How to Make Roasted Red Peppers | Easy + Affordable!

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Make your own smoky, sweet, and delicious Roasted Red Peppers at home! This easy method requires only 1 ingredient and basic kitchen tools.

Roasted red peppers and I have a love-love-love relationship. They’re silky smooth, sweet yet smoky, and add a wonderful flavor complexity to practically any dish you throw them in. 

There’s just one itty-bitty problem: they’re kind of expensive at the store, and sometimes hard to find! The good news is you can make your own at home with easy steps and minimal kitchen tools – you’ll even save some money too.

two glass jars of roasted red peppers with red pepper on marble background

INGREDIENTS FOR ROASTED RED PEPPERS

While many store-bought jars of roasted red peppers may contain preservatives (such as citric acid), you only need one ingredient for the perfect roasted red peppers: peppers!

You’ll need 4 medium-to-large red bell peppers for this recipe – it makes a large batch, so you can cut it in half too. Also, try to pick peppers with 4 bumps on the bottom as opposed to 3 (see below). They’re reportedly firmer and better for cooking!

3 bottom and 4 bottom bell peppers on marble background

This “fact” is technically unproved and still up for formal debate, so do with it what you will. Any bell pepper will work with this recipe, so let’s get to roasting!

1. CUT THE PEPPERS IN HALF

slicing bell peppers in half on wooden cutting board

I like to slide my knife around each bell pepper (as you would an avocado), then “twist” one half away. The core and seeds can be easily removed with your hand, as well as any other white parts of the pepper. This method removes all of the pepper from the stem/core so nothing goes to waste!

2. BROIL IN THE OVEN

uncooked bell peppers on baking traybroiled peppers on baking tray

Place the peppers on a baking tray, cut side down. No need to spray or line it!

Broil the peppers in the oven, with the door slightly ajar, for 15 to 25 minutes. This wide time range is due to different ovens – some heat up faster (especially if they are already on / recently used), while others take more time. It’s best to start checking the peppers at the 15 minute mark, then continue to check every 2 minutes or so.

The peppers are done when they have blackened skin that has bubbled and “puffed up” in certain areas – not all of your peppers will cook evenly, but try to get them as black as possible here. More burned bits = more smoky flavor!

3. TRANSFER TO A SEALABLE BAG

hand using tongs to transfer pepper from baking tray to reusable silicone bag

Moving carefully (the peppers will be hot!), transfer the peppers to a sealable bag using kitchen tongs or two forks. Seal the bag well, then let the peppers sit for 7 to 10 minutes. This allows the peppers to steam and become more tender!

I like to use a food-grade reusable silicone bag to cut down on waste, but a regular ziploc will work as well.

4. PEEL THE SKINS, THEN SLICE

bell peppers on wood cutting board with skins peeled offroasted bell peppers being sliced with a knife on wood cutting board

Remove the peppers from the sealable bag – at this point they should be very soft and tender. Use a spoon to scrape off the outer layer of the skin – it should come off pretty easily, so you can also just use your hands as well. Discard (or compost) the skins, then slice the peeled peppers with a sharp knife, if desired. You can choose to leave them whole, but I find that thin strips are easier for storing and future use.

Note: It’s totally ok if theres some black marks left on the peppers after the skin is removed – this adds depth of flavor, and doesn’t have a burned taste like the skins.

5. STORE IN THE FRIDGE AND/OR ENJOY!

glass jar of roasted red peppers with silver fork on marble background

Enjoy your yummy roasted red peppers right away, or save them for a later date in the fridge. Transfer the peppers to a glass jar with a sealable lid – don’t be afraid to really pack them in there! The peppers will keep in the fridge for up to 10 days, though I imagine they could last longer if properly canned.

I got my red bell peppers for $1 each at my grocery store, and this recipe makes about 20 ounces of roasted red peppers. That’s double the peppers, for around half the price of a store-bought jar! Which is plenty of reason to celebrate – with an abundance of roasted pepper-infused dishes, of course.

WAYS TO USE ROASTED RED PEPPERS

Make your own smoky, sweet, and delicious Roasted Red Peppers at home! This easy method requires only 1 ingredient and basic kitchen tools. #redpeppers #roastedredpeppers #lowwaste #foodhacks #budgetfriendly | frommybowl.com

If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

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How to Make Roasted Red Peppers

Make your own smoky, sweet, and delicious Roasted Red Peppers at home! This easy method requires only 1 ingredient and basic kitchen tools.

  • Author: Caitlin Shoemaker
  • Prep Time: 20 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 35 minutes
  • Yield: ~20 ounces (340 g)
  • Category: How To
  • Method: Oven
  • Cuisine: American

Ingredients

Scale
  • 4 medium-to-large red bell peppers

Instructions

 

  1. Cut peppers in half lengthwise by sliding your knife around each bell pepper (as you would an avocado). Twist one half away from the core to separate it, then use your hands to remove the core from the other half, along with any seeds and white parts of the peppers. Repeat with the remaining peppers
  2. Broil: place the peppers on a baking tray, cut side down. Broil the peppers in the oven, with the door slightly ajar, for 15 to 25 minutes, or until their skin is mostly blackened and areas have started to puff up/peel away. The cooking time will depend on your oven; it’s best to start checking the peppers at the 15 minute mark, then continue to check every 2 minutes or so.
  3. Steam: carefully transfer the hot peppers to a resealable bag using kitchen tongs or two forks. Seal the bag well, then let the peppers sit for 7 to 10 minutes, to steam and soften further.
  4. Peel & Slice: remove the peppers from the sealable bag, then use a spoon to scrape off the outer layer of the skin. The skin should come off pretty easily, so you can also just use your hands. Discard (or compost) the skins, then slice the peeled peppers into 1/4-1/2″ strips with a sharp knife.
  5. Store: roasted red peppers can be tightly packed in a glass jar with a sealable lid and stored in the fridge for up to 10 days.

 

Keywords: roasted red peppers, how to make roasted red peppers, roasted red peppers recipe, red pepper recipe, low waste red peppers, zero waste roasted peppers

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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Comments

  1. Making these and your red pepper pasta tonight. So far they’re broiling nicely and I’m super pumped! Love all your recipes as I’m trying to incorporate more vegan meals in my diet.

    1. You would use the broil setting on your oven! If you don’t have a broil setting on your oven (should just be it’s own button that says “broil”) then you could optionally cook them on a hot skillet enough to get the broiled effect.

  2. Looks delicious, can’t wait to make my own. Quick question, So we don’t need to add any oil or vinegar? Sorry, that’s just how they come when I buy them ????????‍♀️. Thanks ????