Roasted red peppers are one of the easiest and most adaptable ingredients you can have in your picnic arsenal. Knowing how to make roasted red peppers will bring a whole world of recipes to life.
While it is easy to buy red peppers in a jar, homemade roasted peppers have a much better flavor and texture. I give you tips for storing them so you can keep a batch on hand for salads, sandwiches, dips and more.
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Why Roasted Peppers are Great for Picnics
They keep well, travel well, and work well with so many dishes. They’re also delicious and so good for you. They’re also so easy to make.
Roasted peppers add vibrant flavor to countless picnic recipes, you’ll always want to have some on hand.
How to Include Roasted Peppers in Your Picnic Menu
The ways you can incorporate grilled and roasted peppers into picnic menus are endless.
- Eat them stand-alone or as a side. Drizzle with olive oil or add a dash of balsamic.
- Make Roast Pepper Butter as I use in my Burrata Prosciutto Sandwich Recipe.
- Incorporate into a Mediterranean-style mezze platter with olives, bread, or focaccia and some robust dips like baba ganoush and classic hummus recipes.
- Slice them into salads. They are a robust addition to any salad, especially make-ahead salads like a Smoked Mozzarella Pasta Salad or Mediterranean Chickpea Salad.
- Sprinkle with olive oil, oregano, lemon, and feta for a Greek-inspired roast pepper salad.
- Add them to sandwiches like a vegetable Mediterranean-style sandwich, or use them as a hamburger topping. They are a flavorful addition to many vegan sandwich recipes.
- They are great chopped through quiches, vegetable tarts, and mini frittatas
- Make them into a dip of their own such as roast pepper hummus.
Step by Step Instructions
I use this method more often than not because it is easy and allows you to roast a large number of peppers at once. I also like to use lots of different colors and varieties.
Step 1: Preheat oven to around 450℉ and line a baking tray with baking paper.
Step 2: Cut the peppers in half and remove the core and seeds. If you prefer, you can leave them whole, as the stem and seeded core pop out very easily once cooked. I find coring them first less messy.
Step 3: Arrange the halved peppers skin side up on a baking sheet.
Step 4: Roast the peppers for approximately half an hour or until soft. You may want to turn the peppers midway to ensure an even blistering of the skin. The peppers will look collapsed and soft, and the skins should have a sweaty, blistered appearance. The skins may even be a little black in places.
Step 5: Remove from the oven. (Pop the stem and seeds out if whole). Peel the skin off the peppers. If cooked properly, it should just slip off. If not, use the soaking or steaming method below.
Step 6: Place the peppers in a container or serving bowl and pour over any juices left in the pan. As they cool, the peppers will continue releasing more natural juices.
How to Peel Roasted Peppers
If you find the skins are not peeling away easily even though the pepper is nice and soft, either of the following methods can help.
Peel Peppers in Water
When the peppers are cooked, pop them in a water bath and peel them in the water. The water will help lift the skins and make them easier to handle if they are still hot.
Note: Don’t do it under running water, as this will wash away a lot of the good roasting taste.
Steaming Peppers
Another way is to steam the peppers after cooking. Place peppers in the bowl and cover with cling wrap or a tea towel. Leave for about 15 minutes. Placing the peppers in a closed bag will have the same result.
You can also pile the peppers on a flat surface—a cutting board—or leave them in the baking tray and invert a large bowl over the top of them. The bowl will trap the steam from the hot peppers, allowing them to soften a bit more and lift the skins.
How to Store Roasted Peppers
Roasted peppers are ready to use as soon they are cooked and skinned. However, if you have roasted up a batch, you can store the leftovers to use whenever you need them. Allow your peppers to cool before either storage method.
Storing Fresh Peppers in Olive Oil
To keep fresh peppers in the fridge:
- Place the peppers in a clean jar or container with a tight-fitting lid.
- Pour olive oil over the peppers so they are completely covered.
- For maximum freshness, make sure they are always submerged in oil.
Peppers stored in oil will impart their flavors in the oil, which can be used to make salad dressing – no waste.
Roasted peppers will keep in the fridge in an airtight container for about a week. Stored in oil – around 2 weeks.
Freezing Roasted Peppers
For longer storage, you can freeze your roasted peppers.
Lay them on a baking sheet or paper to freeze individually before transferring them to a ziplock bag or freezer container so they don’t freeze in one clump. You can also store them in individual servings in ziplock bags.
Roasted peppers will keep well in the freezer for up to a year. They will be safe to eat beyond this but will not be at their best.
FAQs
You sure can. Grilled peppers are pretty much the same as roasted peppers, only cooked over a flame or under a broiler.
Grilling peppers is sometimes faster than roasting and done over coals gives you an extra smokiness. Some people also prefer to leave the skins on grilled peppers, especially when grilling on a BBQ.
Removing the skin from roasted or grilled peppers is entirely a personal choice. I prefer to remove the skins unless I am grilling or roasting baby sweet peppers and serving them whole. As the skins are quite thin, I prefer to leave them on. Also, some colored peppers tend not to peel as well, such as green and yellow peppers.
Removing skins will give a smoother finish if making a roast pepper hummus or roast pepper sauce.
Tips for Roasting Peppers
Choose Your Peppers Well: Look for large, firm peppers with shiny, firm skin. Older peppers that are a little soft, dull or wrinkly will still roast ok but may not be as easy to peel. The skin of a fresh, firm pepper will usually blister quite well, making it easier to peel.
Throw in Some Roast Garlic: When roasting peppers in the oven, I also like to throw in some unpeeled cloves of garlic. They enhance the peppers’ flavor, and roasted garlic is great for so many other dishes, such as my broccoli and potato salad dressing or even spreading on bread or barbequed meats.
Keep the Peppers Juices: If roasting, the peppers will release a lot of juice and will continue to do so once left to cool after cooking. Leave the peppers sitting in this juice, as it will be very flavorsome. It is also lovely drizzled over a salad or even for dipping crusty bread in.
Related Recipes
Did you try these Roasted Red Peppers?
Please leave me a ⭐ rating below and let me know in the comments how you enjoyed them.
How to Make Roasted Red Peppers
Ingredients
- 2 large Red bell peppers - or whichever variety or colour of sweet pepper you like
- ½ cup Olive Oil - If storing a batch of peppers
Instructions
- Preheat oven to around 450℉ and line a baking tray with baking paper.
- Cut the peppers in half and remove the core and seeds. If you prefer, you can leave them whole, as the stem and seeded core pop out very easily once cooked. I find coring them first less messy.
- Arrange the halved pepper skin side up on a baking sheet.
- Roast the peppers for approximately half an hour or until soft. You may want to turn the peppers midway to ensure an even blistering of the skin. The peppers will look collapsed and soft, and the skins should have a sweaty, blistered appearance. The skins may even be a little black in places.
- Remove from the oven. (Pop the stem and seeds out if whole). Peel the skin off the peppers. If cooked properly, it should just slip off. If not, use the soaking or steaming method below.
- Place in a container or serving bowl and pour over any of the juices left in the pan. The peppers will continue releasing more natural juices as they cool.
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