Roasted Red Peppers are a versatile condiment, ingredient, and topping. The ways to use Roasted Red Peppers and endless, and making your own is both easy and fun!
This post and its photos were updated August 24, 2018.
Fun? Yes, fun! There are very few recipes that require you to burn food. Roasted Red Peppers require just that, and with the help of a very hot oven, and a little patience, you can have homemade Roasted Red Peppers any time you please!
So, I’m not sure if you’ve noticed, but summer is coming to an end. (I feel like a Game of Thrones rebel!) Do you know how I know that? Because grocery stores are stocking more of the fresh and locally grown produce that can only be found when the hot days of summer begin become less frequent.
I get so excited when I see local produce for two reasons: the first reason is that it’s more abundant, therefore it’s cheaper; and the second reason is that I can buy more of it which allows me to spend more quality time with my kitchen!
It’s this time of year that local supermarkets and farmer’s markets will have an abundance of red peppers, and if you’re lucky, you can get a large, sweet red pepper for about $0.50 each. For this particular Roasted Red Peppers recipe, I used about 6 red bell peppers, so basically, this recipe cost me about three dollars!
Now, unless you’re a hot-blooded Italian, like my friend Nadia, you’re probably asking why you might need so many Roasted Red Peppers. So let me take a moment to explain the benefits of having prepared roasted peppers on hand, and list the many options you’ll have for cooking and preparing meals with tastier results.
Roasted Red Peppers are flavourful, bright and colourful, and boasts a low calorie count of only 25 calories for half a cup! They can be added to pasta sauce, used to top a pizza, chopped and mixed into tuna or egg salad, folded into scrambled eggs, or reheated and served on top of grilled chicken or steak.
Need any more ideas? How about tossing some in a skillet with wilted spinach and garlic for a great side; add a few to your soup recipe, or your rice and quinoa dishes. These are great when used to top sandwiches also!
Lord Byron’s Kitchen has a few recipes that you can make with your newly Roasted Red Peppers. One of my personal favourites is this Hot Four Cheese Roasted Red Pepper Dip, or my Roasted Red Pepper Walnut Pesto.
I mentioned soup a few paragraphs back. One of our favourite soups is my Roasted Red Pepper and Tomato Soup. There is so much flavour in this particular soup recipe. It’s also one of the most popular soup recipes here at Lord Byron’s Kitchen!
These peppers will last for a few weeks in the refrigerator, however, if you are unable to use them all up in time, consider freezing them. They will freeze well, and you can simply thaw and incorporate into another recipe. Just so you know, when thawed, the consistency changes. I would not recommend putting them on a sandwich or in any other recipe where chopping, pureeing, or cooking is not required. Enjoy!
In a hurry? Save this recipe to your Pinterest board for later!
Roasted Red Peppers
- 6 whole red bell peppers, washed, dried, and core removed, cut into quarters
- 2 tablespoons olive oil
- Preheat oven to broil - 500 degrees. Line a baking sheet with parchment paper. Set aside.
- Once the red peppers are prepared, lay them on the baking sheet, skin side up. Drizzle over the olive oil.
- Place in the oven on the middle rack. Allow to broil until skin is blistered and has blackened.
- Remove from oven and transfer immediately to a large Ziploc bag. Seal and set aside for 30 minutes.
- Remove the peppers and gently peel away the blackened skin.
- Peppers may be eaten immediately, or stored in a clean mason jar or food-safe container. Refrigerate.
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