Charred and sweet with just the right amount of smokiness, roasted red peppers bring bold, fire-kissed depth to your favorite dishes. They shine in sandwiches, swirl beautifully into pasta, and make homemade pizza taste next-level. All you need is one good pepper, a sheet pan, and a few minutes in the oven to unlock that rich, irresistible flavor.
Roasted red peppers are naturally low in calories and packed with vitamin C, which makes them a smart way to add flavor without loading on extras. I started making them myself after noticing how jarred ones often had a tough, slippery texture from sitting in vinegar or brine. Homemade peppers skip the soak, so they stay tender and sweet with none of that rubbery bite. Just fresh, roasted goodness you can use right away.
❤️ Why you will love this recipe
- Big flavor: Sweet, smoky, and slightly charred in all the right ways.
- Simple prep: One pepper, one pan, and barely any cleanup.
- Versatile use: Great in salads, pasta, eggs, sandwiches, dips, and more.
- No weird extras: Just real ingredients, no brine or mystery vinegar.
- Better texture: Soft and tender without being soggy or slippery.
- Perfect for planning: Easy to roast a batch and keep in the fridge.
🗝️ Key ingredients & substitutions
- Red bell pepper: Look for one that’s firm, smooth, and glossy with no soft spots or wrinkles. Yellow or orange peppers can work too, though the flavor will be a little milder.
- Olive oil: A light brush helps the skin blister and adds a little richness. Avocado oil or sunflower oil are fine substitutes if needed.
- Salt (optional): Not in the base recipe, but a pinch after roasting can boost the natural sweetness.
🥣 How to roast red peppers in the oven
- Preheat the oven: Set it to 400°F (200°C) and line a baking tray with parchment paper or aluminum foil.
- Prep the pepper: Slice it into quarters and remove the stem, seeds, and any white pith inside.
- Oil the skin: Brush the skin side of each slice with a little olive oil, just enough to help it blister.
- Arrange on tray: Place the slices skin-side up on the tray, spaced out so they roast evenly.
- Roast away: Bake for 25 to 30 minutes until the skins are wrinkled and slightly charred.
- Cool them down: Take the tray out and let the peppers cool for a few minutes.
- Peel (optional): The skin should come off easily if you’d rather remove it, but it’s totally fine to leave it on.
- Use or store: They’re ready to toss into a salad, layer into a sandwich, or blend into a dip.
🪄 Recipe notes & tips
- Double the batch: Making one? Might as well roast a few more while the oven’s hot. They store well and you’ll thank yourself later.
- Don’t crowd the pan: Give the slices breathing room or they’ll steam instead of roast and won’t get those nice charred edges.
- Use the broiler: You can pop the peppers under the broiler for 5 to 10 minutes. Keep a close eye – they can go from charred to scorched fast.
- Gas flame method: If you’ve got a gas stove, you can roast whole peppers right over the flame using tongs. Rotate until blackened all over, then steam and peel.
🫙 Storage instructions
- Fridge: Let the roasted peppers cool completely, then store in an airtight container in the refrigerator for up to 5 days.
- Freezer: Slice or leave in large pieces, then freeze in a sealed bag or container for up to 2 months.
- Add oil if storing: A drizzle of olive oil helps them stay soft and flavorful in the fridge.
- Label it: Especially if you’re freezing. Roasted red peppers can start looking a lot like tomato slices later on.
✨ Variations
- Whole peppers: Roast them whole instead of slicing. Just flip a few times during baking and peel after cooling.
- Grill version: Toss them on a grill instead of baking. You’ll get an extra-smoky flavor and pretty char lines.
- Add herbs: After roasting, toss with fresh basil or a pinch of oregano for a herby flavor.
- Marinated peppers: Store roasted slices in olive oil with garlic, salt, and herbs for a ready-to-use topping.
- Spicy kick: Add a pinch of chili flakes or a sliced hot pepper to the tray for a bit of heat.
- Roast multiples: Mix red, yellow, and orange bell peppers together for a colorful batch.
- Use foil wrap: Wrap pepper quarters in foil before baking for a softer, steamed texture.
🍽️ What to make with roasted red peppers
- Brunch and snacks: Pair roasted peppers with keto egg wraps, fold them into a ham and cheese frittata, or serve on the side of air fryer hard boiled eggs. They also shine in a Greek crustless quiche for a Mediterranean-style breakfast plate.
- Sides and salads: Toss into a gluten free pasta salad, layer over air fryer diced potatoes, or brighten up a pickled beet salad. For something heartier, mix into a keto chipotle bowl or top a vegan stir fry.
- Hearty mains and comfort meals: Stir into creamy cottage cheese alfredo or baked feta pasta. For bold, satisfying meals, pile them onto carnitas, chicken fajitas, or top a chicken ramen bowl.
❓ Frequently asked questions
If the skin’s sticking, the pepper probably didn’t roast long enough. Let it blister fully, and if it’s still being stubborn, wrap with plastic wrap or cover it with a bowl after roasting for 10 minutes to steam and loosen the skin.
They lose some vitamin C with heat. This doesn’t make them unhealthy or anything, you’re just trading a bit of nutrition for a ton of flavor.
They’re probably too close together on the pan. Give them space to breathe so the moisture can escape and they roast instead of steam.
Yes, you can skip it. They’ll still cook through and taste great, though you may not get as much blistering on the skin.
You can! They work in pepper jams or chutneys and pair surprisingly well with cheese, or even show up in savory-sweet tarts.
😋 More smoky, savory recipes you’ll love
- Vegan Jalapeño Poppers
- Vegan Three Bean Chili
- Slow Roasted Chicken Recipe with Crispy Skin
- Air Fryer Steak Bites With Garlic Butter
- Parsnip and Red Chili Puree
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📖 Recipe
Roasted Red Peppers Recipe
Ingredients
- 1 red bell pepper
- ½ teaspoon olive oil to brush
Instructions
- Preheat the oven to 400°F/200°C and line a baking tray with parchment paper or aluminum foil.
- Slice each pepper into quarters and removing the stem, seeds, and white pith from the inside.1 red bell pepper
- Brush the skin of the pepper slices with a little olive oil.½ teaspoon olive oil
- Place the slices on the baking tray, evenly spaced apart, and bake for 25-30 minutes, or until the outside is slightly charred and the skin is wrinkly.
- Remove the tray from the oven and allow it to cool.
- (Optional) peel the skin from the peppers. It should come off quite easily. Enjoy!
Notes
- Double the batch: Making one? Might as well roast a few more while the oven’s hot. They store well and you’ll thank yourself later.
- Don’t crowd the pan: Give the slices breathing room or they’ll steam instead of roast and won’t get those nice charred edges.
- Use the broiler: You can pop the peppers under the broiler for 5 to 10 minutes. Keep a close eye – they can go from charred to scorched fast.
- Gas flame method: If you’ve got a gas stove, you can roast whole peppers right over the flame using tongs. Rotate until blackened all over, then steam and peel.
Storage instructions:
- Fridge storage: Let the roasted peppers cool completely, then store in an airtight container in the refrigerator for up to 5 days.
- Freezer option: Slice or leave in large pieces, then freeze in a sealed bag or container for up to 2 months.
- Add oil if storing: A drizzle of olive oil helps them stay soft and flavorful in the fridge.
- Label it: Especially if you’re freezing. Roasted red peppers can start looking a lot like tomato slices later on.