Name: Homemade Roasted Red Bell Peppers
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 2 cups
Cuisine: American
Ingredients: 8 Red bell peppers; Olive oil

From the Cook

1/6

Homemade Roasted Red Bell Peppers

It is a Keeper Verified

Ingredients

Warning0 allergens identified

Homemade Roasted Red Bell Peppers

8 Red bell peppers

Olive oil

Instructions

This recipe also lives on It is a Keeper. Show them some love by checking it out! 😊

Check out original post! 😊

Original PostView

Instructions

Preheat oven to 400℉ and line two baking sheets with parchment paper or silicone baking sheets.

Cut the red peppers in half, then remove the membranes and seeds, discarding.

Place the halved red peppers cut-side down on the prepared sheets.

Bake for 20-30 minutes until the red peppers are lightly blackened.

Remove the red peppers to a heat-proof bowl, then cover with a lid (or plastic wrap or tinfoil).

Allow to sit for 20 minutes.

Remove the lid (or wrapping) then remove the skins from the roasted peppers.

Discard the skins, placing the flesh of the red peppers into a jar.

Store in the fridge to enjoy to use in a recipe over the next few days. If you need to store for a prolonged period, add olive oil to the jar to preserve the peppers.

Smart Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

The Steam-and-Peel Method 💨
Immediately place roasted peppers in a sealed bowl or bag for 10 minutes to trap steam, which loosens the skin and makes peeling effortless without losing any delicious flesh.
Choose the Right Pepper Shape 🔺
Select peppers with flat sides rather than pointy ones—they sit more evenly on the rack, char uniformly, and are easier to handle when peeling.
Oil Application Timing 🫒
Lightly coat peppers with olive oil just before roasting rather than beforehand to prevent oil from burning and becoming bitter; add more oil after roasting for better flavor.
Maximum Char for Maximum Flavor 🔥
Roast at 450°F+ until the skin is 70-80% blackened for deep, complex sweetness—don't settle for lightly blistered peppers if you want restaurant-quality results.
Preserve Them Perfectly 🏺
Store roasted peppers submerged in olive oil with garlic and herbs in an airtight container for up to two weeks, or freeze them for three months without losing texture or flavor.