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There are so many things you can do with roasted red peppers and making them at home couldn’t be easier! The quality of taste is so much better than store-bought, and there are a lot more nutrients retained without all the processing. All you need to do is grab some bell peppers, bake them, peel them, slice them up, and they’re ready to use in all kinds of recipes.
Some of my favorite ways to use roasted red bell peppers:
- Greek veggie wraps
- Mediterranean veggie sandwiches on ciabatta
- Roasted red pepper alfredo pasta
- Veggie pizzas
Bell peppers are an excellent source of vitamins and nutrients, including:
- Vitamin A
- Vitamin C
- Vitamin B6
- Vitamin K
- Vitamin E
- Potassium
- Fiber
Below is a step-by-step guide to making these roasted red peppers, with a full recipe summary and measurements at the bottom of the page.
Pro tip: I always try to buy my produce from the local farmer’s market because the quality of flavor makes a huge difference! Plus I love to support my community and the environment, and you can’t beat the piece of mind of knowing exactly where your food comes from. I encourage you to check out your local farms (if you haven’t already) and see what they have to offer!
Step 1:
Start by preheating your oven to 400°F. Then, slice the bell peppers in half, lengthwise, and remove the tops and seeds.
Step 2:
Place the peppers face down on a silicone mat or parchment lined baking tray. Bake on the top rack for 25-30 minutes, or until the skins are well charred.
Note: These silicone baking mats are easily one of my favorite kitchen investments. They work incredibly well and since they’re reusable, they cut down on a bunch of waste. I highly recommend getting yourself some if you don’t have any already. Here’s the link to the ones I have: Silicone Baking Mats
Step 3:
Carefully transfer the roasted peppers to a zip lock bag, seal it shut, and leave them for 10 minutes. This step will make it easier to remove the skins.
Note: These Reusable Ziploc Bags work great and save a ton of plastic waste!
Step 4:
Dump the peppers onto a cutting board. Peel off the skins and discard them. Then, slice them up into long, thin strips.
Transfer your sliced peppers to an airtight jar or other container and store them in the fridge for up to 10 days. If you try out this recipe and enjoy it, share it with a friend and comment down below. I always love to hear your feedback!
Homemade Roasted Red Peppers
Ingredients
- 4 red bell peppers
Instructions
- Preheat oven to 400°F.
- Slice bell peppers in half, lengthwise, and remove the stem and seeds.
- Place the peppers face down on a silicone mat or parchment lined baking tray. Bake on the top rack for 25-30 minutes.
- Carefully transfer roasted peppers to a ziploc bag and seal it shut. Let the peppers sit for 10 minutes.
- Remove the peppers from the bag, peel the skins off, and slice into thin strips.
