It’s cliche, I know: but once I learned how to roast red peppers under my oven’s broiler, I’ve never gone back to store-bought. And I can pretty confidently say I never will.
The taste of roasted red peppers broiled, made under your oven’s broiler, is beyond compare. Fresh, smoky, and rich, roasted red peppers are so easy to make. Just use the broil setting on your oven and you’re set!
Here’s how to do it.
Steps for How to Roast Red Peppers
Place whole red bell peppers on a rimmed baking sheet.
Place the sheet on the top rack of your oven, placed about 1/3 of the way down, and broil until each side is blackened, about five minutes per side.
Remove from the oven and cover the peppers with foil, paper towels, or a kitchen towel. This will “sweat” the peppers and eventually make the skin easier to peel off.
It’s under there!
Peel off the skin and remove the seeds. Don’t rinse; you’ll rinse the flavor right off!
Place the peppers in a jar or lidded dish, and cover with olive oil.
Cover and refrigerate for up to 2 – 3 days. Enjoy mixed into pasta, pureed into soups, atop pizzas, in sandwiches and any other way you can dream up.
That’s it! It’s so easy to roast red peppers in the oven. I hope you try it soon!
Favorite Recipes Using Roasted Red Peppers
How to eat your roasted red peppers? Oh, I have ideas!
- Blend some up with sun-dried tomatoes and garlic in this Romesco Sauce. So good.
- Loaded Roasted Red Pepper Hummus is such a fun and delicious appetizer.
- This Vegan Roasted Red Pepper Pasta is sooooo velvety creamy and delicious. Also – this Skillet Roasted Red Pepper Pasta Bake?! Yes please.
How to Roast Red Peppers
- Red bell peppers
- Olive oil
- Turn the oven on broil (high, if you have a high or low option). Position your oven rack about a third of the way from the top of the oven.
- Line a baking sheet, preferably with rims, with foil.
- Place the whole peppers on the baking sheet and put them in the oven.
- Check the peppers after about five minutes. Once the skin is black or partially black, turn the pepper one quarter, and continue roasting until that side blackens.
- Repeat the step two more times, until all four sides of the pepper are black or nearly black.
- Remove from the oven and allow the pan to cool a bit. Cover with a dish towel, paper towels, or foil. You cover the peppers to help “sweat” the skin, which will make it much easier to peel off.
- After the peppers have cooled enough to handle, uncover and head on over to your sink.
- Peel the skin off of the peppers and discard the skin. Remove the seeds, too, but resist rinsing the peppers with water, which washes away some of that delicious flavor.
- Place the peppers in a jar or lidded dish, and cover with olive oil.
- They keep, refrigerated, for a couple of days.