Let’s talk about roasted red peppers! Roasted red peppers are one of my favorite recipe components. They offer rich, deep bell pepper flavor and a lovely, tender texture. I love to add roasted red peppers to dips, salads, sandwiches and more.
Homemade roasted red peppers taste the best, no doubt about it. Since it’s bell pepper season, I’m sharing my tested and perfected roasted red pepper recipe. Now that I’ve finally nailed down all the factors, I’ll be roasting my own more often!
Roasting red peppers is a fairly simple process, though certainly not as simple as reaching for a jar of store-bought roasted red peppers. The downside to using jarred roasted red peppers is that they vary significantly in flavor—grab the wrong brand and you just might ruin the whole dish (been there, done that). Divina and Whole Foods 365 are reliable winners, in my experience.
Grab a helper when it comes time to peel the peppers, and your homemade roasted red peppers will be ready before you know it. They’ll keep in the fridge for over a week, too, and liven up all your dishes in between.
How to Roast Red Peppers
You’ll find the full recipe below. Here’s a brief rundown that explains why this technique yields the best roasted red peppers:
1) Slice the peppers into flat slabs.
I tried several different slicing methods, and slicing off all four sides of each bell pepper yields the nicest results. This way, the peppers rest nearly flush on the pan, which helps them cook evenly throughout.
2) Roast at high heat.
Roasting at 450 degrees Fahrenheit is hot enough to achieve maximal caramelization and tenderness, but doesn’t risk burning the peppers. This is a much safer temperature than using the broiler, plus it allows you to safely use parchment paper to prevent the peppers from sticking to the pan (we’ll roast the peppers without any oil!). Even if your peppers look overly browned around the edges in the end, trust me, they will taste amazing.
Some recipes suggest charring whole peppers over a gas flame, but I recommend using the oven instead for more evenly cooked and fully tender results.
3) Let the peppers steam as they cool.
Once the peppers are blistered, wrinkly and tender, remove the pan from the oven. Using tongs or a spatula, transfer them to a bowl to cool. Cover the bowl with a plate or lid of some fashion to help trap the steam, which will make the peppers easier to peel.
4) Peel and use immediately, or store for later.
Once the peppers are cool enough to comfortably handle, peel off the tough, charred skins. Now your peppers are ready to use! They will keep in the refrigerator, covered, for a week or more.
Watch How to Make Roasted Red Peppers
Uses for Roasted Red Peppers
Any time you would use regular red bell pepper, you can ramp up the flavor a notch with roasted red peppers! Since roasted red peppers are softer in texture and more intensely flavored, they are perfect for blending into creamy sauces. They’re also lovely in salads, on sandwiches and pizzas when you want red pepper flavor without the crunch.
Here are a few recipes featuring roasted red peppers on Cookie and Kate:
- The Best Hummus: See the roasted red pepper variation.
- Easy Romesco Sauce
- Greek Pizza
- Jessica’s Marinated Chickpeas
- Simple Greek Avocado Sandwich
- Spicy Red Pepper & Feta Dip (Htipiti)
Please let me know how your peppers turn out in the comments! I love hearing how you get creative with these basic components. If you have a surplus of bell peppers, check out more bell pepper recipes here.
Roasted Red Peppers
- Author: Cookie and Kate
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes (plus cooling time)
- Yield: 1 ½ cups 1x
- Category: Basic
- Method: Roasted
- Cuisine: Mediterranean
- Diet: Vegan
Make your own roasted red peppers with this foolproof recipe! Homemade roasted red peppers taste better than store-bought. Recipe yields about 1 ½ cups roasted red peppers.
Ingredients
- 4 medium red bell peppers
Instructions
- Preheat the oven to 450 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper to prevent sticking.
- To prepare the bell peppers, position one pepper upright with the base against a cutting board. Using a sharp chef’s knife, slice downward, one side at a time, to create four slabs. Use a knife or spoon to remove and discard any membranes still attached to the slabs.
- Place the pepper slabs, skin side facing up, on the prepared sheet in a single layer. Roast the peppers for 25 to 30 minutes, rotating the pan halfway through baking, until the tops are blistering and darkening, and the flesh is easily pierced through with a fork.
