The Ultimate Guide to Roasting and Freezing Red Peppers: Preserve Peak Season Flavor All Year
The harvest season is upon us, bringing an abundant crop of vibrant peppers to gardens, farmers’ markets, and grocery stores alike! If you’re looking to capture that garden-fresh flavor to enjoy long after summer fades, then you’ve come to the right place. This comprehensive guide will teach you how to effortlessly roast and freeze red peppers (or any color of bell pepper!) so you can savor their sweet, smoky goodness all winter long.
Truth be told, I find myself reaching for a sweet red pepper over a green one almost every time, thanks to their irresistible sweetness. Beyond their delicious taste, red peppers are packed with vitamins and antioxidants, making them a wonderfully healthy addition to your diet.
Sweet, healthy, and incredibly versatile? Yes, you get it all with red peppers! While tossing them raw into salads is always an option, a quick and hot roast truly allows these ruby gems to *shine*. Whether you prefer the convenience of your oven (my go-to method) or the smoky char of a grill (my husband’s preferred technique – I admit, I’m a bit too cautious around open flames!), roasting transforms their flavor profile. It intensifies their natural sweetness, imparts a delightful hint of smokiness, and gives them a delicate, tender texture that’s unmatched.
Consider the cost: jars of pre-roasted red peppers at the store can be surprisingly expensive. By contrast, the yield from even a single pepper plant can be preserved for a fraction of the cost, offering a far more affordable and satisfying way to enjoy this gourmet ingredient at home.
It’s So Simple and Easy!
Right now, our gardens are bursting with perfectly vine-ripened peppers in a dazzling array of colors: vibrant yellows, deep reds, and crisp greens. The same abundance can be found at local farmers’ markets and grocery stores. This peak season is the ideal time to stock up! Head out and fill your basket with these fresh, affordable beauties.
Of course, there’s absolutely nothing wrong with picking up a jar or two of roasted red peppers from the store when you’re short on time. We all lead busy lives, and shortcuts can be lifesavers! Jarred roasted red peppers are fantastic to have on hand, whether store-bought or home-canned. However, during the season when peppers are in such plentiful supply, they are not only incredibly fresh but also remarkably inexpensive. Plus, if you have friends with thriving gardens, they’re often delighted to share their bounty, giving you even more opportunities to preserve this wonderful vegetable.
Just a few of my pepper bounty from our garden!
Once you discover just how incredibly easy it is to roast peppers at home, I’m confident you’ll find yourself skipping those expensive gourmet jars entirely! The secret ingredient—your personal touch and *love*—makes homemade roasted peppers superior in every way. They possess a unique, rich flavor that store-bought versions simply can’t replicate.
If you’ve ever enjoyed them on a traditional Italian antipasto platter or incorporated them into a savory recipe, you already know the magic they work. Roasted peppers have an incredible ability to elevate the flavor profile of any dish, adding depth, sweetness, and a touch of smoky elegance. You know exactly what I’m talking about!
Seriously, roasting red peppers is incredibly straightforward, so there’s no need to feel intimidated. Once they’re done, you’ll be rewarded with peppers that are wonderfully tender, delightfully sweet, and infused with a deliciously smoky flavor, ready to be enjoyed in endless culinary creations! They bring an extra burst of flavor and texture to countless dishes and sauces—they’re absolutely perfect for pasta, in particular!
RED is such a beautiful color that visually POPS in any dish to entice our visual senses!
How To Add Roasted Red Peppers to Recipes and More:
Here are a few ideas that feature these beautiful, smoky, charred red darlings:
- Enhance your pasta salads, potato salads, or any tossed green salad with their sweet, smoky notes.
- Layer them into sandwiches, wraps, or paninis for an instant flavor upgrade.
- Fold them into a fluffy frittata, omelet, or scrambled eggs for a gourmet breakfast or brunch.
- Pile them generously onto your homemade or store-bought pizza before baking.
- Add them to bruschetta alongside tomatoes, basil, and mozzarella.
- Incorporate them into any pasta dish for added sweetness and depth.
- Whip up a creamy roasted red pepper aioli, perfect for dipping fries, vegetables, or spreading on burgers.
- Blend them into homemade hummus for a vibrant color and unique flavor.
- Puree them into a rich and comforting roasted red pepper soup.
- Pulse them into homemade harissa for a flavorful spicy kick.
- Create a delightful roasted red pepper pesto using traditional ingredients like pine nuts, basil, garlic, and Parmesan, then toss with your favorite pasta.
- Puree them with some almonds, cream, and a touch of chicken stock for a luxurious pasta sauce.
