↑

Will Cook For Smiles

The Best of Homecooking

  • Home
    • About Me
    • Work With Us
    • Privacy Policy
    • Subscribe!
  • Recipes
    • Popular Posts
    • Appetizers
    • Breakfast
    • Lunch
    • Dinner
    • Healthy Dishes
    • Soup
    • Salad
    • Sandwich
    • Cauliflower
    • Drink
    • Cocktail
  • How To
  • Instant Pot
    • Instant Pot Main Dishes
    • Instant Pot Side Dishes
    • Instant Pot Soups
  • Main Dishes
    • Side Dishes
    • Chicken
    • Beef
    • Seafood
    • Pork
    • Chili
    • Pasta
    • Slow Cooker
    • Vegetarian
  • Dessert
    • Cheesecake
    • Cake
    • Cookies
    • Chocolate
  • Holidays
    • Valentine’s Day
    • Super Bowl Recipes
    • St. Patrick’s Day
    • Easter
    • Cinco de Mayo
    • Mother’s Day
    • Father’s Day
    • BBQ
    • 4th Of July
    • Fall Recipes
    • Halloween
    • Thanksgiving
    • Christmas Dinner
    • Christmas Baking
    • Holiday Leftover Recipes
    • New Year’s
Home » Appetizers » Roasted Red Peppers

Roasted Red Peppers

Created: June 13, 2022 Updated: June 21, 2022 by lyuba 2 Comments

190 shares
Jump to Recipe

If you haven’t been using Roasted Red Peppers to enhance your recipes, you’ve been missing out! These easy to make roasted bell peppers add bright and vibrant taste and aroma to a number of various recipes. Use red or colorful bell peppers, roast them, and them mix with delicious garlic, herbs, and oil marinade in a jar. I always keep this traditional condiment in the refrigerator to use as an appetizer, side dish, topping, and so much more!

top view of roasted peppers and garlic in a jar

Roasted Red Peppers

Using Roasted Red Peppers in my cooking is one of my secret weapons. It almost feels like I’m cheating, because this simple addition can make even the most bland, boring dishes taste like they’re from an Italian restaurant! It’s a little like Roasted Garlic in that way – once it’s been added to a dish, the whole thing is so much more delicious. This is one of those basic recipes every home chef should have in their back pocket.

With the bold Italian flavor notes, Roasted Red Peppers are a dream when simply served on a piece of toasted crostini. That combination with a glass of wine makes for one seriously good cocktail hour! It’s also incredible when tossed into salads, blended into dips, layered into sandwiches, and so much more. The possibilities for Roasted Red Peppers are limitless, so use your imagination and feel free to get creative with this condiment all summer long!

The best part of this recipe, besides how delicious the results always are, is how easy it is to actually roast the peppers. This is the definition of a hassle free recipe! Besides the peppers themselves, you only need garlic, salt, olive oil, and a few dried herbs to enhance the natural flavors of the roasted vegetables. The beauty here lies within the simplicity of it – you want ingredients that compliment the peppers, rather than overpower them.

How to Roast Red Peppers

ingredients for making roasted red peppers

Ingredients You’ll Need:

  • Bell Peppers – You can use all red peppers, or incorporate some yellow or orange into the mix.
  • Garlic – This recipe is simplistic, which means that all of the ingredients will stand out. You can use more than 4 garlic cloves if you wish, but you don’t want them to overpower the peppers.
  • Salt – For the best flavor, use coarse or flaky sea salt.
  • Olive Oil – Try to use a good quality olive oil since it’s a key ingredient here.
  • Dried Herbs – They’re optional, but I like the herbaceous Italian flavor that oregano and parsley lend the peppers.
four bell peppers on a baking sheet robbed in oil
four bell peppers on the baking sheet after roasting
roasted peppers steaming under the cloche
peeling off the skin from roasted red peppers
peeled and seeded roasted peppers in the plate
adding oil to roasted peppers in a jar with herbs

Cooking Directions

How to Roast Red Peppers in the Oven:

In the oven, you can either roast the peppers by baking or broiling them. I like to broil them because it always yields a perfectly cooked pepper with charred skin.

Place lightly oiled peppers onto a parchment or silicone lined baking sheet. (Please remember to check the temperature that your parchment paper can withstand. Some parchment paper can take higher temperatures than others.)

The trick to broiling the pepper is a simple 2 step process – using low broil heat and high broil heat. Start on low broil and turn the peppers quarter of the way, using long tongs, every 5-7 minutes. Then, turn on the high broil heat and let it char for a couple of minutes on each side. This will ensure perfectly cooked pepper throughout. You don’t want charred skin and raw pepper inside!

