This rich little snack is easy to make and elevates all kinds of dishes with tangy flavors and vibrant colors.
Whether it’s an appetizer, a snack, or a full meal, sometimes your culinary efforts need a little something extra. That’s where this roasted red peppers recipe comes in! With just three simple ingredients—red bell peppers, olive oil, and salt—this recipe is easy to craft and dish out any time of day. Even a savory breakfast can be elevated by this luscious little treat. Supple, smoky, and slightly sweet, the flavors of roasted red peppers go great with a wide variety of foods. So, if your meal is looking or tasting a little bland, try adding these peppers for a little lift.
Each piece of red pepper is like a mouthful of magic, cooked to tender perfection and leaving a slightly tangy aftertaste. No matter how you serve them, they’re a nearly effortless way to bring vibrant color and robust flavor to any gathering. I made them once for an hors d’oeuvre party, and they did not disappoint.
I like roasted red peppers with an array of Mediterranean dishes, like hummus or falafel, but they also go great on pizza or in pasta. The possibilities are nearly endless, so have fun trying new combos!
Snazzy seasoning options
While this recipe calls for a simple seasoning of salt, you can also spice it up a bit with some freshly cracked black pepper. Or try a teaspoon of either cumin, cayenne pepper, or paprika to bring out the smoky flavor while adding a mild bite. If it’s more of a Mediterranean vibe you’re craving, I recommend trying dried oregano and parsley. This adds an earthy aroma to the mix that can be quite nice, especially when mixed into a larger dish or meal.
How do I store leftovers?
Once cooled, roasted red peppers can be stored in an airtight jar or container in the fridge for up to 2 weeks. For best results, cover them with their own juices or a little olive oil to keep them moist. If you’d like to extend their shelf life and add a tangy flavor, add about a 1/2 cup of vinegar and a pinch of salt to the jar—this will help preserve them for up to 1 month in the fridge, but be aware this is not the same as full pickling or canning. Alternatively, you can freeze roasted red peppers in a freezer-safe container for up to 3 months. Thaw them in the refrigerator overnight and serve cold or in your favorite cooked dishes.
Serving suggestions
Roasted red peppers make a great topping for Flatbread Pizza, Creamy Tomato Pasta, Antipasto Salad, or Red Pepper Hummus with cheese and crackers. You can also slide them into this Best Black Bean Burger Recipe, “Honey” Garlic-Roasted Chickpea Wraps, or an Avocado Grilled Cheese Sandwich. As a dynamically delectable and savory treat, roasted red peppers can dress up almost any main course or mezze platter.
Ingredients
- 4 red bell peppers
- 1 1/2 tablespoons extra virgin olive oil optional, for storing
- Sea salt to taste
Instructions
- Preheat your oven to 450°F. Line a rimmed baking sheet with parchment paper for easy cleanup.
- Rinse the red bell peppers thoroughly and slice them in half lengthwise. Take out the stems, seeds, and white membranes.
- Arrange the pepper halves on the baking sheet with the cut sides facing down. Roast them in the oven until the skins become blistered and charred, about 25 to 35 minutes.
- Transfer the roasted peppers to a bowl and cover with a towel to let them steam for 15 minutes.
- Once cool, peel off the skins. Slice or serve whole. Season with sea salt, and if storing, drizzle with olive oil.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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