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 roast until 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 pasta, soup, romesco, salads, bowls, curry, on pizza, and beyond!
More Roasted Vegetable How-Tos
- Perfect Roasted Carrots (Quick & Easy)
- How to Roast Tomatoes
- Perfect Roasted Cabbage (Quick & Easy!)
- How to Roast Sweet Potatoes
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
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.
- 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.
Cecile says
I added the peppers (2) to your basic hummus recipe and it was SO good!
Yum! Love that, Cecile! Thank you for sharing! xo
Pauline says
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
Aw, thanks Pauline! xoxo
Kristin says
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!
Grace Hutton says
Hi,
Is there a way to avoid using aluminum foil?
Thank you!
Yes! After roasting, place the peppers in a bowl and cover with a plate to steam. Hope that helps!
Kathy Sellenriek says
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!
Tiffany says
Is it the same time and temperature if you do more than 4 on one pan?
Yes!
Deanna says
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?
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!
Kathy Sellenriek says
Pyrex:)