How to Make Roasted Red Peppers | Easy + Affordable!

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.

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!

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

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

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

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

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!

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

• In Romesco Sauce,
• Roasted Red Pepper Pasta,
• Red Pepper & Tomato Soup,
• stuffed into Sandwiches (grilled cheese = YUM!),
• tossed with salads,
• and on cruelty-free charcuterie boars when entertaining!

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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