Roasted Red Peppers (Simple and Delicious)!

Roasted red bell peppers topped with garlic and olive oil are a classic Italian American dish that’s simple and delicious. The sweet, smoky flavor of the roasted peppers is enhanced by the garlic and olive oil, creating a versatile and flavorful side dish that’s perfect for sandwiches, salads, pasta dishes, or served as an antipasto. Incredibly easy to make and taste nothing like jarred, which shouldn’t even be called roasted peppers.

Jump to:

• Why Make These?
• Thick vs Thin-walled Red Peppers
• Selecting Red Bell Peppers
• Various Roasting Methods
• After Roasting
• Time Needed to Roast – General Guidelines
• How to Enjoy Roasted Red Peppers
• Storage and Make Ahead
• 📖 Recipe

Why Make These?

Homemade roasted peppers are usually roasted over an open flame or high heat, in the oven, or on a grill, allowing for a deeper and more even charring of the skin. This process imparts a smoky flavor that can be challenging (or seemingly impossible) to replicate in a mass-produced, jarred product. They are worlds apart, and this is not an exaggeration.

Thick vs Thin-walled Red Peppers

Red bell peppers come in different varieties, and their thickness can vary based on the specific type and growing conditions. The thickness of the pepper’s walls is influenced by factors such as genetics, climate, and the stage of maturity when harvested.

Thick-walled bell peppers are generally desirable because they offer a more substantial and meatier flesh. They are often preferred for certain culinary uses, such as stuffing, grilling, or roasting (as in this recipe), as they hold their shape well and provide a satisfying texture.

On the other hand, some bell pepper varieties have thinner walls, making them better suited for eating raw or for dishes where a softer texture is preferred.

When selecting bell peppers at the grocery store or farmers’ market, you can choose ones with thicker walls if you prefer a meatier texture, or opt for thinner-walled peppers if you want a softer bite.

Selecting Red Bell Peppers

When selecting red bell peppers, follow these tips to choose the best ones:

1. Color: Look for vibrant, deep red peppers. Avoid peppers with any green patches, as they are not fully ripe and may have a slightly bitter taste.
2. Shape and Size: Choose peppers that have a well-defined, blocky shape and feel heavy for their size. They should be symmetrical and free from deformities or wrinkles.
3. Texture: Gently press the pepper with your fingers. It should feel firm and not soft or mushy.
4. Skin: Check for smooth, glossy skin without blemishes, cracks, or bruises. A shiny surface is an indicator of freshness.
5. Stem: The stem should be fresh and green. Avoid peppers with dry or withered stems.
6. Weight: Pick up the pepper and feel its weight. Heavier peppers typically have thicker walls and more flesh, making them ideal for various recipes.
7. Smell: Take a whiff near the stem end. The pepper should have a mild, sweet aroma. If it has a strong or unpleasant smell, it might be overripe.
8. Organic vs. Non-Organic: Consider choosing organic bell peppers if available, as they are less likely to have been exposed to synthetic pesticides.

Various Roasting Methods

There are several methods you can use to roast red bell peppers. Here are some popular techniques:

Oven broiling: Preheat your oven to the broil setting. Place the peppers on a baking sheet lined with aluminum foil or parchment paper. Put them under the broiler, about 4-6 inches from the heat source. Turn the peppers occasionally until all sides are charred and blistered.

Grill: Preheat your grill to medium-high heat. Brush the peppers with a little oil to prevent sticking. Place the peppers directly on the grill grates and cook, turning occasionally, until the skin is charred and blistered and the pepper has some give to it when you press with tongs.

Oven roasting: Preheat your oven to 450°F (230°C). Place the whole peppers on a baking sheet lined with aluminum foil or parchment paper. Roast for about 25-30 minutes, turning them halfway through, until the skin is charred and blistered.

Gas stove flame: Place the pepper directly on the open flame of a gas stove burner. Rotate the pepper occasionally with tongs until the skin is charred and blistered all over. Be cautious and ensure proper ventilation while using this method.

