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Roasted red peppers, baked, steamed, peeled and ready to eat in a blue bowl

How to Oven Roast Red Peppers

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This is a basics post demonstrating how to oven roast red peppers. Often, at the grocery store, I see beautiful jars of roasted red peppers with the skins removed packed in oil or water. This recipe makes beautiful vibrant red, flavor-packed peppers.

Roasted red peppers provide a great pop of color and flavor, a wonderful addition:

*On pasta tossed with earth balance and crushed red pepper or Alfredo with roasted garlic cloves

*Blended into your hummus with some chipotle spice to make spicy red pepper hummus.

*To garnish a delicious soups like corn chowder

*In power bowls and on salads

Let’s do this

First, clean the the red peppers and cut them removing ribs and seeds. You will get roughly 4 pieces (sometimes more, sometimes less) per pepper. I used about 4 peppers in this batch. I threw in a few small pieces of red pepper I had left over from some burritos we ate yesterday. As a result, there are a few extra smaller pieces.

Then place the red pepper pieces skin-side up on a pan lined with a sil-mat, parchment paper or foil. If you don’t mind a little clean-up you can use a naked, unlined pan.

Roasted red peppers cut and ready to roast in the oven, on a pan on a sil-mat
Clean, cut and ready to for the oven

Bake at 425 degrees F for 25 – 30 minutes until the skins look black and blistery.

Red peppers baked ready to steam before peeling, roasted on a sil-mat
Baked, blistery and red to put in a bowl and cover with a plate

Then, put the roasted peppers in a bowl and cover with a plate. Let sit for 20 minutes.

Blue bowl steaming red peppers with a blue plate on top.
Steaming in a bowl covered with a plate to help loosen the peels

After the peppers have steamed, remove the peels with your fingers, they should pull right off. Peel until you have removed as much of the skins as possible, a few tiny pieces of skin left behind is fine.

Steamed, roasted red peppers in a blue bowl ready to peel off the blistered skins.
Ready to peel after sitting in plate covered bowl for 20 minutes

Often, I take the big bowl of peppers with a small bowl (to discard the peels into) and peel while I’m watching Netflix.

Skins peeled off of red peppers in a blue bowl
Bowl of peels after they have been removed from the peppers.
Roasted, peeled red peppers in a blue bowl
Roasted red peppers, baked, steamed, peeled and ready to eat, use or store

Ready

Discard the peels and the peppers are ready to eat, blend into hummus or store in fridge. I also recommend using these roasted red peppers to make a vinaigrette dressing.

Once the peppers have been peeled you may want to pull or cut the peppers into 1/4 inch strips for good aesthetics and flavor distribution.

Roasted red peppers, baked, steamed, peeled and ready to eat in a blue bowl
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How to oven roast red peppers

roast red peppers, steam in a bowl, peel the skins and enjoy in pastas, hummus, power bowl salads or salad dressings.
Course Basics, Side Dish
Cuisine American, Italian, Mediterranean
Keyword flavorful, make-ahead, minimalist, vegan
Prep Time 5 minutes
Cook Time 25 minutes
Steam Time 20 minutes
Total Time 50 minutes
Servings 4 peppers
Calories 30kcal

Ingredients

  • 4 whole red peppers you can make as many or as few as you want

Instructions

  • preheat oven to 425°F
  • clean, cut peppers into about four pieces per pepper, removing seeds and ribs
  • place peppers skin side up on sil-mat, parchment or foil covered pan (unlined pan works too, may require more clean-up)
  • place pan in 425° F oven and bake for 20 – 30 minutes. Once peppers look black and blistery, remove from the oven.
  • using a spatula move the peppers to a bowl and put a plate over the bowl. Leave the peppers steaming in the covered bowl for 20 minutes
  • After the peppers have steamed, uncover the bowl and pull the skins off of the peppers, using your hands, they should be easy to remove.
  • Discard the peeled skins, enjoy the peppers or add them to a recipe or store them in the fridge. A great addition to pasta or soup.

Notes

Nutrition information is approximate.
You can also steam the peppers in a closed brown paper bag, instead of using a plate covered bowl.
Once the peppers have been peeled you may want to pull or cut the peppers into 1/4 inch strips for good aesthetics and flavor distribution.
www.planttestkitchen.com

Nutrition

Serving: 1pepper | Calories: 30kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.3g | Sodium: 1mg | Potassium: 166mg | Fiber: 2.1g | Sugar: 3g | Vitamin A: 31IU | Vitamin C: 170mg | Calcium: 9mg | Iron: 0.5mg

For your shopping convenience, this post contains an affiliate link.

Did you use this method to oven roast and peel your red peppers? How did you use the peppers? Tell me about it in the comments.

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