If you’ve never made Roasted Red Peppers from scratch, now’s the time. All you need are a few fresh peppers, a hot oven, and a little patience while the skins get nice and charred. The end result? Sweet, smoky pieces of roasted deliciousness that you can toss with olive oil, garlic, and thinly sliced red onions for a ridiculously flavourful side dish.
This recipe is one I remember my Nonna making at every family gathering. She would either roast the peppers in the oven or char them on an open flame until nearly black, peel the skin, slice them and serve them with loads of olive oil and salt. This is the kind of recipe I make on repeat whenever red peppers go on sale or I’ve got a few sitting around. It’s super low effort but feels kind of fancy. They’re perfect with some crusty bread, on sandwiches, paired with Italian Chicken Cutlets, or piled onto a cheese board.
😍 Why You’ll Love Roasted Red Peppers
Simple and delicious: just a handful of fresh ingredients come together to make something flavourful.
Naturally smoky-sweet: roasting brings out the peppers’ sweetness with a hint of char.
Versatile side dish: serve with bread, pasta, grilled meats, or as part of an antipasto spread.
🫑 Ingredients You’ll Need to Make These Roasted Red Peppers
Red peppers: broiled until blistered and charred, giving them a smoky-sweet depth of flavour.
Olive oil: rich and silky, it ties the peppers, onion, and garlic together.
Red onion: sliced thin for a sharp, slightly sweet bite that balances the peppers.
Garlic: minced for bold, savoury flavour in every bite.
Red pepper flakes: optional, but add a gentle heat to complement the sweetness.
Salt: enhances all the other flavours.
Fresh basil: a fragrant, fresh garnish that brightens the whole thing.
✔ How To Make This Roasted Peppers Recipe
To start, preheat your oven to broil (500°F if your oven allows you to set the temperature). Line a large baking sheet with foil and space the peppers out evenly so they roast properly.
Slide the tray onto the second shelf from the top and broil for 4-5 minutes, until the skins begin to blister. Using tongs, flip the peppers and continue broiling, checking and turning every 4-5 minutes, until the skins are mostly blackened. This should take about 20-30 minutes.
🤝 Sammy’s Tips for Roasted Peppers
- The peppers will naturally release some oil as they sit; don’t discard it!
- You can prepare this up to 3 hours in advance and leave it at room temp. If making the day before, let it come back to room temp before serving.
Once roasted, transfer the peppers to a large bowl and let them cool until they’re comfortable to handle. Peel away the skin with your fingers, then remove the stems and seeds. Slice the peppers into thin strips and return them to the bowl.
Add the olive oil, red onion, garlic, red pepper flakes, and a pinch of salt. Toss everything together until gently coated. Garnish with fresh basil and serve with crusty bread for dipping.
🗒 Variations
Make it cheesy: finish with a crumbled feta or shaved parmesan before serving.
🗒 Substitutions
Herb swap: use fresh parsley or oregano instead for a different herby twist.
Different peppers: yellow or orange peppers could work as well, though may give a slightly different flavour.
🍴 Leftovers? Lucky you.
These roasted red peppers keep great. Store any leftovers in an airtight glass container in the fridge for up to 4 days. To serve again, simply bring them to room temperature and give them a gentle toss.
🤔 FAQ’S
How do I store leftover roasted peppers?
Keep them in a glass jar and keep refrigerated for up to 4 days. Before eating, let come to room temperature (about 15 minutes), top with a drizzle of olive oil and serve.
What can I serve roasted red peppers with?
They’re perfect with crusty bread, alongside cheese and cured meats, or as a topping for pasta, pizza, or grilled protein.
Do I need to peel the skin off roasted peppers?
Yes, it’s best to remove the blistered skin. It can be tough and bitter. Once cooled, the skin should peel off easily with your hands.
Can I make this without an oven?
If you have a gas stovetop, you can roast the peppers directly over the flame using tongs, rotating until blackened. You can also use a grill.
Is this served warm or cold?
It’s usually served at room temp or slightly chilled, but you can gently warm it if you prefer.
👩🏻🍳 Hungry For More?
If you loved this Roasted Red Peppers recipe, then make sure to check out a few of my other favourites you may also love:
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this roasted red peppers recipe (or any recipe of mine) don’t forget to leave a review.
Roasted Red Pepper Salad
Equipment
- 1 baking sheet
Ingredients
- 1½ tbsp olive oil, extra virgin
- 5 large red peppers
- 2 tbsp red onion, sliced thin
- 2 garlic cloves, minced
- 1/4 tsp red pepper flakes, optional
- salt, to taste
- fresh basil, to garnish, optional
Instructions
- Preheat oven to broil (500°F if your oven has a temperature setting for broil).
- Line a large baking tray with foil and evenly space out your peppers.
- Add the tray to the second shelf from the top in your oven and broil for 4-5 minutes, until the skin on the peppers starts to blister.Using tongs, flip and continue to broil, checking and flipping every 4-5 minutes, until the peppers are nearly entirely black.This should take between 20-30 minutes.
- Transfer the roasted peppers to a large bowl and allow to cool until you can easily handle.
- Once cooled, simply use your fingers to gently grab and pull the loosened, bubbly skin away from the flesh of the pepper. Discard the skin, stem, and seeds.
- Slice the peppers into thin strips and add to bowl.
- Next, add your olive oil, red onion, garlic, red pepper flakes, and salt. Gently toss to combine.Sammy tips: the peppers will release some flavourful oil as they sit; this is normal and will add to the dressing.
- Garnish with fresh basil.
- Serve with crusty bread and enjoy.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Any sub for the cheese? I don’t even know what kind of cheese that is, lol
Hi! You can use feta, mozzarella, or leave out the cheese all together.
Where does the garlic come into this recipe ?
Hi Bonnie – it’s when you add the bocconcini to the salad! Thanks for this, I have just updated the recipe.
This worked exactly as written, thanks!
This worked exactly as written, thanks!