How to Cook Roasted Red Peppers

Food

Here’s how to cook the best roasted red peppers without a gas stove—roasting them in the oven is the way to go.

Sliced roasted red peppers foodiecrush.com

Sliced roasted red peppers foodiecrush.com

How do You Roast a Red Pepper Without a Gas Stove?

I’m a firm believer that if everyone knew how unbelievably easy it was to make roasted red peppers, they’d never buy them again. I used to make roasted red peppers over the flames of my gas stove. Roasting peppers this way sounds fun and adventurous. In actuality, this method involved a lot of monitoring, and constantly turning them was a tedious pain. Also, the skin rarely pulled away from the flesh due to not getting cooked sufficiently through. As a result, roasting the red peppers at high heat in the oven is the only way to go.

There are lots of ways to cook roasted red peppers (and I’ve tried them all). In testing out various methods — roasting them over a gas burner, on a grill, under the broiler, I’ve found the easiest way to cook roasted red peppers is in the oven. No gas stove? No problem. Roasting red peppers in the oven couldn’t be easier. High heat is the name of the game. As a result, your peppers will be perfectly charred without any fuss or babysitting. All you have to do is pop them in the oven, let it work its black magic (see what I did there), then pull the papery skins away. Slick.

Roasted red peppers have a sweet, smoky, tangy Mediterranean flavor I can’t get enough of. They’re such a stellar way to add color and liven up a variety of dishes. I love adding them to frittatas, antipasto salad platters, salads, sandwiches, and pastas (I LOVE adding these to pasta alfredo, along with some grilled chicken).

Red bell peppers on baking sheet foodiecrush.com

Red bell peppers on baking sheet foodiecrush.com

How to Make these Roasted Red Peppers

There’s no need to individually wrap the peppers in foil, or use olive oil, or put them in a bag. Here’s how to make them:

First, roast the peppers until puffed and blackened. Preheat the oven to 425°F. Line a baking sheet with foil. Then place the peppers on the baking sheet and roast for 30 minutes or until the peppers are puffed and the skin is blackened in spots.

Let them cool. Remove the peppers from the oven where they will deflate as they cool.

Peel and discard the skins. After the peppers have cooled enough to handle, peel the blackened skin away from the fruit and discard. Pull out the stems and the seeds, and scrape away the ribs. Slice into ribbons or keep whole.

Roasted Red Peppers in oven foodiecrush.com

Roasted Red Peppers in oven foodiecrush.com

Are Red Peppers Bad for You?

This fruit that we treat more like a vegetable is loaded with amazing health benefits. Red peppers are rich in Vitamin A and C, which helps support immune function and eye health. They’re also high in fiber. As with cooking any fruit or vegetable, the mineral and nutrient content is reduced to an extent (versus eating them raw), but they’re still healthy.

Roasted Red Peppers on baking sheet foodiecrush.com

Roasted Red Peppers on baking sheet foodiecrush.com

Where Can I Use Roasted Red Peppers?

You can use roasted red peppers in a multitude of ways. Here are some ideas:

  • Add to salads
  • Blend into creamy soups
  • Add to antipasto salad platters
  • Top on pizzas or sandwiches
  • Add to pastas
  • Fold into scrambles, frittatas, or omelettes

Roasted Red Peppers in freezer bags foodiecrush.com

Roasted Red Peppers in freezer bags foodiecrush.com

What to Do With Roasted Red Peppers

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.

Sliced roasted red peppers foodiecrush.com

Sliced roasted red peppers foodiecrush.com

Print

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How to Cook Roasted Red Peppers

Course Side Dish

Cuisine Spanish

Keyword roasted red peppers

Cook Time 20 minutes

Total Time 20 minutes

Servings 2 cups

Calories 184kcal

Instructions

  • Preheat the oven to 425°F. Line a baking sheet with foil. Place the peppers on the baking sheet and roast for 30 minutes or until the peppers are puffed and the skin is blackened in spots.

  • Remove the peppers from the oven where they will deflate as they cool. When they’re cool enough to handle, peel the blackened skin away from the fruit and discard. Pull out the stems and the seeds, and scrape away the ribs. Slice into ribbons or keep whole.

  • Refrigerate for up 1 week or freeze for 3 months.

Nutrition

Calories: 184kcal | Carbohydrates: 36g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 24mg | Potassium: 1255mg | Fiber: 13g | Sugar: 25g | Vitamin A: 18629IU | Vitamin C: 760mg | Calcium: 42mg | Iron: 3mg

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