Roasted Red Peppers

Roasted red peppers are the perfect addition to salads, pasta, sandwiches, and more. While you’ve probably bought them in a jar from the store before, making your own roasted red peppers is so wildly simple, you’ll never go back!

These red bell peppers are perfectly blackened (gotta love a gas stove), peeled, and seasoned to create a sweet and deeply-rich bell pepper flavor. I’m totally obsessed.

Want to use these in one of my recipes? I’ve got you covered:

Roasted Red Peppers Ingredients

Here’s what you’ll need for this super simple recipe:

Red bell peppers: Whole (if using a gas stove), or cut in half and deseeded (if using the oven)

Extra virgin olive oil: Use a quality olive oil here since this is one of the stars of the marinade

Garlic clove: Finely chopped

Fresh parsley: Chopped

Spices: Kosher salt, oregano, and red pepper flakes

How to Make Roasted Red Peppers

Here’s how to make this:

Step 1: Roasted the peppers

If using a gas stove (or barbecue), carefully scorch the peppers directly on the flame until they’re fully charred. This only takes a few minutes.

If using an oven, follow these steps:

Preheat the oven to 450 degrees and set up a baking sheet with aluminum foil and some cooking spray.

When ready, cut the peppers in half (deseeded and desteamed) and put them on the baking sheet, rubbed with a little bit of olive oil.

Roast in the oven for ~40 minutes, but check on the garlic at the 20 minute mark. If they’re soften, remove them (you don’t want them to burn!).

Step 2: Let the peppers steam

Add the peppers to a pot and cover. Let them steam for about 30 minutes.

Step 3: Peel the peppers

Once the peppers have steamed, it should be easy to remove the peels. With clean hands, rub the peels off of the peppers, then gently tear them into strips and add them to a clean bowl (remove seeds and stems).

Step 4: Season the peppers

Add the olive oil, parsley, garlic, and spices to the red peppers and mix until fully combined. Let sit in the refrigerator for a few hours before using. (I like to let them sit overnight.)

Note: Olive oil can solidify in the refrigerator. Just remove and let come to room temperature before using.

Roasted Red Peppers

These roasted red peppers are perfectly blackened, peeled, and seasoned to create a sweet and deeply-rich bell pepper flavor.

Course Side Dish

Cuisine Italian

Keyword roasted red peppers

Ingredients

2-3 red bell peppers
½ cup extra virgin olive oil
1-2 garlic cloves finely chopped
¼ cup chopped fresh parsley
1 teaspoon kosher salt
1 teaspoon dried oregano
¼ teaspoon red pepper flakes

Instructions

Turn the gas stove on and carefully scorch the pepper on all sides until charred.
If using the oven instead: Preheat the oven to 450 degrees and set up a baking sheet with aluminum foil and some cooking spray.
When ready, cut the peppers in half (deseeded and desteamed) and put them on the baking sheet, rubbed with a little bit of olive oil.
Roast in the oven for ~40 minutes, but check on the garlic at the 20 minute mark. If they’re soften, remove them (you don’t want them to burn!).
Add the peppers to a pot and cover for ~30 minutes. Once the 30 minutes are up, gently remove the skin by peeling it off with your hands. A little char can remain.
Tear the peppers into strips and add to a clean bowl along with the rest of the ingredients. Mix until fully combined, then cover and refrigerate for a few hours (but preferrably overnight).
Olive oil will solidify in the fridge, so just remove for a few minutes before using.