- Blend them with cream cheese for a delectable cracker and veggie spread.
- Add them to a tapenade or flatbread for Mediterranean-inspired flavors.
- Load them into tacos or burritos for an extra layer of taste and texture.
- Stir them into a potato hash or your favorite casserole for a boost of flavor.
- Or simply nibble on them as a healthy, flavorful snack!
The Possibilities are Endless!
Below, I’ll guide you through the simplest and most effective method for roasting bell peppers, complete with step-by-step photo instructions. This technique is incredibly versatile and works wonderfully for roasting most types of peppers, whether you have green, yellow, orange, or even hot peppers available. Beyond the common bell pepper varieties, remember that many other peppers are also excellent when roasted, including Jalapeños, Poblanos, Anaheims, Hatch-style chiles, Paprika chiles, and Pimientos. Just be mindful that the roasting time will naturally vary depending on the *size* and *thickness* of each pepper. Every pepper is unique in its skin and flesh density, so it’s essential to factor this into your cooking time. My golden rule for any baking, roasting, or grilling where food is enclosed or directly under heat is always to “KEEP AN EYE ON THEM”!
How To Roast Red Peppers?
There are several convenient ways to achieve perfectly roasted red peppers at home. You can use an outdoor grill for a pronounced smoky flavor, char them over an open gas-flamed stovetop burner, or, my personal favorite method, simply roast them in the oven under the broiler heat for consistent results.
Here’s What You Need to Do:
1. First, **prepare your peppers** by washing them thoroughly, then trimming off the stems, and removing the inner membranes and seeds. You can roast them whole for larger peppers or cut them in half for easier handling and faster roasting.
2. Char the peppers using your chosen method: directly over a gas burner flame, on a hot grill (using a grill pan if preferred), or under an oven broiler set to its highest temperature. The goal is to blacken the skin evenly all over, which imparts that characteristic smoky flavor and helps in peeling.
3. As soon as the peppers are thoroughly charred, immediately take them off the heat. **Place them on a baking sheet, pizza pan, or in a bowl, and then cover them tightly** with a kitchen towel, aluminum foil, or plastic wrap. This step is crucial: it **allows the peppers to steam and soften for 5-10 minutes**, making the skin much easier to remove.
4. Once the peppers have cooled sufficiently to handle comfortably, **gently peel and remove the loose, blackened skin**. You have the option to leave a little bit of the charred skin on for an even stronger smoky flavor, or peel completely for a smoother texture. Feel free to do a little of both, depending on your preference!
5. Your freshly roasted peppers are now ready to be enjoyed! Use them immediately in a recipe, serve them alone as a simple snack or appetizer, or proceed to freeze or jar them for later use and enjoyment.
And that’s it! You’ve successfully roasted peppers!
YOU DID IT!
Now go brag to your friends and family about your roasted red pepper SUCCESS!
So let’s get to your Cucina and get started, shall we?
The simplest and most common way to roast and freeze red peppers is right in your very own oven, spread out on a large baking sheet.
FIRST, get that oven of yours set at the hottest temperature that it can possibly get. For my oven, I set it to the “Broil” setting, which typically reaches around 500 degrees F!
set your oven on BROIL or at the hottest temperature that your oven allows!
.
cut the peppers in half, remove the stems, seeds, and membranes,
and then lay them flattened, skin-side up, on a baking sheet or pizza pan.
Place the oven rack on the top position, approximately 4 inches directly under the broiler element.
Roast the peppers with the skin side up first. It’s crucial to keep a close eye on them during this stage. Expect this to take about 5 – 10 minutes, but it can vary significantly depending on your oven and the peppers.
Roast the peppers until their skins begin to blister and develop a significant black char. This charring is key for flavor and easy peeling.
Optionally, you can flip the peppers over to roast the opposite, non-skin side. I personally do this to ensure they are fully softened throughout, but it’s not strictly necessary for peeling.
Once the skins are sufficiently blackened and blistered, carefully remove the peppers from the oven.
beautiful roasted, blackened, charred edges
Immediately after roasting, while the peppers are still piping hot, transfer the charred peppers to a pizza pan, a heat-safe platter, or a bowl. Then, promptly cover them tightly with some plastic wrap, a lid, or a sealed plastic container/bag.
This crucial steaming step allows the peppers to cool down gradually while the trapped steam helps loosen their skins, making them incredibly easy to peel. Allow them to steam and cool a bit for 5 – 10 minutes.
Not only does this technique facilitate effortless skin removal, but it also makes the peppers a more comfortable temperature to handle, preventing burnt fingers.