Also, don’t add the garlic until closer to the end, or the cloves will burn.

How to Roast Red Peppers on the Grill:

The same premise mentioned above also applies to roasting the pepper on the grill. When roasting peppers, I always use the the two temperature zones. Also, grilling red peppers also adds a pleasant smoky flavor that is absolutely intoxicating!

Make sure to have a cool zone, over indirect heat, and a hot zone, over direct heat on the grill. Start the peppers on the cool zone and cook them for about 4-5 minutes per side. Keep the lid closed while peppers are cooking. Then, move the peppers over to the direct heat side and let them roast until each side is nicely charred, but not burnt. Turn them as they char, then take them off the grill.

Steam the peppers:

This is an important step to finishing the Roasted Red Peppers process! Immediately after you take the peppers off the grill or out of the oven, place them onto a plate and cover it with a bowl. Make sure it fits well, because it should be airtight. Let the peppers sit and steam for 10-15 minutes.

Alternatively, you can place the peppers into a food storage container with a lid and let it sit if you don’t have a plate and bowl that are flush with one another.

After the peppers have been steamed, the skin should be easy to peel off. Peel the skin off of the peppers and discard the skin and seeds. Slice peppers into strips and place them into a glass jar. Make sure to save the pepper juices that leak out, it adds great flavor!

closeup of roasted peppers in oil in a jar
roasted peppers in oil in a closed jar

Frequently Asked Questions

How do I use Roasted Red Peppers?

For an incredible appetizer, serve your peppers over freshly baked crostini! You can also dice them and mix them in with your Bruschetta. I also enjoy blending these peppers into pasta sauces or slice them thin and toss it right into your summer pasta dishes.

Blend it into Hummus and White Bean Dip.

Of course, you could also slice your peppers thinly and toss them into fresh green salads or pasta salads.

They’re also wonderful when added to all sorts of sandwiches, wraps, burgers, hot dogs, pizzas… You get the idea!

Storing Roasted Red Peppers

Store Roasted Red Peppers in oil, in a gals jar with a lid, and they will last for up to 2 weeks in the refrigerator! Make sure to keep the jar airtight and always use a clean fork to get some peppers out to extend the shelf life.

If you want to make an extra batch and freeze them for later, you can easily do that. Store the peppers with or without oil. Either way, place the peppers into a freezer zip-top bag, get all the air out, and seal air-tight. Label and freeze. You can also store them in a freezer food storage container with an airtight lid.

To thaw, transfer the frozen peppers into the refrigerator and let them thaw slowly. Once thawed, keep them in an air-tight container and consume within 2 weeks.

top view of roasted red peppers in oil in a bowl

Roasted Red Peppers

Pin For Later
top view of roasted red peppers in oil in a bowl

Roasted Red Peppers

Roasted bell peppers add bright and vibrant taste and aroma to so many recipes. Roast them and store with garlic, herbs, and oil marinade.
Print Pin SaveSaved! Rate
Course: Appetizer, Side Dish
Cuisine: American, Italian, Mediterranean
Keyword: bell pepper
Prep Time: 15 minutes
Cook Time: 20 minutes
Steam time:: 15 hours
Total Time: 15 hours 35 minutes
Servings: 8
Calories: 78kcal
Author: lyuba

Ingredients

  • 4 red bell peppers or orange, or yellow mixed in
  • 4 garlic cloves
  • pinch salt
  • 1/2 tsp dried oregano optional
  • 1 tsp dried parsley optional
  • olive oil To fill the jar
US Customary – Metric

Instructions

Roasting peppers:

  • Set the rack in the oven to about 8 inches away from the broiler and turn the broiler to low.
  • Line the baking sheet either with high temperature parchment paper or silicone baking mat (that can handle high temperatures). (You can also use aluminum foil if needed.)
    Note: some parchment papers can's handle heat from high broiler and start to burn, be careful not to use those!
  • Place peppers and garlic cloves onto the baking sheet and into the oven. Cook for about 5 minutes per side, turning the peppers a quarter of the way.
  • Turn the broiler to high, take the garlic off the baking sheet, and let the skin of the peppers crisp and char for a minute or two per side, turning the peppers once one side chars.

Steaming the peppers:

  • Immediately after you take the peppers out of the oven, place them onto a plate and cover with a bowl turned upside-down. Make sure it fits well because it should be air-tight.
  • Let the peppers sit and steam for 10-15 minutes.
  • After the peppers have been steamed, the skin should be easy to peel off. Peel the skin off the peppers and discard the skin and the seeds.
  • Slice peppers into strips as desired, season with coarse salt, and place into a glass jar. (Make sure to save the pepper juices that leak out and add some to the jar, it will add great flavor.)
  • Add the roasted garlic cloves into the glass jar as well.
  • Add in the dried herbs, if using, and a little more salt if desired. Pour in olive oil just until it covers the peppers (or more if you wish to use some olive oil in dressings.) Close tight and give it a little shake to mix.

