These Homemade Roasted Red Peppers are a versatile and vibrant ingredient, loved for their sweet, smoky flavor and rich, velvety texture. Roasting peppers brings out their natural sweetness, creating a depth of flavor that enhances everything from sauces to salads. Their bold red color and smooth texture make them a beautiful addition to antipasto platters, sandwiches, pasta, and soups.
When roasted in the oven, the peppers are heated until their skins blister and blacken, allowing their natural sugars to caramelize and intensify the flavor.
Once roasted, the skins are peeled away, revealing a tender, juicy flesh. They pair wonderfully with flavors like garlic, basil, and olive oil, bringing out the best in Mediterranean-inspired recipes. In dips, like hummus or Tirokafteri, they add creaminess and depth, balancing spices and herbs.
These Roasted Red Peppers bring both a pop of color and a burst of flavor to meals. Packed with vitamins, especially C and A, they’re a nutritious, low-calorie choice. Whether blended into creamy sauces or used as a garnish, roasted red peppers add warmth and elegance to any dish.
How to make homemade roasted red peppers
Start by preheating your oven to 375 F (190C). Line a baking sheet with parchment paper. This keeps the peppers from sticking and makes cleanup easier.
Next, cut your red peppers in half lengthwise and remove the seeds and white veins. Be sure to rinse them well and pat them dry; this helps them roast instead of steam, giving them that ideal charred skin.
Next, place the pepper halves cut side down on your prepared baking sheet.
Now, it’s time to roast! Place them in the oven and roast for about 25 minutes, or until the skins are nicely blistered and charred. If your oven has a convection setting, use it to get an even roast.
Once they’re done, carefully remove the baking sheet from the oven and cover the peppers with a kitchen towel. This allows them to steam, which makes peeling the skins much easier. Let them cool for about 20 minutes.
After they’ve cooled slightly, peel off and discard the skins.
Store your roasted peppers in an airtight container in the refrigerator until you’re ready to use them. For extra flavor, season with salt, freshly ground black pepper, and a drizzle of olive oil.
Hope you will try these out and enjoy your perfectly roasted red peppers. If you do, don’t forget to tag me on Instagram, would love to see how they turn out for you.
Recipes with roasted red peppers you may like to try
Try our comforting and flavorful Roasted Tomato and Red Pepper Soup, pureed into a creamy, smoky soup with a hint of garlic and basil.
This Tirokafteri is a spicy Greek feta dip, whipped with roasted red peppers, garlic, and olive oil for a creamy, tangy spread.
Try this Baked Feta with Tomatoes and Peppers for a warm, flavorful dish that’s full of Mediterranean flavor.
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Homemade Roasted Red Peppers
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Equipment
Ingredients
- 5 red peppers
- salt and pepper
- olive oil
Instructions
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Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
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Cut the red peppers in half lengthwise, and remove the seeds and white veins. Rinse well and pat dry with paper towels.
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Place the red pepper halves cut side down on the prepared baking sheet.
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Roast the peppers for about 25-30 minutes, or until the skins are blistered and charred. If your oven has a convection setting, use it to enhance the roasting.
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Remove from the oven and cover the peppers with a kitchen towel, allowing them to steam. This step will make peeling the skins easier. You can also place the peppers in a bowl and cover tightly with plastic wrap for a similar steaming effect. Let them cool slightly, for about 20 minutes.
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Peel off and discard the skins.
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Store the roasted peppers in an airtight container in the refrigerator until ready to use.
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Season them with salt, freshly ground black pepper, herbs and a drizzle of olive oil for added flavor.
Nutrition
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