Roasted red peppers have to be one of my favorite foods and right now the farmers market is filled with perfectly field ripened red peppers that are just waiting to be roasted. Roasting the red peppers makes them nice and tender and it intensifies their flavour and sweetness along with imparting them with a touch of smokiness. Although you could easily buy jarred roasted red peppers, they are so easy to make at home and always good! There are several ways of roasting tried peppers and I find the easiest way is to broil them in the oven one large baking sheet at a time. You can easily use this method to roast other peppers like poblanos or even jalapeños.
Roasted red peppers keep really well in the freezer so every year around this time I pick up a large basket full of those red peppers from the farmers market and I spend a weekend roasting them all up. I like to freeze the roasted red peppers individually in zip-lock sandwich bags so that I can quickly grab them as needed throughout the rest of the year. Although you can peel the skins off before freezing them I tend to leave them on as it would take a bit of time to peel them all up front whereas it only takes a moment to peel the one you are using when you thaw it.
Some of the tricks to roasting red peppers is to let the skin fully char and blacken. As it does it blisters up of of the flesh making it easier to peel. Another trick is placing the charred red peppers in a sealed container while they are still hot. This created a kind of steaming effect while they cool that also makes them easier to peel. You can use any type of sealable container or even a plate on top of a bowl would work. Just let them sit in the container until they are cool enough to handle and then the skin should easily pinch off. When I am freezing the peppers the zip-lock bags that I will store them in are perfect but if I am making them to use right away I prefer to use a reusable container.
How to Roast Red Peppers
ingredients
- red peppers
directions
- Cut the red peppers in half, remove the stem and seeds.
- Place the red peppers on a baking sheet with the cut side facing down.
- Preheat the oven to 450F/230C and then change it to broil.
- Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 10-20 minutes.
- Place the peppers in a zip-lock bag or other sealable container, seal and let them cool until you can handle them, about 20 minutes.
- Remove the skins from the peppers. The skins should easily “pinch” off.
Creamy Roasted Red Pepper and Cauliflower Soup with Goat Cheese
Creamed Corn with Roasted Red Peppers and Bacon
Marinated Roasted Red Peppers
Roasted Red Pepper Pesto
Htipiti (Greek Roasted Red Pepper and Feta Cheese Dip)
White Bean and Roasted Red Pepper Dip
Roasted Red Pepper Hummus
Muhammara (Middle Eastern Pepper and Walnut Dip)
Marinated Feta with Olives and Roasted Red Pepper
Roasted Red Pepper and Feta Rice
Chicken Gyros
Roasted Red Pepper, Pistachio and Feta Stuffed Chicken
Grilled Portobello and Roasted Red Pepper Sandwich with Pistachio Pesto
Grilled Vegetable Panini
Chicken and Roasted Red Pepper Panini with Cilantro Pesto and Feta
Balsamic Glazed Chicken Sandwich with Roasted Red Peppers and Goat Cheese
Italian Sausage and Roasted Red Pepper Lentil Stew
Roasted Cauliflower and Red Pepper Farro Salad
Roasted Eggplant, Red Pepper and Green Bean Pomegranate Salad
Roasted Vegetable Quinoa Salad
Pasta with Italian Sausage, Roasted Red Peppers, Olives and Goat Cheese
Roasted Cauliflower and Red Pepper Soup
Roasted Asparagus and Red Pepper Farro Salad
Roasted Tomato Soup
Black Bean and Roasted Pepper Soup
Zucchini Bread with Roasted Red Peppers and Feta
Pizza with Grilled Chicken, Roasted Red Peppers, and Asiago Cheese
Roasted Red Pepper and Feta Quinoa Salad
Greek Style Roasted Red Pepper Pesto
‘Souvlaki’ Chicken Salad Sandwich with Roasted Red Peppers and Feta
Roasted Red Pepper and Feta Fritters
Roasted Red Pepper and Italian Sausage Frittata topped with Marinara and Mozzarella
Goat Cheese, Roasted Red Pepper and Kalamata Olive Mac n Cheese
Roasted Red Pepper and Feta Mashed Potatoes
Roasted Red Pepper and Walnut Pesto
Cucumber and Feta Rolls
Roast Turkey Sandwich with Artichoke Tapenade, Caramelized Onions and Roasted Red Peppers
Roasted Red Pepper and Goat Cheese Alfredo Pasta
Grilled Eggplant and Roasted Red Pepper Sandwich with Halloumi
Chicken Gyro Grilled Cheese (aka The Gyro Melt)
Spinach and Feta Chicken Burgers (aka Spanakopita Burgers) with Grilled Halloumi, Roasted Red Peppers and a Spinach and Feta Sauce
Mediterranean Grilled Chicken and Roasted Red Pepper Pizza with Feta and Balsamic Glaze
Greek Goddess Grain Bowl with Fried Zucchini, Halloumi and Toasted Seeds
Focaccia with Lemon and Dill Marinated Grilled Chicken, Roasted Red Peppers and Feta
Grilled Eggplant and Goats Cheese Tower
Pepper Sauce
Roasted Cauliflower and Poblano Pepper Soup
Roasted Tomato and Gorgonzola Sauce
4 Cheese Hot Roasted Red Pepper Dip
Grilled Corn, Roasted Poblano and Bacon Zucchini Crust Pizza
Creamy Roasted Red Pepper and Spinach Goat Cheese Skillet Chicken
Bacon Wrapped Roasted Red Pepper and Goat Cheese Stuffed Chicken with Balsamic Drizzle and Basil
Grilled Asparagus with Marinated Roasted Red Peppers, Feta and Kalamata Olives
Bacon Wrapped Jalapeno Popper Stuffed Chicken
Chickpea and Red Pepper Paprika
Anonymous says
April 14, 2009 at 5:25 pmgreat site–lost you in a computer transfer and am so glad to be back here. i so appreciate all the love and hard work shown here…
and of course, simple tricks like this make all the difference. THANKS!
