We are going to show you step by step how to roast peppers so you get the best flavour from them. Roasting bell peppers really brings out the sweet flavour of them and they have so many uses. Sweet and charred peppers are a delicious side dish or snack.
Roasted peppers are our favourite way to use bell peppers and this tutorial even shows you how to store them so you can keep them for use at a later date too, as marinated peppers last in the fridge for up to 2 weeks. If you have never tried roasted peppers before, then you are missing out. It's a totally different flavour from eating them raw.
Eat them as a snack, use them in a sandwich or salad or blend into hummus or a pasta sauce. If you are looking for some more roasted vegetable recipes, then why not try our Roasted Vegetable Couscous Salad, Roasted Vegetable Winter Salad or Roasted Vegetable Lasagna?
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Why you will love it
- A great way to use bell pepper - If you have got a lot of bell peppers to use up, or you are looking for new ways to use them, then this roasted pepper recipe is perfect for that.
- Cheaper than a jar of roasted peppers - Jars of roasted red peppers, or the ones in little deli pots, are so expensive for what they are. If you can buy red peppers in bulk as well, it is much cheaper to make them yourself.
- Versatile - There are so many different ways to use roasted peppers and we have shared all our favourite ways below.
Ingredients and substitutions
- Red peppers - That is the only ingredient that is needed! You don't need to roast them in any oil. We used red peppers as they have the sweetest flavour, but any colour bell pepper will work.
A full ingredients list with measurements is in the recipe card below.
How to roast peppers - Step by step
One: Preheat your oven to 200°C/400F/Gas 6. Chop the peppers lengthways into large pieces.
Two: Put the peppers on a baking tray and put into the oven for 40 minutes.
Three: Once the peppers have been roasted, you will need to steam them. Put them in a bowl and then put a plate on top and leave them for about 15 minutes. This will make them easier to peel. After the 15 minutes, peel the skin off the peppers. If you find this difficult, you can do it under running water which makes it a bit easier, but we don't like doing that as it can lose some of the flavour.
Health benefits of bell peppers
One of the things we LOVE about bell peppers is how nutritious they are. They are a great source of vitamin C, which not many people know about. One medium sized red bell pepper has a massive 169% of your daily vitamin C!
They are also great for improving eye health and are a good source of vitamin A and fiber.& Bell peppers also have antioxidant properties, which may help to protect against diseases such as cardiovascular disease and some cancers. Peppers are also fat free which is an added bonus.
How to cut bell peppers
The easiest way to cut bell peppers is to snap the stalk off, and then turn it upside down so the stalk end is on the chopping board. Then, take a sharp knife and make a cross in the base. Cut down from the cross, down the whole pepper and then you can almost peel the sides down and snap them off so you will have 4 pieces from each pepper.
We chose to keep them in these large pieces, but you can cut them into strips if you prefer. We find this much harder for peeling though.
How to use roasted peppers
There are so many different ways that you can use these roasted red peppers. If you are looking for some recipes, then why not try our Roasted Red Pepper and Tomato Soup, Halloumi and Roasted Red Pepper Sandwich or Mediterranean Rice Salad.
But there is so much more that you can do with roasted peppers. We love blended them in to homemade hummus, or chopping them up and adding to pasta. They are also delicious in fajitas, or added to sandwiches and salads to bulk them out. We would quite happily eat them as a snack too.
If you are looking for a way to make scrambled eggs more exciting, then chop some of these roast peppers up and add them in. The same goes for omelettes.
We also like serving the on platters like our Antipasto Platter or Tapas Platter. Oh, and throw them on a pizza too. SO many uses!
Storage
Store: These don't tend to last very long after we have roasted them. However if you wanted to make a big batch then you could store them in an air tight jar with enough extra virgin olive oil to cover them and they will keep in the fridge for 1 to 2 weeks. I like to add some garlic and red chilli flakes into the jar too.
Freeze: You can also freeze roasted red peppers. Put them in a freezer bag and they will keep for up to 6 months.
Defrost: You can defrost them in the fridge overnight or they defrost at room temperature really quickly.
Frequently Asked Questions
These roasted red peppers need to be cooked at a high heat and they will take about 40 minutes to get nice and charred, but tender.
No, you don't have to and it's totally a preference thing. Some people don't like the texture of pepper skin. Also, if you want this recipe to be as close to jarred roasted peppers, then you will need to peel them. But, to make things easier you can leave the peel on.
Yes, you don't have to cut them first. You can roast them whole, but it will add to the cooking time, which is why we cut them first.
More red pepper recipes
If you’ve tried these roasted red peppers, then let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - You can use the hashtag #hungryhealthyhappy too.
Recipe
Roasted Peppers
Ingredients
- 4 Red bell pepper
Instructions
- Preheat your oven to 200°C/400F/Gas 6. Chop the peppers lengthways into large pieces.
- Put the peppers on a baking tray and put into the oven for 40 minutes.
- Once the peppers have been roasted, you will need to steam them. Put them in a bowl and then put a plate on top and leave them for about 15 minutes. This will make them easier to peel. After the 15 minutes, peel the skin off the peppers. If you find this difficult, you can do it under running water which makes it a bit easier, but we don't like doing that as it can lose some of the flavour.
Notes
- Roasted peppers need to be cooked at a HIGH heat. This is what gives them the amazing charred colour and texture in the oven. This high temperature will help them to get perfectly tender too.
- Seeing as these take a while to roast in the oven, make the most of the oven being on and cook something else with it at the same time.
- We haven't added anything on to these roast peppers, but you can add some seasoning if you prefer. Some salt and pepper, and some dried herbs are nice if you still want to keep it simple.
- You can also roast some red onion at the same time.
- Make sure you have a baking tray big enough so the peppers have enough room. If they are too close together then they will steam rather than roast.
Nutritional Information
Sharon Chen
Thank you for the tips! This wasn't just a great side dish; it can also be used as an ingredient in homemade sauces!!
Natalie
My husband loves you for this roasted peppers recipe. He says it is one of the best he ever had, thanks!
Ieva
This is exactly what I needed! I absolutely love using peppers on bruschettas, in vegetarian pies and risottos, and normally buy roasted marinated ones in jars, but these are so much better! So much richer in flavour and so easy to make!
Amanda Wren-Grimwood
I love roasted red peppers as they have so many uses. Using the oven, rather than the grill or hon, makes this easier to do too without having to watch them constantly.
kushigalu
Love roasted peppers. These are easy to make. Thanks for sharing.
Kathleen
These roasted red peppers are so easy to make. Already thinking of ways to use them.
Beth
Wow! I'll never buy another jar of roasted red peppers. We used them for fajitas and they were perfect. Thanks!
Tara
Oh yum! That roasted pepper flavor is so good and versatile. I love all your tips and details to help make them perfect.
Janessa
Yum! I love adding roasted red peppers to homemade hummus.