EASY ROASTED RED PEPPERS RECIPE

Roasted red peppers on a parchment-lined baking sheet.

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.

Course Appetizer

Cuisine Italian

Prep Time 5

Cook Time 30

Steaming Time 15

Total Time 50

Servings

Calories 34kcal

Author Tina Frank

Ingredients

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