How to Make Roasted Red Peppers

Roasted red peppers on a kitchen countertop, with some on a plate and others in a jar.

5 from 2 votes

How to Make Roasted Red Peppers

Making your own roasted peppers is quick and easy and so much more flavorsome than store-bought. Make a batch to keep in the fridge for salads, sandwiches, and more.

Prep Time5

Cook Time30

Additional Time5

Total Time40

Course: Antipasto, Side Dish

Cuisine: Mediterranean

Diet: Vegan, Vegetarian

Servings: cup of peppers

Calories: 1040kcal

Author: Kate O'Malley

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.

Notes

Tips for Peeling 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

Pop the peppers 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. 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.

Nutrition