Making your own Roasted Red Peppers right at home is the most cost efficient and easy way to have them on hand for when you need them! Two of my favorite recipes that I use Roasted Red Peppers in is this Blue Cheese Stuffed Chicken and this Buffalo Chicken Pasta Salad!

Roasted Red Peppers are also great to add to salad dressings, to top pizzas, and to blend into recipes like this delicious Roasted Red Pepper Hummus!

Red Peppers on a baking sheet lined with parchment paper

What Is A Roasted Red Pepper And How To Store Them

If you aren’t a seasoned cook, you may wonder what on earth a roasted red pepper is. Basically, it is a red pepper that has been roasted until soft and blistery, either in the oven or on the grill, or even the air fryer. The skins are removed and what you have left is a soft, sweet, roasted red pepper. The flavor will have a somewhat smoky hint to it.They are sweet and mild and absolutely delicious. 

Storing Roasted Red Peppers in a jar is so easy. Just roast just a few of them, remove the skins, and add them to a jar with a little olive oil. Seal the jar tight and store them in the fridge until you are ready to use them (up to 3 weeks).

Or, then can be frozen and stored for a longer period of time. To do this, just individually freeze the peppers on a baking sheet. Once frozen, transfer them to an airtight ziploc bag. These should keep up to 4 months in the freezer.

Roasted Red Pepper on a cutting board with the skin still on the pepper

How To Roast Red Peppers

Oven Method: To make Roasted Red Peppers in the oven, which is the way I made the ones I am sharing with you today, you will place either whole or halved cleaned peppers on a parchment lined baking sheet. They are roasted until the peppers are soft and the skin is wrinkled and blistered.

Air Fryer Method: Place the clean and lightly oil coated red pepper in the air fryer. Roast for 25 minutes at 390 degrees (this is the highest setting on my air fryer).

Grill Method: Place clean, lightly oil coated red peppers on a hot grill (charcoal or electric works). Roast for 10 minutes, turning occasionally. 

Removing The Pepper Skin

This part, for me, is the fun part! Once the peppers are done roasting, they should immediately be placed in a sealed ziploc bag. This will trap the heat from the peppers, causing them to steam. The steaming will help release the skin from the pepper, making them easier to peel.

I toss the skins, and then proceed to use the roasted red pepper in the recipe I am making, or will use one of the storage methods listed above.

Necessary Items For The Oven Method

Sturdy Sheet Pan

Parchment Paper

Ziploc Bags

Olive Oil

Sharp Knife

pinnable image for roasted red peppers

Recipes To Add Roasted Red Peppers To

Roasted Red Pepper Hummus

Toss some 1/3 cup diced peppers to this One Pot Alfredo for added color and flavor.

Stir in 1/2 cup of diced roasted red peppers to this Red, White, and Blue Potato Salad recipe.

Blend 1/2 cup of roasted red peppers into this homemade ranch dressing recipe.

Use them to top burgers in place of tomatoes.

Sprinkle some chopped roasted red peppers over top of this Tomato Avocado Salad Stack.

Substitute roasted red peppers for the tomatoes in this Steak with Grilled Corn Avocado Salad recipe.

*If you made this recipe, please give it a star rating*

Halved Red Peppers on parchment lined baking sheet

Roasted Red Peppers

Shelby Law Ruttan
Deliciously sweet and slightly smoky red peppers roasted in the oven.
0 from 0 votes
Prep Time 15 mins
Cook Time 40 mins
Steaming Time 30 mins
Total Time 1 hr 25 mins
Course Condiment, Plant Based Recipes
Cuisine American
Servings 6
Calories 25 kcal

Ingredients
  

  • 3 large red bell peppers
  • 1 tablespoon olive oil

Instructions
 

  • Preheat the oven to 450 degrees. Cut the peppers in half and remove the stems and seeds.
  • Place the peppers cut side down on a parchment lined baking sheet. Lightly coat with oil, if using. Roast for 20 minutes, or until the skins blister and peppers have collapsed.
  • Immediate place the peppers into a ziploc bag and seal the bag shut tight. Allow to steam for 30 minutes.
    roasted red peppers in ziploc bag before sealing
  • Remove the peppers from the bag and peel the skin from the peppers. Discard the skin and store the peppers as desired.
    peeling skin from a roasted red pepper

Video

Nutrition

Serving: 0.5pepperCalories: 25kcalCarbohydrates: 5gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 3mgPotassium: 173mgFiber: 2gSugar: 3gVitamin A: 2567IUVitamin C: 105mgCalcium: 6mgIron: 1mg
Keyword Roasted Red Peppers
Tried this recipe?Let us know how it was!

About the Author: Shelby Law Ruttan

Honeybunch Hunts is a website dedicated to Hunting, Homesteading and Harvesting. Written by Shelby Law Ruttan, author and owner of Grumpy’s Honeybunch, she (Honeybunch) and Phil (Grumpy) have come together in a joint effort to share their knowledge and experience from the woods, to the garden, to the table.

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Shelby I'm Shelby, author of Honeybunch Hunts. I love hunting, homesteading, and harvesting and am sharing my experiences and recipes with you! I hope you will join my journey and find something you will love! Honeybunch Hunts is a website dedicated to Hunting, Homesteading and... read more

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