Homemade roasted red peppers are sweet, smoky, and irresistibly silky—so much better than the store-bought kind! While plenty of recipes exist, my version has a little extra magic that makes them even more delicious. They’re the perfect flavor boost for everything from salads and sandwiches to pasta sauces and protein bowls.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Side Dishes
If you’ve never made roasted red peppers at home, this is the only recipe you’ll ever need. My mom has been making them for as long as I can remember, and after years of tweaking, this is my go-to method — simple, foolproof, and packed with flavor. I’ve actually updated the original recipe as my own method evolved over the years.
The peppers turn out extra sweet, smoky, and silky, and when tossed in my tangy garlic-infused olive oil, they become next-level delicious. Better than anything you’ll find in a jar, and so easy to throw into salads, sandwiches, pasta sauces, or just eat straight from the container (trust me, I do it all the time!).
If you don’t feel like making the pickling dressing, you can enjoy these roasted peppers as is or drizzled with some olive oil.
👩🍳 You might also like my quinoa stuffed peppers, these amazing grilled vegetables, these Greek potatoes with peppers and feta, or this Spanish asparagus with peppers, onions and garlic (sofrito).
👩🍳
What You’ll Need
Here is what you’ll need for this roasted red peppers recipe. Find the full measurements in the recipe card below.
- Red bell peppers – Sweet, juicy, and perfect for roasting. Use as many as you like. Use yellow or orange peppers for variety. You can use Poblanos or horn peppers here as well.
- Olive oil – Helps preserve the peppers and adds richness.
- Red or white wine vinegar – Gives the dressing a bright, tangy kick.
- Garlic – Bold, punchy, and the perfect match for roasted peppers. Add fresh herbs (basil, parsley, oregano) for extra depth.
- Salt – Enhances all the flavors.
How To Make Roasted Red Peppers
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for these red roasted peppers.
- Preheat oven to 450°F (235°C).
- Cut peppers in half, and remove seeds and cores.
- Place on a lined baking sheet skin-side up.
- Roast for 20 minutes (my tip is to them on a higher oven shelf closer to the broil). Then turn off the oven and let them steam inside for another 10 minutes (or cover with foil or a towel if removing). This will make the skin much easier to peel.
- Peel off skins once cooled.
- Store in a container plain, drizzled with olive oil or with the pickling garlic dressing (whisk olive oil, vinegar, garlic, and salt).
Watch The Video
Recipe Tips
- For extra smoky flavor, char the peppers directly over a gas flame or on the grill.
- Make peeling easier by steaming the roasted peppers in a covered bowl or wrapped in a clean towel. I actually leave them in the oven for 10 minutes after roasting.
- Slice or leave as large chunks depending on how you want to use them.
- Want a spicy kick? Add a pinch of chili flakes to the dressing.
- A splash of lemon juice can brighten the dressing.
- Storage Tips: Roasted red peppers keep for up to a week in an airtight container. Stored in oil or the pickling dressing, they last up to two weeks.
- Make-Ahead Tips: Roast the peppers in advance and store them plain or with dressing. The pickling dressing can be made days ahead and stored in the fridge.
Serving Suggestions
These peppers are so versatile! Toss them in salads, layer them into sandwiches, blend them into hummus or dips, or add them to tacos, pastas, and soups. Try them in a Mediterranean antipasto or mezze platter or as a topping for avocado toast. Try this amazing stracciatella cheese appetizer topped with roasted peppers.
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Ingredients
- 4 large red bell peppers you can roast most
- ½ cup olive oil for dressing
- 2 tablespoons red or white wine vinegar
- 2-3 cloves garlic minced or grated
- ½ teaspoon salt
Instructions
- Preheat oven to 450°F (235°C).
- Cut bell peppers in half, remove seeds and cores.
- Line a baking tray with parchment paper and place peppers skin-side up, not overlapping.
- Roast for 20 minutes until charred. Turn off the oven and leave the peppers inside for 10 minutes to steam.
- Once cool, peel off the skins.
- Store roasted peppers as-is or in a container with olive oil or the pickling garlic dressing.
- To make the dressing: whisk together olive oil, vinegar, garlic, and salt, then pour over the peppers.
Video
Notes
- Quantity: I roasted four peppers, but you can use the same method to roast more or fewer peppers. Make sure your tray is big enough and you don’t overlap the peppers.
- Pickling dressing: This is optional, and you can store roasted peppers as they are in a container or a jar, however, adding some olive oil or this dressing will keep them good for longer. The recipe above makes enough dressing for up to 6-8 bell peppers.
- For extra smoky flavor, char the peppers directly over a gas flame or on the grill.
- Make peeling easier by steaming the roasted peppers in a covered bowl or wrapped in a clean towel. I actually leave them in the oven for 10 minutes after roasting.
- Slice or leave as large chunks depending on how you want to use them.
- Want a spicy kick? Add a pinch of chili flakes to the dressing.
- A splash of lemon juice can brighten the dressing.
- Storage Tips: Roasted red peppers keep for up to a week in an airtight container. Stored in oil or the pickling dressing, they last up to two weeks.
- Make-Ahead Tips: Roast the peppers in advance and store them plain or with dressing. The pickling dressing can be made days ahead and stored in the fridge.
Nutrition
FAQs
Peeling makes them softer and smoother, but if you don’t mind a bit of charred skin, you can leave it on.
Yes! Char them over a gas flame or in a dry skillet, then steam in a covered bowl before peeling.
Yes! Store in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge before using.
Absolutely! Yellow, orange, or even poblano peppers work great.
I’ve been trying to find the recipe that would replace marinated red peppers in the jar and this might be the one! I love adding them to my snack plate charcuterie boards or chopping them up really fine for pasta sauces, green salads, and pasta salads. They work for everything and the flavor in this recipe is spot on.
Loved these roasted peppers!!! Easy to follow method and that dressing on top really does made them so much tastier (they were already good though).
Thanks Natalie, glad you liked these. I am currently making them almost weekly.
I love the colourful plate of vegetables! 🙂 Yummi!