Roasted Red Peppers are tender, sweet and smoky, and ready in about 30 minutes. They make a versatile ingredient for salads, pasta, sandwiches, cheese boards and many other dishes.
I love the sweet, smoky depth that homemade roasted red peppers bring to recipes. They’re excellent in sauces, soups, pasta, grilled salads, sandwiches and on pizzas. While jarred peppers are convenient, roasting them at home gives a fresher, brighter flavor that store-bought versions can’t match.
They’re nutritious too — bell peppers are high in vitamins and minerals — and the recipe is quick: only about five minutes of prep and roughly thirty minutes from start to finish.
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Why you’ll love this recipe:
- Oven-roasted peppers become tender and slightly sweet, with a pleasant smoky char that complements many dishes.
- This guide shows how to roast peppers in the oven and includes tips for grilling as an alternative.
- They’re simple to make: about 5 minutes prep and 30 minutes total — you’ll rarely need to buy jarred peppers again.
- You can preserve roasted peppers in olive oil to extend freshness; refrigerated, they’ll keep up to two weeks.
Recipe ingredients
Ingredient notes:
- Red bell peppers: Choose large, firm peppers without soft spots or discoloration. You can also roast green, yellow or orange peppers if you prefer.
- Olive oil: Storing roasted peppers submerged in olive oil in the refrigerator helps them stay fresh longer. Use enough oil to cover the pieces.
- Salt (optional): A light sprinkle of salt enhances the flavor after roasting.
See the recipe card below for ingredient quantities and full details.
How to make roasted bell peppers
Roasting bell peppers is straightforward. After a few minutes of prep, the peppers broil until the skin is nicely charred, then they steam briefly so the skin loosens for easy removal.
Pro tip: After halving, press each pepper flat with your hand to increase surface contact for more even charring.
Full instructions are below in the recipe card.
- Halve the bell peppers and remove stems, seeds and the white inner membranes.
- Place the peppers cut side down on a parchment- or foil-lined baking sheet.
- Broil on high for 10–15 minutes until the skin is thoroughly charred.
- Transfer the peppers to a bowl and cover with foil for 10 minutes so they steam and cool slightly.
- Peel off the charred skin – don’t worry if some flecks remain.
- Slice to the size you prefer and store in a jar or container, covering the pieces with olive oil.
Recipe FAQs
Halve the peppers, remove stems and seeds, place cut side down on a lined baking sheet and broil on high for 10–15 minutes until the skin blisters and chars. Transfer to a covered bowl to steam for 10 minutes, then peel off the skin and slice.
Can I make roasted red peppers on the grill?
Yes. Flatten the halved peppers and place them skin side down on a preheated grill (around 425°F / medium-high). Grill for 10–15 minutes until charred.
Are roasted peppers healthy?
Bell peppers provide vitamin A, vitamin C, fiber and potassium. Some nutrients are reduced during cooking, but roasted peppers remain a nutritious, flavorful addition to many meals.
How should I store roasted red peppers?
Store the peppers in an airtight container with olive oil in the refrigerator. They will keep for up to two weeks.
Serving suggestions
Use these oven-roasted red peppers in many ways:
- Add smoky sweetness to pasta, pasta salad, chili, sandwiches or pizza.
- Serve as a condiment on a cheese board or include on antipasto skewers.
- Blend into a creamy roasted red pepper sauce for pasta or as a spread.
- Marinate in olive oil with garlic, lemon juice or vinegar and fresh herbs for a flavorful preserve.
Recipe notes
- Pro tip: Flatten halved peppers for more even charring.
- You can substitute red bell peppers with green, yellow or orange varieties.
- Prep the peppers a day or two ahead to save time on the day you serve them.
- Keep roasted peppers submerged in olive oil in an airtight container in the fridge for up to 2 weeks.
- Grill option: Preheat to medium-high (about 425°F), flatten each half and grill skin side down until blackened, about 10–15 minutes.
More bell pepper recipes you’ll love:
- Grilled zucchini and corn salad
- Easy grilled vegetables
- Italian stuffed peppers
- Fresh pineapple salsa
- Ratatouille
- Thai-style peanut veggie pasta
Did you try this recipe? If so, leave a review below and tag @flavorthemoments on social media so I can see what you made.
Roasted Red Peppers
Equipment
- Large rimmed baking sheet (16 3/4″ x 12″ or similar)
Ingredients
- 4 large red bell peppers (you can substitute green, yellow or orange)
- 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 stems, seeds and white inner membranes.
- Place the peppers cut side down on the prepared baking sheet and broil for 10–15 minutes, until the skin is well charred. Remove from heat and transfer peppers to a bowl.
- Cover the bowl with foil and allow the peppers to steam for about 10 minutes until cool enough to handle.
- Peel off the charred skin and slice the peppers to your preferred size.
- Place the sliced peppers in an airtight jar or container and drizzle with olive oil, adding enough to fully submerge the peppers. Season with salt if desired.
Notes
- Pro tip: Flatten the halved peppers for a larger surface area to char evenly.
- Peppers can be prepped a day or two ahead to speed up serving.
- Stored in olive oil in an airtight container, roasted peppers will keep up to 2 weeks in the refrigerator.
- Grill method: Preheat grill to medium-high (about 425°F). Flatten halved peppers and place skin side down on grates; grill until blackened and charred, roughly 10–15 minutes.
Nutrition
Calories: 105 kcal, Carbohydrates: 10 g, Protein: 2 g, Fat: 7 g,
Saturated Fat: 1 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 5 g,
Sodium: 7 mg, Potassium: 346 mg, Fiber: 3 g, Sugar: 7 g,
Vitamin A: 5135 IU, Vitamin C: 210 mg, Calcium: 12 mg, Iron: 1 mg
Nutrition is estimated using a food database and provided for guidance only.