These Roasted Red Peppers are tender, sweet, and slightly smoky — ready in about 30 minutes. They’re ideal for salads, pasta, sandwiches, cheese boards, sauces, and many other dishes.
I adore the sweet, smoky flavor of roasted red peppers. They elevate everything from roasted red pepper sauce and soups to grilled vegetable salads, sandwiches, pizza, and simple antipasto plates. Besides great flavor, bell peppers are a nutritious addition to your meals—rich in vitamins and minerals.
Store-bought jarred peppers are convenient, but they often lack the bright, fresh taste of homemade roasted peppers. When you roast them yourself, the char and depth of flavor are more pronounced, and the process is simple enough that you’ll likely never go back to the supermarket jars.
Why you’ll love this recipe:
- Oven-roasted red peppers are tender, sweet, and smoky, adding a versatile flavor boost to many dishes.
- The method is straightforward: you’ll learn how to roast peppers in the oven and get tips for grilling them as well.
- Quick to prepare—about 5 minutes of prep and 30 minutes total—so homemade is practical and fast.
- Once roasted, peppers can be preserved in olive oil and refrigerated for up to two weeks.
Recipe ingredients
Ingredient notes:
- Red bell peppers: Choose large, firm, and unblemished peppers. Heavy peppers indicate juiciness and freshness. You can also roast green, orange, or yellow bell peppers if you prefer a different color or flavor.
- Olive oil: Use good-quality olive oil to store the roasted peppers. Covering the peppers with oil helps preserve them and enhances their flavor. Stored this way, they will keep in an airtight container in the refrigerator for up to two weeks.
- Salt (optional): Season lightly to taste after roasting if desired.
See the recipe card below for exact quantities and full instructions.
How to make roasted bell peppers
Roasting bell peppers is almost effortless. After a quick 5-minute prep to halve and clean the peppers, the oven (or grill) does the work, charring the skins and concentrating the natural sweetness.
Pro tip: Once the peppers are halved, press them flat with your hand for maximum surface contact with the heat—this creates a deeper char and more even cooking.
- Preheat the broiler to high and line a rimmed baking sheet with parchment paper or foil.
- Halve the bell peppers and remove the stems, seeds, and inner white membranes.
- Place the peppers cut side down on the prepared baking sheet.
- Broil on high for 10–15 minutes, until the skins are well charred and blistered.
- Remove the pan from the oven and transfer the peppers to a bowl. Cover with foil and let them steam for about 10 minutes—this loosens the skins for easy peeling.
- Peel away the charred skin (it’s fine if a bit remains), then slice the peppers to your desired size.
- Place the slices in an airtight jar or container and cover with olive oil to preserve.
Recipe FAQs
Halve the peppers, remove stems and seeds, place them cut-side down on a lined baking sheet, and broil on high for 10–15 minutes until the skin is blackened and blistered. Transfer to a covered bowl to steam for about 10 minutes, which makes the skin easy to peel off.
Yes. Flatten the halved peppers, preheat the grill to medium-high (about 425°F/220°C), and place them skin-side down on the grates. Grill until well charred, about 10–15 minutes.
Bell peppers are a good source of vitamins A and C, folate, fiber, and potassium. Roasting reduces some nutrients, but roasted peppers remain a nutritious addition to meals.
Store them submerged in olive oil in an airtight container in the refrigerator. Properly stored, they keep for up to two weeks.
Serving suggestions
Roasted red peppers are incredibly versatile. A few ideas to enjoy them:
- Add smoky sweetness to pasta, pasta salad, chili, sandwiches, or pizza.
- Use them as a flavorful component on cheese boards or antipasto skewers.
- Blend into a creamy roasted red pepper sauce for pasta, chicken, or vegetables.
- Marinate in olive oil with garlic, lemon juice or vinegar, and fresh herbs for a bright, shelf-stable condiment.
Recipe notes
- Pro tip: Flatten the halved peppers before cooking for maximum char and even roasting.
- You can substitute red peppers with green, yellow, or orange peppers for varied flavor and color.
- Prepare the peppers a day or two ahead to save time when assembling meals.
- Roasted peppers preserved in olive oil will keep for up to two weeks refrigerated in an airtight container.
- Grilled option: Preheat the grill to medium-high (about 425°F/220°C). Flatten the peppers and place skin-side down on the grates. Grill until blackened and charred, about 10–15 minutes.
More bell pepper recipes you’ll love:
- Grilled zucchini corn salad
- Grilled vegetables
- Italian stuffed peppers
- Fresh pineapple salsa
- Ratatouille
- Thai-inspired peanut veggie pasta
Did you try this recipe? If so, leave a review below and tag @flavorthemoments on social media so the author can see your version.
Roasted Red Peppers
Equipment
- Rimmed baking sheet
Ingredients
- 4 large red bell peppers (substitute with green, yellow, or orange if desired)
- 2 tablespoons olive oil, plus more as needed
- Salt, to taste (optional)
Instructions
- Preheat the broiler to high and line a large rimmed baking sheet with parchment paper or foil.
- Halve the bell peppers and remove the stems, seeds, and white inner membranes.
- Place the peppers cut-side down on the prepared baking sheet and broil for 10–15 minutes until well charred. Remove from heat and place the peppers in a bowl. Cover with foil and allow to steam for 10 minutes until cool enough to handle.
- Peel the charred skin away (it’s fine if a bit remains). Slice the roasted peppers to the desired size and place them in an airtight container or jar. Drizzle with olive oil, adding enough to fully submerge the peppers.
Notes
- Pro tip: Flatten halved peppers for better contact with heat and more even charring.
- Prepare peppers 1–2 days in advance for quick meal assembly later.
- Stored in olive oil in an airtight container, roasted peppers will keep up to two weeks in the refrigerator.
- Grill option: Preheat the grill to medium-high (about 425°F/220°C). Flatten the peppers and grill skin-side down until blackened, about 10–15 minutes.
Nutrition
Nutrition is estimated using a food database and is intended as a guideline only.