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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I was checking out Google for recipes for Roasting Red Peppers and stumbled upon your site. I am in love!!! Can’t wait to make these later today! I usually drive about 30 miles to my favorite Italian Deli to get these, now with summer coming and the garden going in (hopefully soon) I’ll be making my own!!
Happy to hear it, Sharon! You’re going to love these so much more than the deli’s peppers! Let me know what you think :)
After roasting them is it best to just leave them in the frig for a couple of days before making them as appetizers when you aren’t serving them for another four days?
No Laura, they’ll keep and taste better if you add the olive oil and salt right away. Maybe add the garlic a day before serving. Best plan would be to roast them a couple of days before you want to serve them so they aren’t as old. Enjoy!
What a well-timed post! I have been craving antipasto lately, I think I could eat a big plate everyday! I love how roasting red peppers really brings out their sweetness! And recipes from mom are always the best – thanks for sharing :)
Thank YOU, Kathleen! Yes, the roasted red peppers are incredibly sweet and one of the best things to have on an antipasto plate (in my opinion)! :) Thanks for stopping by! CC
tapas is one of my favourites, and I love roasted red peppers. there is just something delicious about them when theyre done right!
Yes, yes, and yes, Laura! :) CC
Ahh! This looks amazing! I just LOVE antipasto and everything involved. Definitely my favourite type of spread when entertaining :)
Me too, Dana! I love picking at things and eating a little of a lot of things, more than a lot of just one thing. The Italians do it right! :) CC
Yes roasted peppers are easy to make and so versatile in so many dishes. Your pictures inspired me to make this.
Wonderful! Thank you so much, Cathy! :)
Those peppers look so good, I love roasted peppers and they are the perfect antipasti!! That plate with the peppers, bread etc,, has my stomach growling, I need to roast some peppers and your tutorial is fantastic.
I think a lot of people are going to be making roasted red peppers this weekend! Haha! Thanks so much, Suzanne! I appreciate your lovely comments! CC