How to Roast Red Peppers

roasted red peppers on a baking sheet with one getting flipped over by a pair of tongs.

How to Roast Red Peppers

Course: Side Dish

Cuisine: American

Keyword: how to roast red peppers, roasted red peppers

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings:

Calories: 31kcal

Author: Megan Gilmore

Meet the easiest way to make homemade roasted red peppers. You can use them for sandwiches, wraps, pizza, and dips all week long!

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Ingredients

4 red bell peppers

Instructions

Turn on your oven's broiler, with the top shelf arranged about 6 inches away from the heat source. Slice the sides off of the bell pepper and discard the stem and seeds in the center. Cut away any white membrane from the bell pepper pieces. (See photos in this post for reference.)
Arrange the bell pepper pieces cut side down in a single layer on a large baking sheet. (Don't line it with parchment paper, as it could burn.) Place the baking sheet under the broiler and set a timer for 10 minutes.
When the timer goes off, check on the bell peppers. You want the skins to look blackened. Use tongs to carefully remove the blackened peppers and transfer them to a glass storage jar with an airtight lid. Note: If there are any peppers that don't have blackened skins, return them to the oven for a few more minutes. Blackened skins will be MUCH easier to remove later, so don't skip this step!
Let the broiled peppers steam in the sealed glass storage container for 20 minutes. This will make them soft and silky, like the roasted red peppers you'd buy at the store. When that time has passed, peel away the skins from each pepper. The more blackened the skin is, the easier it will peel away.
Store the peeled roasted red peppers in an airtight container in the fridge for up to 5 days. You can use them as a filling for sandwiches, wraps, and sushi. Or, turn them into a dip, like roasted red pepper hummus or romesco sauce.

Notes

Nutrition information is for 1 red bell pepper. This information is automatically calculated and is just an estimate, not a guarantee.

Note: You can use as many red bell peppers as you like for this recipe, as long as you arrange them in a single layer on a baking sheet. Cook 1 at a time or several!

Nutrition