Roasted red peppers are a vibrant, versatile dish that brings a burst of sweet, smoky flavor to any meal. With just 20 minutes from start to finish, this recipe transforms simple peppers into tender, caramelized delights. Their silky texture and rich, charred aroma make them perfect for salads, sandwiches, or as a standalone side. You’ll love how effortlessly they elevate your cooking.
These peppers are a feast for the senses, offering a balance of sweetness and subtle smokiness that’s irresistible. The 10-minute roasting process intensifies their natural sugars, creating a melt-in-your-mouth experience. Whether you’re a seasoned cook or just starting out, this quick, flavorful dish is sure to become a staple in your kitchen.
Simple Ingredients for Roasted Red Peppers
- Red bell peppers (4-6, depending on size)
- Extra-virgin olive oil (2-3 tablespoons, for storing)
- Sea salt (to taste)
Step-by-Step Guide to Perfect Roasted Red Peppers
- Prepare the heat source: Preheat a grill pan, cast-iron skillet over medium heat, or light a gas flame. Alternatively, preheat your oven broiler and line a baking sheet with foil.
- Cook the peppers: Place the red bell peppers directly over the flame, in the hot pan, or on the foil-lined baking sheet. Turn them as they blacken and blister, cooking until they are charred on all sides (about 10 minutes).
- Steam and soften: Remove the peppers from the heat and place them in a large bowl. Cover with a towel or plastic wrap and let them sit for 10 minutes to steam and soften.
- Peel and clean: Uncover the peppers and use your hands to peel off the loose skin. Remove the stems, seeds, and membranes.
- Slice or serve whole: Use the peppers whole or slice them into strips. Season to taste with sea salt.
- Store for later: Transfer the peppers to a jar and pour in olive oil to cover them completely. Seal with a tight-fitting lid and store in the refrigerator for 1 to 2 weeks.
Creative Ways to Use Roasted Red Peppers
Roasted red peppers are incredibly versatile! Add them to sandwiches, wraps, or flatbreads for a smoky flavor. Blend them into hummus, dips, or pasta sauces for a vibrant twist. You can also toss them into salads, grain bowls, or antipasto platters for a pop of color and taste.
Storage Tips for Long-Lasting Flavor
Store your roasted red peppers in a jar covered with olive oil for up to 2 weeks in the fridge. For longer storage, freeze them in an airtight container or freezer bag for up to 6 months. Thaw in the fridge overnight before using.
Time-Saving Hacks for Busy Cooks
If you’re short on time, roast multiple peppers at once and store them for future meals. Alternatively, use pre-roasted jarred peppers (just rinse them to remove excess brine). For quicker peeling, place the peppers in a sealed plastic bag after roasting—the steam will loosen the skin.
Equipment Tips for Perfect Roasting
For stovetop roasting, a cast-iron skillet or grill pan works best for even charring. If using the oven, a foil-lined baking sheet makes cleanup a breeze. A pair of tongs is essential for safely turning the peppers as they cook.
Seasoning and Serving Suggestions
Enhance your roasted red peppers with a sprinkle of sea salt, a drizzle of balsamic vinegar, or a pinch of crushed red pepper flakes. Serve them as a side dish, appetizer, or topping for grilled meats, pizzas, or bruschetta. They’re also delicious paired with fresh herbs like basil or parsley.
Roasted Red Peppers
Ingredients
- Red bell peppers
- Extra-virgin olive oil
- Sea salt
Instructions
- To make roasted red peppers on the stovetop, preheat a grill pan or cast-iron skillet over medium heat, or light a gas flame. Place the red bell peppers directly over the flame or in the hot pan, turning as they blacken and blister. Cook until they are charred on all sides.
- To make roasted red peppers in the oven, preheat the oven broiler. Place the peppers on a foil-lined baking sheet and broil until they are blackened and blistered all over, turning as necessary.
- For either method, remove the peppers from the heat, place in a large bowl, and cover with a towel or plastic wrap. Set aside for 10 minutes to steam and soften.
- Uncover and use your hands to peel off the loose skin.
- Remove the stems, seeds, and membranes. Use the peppers whole or slice into strips. Season to taste with sea salt.
- To store the peppers, transfer them to a jar and pour in olive oil to cover. Cover with a tight-fitting lid and store in the refrigerator for 1 to 2 weeks.