- Scoop the peppers into a medium bowl, then cover the bowl with a plate to trap the steam. Set the bowl aside and let the peppers cool until they are comfortable to handle, about 10 to 20 minutes.
- Peel the blistered skin off of each pepper and discard the skins. Use the roasted peppers as desired. Leftover roasted peppers will keep in a jar in the refrigerator, covered, for 7 to 10 days.
Notes
Change it up: You can also use orange or yellow bell peppers for the same effect.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Dave Day
I prefer Piedmont Roast Peppers.
Halve pepper lengthways keeping half of the stalk attached to hold the shape, De-seed. Fill each half with sliced garlic and chopped peeled beefsteak tomatoes. Add two or three anchovy fillets on top and drizzle with extra virgin olive oil. Roast in oven at 450F for 50 minutes or until edges are beginning to burn or blacken.Eat with fresh rye or seeded bread as a dip.
Pattie Bradley
Great recipe. Easy to follow for all new inspiring chefs. One question. When you store the left over peppers for future use, do you add water to cover them?
Kate
Thank you, Pattie! I don’t cover them in water.
Alice
Hi: Can I freeze these? I have quite a few peppers and don’t think I can use them up in a few days.
Kate
Hi Alice, I haven’t tried to freeze these. I think they may become more soft than desired. But, others said they have frozen them in the past. If you try it, let me know.
Maria A.
Great directions. I roasted plenty of peppers here in Naples, Italy. I highly suggest how you mention covering the bowl with plastic wrap or even putting the peppers in a brown bag until they slightly cool. It is very frustrating if you skip this step.Enjoy
Kate
Hi Maria, thank you for sharing! I found that covering with a plate works well.
Cecilia
Hi , love you recipe ideas.
I saw a recipe on Facebook that was made with lentils and then it was wrapped in dough and deep fried..the dough only was made with water , flour and I think oil. Do u have a recipe like this ? I think it was Indian spices that was added to the the lentils when cooking
Thank you
Kate
I don’t sorry!
Lisa
Hello
I make these ..they taste great!! I freeze them and have roasted peppers throughout the winter…
Jenni
What liquid do you use to cover the peppers in the jar? Or do you just mean a covered jar/container?
Kate
They aren’t in any liquid. They are just in a airtight jar. I hope that helps!
TREX
Use olive oil
Mary Mary
I toss my roasted peppers with olive oil and minced garlic. Then give me a banquette and leave me be
Juanita Bongartz-Perry
Can you freeze them? That is the roasted red peppers or how else to keep them for months?
Thank you. Juanita
Kate
I haven’t tried to freeze these. I think they may become more soft than desired. But, others said they have frozen them in the past. If you try it, let me know.
Linda sieve
Can these be frozen so I can use them later?
Kate
Hi Linda, I haven’t tried to freeze these. I think they may become more soft than desired. But, others said they have frozen them in the past. If you try it, let me know.
Emily
Out of curiosity, why do you have to peel the peppers? Thank you!
Kate
Hi Emily, the skin can be a little tough after roasting.
TREX
BravoI think roasted red peppers are the best. Now I’m going to say the F word, in my house they make fun of me all the time…FREEZER! I do freeze mine and they last a long time (I get all carried away at my local veggie/fruit market and buy too many?). I recently made the red cabbage and black bean slaw and added them, slicing them frozen is so easy. Yummm!!!
Kate
I’m glad they freeze well for you! Thank you for your review.
TREX
Trex here again the recipe is cabbage and black bean slaw page 142 of Kate’s great cookbook. You’ll have to buy her book to get the recipe!!!
Nancy Jacobson
Hi Kate. You don’t mention freezing them. I have always put them in snack bags to freeze so I can easily access a small amount. I guess they suffer somewhat but I think better than purchasing unknown?!?
Kate
Hi Nancy, I haven’t tried freezing them. Sorry! I feel like they may get more soft than desired.
Charlotte
Hi, could I can these after they are roasted?
Kate
This recipe isn’t meant for canning, sorry!
Mary
Question. Can these roasted red peppers be frozen ?
Kate
I haven’t tried it, sorry!
Mary Stacey
I put the cleaned peppers in freezer bags and eat them all winter. It is just like they were made fresh.
Joan Sharp
Can you freeze them, once cooked?
