Roasted Red Peppers – Simple Vegan Blog

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Roasted red peppers, a must-have recipe in your kitchen. It is super easy, healthy, tasty, and delicious, and it only requires 1 ingredient!

Photo of a bowl of roasted red peppers

I promise these roasted red peppers are the easiest recipe you’ll ever make! I personally love it, as it is super flavorful, nutritious, and easy to prepare. Really convenient if you don’t know how to incorporate this delicious veggie into your diet!

These peppers are super versatile and you can use them in plenty of different dishes, such as sandwiches or salads. However, my favorite way of eating them is over a warm toast with a little bit of olive oil and ground black pepper.

Although I don’t add any kind of seasoning before roasting them, you can go ahead and customize them with your favorites spices and herbs. Or even add some salt and olive oil!

Roasted red peppers, a super simple and affordable recipe. It’s flavorful, healthy, and nutritious, and to make it you only need 1 ingredient: red bell peppers.

Roasted red peppers recipe – Short video

How to make roasted red peppers – Step by step

Step-by-step photos of how to make roasted red peppers
  • Preheat the oven to 450ºF or 230ºC and line a baking sheet with some parchment paper (photo 1).
  • Cut the red bell peppers in half and remove the stems, seeds, and membranes (photo 2).
  • Lay the peppers on the lined baking sheet, cut side down (photo 3)
  • Roast until the peppers are charred or blackened and blistered (photo 4).
  • Remove the peppers from the oven and when they’re cool enough to handle, peel off the skins (photo 5) and discard them.
  • You can slice or dice the peppers, or store them in halves.

Pro tips

  • You can customize your roasted red peppers with your favorite spices or herbs.
  • Feel free to add salt if you want to.
  • If you have other veggies, you can also roast them along with the red bell peppers. However, be careful because the cooking time may be different for each veggie.
Photo of a jar of roasted red peppers

How to roast red peppers

As you can see, this recipe is extremely simple. You just need to cut the red peppers in half and remove the stems, seeds, and membranes, and then roast them until they’re ready!

How long will these roasted red peppers keep?

You can keep them in a sealed container in the fridge for up to 1 week. However, if you store them covered in oil they’ll keep for 2-3 weeks in the fridge.

Can roasted red peppers be frozen?

Yes, they can! If you want to store them for a longer period of time, you can put them in freezer-friendly bags (or any other kind of container) and keep them in the freezer for about 6 months.

How to eat these roasted red peppers

If you want to give these roasted red peppers more flavor, you can add some of your favorite spices or herbs. But if you don’t know how to customize them, you can add olive oil and a little bit of Italian seasoning or even poultry seasoning.

I usually serve them as a side dish for seitan or tempeh to add some veggies to my protein.

Looking for more side dish recipes?

Close-up shot of a bowl of roasted red peppers

Did you make this roasted red peppers recipe?

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Square photo of a bowl of roasted red peppers

Roasted Red Peppers



  • Author:

    Iosune


  • Prep:

    10 mins


  • Cook:

    30 mins


  • Total:

    40 mins

  • 4 bell peppers 1x

  • How to, Side Dish

  • American

  • Vegan


Servings 4 bell peppers 1x


Scale


Tap or hover over number to scale servings

Roasted red peppers, a must-have recipe in your kitchen. It is super easy, healthy, tasty, and delicious, and it only requires 1 ingredient!

Ingredients

  • 4 red bell peppers, or as many as you’d like

Instructions

  1. Preheat the oven to 450ºF or 230ºC and line a baking sheet with some parchment paper.
  2. Cut the red bell peppers in half and remove the stems, seeds, and membranes.
  3. Lay the peppers on the lined baking sheet, cut side down
  4. Roast until the peppers are charred or blackened and blistered. Cooking time may vary depending on the size of your peppers or your oven. My peppers are usually ready in 30-40 minutes. There is no need to rotate or turn the peppers, but that’s up to you.
  5. Remove the peppers from the oven and when they’re cool enough to handle, peel off the skins and discard them.
  6. Serve them with your favorite spices or herbs, season them with a little bit of Italian seasoning or even poultry seasoning, or as a side dish for seitan or tempeh.
  7. You can slice or dice the peppers, or store them in halves.
  8. Keep them in a sealed container in the fridge for up to 1 week. If you store the peppers covered in oil they’ll keep for 2-3 weeks in the fridge. You can also freeze them in freezer-friendly bags for about 6 months. 

Notes

  • You can customize your roasted red peppers with your favorite spices or herbs.
  • Feel free to add salt if you want to.
  • If you have other veggies, you can also roast them along with the red bell peppers. However, be careful because the cooking time may be different for each veggie.

Nutrition

  • Serving Size: 1 red bell pepper
  • Calories: 38
  • Sugar: 6 g
  • Sodium: 3 mg
  • Fat: 0.3 g
  • Carbohydrates: 9 g
  • Fiber: 1.6 g
  • Protein: 1.2 g

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