Roasted Red Peppers
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Transform your red bell peppers into silky sweet roasted red peppers in just 30 minutes. They can be used in appetizers, sandwiches, soups, sauces, and more.
Recipe at a Glance: Roasted Red Peppers
- Details
- Preservation method: Submerged in oil or frozen.
- Storage: Refrigerator or freezer.
- Storage life: Up to 2 weeks in the fridge or 6 months in the freezer.
- uses for roasted peppers
- Add them to a charcuterie board.
- Use them as a topping for a simple ricotta crostini or stuff them into a sandwich.
- Blend them into roasted red pepper hummus or red pepper soup.
- Use them to make Romesco sauce for pasta.
When I get a little overly enthusiastic in my pepper buying, I inevitably end up with several that I don’t have a plan for. Thankfully, in half an hour, they can be transformed into silky sweet roasted red pepper strips that can be stashed in the fridge or frozen for later. They’re simple to make and much less expensive than the store-bought variety. I love them as a simple snack on top of toasts schmeared with ricotta cheese, or blended into homemade hummus.
Ingredients & Substitutions
- Bell peppers–Use firm, blemish-free peppers. Avoid any that have soft or withered spots or mushy stems.
How to Roasted Red Bell Peppers
1. Halve and seed the peppers. Place them cut side down on a foil-lined baking sheet.
2. Broil the pepper halves until blackened.
3. Place the peppers in a large bowl and cover with plastic wrap. This will soften the skin and make it easy to remove.
4. When cool, pull the skin off. Slice the peppers and store in oil in the fridge or freeze.
Ways to Use Roasted Red Peppers
There are so many amazing ways to use your roasted red peppers. Try some of these easy options:
- Add them to a charcuterie platter or a salad.
- Place them on top of warm crostini spread with ricotta or goat cheese.
- Stuff them into a roasted vegetable sandwich.
- Blend them into hummus or Romesco sauce.
- Make roasted red pepper soup.
Storage
You have a couple of storage options for your roasted peppers. If you plan to use them within a couple of weeks, you can stash them in a lidded jar, covered with a layer of olive oil.
For longer storage, you can freeze your peppers. Arrange the peeled roasted pepper slices in a single layer on a parchment-lined baking sheet and freeze. Once solid, store them in a sealed plastic bag or container for up to 6 months.
Tips & Troubleshooting
- For even roasting, flatten your bell pepper halves as much as possible before broiling.
- You don’t need to add any oil to the pan as the peppers will release liquid as they cook. Use caution when removing the hot pan from the oven as the liquid may splash.
- This recipe is suitable for gluten-free, dairy-free, and vegan diets.
Roasted Red Peppers
Ingredients
- Red bell peppers
- Olive oil optional
Instructions
- Preheat the oven broiler to high with a rack set about 6 inches (30 cm) from the heat. Line a rimmed baking sheet with foil.
- Slice the peppers in half through the stem. Scoop out the seeds and discard.
- Place the peppers cut side down on the baking sheet and use the heel of your hand to firmly press down on each pepper half to flatten it.
- Broil the peppers until they are black and blistered, 7 to 10 minutes. Broilers vary significantly, so watch your peppers closely.
- Transfer the peppers to a large bowl and cover with plastic wrap. Alternatively, you can place them in a sealed plastic bag. Let them steam and soften until cool, about 15 minutes.
- Working with one pepper half at a time, use your fingers to peel away the skin. Discard the skin and set the pepper aside. When all peppers are peeled, slice them into thin strips.
- Store the peppers in a jar, covered with olive oil for up to 2 weeks. For longer storage, arrange the pepper slices in a single layer on a parchment-lined baking sheet and freeze until solid. Transfer to a sealed plastic bag or container and keep frozen for up to 6 months.
Notes
- You don’t need to add any oil to the pan as the peppers will release liquid as they cook. Use caution when removing the hot pan from the oven as the liquid may splash.
- This recipe is suitable for gluten-free, dairy-free, and vegan diets.
