Roasted Red Peppers
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Make sweet, smoky, silky-soft Roasted Red Peppers with charred edges and deep, concentrated flavor… right at home! Roasting turns raw bell peppers into something completely different. They’re richer, sweeter, almost jammy, with that unmistakable smoky bite you only get from real heat. Tender but not mushy, fragrant without being bitter, and honestly good enough to eat straight from the bowl with a fork. This is one of those simple kitchen staples that makes everything it touches taste better.
Table of Contents
WHY YOU’LL LOVE THIS ROASTED RED PEPPERS RECIPE
- Sweet, smoky, deeply concentrated flavor
- Hands-off broiler method
- So much better than jarred
- Easy to make ahead
- Incredibly versatile
Roasted Red Peppers
This is one of those things that sounds fancy until you actually do it. It’s just peppers and heat. That’s it.
Roasting completely changes them: the sugars concentrate, the skins blister and slip right off, and suddenly you’ve got something soft, sweet, and smoky that tastes like it came from a really good deli counter.
I roast red peppers in the oven all the time and keep them in the fridge because they fix meals.
Sandwich feeling boring? Add roasted red peppers. Pasta needs something? Peppers. Eggs, salads, grain bowls, pizza… you get it. They just work.
This recipe is not complicated by any stretch. It’s simply letting heat do what heat does best.
And once you know how to make roasted red peppers? You’ll be making them every week.
INGREDIENT NOTES
- Red Bell Peppers: Red are naturally sweeter than any of the other colors, and they roast the best!
- Olive Oil (Optional): A light drizzle brings everything together. You’ll need extra if you want to store roasted red peppers long-term.
- Kosher Salt: Just enough to wake the flavor up.
- Fresh Herbs: Optional, but lovely if you have them. Basil, thyme, or parsley are my top picks.
VARIATIONS
Garlic-Infused: Toss with olive oil and roasted garlic after peeling.
Herb-Heavy: Finish with fresh basil, thyme, or parsley.
Vinegar Kick: Add a splash of red wine vinegar.
Spicy: Sprinkle with red pepper flakes after roasting.
Marinated: Store roasted red peppers submerged in olive oil. But no raw garlic for long storage!
Chopped: Dice fine to use in sauces, spreads, and dips.
SERVING SUGGESTIONS
- Layer on sandwiches and wraps.
- Add to pasta or grain bowls.
- Serve alongside grilled or roasted meats.
- Blend into hummus, pesto, pasta sauces, or even tomato soup!
- Toss into salads for some extra sweetness.
- Spoon over eggs or omelets or tuck into quiches.
- Incorporate into our veggie pizza appetizer.
- Layer onto crostini with whipped feta or goat cheese and fresh basil.
ROAST RED PEPPERS IN THE OVEN FAQ
That char loosens the skin so they’re easy to peel and adds a rich, smoky flavor that you can’t get any other way.
Yes. It’s easiest to roast red peppers in the oven, but the grill, a dry cast-iron skillet, or an open flame works too.
The skins become bitter and tough once charred, so trust me, you’ll want to remove them.
Absolutely. Red peppers roasted in the oven are even better after a day or two!
Roasting peppers is all about controlled charring and moisture release.
High heat blisters the skins quickly, breaking down the outer cell walls while concentrating sugars in the flesh underneath.
As the peppers steam after roasting, trapped moisture separates the softened flesh from the charred skin, which is why peeling becomes effortless.
Red peppers have higher natural sugar content than green or yellow, so caramelization happens faster and flavor intensifies instead of turning bitter.
Letting them rest in their own juices preserves aroma and texture, keeping them silky instead of dry.
This roasted red peppers recipe isn’t about some fancy technique. It’s heat, steam, and timing working together.
DONNA’S PRO TIPS
- Cut peppers flat for even charring.
- Don’t under-roast. Blackened and blistered is correct.
- Steam immediately after broiling to loosen the skins for peeling.