WannabeVirginia W. says
September 23, 2010 at 2:16 amI have tried it on the barbecue also, brushed with balsamic vinaigrette dressing. It is superb!!
Laura says
September 23, 2010 at 4:27 amHello,
I just happened on your blog and it's wonderful! I will be back often to view your recipes!
Laura
Joan says
September 23, 2010 at 5:58 amSounds yummy!
Why do you put the just-roasted peppers in plastic zip-lock bags while they are still hot?
Paula says
September 23, 2010 at 8:03 amI`ve done this before but I think that is time to try 🙂
Kevin says
September 23, 2010 at 9:39 amJoan: Placing the peppers in a sealed container while still warm creates a kind of steaming effect that help make it easier to remove the charred outer skin.
Joanne says
September 23, 2010 at 10:21 amAnother favorite way of mine to roast red peppers is to hold them over a burner on the stove. It's almost like you're camping!
The Southern Cookbook says
September 23, 2010 at 10:24 amGreat post, I like roasting my own peppers.
Kathy says
September 23, 2010 at 1:28 pmHave just discovered your blog and WOW! You are my new go to place for fabulous recipes. The pictures are just as yummy as your delicious concoctions. Many thanks
a-man says
September 23, 2010 at 8:38 pmYour directions how to prepare roasted peppers is verry helpful!!
Thank you. Terrible to try to get rid of stem and seeds after the peppers are roasted.
Greetings from Germany.
fleur says
September 23, 2010 at 11:34 pmKevin! So glad to read that the roasted peppers freeze well. One question: when using right away, I understand putting in something with a top on etc, making it easier to peel. But do you do that if you are going to freeze them? Or just let them cool then put into a bag to freeze?
Kevin says
September 24, 2010 at 12:46 amfleur: The steaming effect still helps make the skin easier to peel even when you plan on freezing them first. I put them into the bags right after pulling them out of the oven and then toss them in the freezer when they have cooled.
Maribel says
September 26, 2010 at 2:35 pmEn españa se utiliza mucho los pimientos asados con pescado frito (chanquetes), me gusta tus recetas y te visitare mas amenudo. saludos
Pipon says
September 28, 2010 at 6:47 pmNothing can beat your own roasted peppers, beats preserved variety!!!
carole s. says
October 5, 2010 at 1:29 pmhere in greece. we bake, same way, the peppers whole. yes, it is harder to get rid of seeds, but the juice that's inside them after your process is amazing.
add a little balsamic vinegr and a drop (10!) of olive oil, and you have the perfect hor's d'ouvre.
oak dining room table says
December 8, 2010 at 3:45 amI love the aroma of the roasted red peppers. And it can really be useful in your cooking.
Georgia (The Comfort of Cooking) says
February 21, 2011 at 5:26 pmKevin, thank you for this handy post on how to roast red peppers. I just referenced it in my recipe for Italian Roast Beef sandwiches with red peppers, and this is the same way I do it. Thanks again!
p says
September 30, 2012 at 7:15 pmtysvm for letting me know that roasted red peppers freeze well! living in calif's central valley with our abundance of produce, colored peppers (dislike green but love all the others) are often 3/$1. Will have to pick some up this week, char on the bbq grill as still 100 degree days here, and have a lovely stash for the year. Love your blog!
Steph at {Halfway} a Grown-Up says
June 14, 2013 at 9:36 pmhad no idea this is all you had to do to get that wonderful roasted red pepper flavor.. this takes zero skill at all but tastes four million times better than jarred roasted red peppers! ( and yes that is an exact calculation lol)
kevin says
June 18, 2013 at 10:43 amSteph at {Halfway} a Grown-Up: Yes, I love how easy roasting your own peppers is and how amazing the results are!
Anonymous says
August 19, 2013 at 6:56 pmLOVE LOVE LOVE roasted red peppers.
I do mine on the charcoal grill. lay the peppers skin side down on the charcoal. watching so they turn black, put in a paper bag so the skin comes right off. smokey flavor. yum yum. store them in jars in my fridge with o.oil for the winter months. nothing better. think of the money u save and always have them on hand
Shruti Jain says
October 6, 2013 at 11:12 amHI, can I mix red and yellow bell pepper?
kevin says
October 6, 2013 at 8:39 pmShruti Jain: Yes you can and roasted yellow peppers are also amazing!
Bradley Mirth says
April 29, 2014 at 1:57 amI found a recipe that calls for two 12 oz jars of roasted yellow peppers. If I wanted to roast my own peppers would I purchase 24 oz of yellow peppers in the store or farmers market?
kevin says
May 3, 2014 at 5:24 pmBradley Mirth: That will work, though it might be a bit more than required.