Learn how to roast red peppers! Delicious in salads, sandwiches and more, homemade roasted red peppers are sweet, silky and super easy to make.
I use roasted red pepper in my cooking all year round. In the winter, I crack open a store-bought jar when I want to add the sweet, rich flavor of roasted red peppers to pasta, dips, or soups. But in the summer, during bell pepper season, I like to make my own.
Homemade roasted red peppers are sweeter and smokier than store-bought, and they’re not overly salty or salty. They’re super easy to make, and they keep in the fridge for a week or more – perfect for adding flavor to whatever you’re cooking.
I’m sharing 2 methods of roasting red chilies below: in the oven and in the oven. Next time you have a bunch of bell peppers on hand, take a look! You’ll love using sweet, mild peppers in salads, sandwiches and more.
How to roast red chilies in the oven
My favorite way to roast red peppers is on the stove. You can do this in three ways:
- on a grill pan
- In a dry cast-iron skillet
- Directly above the gas flame
Light a gas burner, or preheat a grill pan or dry skillet until a drop of water sizzles when you add it. Place a whole red bell pepper on the fire or in a pan and cook, blistering on each side as the pepper blackens. It is ready when it is completely charred and tender. Cook multiple peppers at once if your pan has room.
Note: Do not rub the peppers with oil before cooking. It will smoke and burn!
Steam the chillies when they are charred and blistered. Place them in a large bowl and cover the bowl with a kitchen towel or plastic wrap. Set aside for 10 minutes to soften the chilies.
When the peppers are cool enough to handle, Peel off loose skin. If you can’t pull off every last bit of it, that’s okay! I actually like to leave a little on black skin for a nice burnt smell.
Finally, remove the stem, membrane and seeds. Enjoy roasted red peppers now, or store in the refrigerator for one to two weeks.
How to roast red chilies in the oven
You can also cook roasted red peppers in the oven. I use this method for roasting bell peppers when I’m cooking a large batch, since it’s more efficient than burning each individual pepper over a gas flame.
- Preheat oven broiler.
- Place whole peppers on a foil-lined baking sheet. Peppers should be dry – no oil needed here!
- Cook until the peppers are blistered and blackened, turning as needed. Oven broilers vary quite a bit, so the exact time will depend on your broiler.
- Place the roasted peppers in a large bowl and cover with a kitchen towel or plastic wrap.
- Let the peppers steam for 10 minutes before removing the loose skin, stems, membranes and seeds.
That’s it!
storage
If you haven’t used all of your roasted red peppers right away, transfer them to a jar with a tight-fitting lid or other airtight container. Pour in enough olive oil to dip the peppers, and Store in the refrigerator for 1-2 weeks.
For longer storage, you can freeze roasted red peppers. Cut the peppers into the shape or size you like and then spread them out in a single layer on a sheet pan lined with parchment paper. Freeze in the pan for 2 hours before transferring to an airtight container. They will keep well in the fridge for up to 3 months. Pop them in the microwave to thaw or transfer to the refrigerator to defrost overnight.
Use for roasted red pepper
Roasted red peppers enhance all kinds of dishes—salads, pastas, sandwiches, and more! Have fun experimenting with different ways to use them. Here are a few ideas to get you started:
What do you want to do with roasted red peppers? Let me know in this comment!
More vegetable basics
If you’d like to learn how to roast red peppers, try one of these basic vegetable recipes:
Roasted red chillies
Learn how to roast red peppers in the oven or on the stove! Sweet and silky, these easy roasted red peppers are a great addition to sauces, pasta, pizza, and more.
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To make oven roasted red chilies, Preheat a grill pan or cast-iron skillet over medium heat or light a gas flame. Place the red bell peppers directly over the flame or in a hot pan, turning as they blacken. Cook until they are charred on all sides.
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To make oven roasted red chilies, Preheat oven broiler. Place the peppers on a foil-lined baking sheet and roast until they are blackened and blistered, turning as needed.
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For both methods, Remove peppers from heat, place in a large bowl and cover with a towel or plastic wrap. Set aside for 10 minutes to steam and soften.
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Use your hands to uncover and peel off the loose skin.
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Remove stems, seeds and membrane. Use peppers whole or cut into strips. Season to taste with sea salt.
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To store peppers, transfer to a jar and pour olive oil to cover. Cover with a tight-fitting lid and refrigerate for 1 to 2 weeks.