If you wish to roast the peppers on the grill:

  • Make sure to start your grill with two temperature zones, a cool zone, over indirect heat, and a hot zone, over direct heat.
  • Start the peppers on the cool zone and cook them for 4-5 minutes per side. Do keep the lid closed while peppers are cooking.
  • Then, move the peppers over to the direct heat side and let them roast until each side is nicely charred but not burned. Turn them as they char and then take them off the grill. Steam the peppers right away.

Storing:

  • Roasted red peppers in oil will last for up to 2 weeks in the refrigerator! Make sure to keep the jar air-tight and always use a clean fork to get some peppers out.

Nutrition

Calories: 78kcal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 3mg | Potassium: 134mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1865IU | Vitamin C: 77mg | Calcium: 9mg | Iron: 1mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles
collage of two closeup images of roasted peppers in a jar

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

190 shares

Filed Under: Appetizers, Gluten Free, Healthy Dishes, How To, Mediterranean, Side Dishes, Toppings and Spreads

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. Fernie says

    June 14, 2022 at 1:44 pm

    I have done this but I canned the peppers. I think I used EVOO & vinegar as it has been so long I forget but make sure to use salt & my husband did not like garlic so I didn’t use it. I use garlic in dishes that only I eat. I did them on the grill as it is easier to do more ata time. They are great & I love them. I have a motto for me: if you can buy it at the store canned you can do it.

    Reply
    • LyubaB says

      June 20, 2022 at 3:01 pm

      Awesome! Thanks for your input, I haven’t canned much but would like to!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

Soup Recipes

spooning some beef soup from a bowl

Instant Pot Vegetable Beef Soup

closeup of Italian wedding soup topped with shaved Parmesan

Italian Wedding Soup

closeup image of crab soup in a bowl centered in a photo

She Crab Soup

Broccoli Cheese Soup

Chicken Meatball Soup

closeup of top view of Cioppino in a bowl

Cioppino – Seafood Stew

A bowl of white bean soup is presented with a spoon on a countertop.

White Bean Soup

vegetable broth in two canning jars next to fresh carrots, garlic, and celery

Vegetable Stock

Our Popular Recipes

top view of mojito cocktail in a curvy glass with a paper straw and mint sprig

Classic Mojito Recipe

closeup of several seared scallops in a skillet with butter with garlic pieces around

Seared Scallops

top view of pineapple fried rice topped with shrimp

Thai Pineapple Fried Rice

close up view of view from above of salted chocolate white chocolate chip cookies on a wire cooling rack on top of a wooden table and top cookie broken into 2

Salted White Chocolate Chip Brown Butter Chocolate Cookies

top view of a whole frittata in a cast iron skillet

Frittata Recipe

Italian Garlic Bread Grilled Cheese

Top Rated Recipes

The Best French Toast

Cauliflower Parmesan Crisps

Christmas Cheesecake (Cranberry Jam White Chocolate Mousse Cheesecake)

Avocado Salmon Rice Bowl

round decorative bowl filled with apple pie bread pudding topped with ice cream and a fork leaning on the side of the bowl viewed close up.

Apple Pie Bread Pudding

Smores cheesecake on a wooden table

S'Mores Cheesecake Recipe

Sides

30 Min

Pasta

Salads

Breakfast

Drinks

Soups

Gluten Free

FEATURED ON:

featured on

[cp_popup display="inline" style_id="32674" step_id = "1"][/cp_popup]
The Best Classic Tiramisu

The Best Classic Tiramisu

January 14, 2023
Tiramisu...
Baked Ham with Orange Honey Ham Glaze

Baked Ham with Orange Honey Ham Glaze

December 2, 2022
This...
Chicken Piccata

Chicken Piccata

August 11, 2022
Chicken...
Pad See Ew

Pad See Ew

August 10, 2022
Pad...
Chicken Meatballs

Chicken Meatballs

July 15, 2022
These...
Baba Ganoush

Baba Ganoush

July 1, 2022
Baba...
Painkiller

Painkiller

June 30, 2022
A...
Truffle Fries

Truffle Fries

June 28, 2022
Truffle...
Thai Pineapple Fried Rice

Thai Pineapple Fried Rice

June 21, 2022
Thai...
Strawberry Daiquiri

Strawberry Daiquiri

June 16, 2022
The...
Privacy Policy
©2023, Will Cook For Smiles. Design by Pixel Me Designs