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Making Roasted Red Peppers On The Grill

I use roasted red peppers in many recipes because they add a nice pop of flavor. You can buy them at the grocery store (and I sometimes do), but they are so much cheaper when you make them at home and they taste better too!

pile of red bell peppers on a cutting board

Who Makes The Peppers?

In my house, the task of making roasted red peppers falls to my husband. His Sicilian grandmother (who spoke almost no English) taught him how to do this when he was a kid. They come out delicious every time! I add them to pasta dishes and salads. Sometimes, we just eat them with crackers!

Watch Andrew Make Roasted Red Peppers On The Grill

How To Make Roasted Red Peppers On The Grill

  1. Wash the peppers, let drain.

  2. Preheat grill. About 450-475⁰ is the perfect temperature.

  3. Place the peppers on the grill. Allow them to charr on the first side before turning.

  4. While the peppers cook, add garlic, salt, and olive oil to a large bowl. This allows the garlic to flavor the oil. If you don't care for garlic, you can remove it from the oil before adding the finished peppers.

  5. Turn the peppers as needed until they are well charred on all sides.

  6. Remove peppers from the grill and place them in a paper bag to steam while they cool.

  7. About 30-60 minutes later, they should be cool enough to handle.

  8. Remove all the charred skin and the stem/seeds under gently running water.

  9. Slice the peppers into pieces, add them to the oil and stir to coat.

  10. Allow the peppers to sit at room temperature for a couple of hours so the flavors meld, then refrigerate.

Note - the oil will congeal in the refrigerator. If you are serving this with crackers or as part of a charcuterie tray, you will want to warm them up to room temperature before serving.

My Favorite Ways to Use Roasted Red Peppers

  • Blend up and add to hummus for roasted red pepper hummus.

  • Blend up and add tomato sauce to create a flavorful pasta sauce.

  • Serve as part of a charcuterie tray.

  • Blend into vegetable broth to make a roast red pepper soup.

  • Chop and serve in pasta dishes (with veggies and olive oil or in lasagna).

  • Add to a Mediterranean salad (green salad, couscous salad, or pasta salad).

  • Use it as a pizza topping.

  • Use in Mediterranean Eggplant Steaks.

Common Questions

1. Can you roast other colors of bell peppers?

You sure can. Red, orange, and yellow all taste pretty similar. You can do green, but the flavor is a little different and the color isn't as pretty.

2. Can you roast spicy peppers?

Yes. People commonly do poblano peppers, but you can also do spicier peppers. HOWEVER...spicy peppers need some special care. While cooking and cleaning them, they can irritate your lungs and even burn your hands. I suggest keeping your face back away from the peppers and wearing rubber gloves when peeling them.

3. Do you have to remove the charr under running water?

If you are doing spicy peppers, I definitely recommend using running water. However, I have seen people use paper towels to rub the charr off the red peppers. Try both to see which method works best for you.

Pin It For Later

pinterest graphic showing red bell peppers and roasted red peppers



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