temperature).
8. Once peppers are not too hot to handle slice in half and remove stems and seeds. Try to save as much of the pepper juices 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.
9. 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.
10. Peppers will last 5-10 days in the refrigerator. This is NOT a shelf stable recipe.

Follow this quick video (full written directions below) to see how simple this is:

Recommended Tools

Most of the tools required for this recipe you probably have in your kitchen already! You will need:

• Baking sheets– a rimmed baking sheet is helpful if you have one so the juices from the peppers don’t drip into your oven.
• Tongs– preferably metal since they are handling hot food.
• Large mixing bowls– make sure they are heat safe (like glass or metal).
• Mason Jars or storage containers
• Cutting Board
• Knife

Storage Tips and Freezer Directions

The most important note about this recipe is that it is NOT shelf stable. These can last a few weeks in the refrigerator if stored in an airtight container as directed. However, depending on the ripeness of the peppers when they were cooked it may only be 5-10 days that they are good for… keep an eye on them!

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 needed.

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. Try this recipe with yellow peppers, green peppers, hot peppers etc.

If the peppers you are using are smaller or larger than the average red bell pepper be sure to keep an eye on them while roasting. They may need more or less time to soften and get the blistered and blackened skin.

Can I roast bell peppers in an air fryer?

Yes! You can definitely make roasted red peppers in an air fryer! To use an air fryer, place the clean whole peppers into the air fryer basket and roast at 400 or 450 degrees. Cook until the peppers are soft and have charred skins.

The cooking time will vary based on the size of your air fryer, how many peppers you put in the air fryer at one time and the size of your peppers. I would recommend starting with 5 minutes and rotate them every 5 minutes until they are done.

After the peppers are roasted in the air fryer continue on with the recipe as written in the recipe card below by steaming them in a bowl before removing the skins.

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If you enjoy this recipe be sure to see our Collection of Store-Bought Foods You can Easily Make at Home, Quinoa Pasta Salad, 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.