Roasted Red Peppers

Making roasted red peppers at home couldn't be easier! I love having them on hand to punch up the flavor in sauces, sandwiches, scrambles, and more.

Roasted red peppers

Last week, I finished up this fajita recipe, and I still had an abundance of bell peppers in the fridge. I debated what to do with them – Toss them into salad? Sauté them for my breakfast tacos? – but in the end, I settled on making roasted red peppers to have on hand for summer sauces, pizzas, pastas, and more.

If you’ve never made roasted red peppers, it’s super easy, and when they’re finished, the peppers have a lightly sweet, charred flavor that’s a delicious addition to all sorts of recipes. They keep for several weeks in the fridge, so make a big batch to blend in to your next dressing, top onto a sandwich, or serve as a simple appetizer with summer herbs, sea salt, freshly ground black pepper, and a drizzle of extra-virgin olive oil.

How to roast red peppers

How to Roast Red Peppers

There are a few ways to make roasted red peppers at home. My preferred method for roasting is over a gas burner. I’ll either use a grill pan or char them directly over the gas flame. Of course, you can also roast the peppers in the oven. Here’s what you need to do:

Roasted red peppers in a bowl

1. Char the peppers whole over a gas burner, on a grill pan, or under a broiler until the skin is blackened all over.

2. Then, take them off the heat and place them in bowl. Cover the bowl with a kitchen towel or plastic wrap, and allow the peppers to steam and soften for 10 minutes.

Roasted red peppers recipe

3. When the peppers are cool enough to handle, peel and remove the loose skin. I like to leave just a bit of the blackened skin for a nice charred flavor.

4. Finally, slice off the stem and remove the membranes and seeds. At this point, you can leave the peppers whole or slice them into strips, depending on how you plan to use them.

And that’s it! Roasted red pepper success.

How to make roasted red peppers

How to Store Roasted Red Peppers

Roasted red peppers are ready to use as soon as you’ve peeled off the skins and removed their seeds. If you’re roasting one as part of a larger recipe, you can proceed with it right away.

If you’re preparing a larger batch to keep on hand, allow them to cool completely before transferring them to the fridge. To keep them fresh, store the peppers in a jar with a tight-fitting lid and pour olive oil over the peppers to cover. Be sure to keep them submerged in the oil for maximum freshness! Stored this way, they should last for 2-3 weeks in the fridge.

Alternatively, freeze your roasted red peppers for longer storage. Spread them in a single layer on a parchment-lined baking sheet to freeze individually before transferring them to an airtight, freezer-safe container.

Roasted red peppers on a platter

What to Do With Roasted Red Peppers

Once you’ve roasted your peppers, you have endless options for using them. Here are just a few ideas:

What do you like to do with roasted red peppers? Let me know in the comments!

Roasted Red Peppers in a jar

If you love these roasted red peppers…

Try roasted cauliflower, roasted beets, or roasted asparagus next!

Roasted Red Peppers

rate this recipe:
5 from 2 votes
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
These easy roasted red peppers are a great addition to sauces, pastas, pizzas, and more!



  • Char the peppers over a gas burner or under a broiler until the skin is blackened all over.
  • Remove them from the heat, place in a bowl and cover with a towel or plastic wrap for 10 minutes.
  • Uncover and use your hands to peel and remove the loose skin.
  • Slice off the stem, and remove the seeds; use the pepper whole or slice it into strips. Season to taste with sea salt.
  • To store the peppers, transfer them to a jar, cover them with olive oil, and store in the refrigerator for 2-3 weeks.



Leave a comment:

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it)

  1. Pam

    We love Roasted Red Peppers! Something different I’ve done is layered then in my meatloaf by just laying them in strips…It gives a very Suttle flavour plus looks pretty when loaf is sliced. Hope you enjoy!

    • Jeanine Donofrio

      Hi Arlene, I haven’t tried, but I think it would be fine.

    • Pam

      I have before when red peppers are abundant. I just roast-peel skin- slice- flash freeze-freeze/note: after frozen they’re thawed and press out excess water from being frozen- use in recipes. I’ve mostly only used mine in my sauce. Hope this helps.

  2. Carolyn Robinson

    Roasted Red Peppers I use Roasted red peppers in a pasta salad. Tri Blend pasta I usually use Rotini or Fusilli- Roasted red peppers, red onions ( will try it now with pickled ped onions, black olives, feta cheese, celery, radish. I use 2 different types of dressings dependin on my frame of mind-Italian dressing with a little black olive and feta cheese liquid or I mix black olive liqid, feta cheese liquid, balsamic vinegar or red wine vinegar and olive oil

  3. Jamie J

    Dumb question…. Should you only roast red peppers? Or can you do the same for yellow, green and orange?

    • Jeanine Donofrio

      Hi Jamie – you can do the same for any colored pepper.

  4. Aria Culjak

    I make red bell peppers the same way.Roasting on top of stove.I rinse them under cold water,the blacken skin comes right off. I then cook them in olive oil and garlic in a skillet over medium. I use them on french rolls dipped in the oil and garlic, if I don’t eat them all be fore I go to bed!!! I can’t help it!!!

  5. Emma

    We store ours in olive oil and garlic and eat them at room temperature as part of an aperitivo.

  6. Sharon

    5 stars
    Roast the peppers and put in a slice of goat cheese. Cook at 350 for 20 minutes. Delicious
    I make roasted peppers all the time.

  7. Sabrina from

    good idea, roasting adds a nicely different flavor, thank you

  8. Paul

    LOVE those glass jars with the hinged lid. Perfect!

  9. Tania

    5 stars
    Thank you for sharing your recipe, all of them are fantastic. I like the red roasted peppers.

    Thanks again,

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.