Roasted Red Peppers are simple to make at home and have a fresh taste with no added preservatives! Red bell peppers take only minutes to roast. Use them in soups, on salads, for pizzas and sandwiches, and for sauces.
Once you’ve made your roasted red peppers, use them to make this Baked Cod in Roasted Red Pepper Sauce, or in this Sweet Potato Soup with Roasted Red Peppers.
A Healthy, Flavorful Condiment!
Bell peppers have the best flavor. They lend a great sweet and fresh flavor to salads, soups, and sauces.
If you love roasted red peppers, but don’t like paying $4 for a small jar that’s gone in a minute, then read through this easy tutorial on how to make roasted red peppers at home.
While the whole process takes 40 minutes, the hands-on time is about 10 minutes. You’ll end up with several jars that will last a week or more in the fridge, and can be used in a variety of recipes.
Red peppers are low in calories, and high in Vitamin C, B6, A, folate, and fiber.
Bell peppers are on the Dirty Dozen list for having one of the highest pesticide residue levels – so be sure to buy organic peppers only!
What You’ll Need:
- Organic Red Bell Peppers
- Avocado or Olive Oil (optional, to coat for storing to extend how long they will last. Coating them in oil makes them taste amazing right out of the jar and thrown on salads!)
How to Make Roasted Red Peppers
Step 1: Slice red bell peppers in half, and remove the seeds and pith. Place them cut-side down on a baking sheet.
Step 2: Add the red peppers to a lined baking sheet.
Step 3: Bake the peppers at 450º F for 15-22 minutes, until the skins are blistered and starting to turn black.
Step 4: Place the roasted peppers in a bowl, and cover with a lid or with foil for 10-15 minutes to allow the peppers to steam while they are cooling.
Step 5: After the peppers have cooled, pull the blistered skins off the flesh.
Step 6: Store roasted red peppers in a jar in the refrigerator for up to 7 days. Add 2-3 tablespoons of avocado oil or olive oil (optionally) to extend the freshness of your peppers.
Ways to Use Roasted Red Peppers
In Sauces: Roasted red pepper sauce is great on pasta or on roasted meats or seafood. Try this dairy free roasted red pepper sauce that I serve with baked cod.
On Salads: When I plan on using my red peppers for salads, I store them with olive oil and a pinch of salt. Then I can just pull them out and toss them on. Try this Italian Pesto Zoodle Salad with roasted red peppers and artichoke hearts!
On Pizza: Make a roasted red pepper pizza (chicken and spinach would make a great combo!) on this cauliflower pizza crust.
In Hummus: Blend up your favorite hummus and toss in some roasted red peppers to lighten it up and add a ton of color and flavor.
How to Make Roasted Red Peppers in Olive Oil
Follow the instructions in this post, then drizzle in 2-3 tablespoons of olive oil in each jar of peppers. Toss them to coat. This extends how long they will last, and makes them delicious right out of the jar. I make roasted red peppers in olive oil when I am planning on using them on salads or on cheese boards.
Other Healthy Condiment Recipes You’ll LOVE:
If you make this recipe, be sure to share it with me! Find me on Facebook or Instagram and be sure to tag #SunkissedKitchen @SunkissedKitch
Roasted Red Peppers
- 4 red bell peppers
- avocado oil or olive oil 2-3 tablespoons to store, optional
- Preheat oven to 450º F.
- Slice red bell peppers in half, and remove the seeds and pith. Place them cut-side down on a large baking sheet.
- Spray the red peppers with avocado oil.
- Bake the peppers at 450º F for 15-22 minutes, until the skins are blistered and starting to turn black.
- Place the roasted peppers in a bowl, and cover with a lid or with foil for 10-15 minutes to allow the peppers to steam while they are cooling.
- After the peppers have cooled, pull the blistered skins off the flesh. Store roasted red peppers in a jar in the refrigerator for up to 7 days.
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