- Peel gently, and don’t rinse unless needed. You’ll only be losing delicious flavor.
- Season lightly with kosher salt. They don’t need much!
- Good for up to a week in the fridge or up to 6 months in the freezer.
- Store roasted peppers with their natural juices to concentrate flavor even more.
TOOLS NEEDED
- Rimmed Baking Sheet: Gives plenty of room to char the peppers, not steam.
- Foil: For easy cleanup and steaming.
- Sharp Knife: Clean cuts make peeling easier.
- Heatproof Bowl: Traps steam properly after roasting.
- Tongs or Fingers: Skins should slip right off!
Enjoy!
With love, from our simple kitchen to yours.
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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Broiler = fastest method
- Charred skins peel easily
- Red peppers are sweetest
- Steam makes peeling simple
- Better than jarred
- Great make-ahead staple
- Fixes boring meals instantly
Roasted Red Peppers
Ingredients
- 5 to 8 red bell peppers, washed and dried
Optional for finishing:
- Extra virgin olive oil
- Kosher salt
- Fresh herbs, such as basil, thyme, or parsley
Instructions
- PREP OVEN AND PAN: Set the oven broiler to HIGH. Position an oven rack about 6 inches from the heat. Line a large rimmed baking sheet with foil.
- CUT PEPPERS: Stand each pepper upright. Slice straight down along all four sides, cutting close to the core but leaving the stem and seed core behind. Discard the core and bottom pieces. You should have flat slabs of pepper.
- ARRANGE: Place the pepper pieces skin-side up on the prepared baking sheet in a single layer. Flat pieces roast more evenly and char better.
- BROIL: Place the pan under the broiler and cook for 8 to 12 minutes, until the skins are blistered, blackened, and wrinkled. Check at the 8-minute mark and rotate the pan if needed. The flesh should be soft and fragrant.
- STEAM: Immediately transfer the hot peppers to a bowl and cover tightly with foil. Let steam for about 10 minutes. This loosens the skins for easy peeling.
- PEEL: Once cool enough to handle, gently peel off and discard the blackened skins. They should slip off easily.
- SLICE AND SEASON: Slice or chop the roasted peppers as desired. Season lightly with kosher salt and drizzle with extra virgin olive oil. Add fresh herbs if using.
- STORE OR SERVE: Use immediately or store with their natural juices.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally Published July 12, 2011, updated and republished March 2026
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
Yes I make those.Oh how they smell when you roast them:) I preserve them also in oliveoil and some garlic which I freeze.Than when there are no fresh ones around I take thsoe and eat them as salad or I fill them with micture of onion mince and rice;) Great suff:)
I am crazy about roasted red peppers. It gives any dish an amazing flavor!
Delicious, Donna! I'll definitely have to try these and I'm really interested how you use them in your recipes. Please share!
Roasting peppers is such fun! I love how the smell while roasting, too. Delicious! Nice job!
Definitely going to make these! I spend way too much on pre-jarred ones.
I have never attempted roasting my own peppers, but I purchase them regularly….. I think I need to try this at home – yours are beautiful. We like them in black bean burritos or quesadillas…maybe a little corn and cheese in there….
I adore these – you've inspired me to make some!
Mary
I love roasting peppers–gives them such a unique flavor. I can't wait to see the pastas you have lined up!
Your peppers turned out great. Maybe it's time for me to give roasting peppers another chance. It's been ages since I made them.
I have never roasted peppers but love roasted tomatoes! These look fantastic and I know my husband would love them. Thanks!
Great post! I am really loving roasted peppers lately… this is a great idea.
this looks crazy delicious dear..:P
Tasty Appetite
They look fantastic and I have tonsof peppers. Can you freeze them?
OMG !!!!!! So easy!!!!!!! Thank you soooooooooooooooo much!!!!!!!
Thank you so much!!! This is sooooooo easy!!!!
I love the flavor of roasted red peppers, and this is such a great way to prepare and store them for other meals!