Electric stove burner: If you have an electric stove, you can use a burner element instead of an open flame. Place the pepper directly on the hot burner and rotate it until all sides are charred and blistered.

After Roasting

After roasting the peppers, you must steam them, peel and seed, and then slice and dress the peppers.

Steaming: Transfer the roasted peppers to a bowl and cover with plastic wrap or place them in a paper bag. Let them steam for about 10 minutes. This step helps loosen the skin, making it easier to remove.

Peeling and seeding: After steaming, carefully peel off the charred skin of the peppers. It should come off easily. Cut off the stem, slice open the pepper, and remove the seeds and membranes. DO NOT RINSE UNDER WATER.

Slicing and dressing: Once peeled and seeded, you can slice the peppers into strips and then store in the refrigerator for a few days until ready to use or freeze. I like a simple dressing of olive oil, salt, and some fresh minced garlic.

Time Needed to Roast – General Guidelines

The time required for roasting red bell peppers can vary depending on the specific method used and the size of the peppers. Here’s an approximate time range, which is only a guideline, for each method. Remember the total time will depend on temperature and size and thickness of your peppers.

Your goal is to see a pepper that is 75% of so blackened and a tad bit softened compared to the raw state, which will be visible if you press gently with tongs or fork.

Gas stove flame: It typically takes about 8-12 minutes to roast a red bell pepper using a gas stove flame. The charring process can be relatively quick due to the direct exposure to high heat.

Oven broiling: When broiling red bell peppers in the oven, it usually takes around 15-20 minutes to roast them. However, this can vary depending on the distance between the peppers and the broiler, as well as the oven’s temperature settings.

Grill: Roasting red bell peppers on a grill usually takes around 10-15 minutes. Grilling can provide a smoky flavor to the peppers while achieving a nicely charred and blistered skin.

It’s important to monitor the peppers closely during the roasting process and adjust the cooking time as needed. The times provided are estimates, so it’s best to keep an eye on the peppers and remove them from the heat source once the skin is evenly charred and blistered.

How to Enjoy Roasted Red Peppers

My favorite way to enjoy roasted red peppers is served simply as an appetizer with cubed cheese and freshly baked and sliced bread. They are also fantastic as part of an antipasto.

I also love them in a simple pepper and egg sandwich (such a classic!), and in an Italian veggie hoagie (roasted peppers, roasted eggplant, broccoli rabe and provolone on a hoagie roll). They are commonly used in other salads, dips, sauces, or as a side dish.

Storage and Make Ahead

Storage:

1. Refrigeration: Roasted peppers can be stored in an airtight container or a resealable plastic bag in the refrigerator. They should stay fresh for up to 5 days.
2. Olive Oil Bath: For extended storage, you can place the roasted peppers in a clean jar or container and cover them with olive oil to create an “olive oil bath.” This method can help preserve the peppers for a week or two in the refrigerator. Just ensure that the peppers are fully submerged in the oil to prevent spoilage.
3. Freezing: Roasted peppers freeze well, so you can prepare a large batch and store them for later use. Lay the cooled roasted peppers on a baking sheet in a single layer and freeze them until firm. Then, transfer the peppers to a freezer-safe bag or container. They can be stored in the freezer for up to 6 months.

Make-Ahead:

1. Roast in Advance: You can roast the peppers in advance, let them cool, peel and deseed, and store them in the refrigerator or freezer as mentioned above. Having roasted peppers on hand makes meal preparation quick and convenient.
2. Prep and Slice: If you plan to use the roasted peppers in specific dishes, you can slice or chop them after roasting and store them in separate containers. This way, they are ready to be added directly to your recipes.
3. Marinate: For added flavor, you can marinate the roasted peppers with herbs, garlic, or your favorite dressing. The longer they marinate, the more the flavors will meld together.

By following these storage and make-ahead tips, you can enjoy the deliciousness of roasted peppers whenever you like and easily incorporate them into your meals for a burst of flavor and color.

📖 Recipe