Roasted Red Peppers are one of my favorite condiments! In this post about How to Make Roasted Red Peppers there will also be serving suggestions and recipe ideas!
How to Make Roasted Red Peppers
This how to is simple but a little time consuming, however if you have a garden or have a way to acquire a lot of peppers for really cheap this can save you some big bucks if you regularly buy roasted peppers in the grocery store. This method can be applied to any pepper as long as the baking time is adjusted.
The most important point about this recipe is that it is NOT shelf stable. These will last about 5-10 days in the refrigerator. They may fair well in the freezer, just be sure to freeze in amounts you would want to use all at once.
Follow this quick video (full written directions below) to see how simple this is:
Serving Suggestions and Recipes
Roasted red peppers can be used so many different ways! Here are just some ideas to get you started:
- In scrambled eggs or on an egg sandwich
- On a sandwich or wrap- I love them with turkey and cheese!
- On a charcuterie board with cheese, crackers, fruit and nuts
- In a pasta salad
- On pizza or flatbreads
- Whipped Feta with Roasted Red Peppers
- Roasted Red Pepper Cream Sauce
For more ideas see this post from the Food Network!
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If you enjoy this recipe be sure to see our Cucumber Tomato and Onion Salad, Homemade Strawberry Applesauce, Avocado Black Bean and Corn Salsa, Homemade Salsa Verde with Pineapple, Crock Pot Blueberry Applesauce, Forbidden Rice and Beans, Almond Mandarin and Quinoa Salad, Polynesian Power Grain Bowl, Three Bean Salsa, Bruschetta with Balsamic Glaze and Pear Pumpkin Applesauce.
- Red bell peppers (or peppers of choice)
- Non-stick cooking spray
- Plastic wrap
- Glass containers for storage
- Olive oil
- Baking sheet
- Large bowl
- Cutting board
- Preheat oven to 450 degrees.
- Wash and dry peppers.
- Spray baking sheet with non-stick cooking spray.
- Place peppers on baking sheet.
- Bake peppers for 15-20 minutes. Turn halfway. Looking for the peppers to be soft and browned in spots.
- Remove peppers from baking sheet and place in a large bowl. Cover with plastic wrap and let steam for 30 minutes.
- After 30 minutes remove plastic wrap and let peppers cool.
- Once peppers are not too hot to handle slice in half and remove stems and seeds. Try to save as much of the juice as possible that is inside of them. (I opened them over the bowl to let the juice pour in.) Do not worry about removing every seed.
- Slice peppers into preferred sizes and place into glass jars. Pour in remaining juice. Add a splash of vinegar and a splash of olive oil to help keep their freshness.
- Peppers will last 5-10 days in the refrigerator. This is NOT a shelf stable recipe.
Use your favorite peppers for this! Any kind of bell peppers, cubanelle peppers, jalapeño etc. Adjust baking time to reflect size of peppers.
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