Delicious Roasted Red Peppers (Roasted Capsicums) are such a wonderful savoury treat. They are so simple to prepare and you can use them in so many different ways. The flavour is so fresh and vibrant that you’ll never want store-bought again!
This is such a great recipe. I love how easy they are to make at home and always have them on hand now.
– Marie
Why You’ll Love This Recipe:
- Roasting enhances the flavour of so many things. One of my favourite things to eat are Roasted Red Bell Peppers or Roasted Capsicums, as we know them in Australia.
- The flesh of roasted capsicum is tender and sweet. There is a delicate smokiness. We add further depth of flavour by tossing the slices of peppers in garlic and extra virgin olive oil.
- Aside from being delicious in their own right, there are so many fabulous ways to use them. Make a delicious dip or sauce, such as my Roasted Capsicum Pesto. Add to soup, like my Roasted Capsicum and Tomato Soup with Basil Oil or enjoy in a delicious Salad.
- I love to toss the Roasted Red Peppers with some crispy roasted potatoes. The flavour is superb! Create a delicious antipasto platter with a selection of roasted vegetables, cheeses and meats. It makes entertaining so simple.
- As I mention in many of my posts, homemade is almost always my preference, as I love to know exactly what goes in the food I eat. Aside from this, it is frequently more economical to prepare my own, and further, it tastes superior!
Recipe Inspiration: the smell of roasted peppers is one of my childhood favourites. My Dad would frequently make a batch of peperoni al forno on the weekend to enjoy during the week. To this day, it is one of my all time favourite smells and favourite things to eat.
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- Red bell peppers/capsicums – they are the same thing, just with different names! I am located in Australia, and you’ll find several ingredients I use have interchangeable names. For example, zucchini/courgette, coriander/cilantro and so on. My preference is to use red capsicums to roast. I also like yellow capsicums, however, I do tend to avoid green. Green capsicums/bell peppers are just capsicums that have been harvested before they ripen. Needless to say, they do not have the same depth of flavour or natural sweetness. (There are varieties of peppers that are naturally green when they are fully ripe, however!)
- Extra virgin olive oil – has the best flavour and works so well with the roasted peppers.
- Garlic – a little garlic is a wonderful addition if you’re planning on serving this as a side dish.
- Sea salt flakes – to enhance the flavour of the peppers.
- Red chilli pepper flakes – optional, but I love a little heat.
Variations:
Flavour enhancers – serve with fresh herbs, add some fried onions, crumble over creamy feta, garnish with toasted pine nuts – the options are endless!
How To Make Roasted Red Peppers (Capsicums):
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Prepare your peppers and tray:
Line a baking tray with foil, and place your capsicums/peppers onto the tray.
2 – Roast the peppers:
Roast your capsicums/peppers as per your choice of the cooking method listed in the recipe card.
3 – Peel the skin:
After the peppers have roasted, we set them aside in a covered bowl for five minutes. This makes the skin easy to peel. Remove the skin and discard.
4 – Remove the seeds:
The next step is to remove the seeds from the peppers. These can also be discarded.
5 – Slice the peppers:
Slice or tear the peppers – I often slice into thin strips, but they can also be torn into larger pieces, as I do for my Roasted Red Pepper Salad. You can also leave the peppers large pieces, depending on how you will use them.
6 – Toss with garlic and olive oil:
I like to warm through some olive oil and garlic before tossing the peppers. So delicious!
Hint: don’t be concerned if the skin of the peppers looks black or burnt – this is ideal, and will add to the depth of flavour. Just be sure to rotate the peppers when cooking so they roast evenly. You may find that the skin sticks to the foil, but again, this is absolutely fine – we are peeling and discarding the skin anyway 🙂
Tips for Success, Storage and FAQs:
Yes, they freeze very well – but, I prefer to freeze them without the garlic/olive oil and add this fresh when serving. Store the roasted peppers in a glass or plastic container with a sealed lid. They will keep for approximately 2 months.
If not consuming straight away, freeze as per the instructions above. Otherwise, you can store in a sealed contained in the fridge for 4-5 days. If you have added the garlic and oil, consume within 3 days in the fridge.
Top Tip:
When selecting capsicums/bell peppers, look for:
- stems that are nice and green.
- skin that is blemish-free – it should be smooth, shiny and not wrinkled in any way.
- capsicums that have a decent weight to them, as they contain quite a lot of water, and are lovely and juicy.
- firm to the touch.
Serving Suggestions:
The ways to use these delicious Roasted Red Peppers are endless. Here are some suggestions:
- Create a delicious antipasto platter by serving the Roasted Capsicums alongside some of our other recipes, such as Cannellini Bean Dip, Oven Beef Baked Meatballs and Marinated Parmesan.
- Enjoy in a sandwich, or on some Crostini or fresh Focaccia.
