Sweet, smoky, and incredibly versatile, oven-roasted red peppers are a simple yet flavorful addition to countless dishes. Whether you're adding them to salads, sandwiches, pasta, or as a topping on pizza, roasting your own peppers at home brings out a depth of flavor that store-bought versions just can't match.
Why You'll Love Oven Roasted Red Peppers
No Special Equipment Needed – All you need is an oven and a baking sheet—no open flame required.
Healthier Than Store-Bought – No added preservatives or excess sodium, just pure roasted goodness.
Budget-Friendly – Buying fresh peppers and roasting them yourself is much cheaper than jarred options.
How to Make Oven Roasted Red Peppers
Below are 4 simple steps in making oven roasted red peppers. Please see recipe card below for complete ingredient list and instructions.
Prepare
Preheat the oven to 450 degrees. Cut the peppers in half and remove the stems and seeds.
Roast
Place the peppers cut side down on a parchment lined baking sheet. Lightly coat with oil, if using. Roast for 20 minutes, or until the skins blister and peppers have collapsed.
Steam
Immediately place the peppers into a plastic bag and seal the bag shut tight. Allow to steam for 30 minutes.
Peel
Remove the peppers from the bag and peel the skin from the peppers.
Ingredient Substitutions
Flavor boosters – use salt, smoked paprika, garlic powder, or Italian herbs for extra flavor.
Bell Peppers – Use yellow or orange bell peppers for a similar sweetness, or go for green peppers for a slightly bitter edge.
Oil-Free Option – Skip the oil and dry-roast them; they'll still caramelize beautifully.
Variations
Garlic Roasted Peppers – Add whole cloves of garlic to the baking sheet for a mellow, roasted garlic kick.
Spicy Roasted Peppers – Add sliced jalapeños or a sprinkle of red pepper flakes before roasting.
Balsamic Roasted Peppers – Toss the peppers in a little balsamic vinegar after roasting for a touch of tangy sweetness.
Herb-Infused Peppers – Roast with fresh thyme, rosemary, or oregano for extra aroma.
Top Tips for Success
Make Ahead – Roasted peppers store well in the fridge for up to 5 days or in the freezer for months.
Char the Skin Well – The more blistered the skin, the easier it will be to peel.
Let Them Steam – Covering the hot roasted peppers in a bowl with plastic wrap makes the skin slide right off.
Slice or Store Whole – Keep them whole for stuffing or slice them into strips for easy use in recipes.
How to Store Oven Roasted Red Peppers
Refrigerator Storage:
- Place the roasted, peeled, and sliced peppers in an airtight container.
- Store them plain or drizzle with olive oil for extra preservation.
- Keep refrigerated for up to 5 days.
Freezer Storage:
- Lay the cooled roasted peppers flat on a baking sheet and freeze until solid.
- Transfer them to a freezer-safe bag or container, removing as much air as possible.
- Store for up to 3 months. Thaw in the fridge before using.
Marinated Storage:
- Submerge the roasted peppers in olive oil and add herbs like garlic, oregano, or thyme.
- Store in an airtight jar in the fridge for up to 2 weeks.
- Always use a clean utensil to remove peppers to avoid contamination.
For best flavor, bring refrigerated or frozen peppers to room temperature before serving!reezer.
Serving Suggestions
- Toss into salads (like this Parmesan Pasta Salad) for a smoky-sweet bite.
- Add to a sandwich or burger topping for another level of flavor
- Blend into hummus or dips for a creamy, roasted touch.
- Stir into pasta dishes or grain bowls for a pop of color and taste.
Related Recipes
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📖 Recipe
Oven Roasted Red Peppers
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Ingredients
- 3 large red bell peppers halved and seeded
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 450 degrees. Cut the peppers in half and remove the stems and seeds.
- Place the peppers cut side down on a parchment lined baking sheet. Lightly coat with oil, if using. Roast for 20 minutes, or until the skins blister and peppers have collapsed.
- Immediately place the peppers into a plastic bag and seal the bag shut tight. Allow to steam for 30 minutes.
- Remove the peppers from the bag and peel the skin from the peppers. Discard the skin and store the peppers as desired.
Shelby Law Ruttan says
I no longer own a grill and don't have a gas cooktop, so roasting red bell peppers in the oven is the way I make this recipe. Its super easy to do and I love these in sandwiches and on pizza!