ROASTED RED BELL PEPPERS

Roasted Red Peppers In Jar

ROASTED RED BELL PEPPERS

by | Jun 3, 2021

There’s nothing like the taste of your own freshly roasted red bell peppers. Of course, you can purchase a jar at the grocery store and that’s wonderfully convenient, but they never live up to the taste experience of your own freshly roasted batch. There are a number of ways to roast red bell peppers. My favorite is to roast halves in the oven at 450 degrees. This method allows roasting more peppers at one time, and it’s not as messy as some of the other alternatives.

You can roast whole peppers in the oven, but you need to turn them during the cooking process and once the cooking is complete, you’ll need to remove the stem, ribs and seeds. Another option is to roast whole peppers over a stovetop gas flame. This method has the same downsides, and it can leave your stovetop messy with juice from the peppers and flying ash. Other options are roasting on a grill, on a grill pan on your stovetop or with a kitchen torch. If you want to pursue one of these other options, here’s a great tutorial on each approach.

What can you do with roasted red bell peppers? Let me count the ways you can use them. They are a wonderful addition to salads, sandwiches, pizza, pasta and rice dishes. Use them in sauces such as romesco or a simple roasted red pepper sauce. Whip up spreads for sandwiches or make a roasted red pepper soup. How about Roasted Red Pepper Hummus? Don’t miss this recipe coming next week. Their sweet and smoky flavor is delightful in so many applications.

Red Bell Peppers
Roasted Red Peppers In Jar
Print Recipe
4 from 1 vote

Roasted Red Bell Peppers

There's nothing like the sweet and smoky taste of your own freshly roasted red bell peppers. And the only ingredient…red bell peppers!
Prep Time5 minutes
Cook Time40 minutes
Cooling Time20 minutes
Total Time1 hour 5 minutes
Cuisine: Mediterranean
Keyword: Vegan, Vegetarian
Calories: 184kcal

Equipment

  • Large sheet pan
  • Paper bag or small bowl

Ingredients

  • 5 red bell peppers

Instructions

  • Heat the oven to 450 degrees
  • Cut the red bell peppers in half, remove the seeds, stem and ribs.
  • Place the red bell pepper halves on a sheet pan skin side up.
  • Roast until the skins of the red bell peppers are charred and blistered. Check them after 20 minutes and continue roasting as needed.
  • Once the skins are charred and blistered, remove them from the oven and place the peppers in a paper bag or small bowl. Close the paper bag or cover the small bowl with a towel or plastic wrap.
  • Cool for 20 minutes.
  • Remove the skin from the peppers with your hands. It's fine to leave some blackened portions as they contribute to the smoky taste.

Notes

The nutrition information below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s, dietician’s or doctor’s advice.
The nutrition information is for the entire batch of 5 red bell peppers.

Nutrition

Calories: 184kcal | Carbohydrates: 36g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Sodium: 24mg | Potassium: 1255mg | Fiber: 13g | Sugar: 25g | Vitamin A: 18629IU | Vitamin C: 760mg | Calcium: 42mg | Iron: 3mg

DID YOU MAKE THIS RECIPE? Please leave a comment below and share a photo on Instagram. Tag @chasingbeans123 and hashtag it #chasingbeans123

You’ll need the following ingredients for these Roasted Red Bell Peppers…

5 Red Bell Peppers HAHA, not kidding that’s it!!!

Let’s go…

Heat the oven to 450 degrees.


Cut the red bell peppers in half, remove the seeds, stem and ribs.

Another option is to cut the top and bottom off of each red bell pepper and then open up the pepper by cutting it from top to bottom.

This is my favorite way to cut bell peppers to keep the pesky seeds in one lump for removal. However if you cut them this way for the Roasted Red Peppers, you will need to use the tops and bottoms for another application or just enjoy eating them as you go. You can roast the tops and the bottoms, but it’s difficult to remove the skin once they’re done, so my recommendation is to roast the whole red bell pepper halves.


Place the red bell pepper halves on a sheet pan skin side up. If you really don’t like any mess, you can line the sheet pan with aluminum foil. Parchment paper is not recommended for temperatures above 420 degrees.

Red Peppers On Sheet Pan


Roast until the skins of the red bell peppers are charred and blistered. Check them after 20 minutes.

Roasted Red Peppers On Sheet Pan


Once the skins are charred and blistered, remove them from the oven and place the peppers in a paper bag or small bowl. Close the paper bag or cover the small bowl with a towel or plastic wrap.

Roasted Red Peppers in Bowl With Plastic Wrap


Cool for 20 minutes.


Remove the skin from the peppers. It’s fine to leave some blackened portions as they contribute to the smoky taste.

Some cooks like to run the peppers under cold water while removing the skin. Although it does ease the removal, I don’t recommend it because you lose some flavor in the process. Be patient!

Roasted Red Peppers In jar

DID YOU MAKE THIS RECIPE? Please leave a comment below and share a photo on Instagram. Tag @chasingbeans123 and hashtag it #chasingbeans123

Things you might like to know about this recipe for Roasted Red Bell Peppers…

Bell peppers are fruits from the nightshade family and they are loaded with vitamins and minerals including vitamins C, K1, E, A, Folate and Potassium. They are rich in antioxidants, may improve eye health and reduce the risk of anemia. For all of the health benefits of bell peppers, see this article at Healthllne.com.

Check out these recent posts for more cooking inspiration…

2 Comments

  1. Linda

    4 stars
    I found this very helpful. I’d like to substitute roasted red peppers for chopped tomatoes as I’m intolerant to tomatoes. Do I need to add anything to the peppers to assimilate the taste of tinned tomatoes? Thanks

    Reply
    • Rebecca

      Hi Linda!

      Thank you so much for your comment. I’m so happy that you found the post helpful. Generally, red bell peppers are a great substitute for tomatoes because of their color and sweet flavor. I’d just suggest that you experiment with the substitution as how it will turn out will be dependent on the specific recipe. Your dish won’t have the exact flavor of tomatoes, but you may like it better. I hope this helps.

      Reply

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