Home » Recipe Type » Appetizers » Homemade Roasted Red Peppers
5 from 1 review
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On Wednesday, I found the dollar bin at the Santa Monica farmers’ market. One of the stands was selling bell peppers, a mix of yellow and red, for $1 a pound. I picked up eight, slightly misshapen, on-the-verge-of-spoiling peppers for $2. That is a crazy-good deal.
I took them home, roasted them, and now I have a stash in my fridge to be used as I wish. For dinner tonight, I made scrambled eggs and ate them with warm bread topped with some slivers of roasted red peppers. Yum.
These peppers, which taste so sweet when roasted, can be used in so many ways.
How to Use Roasted Red Peppers
- Sandwiches with cheddar cheese, mustard and red onion.
- Salads.
- Paninis filled with sautéed Swiss chard and Gruyère.
- Pasta or pasta salad.
- On pizza.
- In omelets.
- As a dip when coarsely puréed with feta and parsley.
- Quiche.
- A savory, summer tart.
Homemade Roasted Red Peppers
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5 from 1 review
- Author: Alexandra Stafford
- Total Time: 55 minutes
- Yield: Varies
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Description
Yield = As many as you like. Estimate about half a pepper per person.
For a simple appetizer:Bring the roasted red peppers to room temperature — the cold masks their flavor. Slice the peppers into slivers. place on a platter. Taste. Sometimes the peppers are so sweet that they don’t need anything. If they need a little seasoning, however, drizzle lightly with olive oil, sprinkle lightly with salt and pepper, and top with fresh herbs, such as thinly sliced basil or parsley. Serve with warm bread.
Ingredients
- bell peppers, a mix of red, yellow, orange and green is pretty, but red are the sweetest and the tastiest
Instructions
- Preheat the oven to 450ºF*. Line a rimmed sheet pan with parchment paper (for easy clean up — make sure it extends over the edges).
- Meanwhile, cut peppers in half lengthwise. Remove seeds and white veins. Place peppers cut-side down on parchment paper. (Alternatively, rub a small amount of olive oil on the sheet tray.) Place pan in the oven for about 30 to 40 minutes, until the skin is blistery and charred. Don’t be impatient here: If the skin isn’t blistery enough, the peppers will be difficult to peel.
- Place the peppers in a large bowl and cover with plastic wrap or a cloth bowl cover or tea towel. Let sit for at least 20 minutes and up to 4 or 5 hours (or longer.) When cool enough to handle, remove the skin and discard.
- Store in an airtight container in the refrigerator until ready to use. You can also store the peppers with the skins still on — I do this when I can’t get around to peeling them right away.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Vegetable
- Method: Oven
- Cuisine: American
This post may contain affiliate links. Please read my disclosure policy.
Peppers Side Dishes Appetizers Vegetarian
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RecipeGirl —Reply
I love roasted peppers!
They’re also good chopped up and put in chili 🙂 It adds some of that yummy roasted flavor!
Michelle —Reply
those are some gorgeous photos you’ve got going…making my stomach growl over here!
alexandracooks —Reply
Hey — I’m pretty sure this is spam, right? Just shoot me an email directly if you really want to talk about blogging.
Parma —Reply
This roasting looks good…I would like to try it with Garlic Bread..Lets see how well it goes..:)
Elaine —Reply
Why do my peppers burn on the sides of the bottom a d why are they mushy
alexandra —Reply
Hi Elaine, My peppers often burn on the side as well. As for the mushiness, I’m not sure how to advise. Roasted red peppers do have a somewhat mushy texture. If the burning others you, you can lower the temperature and roast the pepper for longer, but you do need to ensure they char somewhat so that peeling away the skin isn’t too difficult.
Shirley —Reply
How long can they be stored? Will it change them much if they were canned?
alexandra —Reply
They keep for at least a week in the fridge. Canning is totally fine! Go for it.
Mary —Reply
While the bacon is cooking in a 400 oven I prep the peppers (on parchment -so much easier clean up, yes); crank it to 450 and pop them in. They do add such a smokiness to scrambled eggs, omelets, quiche, sauteed mushrooms, veggies, and even cold on a salad.
A week goes fast with all this meal prep so I post a note (on one of those mini wipe-clean boards that the kids outgrew, but apparently not me) on the fridge that reminds me – add peppers! (otherwise they keep sliding deeper and deeper into the abyss of the fridge).
Thanks, Ali.alexandra —Reply
Oh I love this, Mary 🙂 🙂 🙂 So smart. I have found peppers in the deep bowels of my fridge as well. Such a shame! I could eat roasted red peppers on anything.
Hope Eure —Reply
Worked perfectly! I usually roast over a flame, but was short on active cooking time today. Will definitely use this method again in the future.
Alexandra Stafford —Reply
Great to hear, Hope! Thanks for writing 🙂