Kate
I haven’t tried freezing them, so I’m not sure. Sorry!
lowandslow
For me I like to leave em whole and char-roast on the gas or charcoal grill,plus it allows for more than a 1/2 sheet pan.Just did a bunch of Hatch Chilies, they’re in season now.Works like a charm and is way faster than the oven,better flavor too.
Kate
Thank you for sharing!
4waystoyummy
I love all peppers and they are great to eat in so many ways! I love roasting them in the oven because making a large quantity of healthy food helps assure that we will eat it! Peppers go with everything from breakfast eggs, sandwiches, dips, and as a lovely side dish at dinner. I just bought a Turkish stovetop grilling pan called a Közmatik. I’m hoping this will allow me to roast a few veggies when the mood strikes! Thank you and keep the delicious recipes coming.
Kate
I agree! They go great with so much. Thank you for sharing!
Linda Frasier
Perhaps I’m not looking hard enough, but is there a recipe print link? Thanks for the recipe!
Kate
Hi Linda! It’s currently not working, but I hope to have it back soon.
Conny
I have been roasting bell peppers since I was a little girl. My Grandma kitchen was my home I learn endless recipes and more from her. As she raised me and being German we do spend most of our time in the kitchen. Can openers, electric appliances ……. what was that? But her recipe and mine to this day 60 years later:
Home grown peppers, oil, frying pan, onions, vinegar, salt, pepper and sugar and serve cold. Since we did this in session time well the whole day was spent also canning……. Thanks all, Conny from Texas
Kate
Thank you for sharing, Conny! I love that you use to spend so much time in the kitchen with your grandmother.
Linda
I do the same with roasting a # bag of the mini peppers, but I toss with a spoon of olive oil before placing on a baking sheet on parchment and roasting at 425. I add a few of these mini roasted peppers to salads and sandwiches. The stems pull off easily after roasting and you don’t even need to cut them up.
Kate
Thank you for sharing! That’s a great idea, Linda.
Elaine
I do this all the time with Hatch Chilis and then freeze them after they are peeled.
I assume roasted bell peppers can be frozen also. It would be wonderful to have these on hand whenever I want one.
Store bought are packed in citric acid that changes the taste of the pepper.
Thanks for the recipe.
Kate
I haven’t tried freezing these, sorry! I’m glad you are excited about the recipe, Elaine.
Susanna
I love roasted peppers and eggplant! Actually, here in Catalonia this is what we call escalivada and it goes perfect with toasted bread as pa amb tomaquet (bread with tomato). I do this almost every week on peak season and I live to add onions too, they provide a complex flavour to peppers which I love.
I have never thought of jarred them for those months where they are off season and you just gave me a great cooking project for this weekend.
Kate
Thank you for sharing, Susanna!
Jamie
Are you able to freeze these?
Kate
Hi Jamie, I’m not sure about freezing these. Sorry!
Susanna
I freeze mine from time to time, when I have some left overs. You only need to make sure to dry out as much of excess water you can out of them. Hope this helps!
Kate
Thank you for sharing!
Vincent Vernelli
You should try roasting bell peppers or shepherd peppers on the BBQ that I have done for years.
Vince
anshik bhardwaj
the recipe is so satisfying and amazing
mino
delicious
CA
Hi. What happened to the easy printing option??
Kate
It wasn’t working, but it’s back now! Hooray!
Barbara
These turned out great! We usually roast chilis on the grill but roasted these in the oven just as the recipe was written and they turned out perfectly. It is important to start peeling them as soon as they are cool enough to handle because peeling gets more difficult as they cool. We are garnishing our grilled steaks with these peppers tonight! Thanks.
Kate
Thank you for sharing, Barbara! I appreciate your review.
Sue
Ok just the picture of these babies made me want to try… YUM forget freezing cause they won’t last long in my house! I put mine on ciabatta bread with roasted eggplant and zucchini, used peppers and instead of Mayo, I used pesto! Now that’s a sandwich .. awesome recipe and thanks for sharing
Kate
Sounds delicious, Sue! Thank you for sharing.
Adeeba
I definitely try this recipe for one’s
Diana Maull
Is there no way to use the skins in a dish? I love blackened chicken skin.
Kate
Hi Diana, I don’t have a suggestion. Sorry!
