Oven-Roasted Red Peppers: A DIY Antipasto Superstar
Sure, you can buy roasted red peppers in a jar. But at about $6 a jar, they’re pretty pricey for what amounts to maybe one or two bell peppers. And, as is almost always the case, homemade roasted red peppers are way more delicious. Making roasted red peppers is also a terrific way to use up bell peppers if you’re lucky enough to find yourself with too many! You can roast them in the oven, peel the roasted red peppers and then slice them up and store them—covered in oil—for about two weeks in the fridge. They’ll be ready to add to salads or sandwiches, or serve as part of a light meal like this lovely roasted red pepper, prosciutto and burrata platter.
How to Make Roasted Red Peppers
There’s nothing magical about those brilliantly red jars of roasted red peppers that line the shelves of specialty stores (right next to the drool-worthy $40 olive oils, which are magical BTW). Nope! Roasted red peppers are just what they sound like—red bell peppers that are roasted to sweet, tender, yielding perfection. And it’s easy to make roasted red peppers at home. It’s also dramatically cheaper and the results are more delicious than the jarred stuff. In other words, totally worth the 10-15 minutes of effort that this roasted red pepper recipe will require of you! Without further ado, here’s how to roast red peppers:
Cut your bell peppers in half and scoop or cut out the seeds.
Turn your broiler on high.
Lay the peppers on a baking sheet. Place them cut-side down, and brush them with oil.
Broil the peppers! Yep, it’s true. Technically, these peppers are not roasted, they’re broiled! But what’s most important is that you completely char the skin of the red bell peppers to help it slide off easily, and broiling is a great way to do that.
Let the peppers cool and then peel the skin off. It should slip right off! Your peppers are now ready to use! If you’d like to store them for use another day, slice them up lengthwise and store them (covered in olive oil) in the fridge for up to two weeks.
What to Do With Roasted Red Peppers
Now that you’ve roasted red peppers, you’ll probably want to eat them! It’s only natural. But how do you use roasted red peppers in a way that really celebrates their roasty, sweet, tender goodness? Our very favorite way to serve them is topped with:
Torn pieces of burrata
Thin slices of prosciutto
Good extra virgin olive oil (this is its moment to shine!)
Parsley, salt and pepper
Put out some crusty bread and let people dig in! It makes a fabulous light dinner or hearty appetizer—just add some good wine. A light red—like a gamay or nebbiolo—or even something sparkling like prosecco or good cava would be perfect.
More Roasted Red Pepper Recipes
And if you’re still hungry for inspiration, here are four more recipes that would make happy homes for your homemade oven-roasted red peppers!
Tools You’ll Need
Now You Know How to Make Roasted Red Peppers. What’s Next?!
Once you’ve mastered this (super easy) roasted red peppers recipe, you might just find your kitchen confidence building and building. What else can you DIY that you’ve been buying? We’d love to know how these peppers turn out for you, and how you serve them! They’re good on just about anything (at least we think so!). When you try the recipe, let us know how you like it, OK? Share a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff! Happy eating!
