Once you learn how to make roasted sweet peppers, you'll never buy them in a jar again. In this post I'll show you the method I use to make perfect smoky, charred sweet peppers that will elevate any dish.
There's a few ways to roast sweet peppers, over an open flame or in the oven. I prefer to roast them in the oven, as it's just easier and a lot less messy than the open flame method.
You only need one ingredient to make your own roasted sweet peppers -red peppers! Stick with red peppers as their natural sweetness makes them great candidates for caramelization. And it's exactly this caramelization process that amplifies their sweetness and imparts that magical smoky quality.
How To Roast Sweet Peppers in Your Oven:
Time needed: 50 minutes
How To Make Homemade Roasted Red Peppers
- Prepare the peppers.
Heat the oven to 220 C (430 F). Line a baking sheet with parchment paper and cut the peppers in half. Remove the stem, seeds and white membrane and place cut side down on the tray.
- Roast the peppers
Roast the peppers for 30-35 minutes, or until their skins are blistered and charred. No need to turn them.
- Allow the peppers to cool in a covered bowl.
Transfer the roasted red peppers to a bowl, cover with a tea towel and allow to rest for at least 10 minutes. Lastly, peel off the charred skins with your hands. They should come off easily.
- Store your peppers.
You can either use your peppers straight away in a recipe, or store them in an airtight container in the fridge for 5-6 days. I like to pack mine in a bit of olive oil in a jar where they stay fresh for 2 weeks.
Frequently Asked Questions
You can store them in an airtight container in the fridge for 5-6 days. If you pack them in a jar with olive oil, they'll keep for about two weeks in the fridge.
Yes, I'd suggest freezing them directly on the baking sheet before transferring them to a freezer bag. This way they won't stick together. When you need a pepper, simply remove one from the freezer and thaw under warm running water.
Roasted red peppers have so many uses. You can make soup, hummus, dips, dressings. They also work well in buddha bowls and salads. If you have other creative ideas, let me know in the comments below.
Craving More Easy Vegan Recipes?
Easy Roasted Sweet Peppers
- 6 red peppers
- Preheat the oven to 430° F (220°C). Line a baking sheet with parchment paper. Cut the red peppers in half, remove the stem, seeds and white membranes. Place them cut side down on the tray and roast on the top shelf for 30-35 minutes, or until blistered and charred.
- Remove the peppers from the oven and transfer to a bowl, cover with a tea towel and allow the peppers to sweat for at least 10 minutes.
- Peel the skin off the peppers with your hands. The skins should slide off easily.
- Store the peppers in an airtight container in the fridge for 5-6 days, or store in a jar with olive oil where they'll stay fresh in the fridge for up to two weeks.