Roasted red peppers are one of my favourite ingredients to kick up the umami savoury flavour in all kinds of vegan dishes. Roasting red peppers makes them a lot sweeter too. Perfect for blending into dips or sauces and layering into sandwiches. In this video, I’ll show you a fast way to roast red peppers (or any peppers) in the oven. I use the broiler but if your oven doesn’t have that function, it’s okay!
Video Tutorial for Roasted Red Peppers in the Oven
How to make Roasted Red Peppers in the Oven (2 ways)
For the broiler method, you’ll need to turn the peppers every 3 to 5 minutes, depending on how close the peppers are to the heating element and how hot your oven gets.
For the regular oven method, set the temperature for 500°F or 260°C. You’ll turn the peppers every 8 to 10 minutes. With this method, the peppers may not get as blackened but it will still work.
CAUTION! Be careful when opening the oven door and when turning the peppers. There may be steam so stand back. SAFETY FIRST, KIDS!
Printable recipe for Oven Roasted Red Peppers
How to Make Roasted Red Bell Peppers in the Oven
Don't have a gas stove? Make roasted red bell peppers easily in your oven. Choose from two ways: roasting under the broiler or roasting using your oven's regular baking setting.
Ingredients
- 2 large red bell peppers
- patience 😉
Instructions
Broiler Method
Place the oven rack close to the top broiler, leaving some place for the red bell peppers to clear the heating element without touching.
Place your clean, dry red peppers on a baking sheet (foil-lined optional for easy clean-up) and then on to that top rack to roast.
The peppers should blacken on the top side within 3 to 5 minutes. Turn them so they can blacken on all sides. CAUTION! Steam will escape when you open the oven door so stand back.
Regular Oven Method
If you don't have a top broiler, pre-heat your oven to 500°F (260°C). Place your clean, dry red peppers on a baking sheet (foil-lined optional for easy clean-up) and then on to the center rack to roast.
Turn the peppers every 8 - 10 minutes or when you notice the peels blackening. CAUTION! Steam will escape when you open the oven door so stand back.
Finishing the Roasted Red Peppers
After your bell peppers are well blackened, place in a paper bag OR in a bowl. Close up the bag or cover the bowl to trap steam inside. Let the peppers cool before peeling the blackened skin off with your fingers.
The roasted red bell pepper flesh will easily give so carefully open them to scoop out seeds. You can reserve the liquid as it's quite flavourful too. Your roasted red peppers are ready to be used immediately!
Notes
Serving suggestions
Roasted red peppers are super delicious and versatile. You can use them:
- as a meaty textural addition to grilled sandwiches
- chopped on salads
- blended in sauces like my Roasted Red Pepper Walnut Dressing Or Vegan Cheez Whiz (highly recommended)
- blended into soups and stews for extra savory flavour and thickness
Nutrition Information:
Yield:
4Serving Size:
1/2 pepperAmount Per Serving: Calories: 16Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 4gFiber: 1gSugar: 3gProtein: 1g
Nutritional Information automatically calculated by a plugin and may not be correct.
