Name: Homemade Roasted Red Peppers
Prep time: 10 min
Cook time: 25 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: Fresh red bell peppers (as many as desired); Olive oil (optional, for storing); Salt and freshly ground black pepper (optional, for flavoring)

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These Homemade Roasted Red Peppers are one of those kitchen staples I always keep on hand. Their sweet, smoky flavor and rich texture elevate everything from salads and sandwiches to dips and sauces. Roasting brings out the natural sugars in the peppers, giving them a depth that’s hard to beat with store-bought versions.

Why You’ll Love This Recipe

I love how easy and rewarding it is to make roasted red peppers at home. They’re vibrant, naturally sweet, and completely versatile. Whether I’m blending them into a creamy dip or layering them on a sandwich, they add color, flavor, and nutrition. Plus, they’re packed with vitamins A and C, making them a healthy addition to just about any dish. Homemade Roasted Red Peppers

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh red bell peppers (as many as you’d like)
Olive oil (optional, for storing)
Salt and freshly ground black pepper (optional, for flavoring)

Directions

Preheat the Oven:
I start by preheating my oven to 375°F (190°C). Then I line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
Prep the Peppers:
I cut each red pepper in half lengthwise and remove the seeds and white membranes. After rinsing them well, I pat them completely dry so they roast rather than steam.
Roast:
I place the peppers cut side down on the prepared baking sheet. Then I roast them in the oven for about 25 minutes, or until the skins are blistered and slightly blackened. If my oven has a convection setting, I use it for an even roast.
Steam and Peel:
As soon as they’re out of the oven, I cover the peppers with a clean kitchen towel and let them steam for 15–20 minutes. This softens the skins and makes peeling them a breeze. Once cool enough to handle, I peel off the skins and discard them.
Store or Serve:
I store the roasted peppers in an airtight container in the fridge. For extra flavor, I drizzle them with olive oil and season lightly with salt and pepper. They stay fresh for up to 5 days.

Servings and timing

This recipe makes about 1½ cups of roasted peppers per 3 large red bell peppers.
Prep time: 10 minutes
Cook time: 25 minutes
Rest time: 20 minutes
Total time: 55 minutes

Variations

Sometimes I roast yellow or orange peppers along with the red for a colorful mix. I’ve also added crushed garlic or a splash of balsamic vinegar before storing to infuse extra flavor. For longer storage, I’ve preserved the peppers in olive oil in a sterilized jar and refrigerated them.

Storage/Reheating

I store roasted peppers in an airtight container in the fridge for up to 5 days. For longer storage, I freeze them flat in resealable bags for up to 2 months. To thaw, I just leave them in the fridge overnight or use directly in cooked dishes.

FAQs

Can I roast peppers on a gas stove or grill?

Yes, I place them directly over the flame, turning with tongs until all sides are charred, then steam and peel as usual.

Do I have to peel the skins?

Peeling helps improve the texture and removes bitterness. I always peel them after roasting for the best result.

How do I know when the peppers are ready?

They’re done when the skin is blistered and black in spots, and the flesh is soft and tender underneath.

Can I use these in recipes that call for jarred roasted peppers?

Absolutely. I use them in any dish that calls for roasted peppers—soups, dips, sauces, or salads.

Do I need to add oil for storage?

Not necessarily, but a drizzle of olive oil helps preserve them and enhances flavor. I add it if I know I’ll be using them in salads or antipasto platters.

Conclusion

Making Homemade Roasted Red Peppers is simple, rewarding, and a great way to level up everyday meals. I love their smoky-sweet flavor and the way they melt into whatever dish I add them to. Once I started roasting my own, I never looked back—they’re fresher, more flavorful, and perfect for everything from Mediterranean spreads to hearty stews.