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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 Pepper Antipasto
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 blog 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.

 roasted red pepper antipasto plate
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?

Pork with 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 (printable instructions below)

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.

peppers on rack for roasted red pepper antipasto

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.

turning peppers for roasted red pepper antipasto

When they are done, they will look like this. Don’t overcook them or the end result will be mushy peppers.

roasted peppers for roasted red pepper antipastoWhile 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.

peeling pepper for roasted red pepper antipastoAfter 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!

deseeding peppers for roasted red pepper antipasto

At this point, you can use the peppers as you wish, or even freeze them.

Plate of roasted peppers for roasted red pepper antipasto

Try these recipes~

ROASTED RED PEPPER ANTIPASTO

adding oil to roasted red peppers

ROASTED RED PEPPER & POTATO SALAD

Italian style potato and red pepper salad

RED PEPPER and GRILLED MOZZARELLA CHEESE SANDWICH
(use roasted red peppers instead of fried)

Grilled cheese with red pepper

And one from my friend Nancy at A Communal Table: a Greek roasted red pepper dip! 

A communal table dip recipe
Image Courtesy of A Communal Table

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how to roast red peppers

How to Roast Red Peppers

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
easy, step by step instructions to roast red peppers
5 from 8 votes

Special Equipment

  • 1 baking sheet
  • 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.

Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

 

5 from 8 votes (8 ratings without comment)

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58 Comments

  1. I just made roasted peppers. I have a dinner next week and I like to do some of the dishes in advance. I made the roasted peppers added the garlic, olive oil and covered them and refrigerated them. Is it parsley or basil I add after I take them out of the fridge to bring them to room temp? Thank you.

  2. On the roast red peppers,can I use any kind of peppers or is there some special kind I need to buy .?

    1. Good question, Lela! Yes, regular bell peppers can be roasted, but they are not optimal as they are too thick. If you can find the longer, large Italian peppers, those are the correct ones to use. They have a much thinner flesh and so they cook quickly when roasted. I will add this to the post, but you can see which ones I’m referring to in my photos as that is the type of pepper to use.

  3. I love roasteds red peppers, thank you for sharing, I will try it and give you feedback later 😄