How to Make Roasted Red Peppers

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Have you ever wondered what would happen if you just put a pepper in the oven? We can confirm that deliciousness happens (truly)! Roasted red peppers are one of the unsung heroes of the kitchen, bringing sweet and fruity brightness along with smoky and savory satisfaction. 

With roasted red peppers, you can make classics like Romesco Sauce and Roasted Red Pepper Tomato Soup, but the possibilities are endless. Enjoy them in pasta, on roasted veggie sandwiches, in bowls, and beyond! There’s just 1 pan and 30 minutes between you and these delicious peppers. Let’s do this! 

How to Make Roasted Red Peppers

It might be tempting to just buy a jar of roasted peppers from the store, but making them at home is so easy, more delicious, and you don’t have to worry about how to use the rest of the jar before they go bad. Once you learn to make them at home, you may never be able to go back to store-bought (consider yourself warned!).

Simply add whole bell peppers to a bare baking sheet and roastuntil the skins are blackened and wrinkly (about 25-30 minutes at 500 degrees Fahrenheit or 260 degrees Celsius). Flipping the peppers at the halfway point helps them cook evenly.

When they come out of the oven, wrap them in foil for 10 minutes to steam the peppers, making it easier to peel off the skins. Once you peel them and remove the seeds and stems, they’re ready to enjoy! See — so easy, right!?

We hope you love these roasted red peppers! They’re:

Sweet
Tender
Smoky
Quick & easy
& Super versatile!

Roasted red peppers are delicious in pastasoupromesco, salads, bowls, curry, on pizza, and beyond!

More Roasted Vegetable How-Tos

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

How to Make Roasted Red Peppers

Easy, step-by-step recipe for roasted red peppers that are sweet, smoky, and endlessly versatile. Just 1 pan, 1 ingredient, and 30 minutes required!
Author Minimalist Baker
Print
5 from 3 votes
Prep Time 5minutes
Cook Time 25minutes
Total Time 30minutes
Servings 4(Peppers)
Course Helpful How-to
Cuisine Gluten-Free, Oil-Free, Vegan
Freezer Friendly 1 month
Does it keep? 2-3 Days

Ingredients

  • 4medium to largered bell peppers

Instructions

  • Preheat the oven to 500 degrees F (260 C) and place the whole red peppers on a bare baking sheet.
  • Roast until the skin of the peppers is blackened and wrinkly — about 25-30 minutes — flipping halfway through. Cover in foil for 5-10 minutes to steam, then remove (peel away) charred skin, seeds, and stems.
  • Enjoy them in pasta, soup, romesco, salads, bowls, curry, on pizza, and beyond!
  • Store leftovers in the refrigerator for up to 2-3 days. Or to store longer, freeze in an ice cube tray, then transfer to a sealed container for up to 1 month or more.

Video

Notes

*Nutrition information is a rough estimate calculated with medium-sized red bell peppers.

Nutrition (1 of 4 servings)

Serving: 1pepperCalories: 30.9Carbohydrates: 7.2gProtein: 1.2gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 5mgPotassium: 251mgFiber: 2.5gSugar: 5gVitamin A: 3725IUVitamin C: 152mgCalcium: 8.3mgIron: 0.5mg

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Reader Interactions

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  1. Paulinesays

    I have a comment, the picture of your roasted peppers looks amazing and would make a great cover for your next cookbook.
    I hope you don’t mind me saying 😉

    Pauline

    Reply
  2. Kristinsays

    Suggestion: Save the environment some aluminum foil — put the roasted peppers in a bowl or tupperware container and cover tightly. Or re-use a plastic bag, then recycle it!

    Reply
    • Support @ Minimalist Bakersays

      Yes! After roasting, place the peppers in a bowl and cover with a plate to steam. Hope that helps!

      Reply
      • Kathy Sellenrieksays

        I use a paper bag. After 15 minutes, tear open the bag and start peeling; put the peppers in a sealed container ( I like glass pyres with lids. All the skins and seeds stay on the bag to roll up and throw away!

        Reply
    • Deannasays

      Any time I roast peppers on a bare sheet, the juice they bleed out ruins the sheet. Anything I cook in the future then sticks to where the burnt spots are. I hate putting down a foil barrier because of the toxicity. Any tips for cleaning the sheet pan or avoiding the stains in the first place?

      Reply
      • Support @ Minimalist Bakersays

        Hi Deanna, oiling the pan with a little avocado oil can help prevent sticking, but it does make it smoky – perhaps cooking at a slightly lower heat would prevent the smoking? Hope that helps!

        Reply