Everyone loves roasted red peppers! It makes for the best hummus, pasta sauces, pizza or sandwich toppings – you name it. For a recipe that takes such little effort and a very short list of ingredients, it’s surprising how seldom they’re made from scratch! I have a funny story for you. My husband once bought red poblano peppers, thinking he was buying these sweet pointed red peppers. They do look similar and honestly most of the time I cannot tell the difference. Let me say first that it really doesn’t matter which you use in this recipe, you can really roast any pepper you like. Well I roasted them and made this wonderful garlic sauce for them and then I served them with our dinner. Sure enough they were super spicy but you know what, we ate them all. They were so good I hadn’t even noticed anything, hubs was the one who got the super spicy pepper and smoke was coming out of his ears. Had to drink lots of water afterwards, but they were so incredibly good, nobody cared. However, if you cannot handle the heat, make sure you stick to the sweet variety.
Ingredients
This recipe is so easy to make! Just look at how short this list of ingredients is:
Sweet pointed red peppers – You can use regular red bell peppers if you can’t find pointed peppers. Garlic – You can use as much or as little as you like. Fresh is always best! Olive oil – You can use any type of oil you like best. Mild flavored oils will work best. Water Salt – Season to taste. Parsley – If you’d like, chop up some fresh parsley to sprinkle and garnish over your peppers.
What Type of Peppers Can I Use?
While I used sweet pointed peppers, any type of pepper will work. Red peppers are sweeter which is why they’re a more popular option for roasting. The high heat can give off a slightly bitter flavor, so the sweetness of red peppers is great for counteracting this. That being said, yellow or green peppers will still be great roasted up and soaked in that garlic sauce! Do you like a bit of heat? Try this recipe out with some red poblano peppers! They are big enough to give you some nice pieces of roasted pepper while offering a bit of a fiery kick.
How to Roast Peppers
What Else Can I Use Other Than the BBQ?
If you don’t have a BBQ or the weather simple won’t allow for it, you still have other options! To use the oven: Place the peppers on a parchment paper lined baking sheet under the broiler set on high. Keep an eye on them, and turn the peppers once they char to get all sides. To use the stovetop: If you have a gas range, you can hold the peppers with tongs and carefully char them over a flame. For other stovetops heat a skillet over high heat and allow the peppers to char on each side.
How to Serve
I love to serve my roasted red peppers in a bowl alongside dinner. They can be enjoyed all on their own, or sliced up to accompany each bite of meat, tossed into a salad, or on top of flatbreads or pizzas. You can also use your roasted peppers in the morning mixed into some scrambled eggs, folded into your omelette, or baked into a frittata. Let us know your favorite ways to enjoy roasted red peppers! Try your peppers alongside these recipes:
Caprese Chicken Tomato Shrimp Pasta Summer Salad with Herbed Ricotta Easy Chicken Fajitas or Steak Fajitas Creamy Cajun Pastalaya The Best Chili Recipe
Leftovers
Keep your peppers, with the garlic sauce, in an airtight container or a jar in the fridge. They will last 5-6 days. The longer they get to sit and soak up that sauce the better they’ll taste! These peppers will last about 1 year in the freezer. You can store them with or without the sauce to your own discretion.
Use Your Roasted Red Peppers in These Recipes!
Roasted Red Pepper and Pecan Pesto Penne Stuffed Chicken Breasts Blend some roasted red peppers into the Best Ever Hummus
More Must Try Recipes:
Garlic and Herb Roasted Carrots Roasted Potatoes with Garlic Sauce Pico de Gallo Garlic Parmesan Roasted Brussels Sprouts Cowboy Caviar Ratatouille
title: “Roasted Red Peppers” ShowToc: true date: “2024-10-20” author: “Daniel Griggs”
Professional chefs tend to char red peppers on the grill or over a stovetop burner. These methods require standing near the heat source and turning the peppers often so that all sides blacken over the gas flame. That’s fine if you only need to roast a single pepper. However, letting the red bell peppers blacken in the oven is much easier. This oven method lets you skip dealing with an open flame and roast as many peppers as you want all at once.
How to Roast Red Peppers
Start by slicing the sides off of the red bell pepper. Discard the center with the seeds and white membranes. Depending on the shape of your bell pepper, you may get 3 to 4 large slabs when you slice off the sides. (See photos for reference) Turn the broiler on in your oven and arrange the top shelf about 6 inches away from heat source. Arrange the bell pepper slices cut side down (skin-side facing up) on a large baking sheet. Place the baking sheet on the top rack of your oven and let the peppers broil for 10 minutes. The skins should be blackened by then. If you see some bell pepper skins that haven’t mostly blackened yet, return them back to the oven and watch closely for a couple more minutes. The skins won’t be easy to peel if they don’t turn black. As soon as the skins look blackened, use tongs to transfer them to a heat-safe container with a lid. Let the bell peppers cool in this container for 10 to 20 minutes. This will make them steam and soften. When the peppers are cool, remove the lid and peel away the blackened skins. You’ll notice that the skins that are the most blackened will also be the easiest to peel away. (This is why you don’t want to remove the peppers from the oven before the skin is black.) Discard the blackened skins and save the tender roasted red peppers in a storage jar. These will keep well in an airtight container in your fridge for up to a week.
How to Use Roasted Red Peppers
Roasted red peppers make a delicious addition to wraps, sandwiches, and more. Here are a few ways to use them:
Sandwich or Wrap filling. Add sliced red bell peppers to your favorite sandwich for an amazing texture and flavor. They pair well with savory spreads, like pesto and hummus, and tangy cheese, especially goat cheese. Vegan Sushi Alternative. The slippery texture of red bell peppers is reminiscent of sushi, so it makes an easy vegetarian swap in sushi rolls or vegan sushi bowls. Dips & Spreads. Blend roasted red peppers into a silky sauce, like Romesco sauce. Anything with olive oil and garlic will pair well with these peppers. Add it to Soups. Tomato soup is even better if you turn it into Tomato & Red Pepper Soup. The added sweetness from the peppers means you won’t have to add other sweeteners. Special Topping. Roasted red peppers take your favorite meals to the next level, almost like they came from a restaurant. Add them to pizza or pasta salad, for an extra layer of flavor.
Roasted peppers also make an excellent topping for salads, or a filling for quesadillas. The uses are endless, so you may want to keep a stash in your fridge every week!
If you try this roasted red peppers recipe, please leave a comment and star rating below.
