Oven Roasted Red Peppers
Preview: If you grow your own peppers, you can make roasted red peppers to use all winter long. This easy tutorial will show you how to roast red peppers in your oven.
We grow lots of bell peppers around here. We use them in a variety of dishes all summer long and I put them in almost every soup I make during the winter. (If you need help on growing peppers, I’ve got you covered.)
I have a son who will eat a whole sliced pepper raw as long as he has ranch dressing to dip it in. But my favorite way to enjoy them is roasted.
If you’ve looked at the cost of a jar of roasted red peppers at the store, you know how expensive they can be. So if you have a glutton of peppers in your garden, it’s easy to roast them yourself.
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This tutorial for oven-roasted red peppers will work whether you have gas or electric appliances. So many tutorials I’ve seen recommend roasting them over an open flame on a gas stove. We don’t have the option for gas appliances where we live. But I wasn’t going to let that stop me from making these delicious peppers.
Since we have electric appliances, I decided to figure out how to do it in my oven. That way even if you live in an apartment, you can enjoy roasted peppers. This method works great and I freeze them so I can enjoy them all winter long!
One caveat – I would not go to the store and purchase peppers for this project unless you find a really good deal on them. By the time you pay for the peppers, you probably could have just purchased a jar of them already roasted.
BUT, you can roast yellow and orange peppers too! (And I’ve never seen yellow and orange roasted peppers for sale in the store.) I used all three colors in these pictures. And this is a great way to use up peppers that would otherwise go bad sitting in your refrigerator.
How to Make Roasted Red Peppers
First, wash the peppers. Cut them into sections, removing ribs and seeds. I usually just quarter them. Place them skin-side up on a foil or parchment-lined baking sheet.
Place the baking sheet in the oven at 425 degrees and roast until the skins start to blacken and the peppers soften, about 20-30 minutes. Thicker peppers take longer than thinner ones, that’s why there is such a wide range of times.
Once the peppers are black in spots, remove them from the oven. If some start to blacken before others, go ahead and remove the blackened ones and return the others to the oven.
Once they are all blackened and out of the oven, cover the whole pan with another sheet of foil and allow them to cool. When cool, peel the skins off and discard them.
If the skins seem difficult to peel off, you probably didn’t roast them long enough. You can pop them back in the oven for a few minutes or just do the best you can to remove the skin. A few pieces of skin will be okay.
Once the skins are removed, you can store the peppers in the refrigerator for 3 days or freeze them for long-term storage.
How to Freeze Roasted Red Peppers
I love to freeze roasted peppers to use in recipes later. I usually pop 1 pepper (4 quarters) in a small snack bag and then place all the bags in a larger freezer bag. This way I can pull out just what I need when making a recipe.
Be sure to label the bag. Otherwise, this winter you won’t remember what you’ve got. If you are using them in a recipe where you don’t want any excess liquid, be sure to drain the peppers on paper towels or a lint-free towel when thawing.
If you are also still harvesting tomatoes, here’s a post on the easiest way to preserve them.
How to Use Your Roasted Peppers
Roasted red peppers can be used in so many ways. They are fabulous added to a grilled cheese sandwich (or any sandwich). Make a quick pasta meal by tossing them with cooked pasta along with some pesto and Parmesan cheese.
They can be chopped and added to salads or wraps. They make a wonderful addition to a homemade pizza and are great in quesadillas too. I almost always add a few finely chopped roasted red peppers to my quiche recipe.
Homemade roasted peppers are also a great substitute for those expensive jars of pimentos when you make pimento cheese.
Below is a printable version of how to make oven roasted red peppers.
Oven Roasted Red Peppers
Oven Roasted Red Peppers
Ingredients
- bell peppers-as many as you would like
Instructions
- First, wash the peppers. Cut them into sections, removing ribs and seeds. I usually just quarter them. Place them skin side up on a foil or parchment lined baking sheet.
- Place in the oven at 425 degrees and roast until the skins start to blacken and the peppers soften, 20-30 minutes. Thicker peppers take longer than thinner ones.
- Once the peppers are black in spots, remove them from the oven. If some start to blacken before others, go ahead and remove the blackened ones and return the others to the oven. Once they are all blackened, remove them from the oven.
- Cover with another sheet of foil and allow to cool. When cool, peel the skins off and discard.
- Store the peppers in the refrigerator for 3 days or freeze for long-term storage.
Do you have any other uses for roasted red peppers? I would love to know how you enjoy them.
Related Posts
- This post has lots of great preserving recipes to make the most of your garden harvest.
- How to grow peppers for your best harvest ever.
- Cool Season vs. Warm Season Vegetables
Meet Julie
I’m a farm girl born and bred in North Carolina. I’ve been growing a vegetable garden for over 20 years (and helping my Mom grow hers even longer). I’ve been raising chickens in my bathtub and backyard for 12+ years. I believe that homegrown food can be made simple. Let’s get started.
