Easy Roasted Red Peppers Recipe

I made these Roasted Red Peppers with my Nonna more times than I can count. Every time I roast a batch, I’m instantly transported back to her tiny kitchen, where the smell of charred peppers meant something delicious was on the way. This recipe is simple, just two ingredients, but the flavor is rich, smoky, and incredibly versatile.

If you’re a fan of Italian recipes like my Mini Antipasto Skewers or Eggplant Caponata, you’ll want to save this one. These roasted peppers are perfect on sandwiches, tossed into pasta or salads, or served on their own with a drizzle of olive oil. I’ve even blended them into red pepper hummus with pine nuts for a smoky twist. Add them to an antipasto platter, or serve them as a side dish with fresh basil and a splash of balsamic. So many ways to use them!

Ingredient Notes

See recipe card for quantities.

Red Bell Peppers – Choose large red bell peppers with no soft spots. Bell pepper season is an ideal time to make this easy recipe in large batches for optimal flavor and vibrant colors.

Extra-Virgin Olive Oil – A thin layer of olive oil brushed on the outside helps with the roasting process and encourages that beautiful, blistered skin.

Step by Step Instructions

Step 1: Wash your peppers and dry them completely. Place peppers on the sheet pan and brush with olive oil on all sides.

Step 2: Roast for 25 to 30 minutes, turning the whole thing every 8 to 10 minutes with tongs. The skins should be blistered and blackened all over.

Step 3: Transfer peppers to a large bowl and cover tightly with plastic wrap or a plate. Let them steam for 15-20 minutes.

Step 4: Peel off the skins using your hands or a paper towel. Remove the stems and seeds. Slice or tear peppers into pieces if desired. That’s it!

Storage and Make Ahead

Storage: Store your roasted peppers in an airtight container in the fridge for up to 5 days. Add a splash of red wine vinegar or lemon juice for longer storage and a bit of tang.

Freezing: Freeze in ice cube trays or small containers covered with a little olive oil for individual use. Great for tossing into various recipes like soup with chicken stock or homemade hummus.

Make Ahead: You can absolutely roast peppers the day before you need them. They taste even better the next day after the flavors have settled.

EASY ROASTED RED PEPPERS RECIPE

Tina Frank

This Easy Roasted Red Peppers Recipe is full of smoky sweetness and vibrant color. Roast whole peppers in the oven and peel them for the perfect addition to pasta, sandwiches, or antipasto platters.

5 from 6 votes

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Steaming Time 15 minutes mins

Total Time 50 minutes mins

Course Appetizer

Cuisine Italian

Servings 8

Calories 34 kcal

Ingredients

  

1x2x3x

• 4 large red bell peppers
• 2 tablespoons extra virgin olive oil

Instructions

 

• Preheat your oven to 450°F. Line a baking sheet with parchment paper or foil.
• Wash the red peppers thoroughly and pat them dry completely. Brush each red pepper with olive oil on all sides. Place them whole, including the stems, right on your prepared baking sheet.
• Roast in the oven for about 25–30 minutes, turning every 8–10 minutes with tongs, until the skins are blistered and blackened all around.
• Transfer the roasted red peppers to a bowl and cover with a lid, plate, or plastic wrap. Let the peppers sit and steam for about 10–15 minutes. This helps the skin loosen up.
• Once they’re cool enough to handle, peel off the skins with your hands or a paper towel. Then remove the stems and seeds. That’s it—you’re done! ENJOY!

Notes

These are perfect just as they are, no need for extra seasonings unless you want to add them later.

Roasting brings out the natural sweetness in the peppers. Even plain, they’re packed with flavor.

You can also roast them on a grill or directly over a gas burner if you’re going for that smoky char.

Make a batch and keep them on hand to slice and toss into sandwiches, pastas, or salads all week long.

Roast on the top rack using the broil setting if you want a more intense char.

You can also roast them over an open flame if you have a gas range or use a hot grill or grill pan.

The steaming step is key—it helps release the skin easily.

If using yellow peppers or green peppers, just know the flavor will be slightly different, but still delicious.

Nutrition

Calories: 34kcalCarbohydrates: 1gProtein: 0.1gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gSodium: 253mgPotassium: 27mgFiber: 0.2gVitamin A: 96IUVitamin C: 9mgCalcium: 8mgIron: 0.2mg

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