Julie
Another winner! I love how you select the perfect thing to make so easy for me. You are my “go to” and I thank you so much. I read in one of your recent blog posts that you were expecting a baby and I just want you to know that I am thinking about that as I peel these peppers and saying a little prayer for you and your little family.
Kate
You’re welcome, Julie! I’m delighted you enjoy them and that the process was clear for you.
Heidi
!!!Just made these yesterday and LOVE them! So easy and SO much better than even the best store bought ones. Thank you
Kate
You’re welcome, Heidi! I’m glad you loved them.
Heidi
I also forgot to mention that using the plate to cover them and allowing the steam to loosen the peels was awesome! They came right off.
Leonora
The best recipe!!!!!!! I added a bay leaf to the jar, cover them in good olive oil.
Since the first week in November, I have made 4 DOUBLE BATCHES for my family and friends. They eat the pimentos for breakfast in their bagels.
Thanks.
Kate
Hooray! Thank you for your review.
Caro
Roasted Red Peppers just went into the oven. I was just about to pop them into the oven and thinking ‘I don’t like the idea of roasting them whole’. Decided to check and found your method. Can’t wait to see how they turn out. I am preparing them for a Roasted Red Pepper and Chickpea Soup. Yum on a cold wet day on the West Coast.
Lynda
Can you use green bell peppers as well.
Kate
Hi Lynda, you can but the flavor will vary. I hope you try it!
Julia
Easy and simple roasted red pepper recipe!
Kate
Great to hear, Julia! I appreciate your review.
Lori
Turned out perfect & delicious! Thank you!
Kate
You’re welcome, Lori! I appreciate your review.
Sara Broadrick
Just made these tonight and they’re fantastic! Love your page, thanks so much!
Kate
You’re welcome, Sara! Thank you for your review.
Missy
Absolutely wonderful peppers!! Turned out as promised!!
Kate
Thank you for sharing, Missy!
Sebastian Aguirre
Used the wrong parchment paper set oven on fire. pay attention to what kind you use!
Kate
Oh no! I’m sorry to hear that. Did you have it too close to the heat source?
Alicia Matz
Wow! I just made a batch. Easy peasy! I used to stand in front of my stove and hold each pepper with tongs over the flame. No more. I love your recipes! Five stars!
Kate
Thank you! I’m glad you enjoyed it, Alicia.
Pattie Bradley
Great recipe. Easy to follow for all new inspiring chefs. One question. When you store the left over peppers for future use, do you add water to cover them?
Kate
Use the roasted peppers as desired. Leftover roasted peppers will keep in a jar in the refrigerator, covered, for 7 to 10 days.
Marie
I am going to try your recipe. Normally I cut my peppers length wise, drizzle with EVOO, cut up garlic cloves and put in a bread baking pan. I turn them periodically with tongs they always come out great. We keep the skin on as to not waste any vitamin content.
Teddy
I’ve always bathed the red peppers in evo. I followed your directions to a T, using parchment paper.
Guess what? It’s very difficult to separate the peppers from the paper.
I doubt that I’ll use your method again. And I don’t mind having to clean a baking sheet AT AL!!!! The peppers slide off into a cooling bowl effortlessly.
Kate
I didn’t have that happen. That is interesting. I appreciate your feedback and I am sorry you had issues.
Carolyn Cianci
I place them on aluminum foil. After they are roasted I wrap up the foil around them. Very easy to peel and easy clean up. I then place them in a jar with olive oil and sliced garlic. Delicious.
Kc
I love this recipe for roasting red peppers. It’s simple and versatile… no matter what I need to roast red peppers for. And I find your instructions allow for the skins to easily come off… almost relaxing!
Kc
I love this recipe for roasting red peppers. It’s simple and versatile… no matter what I need to roast red peppers for. And I find your instructions allow for the skins to easily come off… almost relaxing!
Brandie
Super simple recipe with stellar results! Thanks!
Kate
Thank you for your review, Brandie!
Rose
Thank you, Kate! It was easy to follow your directions and the roasted peppers turned out great!
I appreciate your website and recipes!
Kate
Great to hear, Rose! I appreciate your review.
Frances
Works perfectly, used the peppers in a roasted red pepper soup. Thank you