I use roasted red peppers in my cooking all year round. In the winter, I crack open a store-bought jar when I want to add roasted red peppers’ sweet, rich flavor to a pasta, dip, or soup. But in the summer, bell pepper season, I much prefer to make my own. Homemade roasted red peppers are sweeter and smokier than store-bought ones, and they’re not overly salty or briny either. They’re super easy to make, and they keep in the fridge for a week or more—perfect for punching up the flavor in whatever you’re cooking. I’m sharing 2 methods for how to roast red peppers below: on the stove and in the oven. The next time you have a bunch of bell peppers on hand, give one a go! You’ll love using the sweet, tender peppers in salads, sandwiches, and more.
How to Roast Red Peppers on the Stove
My favorite way to roast red peppers is on the stovetop. You can do this in three ways: Light a gas burner, or preheat a grill pan or dry skillet until a drop of water sizzles when you add it. Place a whole red bell pepper over the flame or in the pan and cook, turning as the pepper blackens and blisters on each side. It’s ready when it’s charred and tender all over. Feel free to cook more than one pepper at once if there is room in your pan. Note: Don’t rub the pepper with oil before cooking. It’ll smoke and burn!
When the peppers are charred and blistered all over, let them steam. Place them in a large bowl, and cover the bowl with a kitchen towel or plastic wrap. Set aside for 10 minutes for the peppers to soften.
When the peppers are cool enough to handle, peel off the loose skin. If you can’t get off every last bit of it, that’s ok! I actually like to leave on a little of the blackened skin for a nice charred flavor. Finally, remove the stem, membranes, and seeds. Enjoy the roasted red peppers right away, or store them in the fridge for one to two weeks.
Preheat the oven broiler. Place the whole peppers on a foil-lined baking sheet. The peppers should be dry—no oil needed here! Broil the peppers until they are blistered and blackened all over, turning them as necessary. Oven broilers vary quite a bit, so the exact timing will depend on your broiler. Place the roasted peppers in a large bowl, and cover it with a kitchen towel or plastic wrap. Let the peppers steam for 10 minutes before removing the loose skin, stems, membranes, and seeds.
That’s it!
Storage
If you’re not using all your roasted red peppers right away, transfer them to a jar with a tight-fitting lid or another airtight container. Pour in enough olive oil to submerge the peppers, and store them in the fridge for 1-2 weeks. For longer storage, you can freeze roasted red peppers. Cut the peppers into whatever size or shape you like, and then spread them in a single layer on a sheet pan lined with parchment paper. Freeze on the pan for 2 hours before transferring to an airtight container. They’ll keep well in the freezer for up to 3 months. Zap them in the microwave to thaw, or transfer them to the refrigerator to defrost overnight.
Uses for Roasted Red Peppers
Roasted red peppers enhance all kinds of dishes—salads, pastas, sandwiches, and more! Have fun experimenting with different ways to use them. Here are a few ideas to get you started:
Make a sauce or dip. Blend the peppers into hummus, pesto, romesco sauce, or tangy muhammara. Load up a pizza. Roasted red peppers are a key ingredient in my favorite veggie pizza recipe. Break out the eggs. Add them to scrambled eggs, an omelette, or a frittata. Add them to a soup. Roasted Red Pepper Soup, coming right up! Toss them into a salad. Their silky texture is fantastic in this Mediterranean Chickpea Salad. Serve them as an appetizer. Top them onto crostini with a slather of soft goat cheese, a drizzle of olive oil, and a sprig of fresh basil.
What do you like to do with roasted red peppers? Let me know in the comments!
More Vegetable Basics
If you loved learning how to roast red peppers, try one of these basic vegetable recipes next:
Pickled Red Onions Caramelized Onions Roasted Garlic Roasted Tomatoes Pickled Jalapeños Dill Pickles Quick Pickled Carrots How to Cook Artichokes
