How to Roast Red Peppers and How to Use Them
Roasted red pepper antipasto is an example of the many versatile and delicious ways you can use roasted red peppers. Once you know how to roast red peppers, you will be able to use them in so many ways.
Roasted red peppers are one of those Italian foods that I grew up taking for granted.
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My mother always grew her own peppers and one of our favorite ways to eat the red ones was (and still is) roasted, mixed with oil, garlic, salt and sometimes a little oregano.
The other day, she was making some roasted red pepper antipasto and I caught her just as she was turning the peppers on the tray. I said, “Whoa! What are you doing? I can share this!”
My mother was not born to post recipes! 😂 Whenever she’s helping me in the kitchen, she’s always moving onto the next step before I’ve taken a picture; she just keeps forgetting.
Making roasted red peppers is a bit messy, but so simple and easy, because the skins slip right off once they are charred. You can grill them on the barbecue in the summer, or under the broiler (grill) anytime. They can be used in potato salads, on pizza, or basically any way you like.
How about pickled red peppers?
Once you know how to roast red peppers, you can use them in so many ways; the flavor is fabulous!
How to Roast Red Peppers
by Christina Conte
FULL PRINTABLE STEP BY STEP DIRECTIONS BELOW
Ingredients
- red bell peppers (Italian, longer, thin ones are best)
Directions
BARBECUE METHOD: If you want to roast them on the barbecue, place them directly on the grill and turn as they become charred. Skip to the peeling instructions below.
BROILER/GRILL METHOD: Turn on your broiler/grill and place the red peppers on a rack which is placed on a cookie sheet/baking tray; put the peppers on top and place under the broiler. Turn as they become charred on each side.
When they are done, they will look like this. Don’t overcook them or the end result will be mushy peppers.
While they are still hot, take one pepper at a time and keeping it on a plate, peel off all the skin. It’s very easy, as you can see.
After all the peppers are peeled, it’s time to remove the stem and deseed them. Just tear out the stem, open up the pepper with your fingers (this is the messy part) and pull out the seeds; easy-peasy! Now you know how to roast red peppers!
At this point, you can use the peppers as you wish, or even freeze them.
Try these recipes~
ROASTED RED PEPPER & POTATO SALAD
RED PEPPER and GRILLED MOZZARELLA CHEESE SANDWICH
(use roasted red peppers instead of fried)
And one from my friend Nancy at A Communal Table: a Greek roasted red pepper dip!
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How to Roast Red Peppers
Special Equipment
- 1 rack
- 1 bowl
Ingredients
- sweet red peppers (ripe, as many as you like)
Instructions
Roasting Options:
- Barbecue Method: If you want to roast them on the barbecue, place them directly on the grill and turn as they become charred. Skip to the peeling instructions below.
- Broiler or Grill Method: Turn on your broiler/grill and place the red peppers on a rack which is placed on a cookie sheet/baking tray; put the peppers on top and place under the broiler. Turn as they become charred on each side. When they are almost completely charred, they are done. Don’t overcook them or the end result will be mushy peppers.
Peeling instructions:
- While they are still hot, take one pepper at a time and keeping it on a plate, peel off all the skin. It’s very easy, as you can see.
- After all the peppers are peeled, it’s time to remove the stem and deseed them. Just tear out the stem, open up the pepper with your fingers (this is the messy part) and pull out the seeds; easy-peasy! Now you know how to roast red peppers!
Notes
- Always use fresh, organic red peppers if available.
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Hi, I don’t know if this happened to everyone, but under the entire post, there was writing – I think Christina. You may not realize this, but it was very hard to read the words; even trying to find the print icon or word was impossible. Thank you very much.
Hi Tammy, thank you for letting me know, but I think there is a glitch on my site sometimes. My father sent me a screen shot once, and I think it’s what you are describing. Did it look like two sentences were typed on top of each other? Rest assured, that is not what my site should look like and I’ve messaged my tech lady to look into it! Thanks again, and hopefully you won’t run into this problem again. CC
What wonderful photos! I had also forgotten(how?? I ask myself?) about these delicious peppers. You’ve inspired me…
That’s what I’m going to make for Superbowl Sunday! Let everyone else bring chips & dip etc.
Can’t wait. I have loads of Thai Basil growing that I’m going to sparingly add as a topping too. Yum. Thanks.
I think you’re going to make a touchdown if you make roasted red peppers for Superbowl Sunday, Jane! Good for you, making something so healthy yet still delicious! Have fun! CC
This is one of my favorite Italian antipasti and I would so much jump into the screen and straight on the dishes of your photos. Soooo good! I do them the same way you do and I think it’s a great idea for this week end. Thank you for this beautiful post and the photos!
Oh you are so sweet, Heidi! You’re so welcome and I’m glad you enjoyed this post! CC
Messy, yes, but oh-so-worth it! Jarred peppers will do in a pinch, but your own are so much better. (I must be like your mother — I hardly ever take pictures during the process. Or maybe I just — subconsciously, of course — want to display how messy my kitchen can get!)
Yes, I too have tried the peppers in a jar and as you said, they’ll do in a pinch, but not nearly as good as homemade! If I can avoid the messy kitchen photos, anyone can, Rosemary! Always looks like a tornado struck after I’ve finished cooking! Haha! CC
These are a thing of beauty, that color just makes me happy! I love anything charred, and I actually like to leave the skin on!
Wow, Sue! It never even occurred to me to leave the skin on! But you’re right, for someone that likes the charred flavor, that would make sense. Thanks for the info!
Oh this is so nice.. I love it on sandwiches but had no idea how to make it :D
Hi Medeja! I was thinking about you just the other day! How are you? I hope you are well!
The peppers are definitely easy to make, I hope you try it sometime! Nice to hear from you! Take care, CC ;)
Hi Christina,
I feel like I am home! Your post and recipe are just the way my family makes the Red Roasted Red Peppers. Every holiday or when we had company came out the roasted red peppers. I love them! We sometimes used to put them in a sandwich with roast beef or just eat them mixed in with scrambled eggs. They were a staple in my mom’s kitchen. We never grew them, but we ate them for sure. Especially with antipasto. To me, there is nothing like them. The sweetness of the pepper and the flavor of the garlic…. unbelievable! Beautiful photos and now I am craving them..off to make a list for the grocery store which will include red peppers….Have a great rest of the week and enjoy the Superbowl if you are watching it…
Dottie :)
I’m literally salivating here! No matter the quality of red pepper (capsicum here in Aus!), doing this always results in a fabulous flavour. After charring the skin, I pop mine in a shallow tray, cover with cling wrap and let them sweat for a few minutes- I find them a bit easier to skin, and easier to handle not being quite so hot.
All this talk….. must make some tonight!
So how do you differentiate between sweet (bell) peppers and say, cayenne peppers? I thought capsicum were only the spicy ones.
I’ve also seen people put the peppers in brown paper bags to get them to sweat a bit, but we never have and so we just continue to roast and peel. You are right though, they do cool off a bit and are easier to handle with your method. Mum and I have Teflon hands, but I know some people are really sensitive. I’ll add this info to the post, thanks, Lisa!