- Make a batch of Red Pepper Pesto.
- Enjoy in a soup, such as my Roasted Capsicum Soup with Basil Oil.
- Add to any salads, or try my Roasted Red Pepper Salad.
I hope you’ll give these delicious Roasted Red Peppers a try – if you’re a fan of peppers/capsicums like we are, you’ll relish in the delicious flavour roasting gives them. Let me know in the comments below when you try them, and how you plan on using them!
Alex xx
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Roasted Red Peppers (Roasted Capsicums)
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 6 large red bell peppers/capsicums See Note 1
Roasted Pepper Flavour Enhancers:
- 2 tablespoon extra virgin olive oil See Note 2
- 3 garlic cloves – finely chopped or minced
- sea salt – to taste
- chilli/red pepper flakes – to taste (optional)
Instructions
Roasted Red Peppers under a Grill/Broiler:
- Preheat your oven on highest setting and select grill/broil.
- Line a baking tray with foil.Place peppers/capsicums onto the tray.
- Grill for 8-10 minutes per side, until the skin is partially blackened and starting to separate from the flesh.
- Remove from the oven, and place in a bowl. Cover the bowl with a tea towel, and allow to stand for five minutes.Uncover, and allow the peppers to cool slightly – until you're able to touch the peppers and remove the skin. (Covering the peppers will help the skins come off easier.)
- Peel the skin from the peppers and remove the stem and discard.
- Slice the peppers in half, removing any remaining seeds.
- Slice the peppers into any size you wish.If necessary, drain excess liquid from the peppers.
- Heat oil in a frying pan and add the garlic. Remove from the heat as soon as the garlic has started to change colour slightly. Add your roasted red peppers, and season with salt and chilli flakes if you like a little heat.
Roasted Red Peppers in the Oven:
- Preheat your oven to 220 Degrees C (430 F).
- Line a baking tray with foil.Place peppers/capsicums onto the tray.
- Roast for approximately 50-60 minutes, turning the peppers every 20 minutes using tongs. (Be careful not to pierce the flesh.)
- Follow the rest of the instructions listed above.
Notes
- Capsicums/bell peppers: select those that are firm, shiny in appearance and blemish-free. At their peak, they should not be wrinkled and should have nice, thick skin.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons). For readers located elsewhere in the world, please use 2 tablespoon + 2 teaspoon for this recipe.
- Storage: keep the roasted peppers in an airtight container in the fridge. If you have have added the garlic and oil, consume within 3 days. Otherwise, you can store the plain roasted peppers in the fridge for up to 5 days.
- Freezing: the plain roasted peppers freeze well. Store the roasted peppers in a freezer safe container with a sealed lid. They will keep for approximately 2 months. Defrost in the fridge and add the garlic and olive oil when serving.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Deb Buxton
Hi ALEXANDRA, can you preserve the capsicum in jars so they last longer? What method would be best?
Thank you
Alexandra Cook
Hello Deb,
The best way to keep the capsicum for longer is to freeze it – it freezes well in a glass or plastic container with a sealed lid. They will last for approximately 2 months. I like to freeze them without the garlic, oil etc. Add that fresh when serving.
I hope that helps!
Thanks! Alex xo
Marie
This is such a great recipe. I love how easy they are to make at home and always have them on hand now.
Alexandra Cook
Thrilled to hear this, Marie!
Thank you so much, Alex xo
Rachael
I have ended up with quite a lot of red capsicums peppers from the allotment and I’m looking for a way to preserve them.
You’re recipe sounds lovely, how long could I keep them for once done? Would this freeze okay?
Thanks
Alexandra
Hi Rachael, having your own red capsicums sounds fantastic.
You can store them in a sealed container in the fridge for 4 – 5 days. If adding garlic to the oil, they should be eaten within 3 days. You can freeze them in a freezer-safe container for approximately 2 months. Please refer to the “tips for success” section of the blog post for more information.
Let me know how you get on!
Kind regards, Alex
Tania Smith
Made this today with capsicum that was starting to show some wrinkled so had to use them. It still came out really well still so I’m happy I didn’t have to waste them. Thank you for the recipe.
Alexandra
Hello Tania, I am so pleased that your Roasted Capsicums came out well. It is a great way to use those that are looking a little wrinkled. 🙂
Audrey
Simple and delicious!
Alexandra
Hello Audrey, I am so pleased that you enjoyed the Roasted Red Peppers. Thank you for letting me know. 🙂
Sarah
My only adjustment would be to spray with oil before placing peppers on foil. I found a couple of them were stuck and ripped skin during cooking and turning process . Otherwise great 😀
Alexandra
Thanks for sharing, Sarah!
Kirsty
Wow – these are soooooo good. Thank you for sharing ❤️
Alexandra
Hi Kirsty, thank you for the lovely comments, I am so glad you enjoyed them 🙂