If you’re preparing a larger batch for extended storage, ensure they cool completely before moving them to your refrigerator or freezer.
Once you’ve peeled off the blackened skins and removed any remaining seeds, your roasted peppers are ready to use.
If you’re roasting them for a specific recipe, you can incorporate them into your dish right away.
To keep your freshly roasted peppers wonderfully fresh for short-term use, store them in a clean jar with a tight-fitting lid. The key to preserving their flavor and texture is to pour good quality olive oil over the peppers, ensuring they are completely submerged.
At this stage, you can also infuse them with extra flavor by adding other ingredients such as briny capers, thinly sliced onions, or freshly chopped Italian parsley.
Just like olives and pickles, it is absolutely essential that they remain fully covered in oil for maximum freshness and to prevent spoilage. When stored this way in the refrigerator, they should last for up to one week. For longer preservation beyond a week, proper canning procedures or freezing is required.
For long-term storage, roasted peppers do exceptionally well in the freezer. This method is significantly less work and more forgiving than traditional jarring or canning procedures.
For ultimate convenience, I recommend packaging them in small freezer-safe ziplock bags, placing about two pepper halves in each bag. I prefer this portion size because I typically only use a few roasted peppers at a time for my recipes.
After the peppers have cooled completely, I place them directly into these plastic bags. While some home cooks take an extra (though often unnecessary) step of laying them on a baking sheet and freezing them solid first before transferring them to freezer bags, I find it’s not essential for quality.
This individual packing method allows me to simply grab one bag from the freezer as needed, avoiding the hassle of thawing out a whole large batch of peppers when only a small quantity is required. It’s entirely up to your personal preference!
Enjoy Your Freshly Roasted Peppers!
If you love these roasted peppers, here are a few of our favorite recipes where roasted red peppers are the star of the show:
First of all, at their simplest, roasted red peppers are a gateway to your inner Italian. Serve them traditionally: with a generous drizzle of good quality extra-virgin olive oil, a sprinkling of freshly snipped Italian herbs (like parsley or oregano), plus a crack of fresh black pepper and flaky sea salt.
And that’s precisely how Italians cherish and eat them!
This simple antipasto (meaning “before the meal”) will instantly transport you to the beautiful sun-kissed lands of the Mediterranean Sea!
Here’s a fantastic recipe to use your roasted red peppers:
Bucatini with Roasted Sweet Red Peppers
We’re always thrilled to hear from our wonderful readers! One of them, Kaye, recently shared the fantastic results of her roasted peppers!
Kaye said:
Hi Roz,
Well, not only have you made me very happy with your anti-inflammatory Pineapple and Mango Smoothie, but now I have saved 45 minutes each week roasting Peppers in the oven! Genius!!! They took just moments under a hot grill to blacken, and then I let them cool, either sealed in a plastic freezer bag or on a tray covered in cling film. Skin peeled away with ease and now stocking up the freezer with the excess we have ripening in our greenhouse.
Didn’t they come out beautifully? Well done, my friend Kaye!
Pin For Later!
Print
How To Roast & Freeze Red Peppers
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
4.9 from 41 reviews
Author: Roz
Prep Time: 15 minutes
Additional Time: 10 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Ingredients
- Fresh red bell peppers (or any color/type), cut in half and opened to lay flat
Instructions
- Preheat your oven to the “Broil” setting or its highest possible temperature.
- Wash your peppers thoroughly. Carefully cut each pepper in half (this method works for green, red, orange, or yellow bell peppers, hot peppers, and other varieties). Remove all seeds and inner membranes.
- Flatten each pepper half so it lies as flat as possible, skin-side up.
- Arrange the pepper halves, skin-side up, on a baking sheet or pizza pan. For best results, position the oven rack about 4 inches below the broiler element.
- Roast the peppers until their skins are visibly blackened and charred. There is no precise fixed time for this; you must continuously watch them to prevent burning. This typically takes 5-10 minutes.
- Once the skin is charred, you can optionally flip the peppers over to roast the opposite, non-skin sides for thorough cooking and softening.
- When both sides (if flipped) are blackened, or the skin side is fully charred, remove the peppers from the oven.
- Immediately transfer the hot roasted peppers to a baking sheet, pizza pan, or platter, and cover them tightly with plastic wrap, aluminum foil, or a kitchen towel. This step steams the peppers, making the skin easier to remove.
- Allow the peppers to steam and cool for about 5-10 minutes, or until they are cool enough to handle comfortably.
- Gently peel off the loosened blackened skins. If desired, you can leave some charred bits for extra smoky flavor. Remove any remaining seeds.
- For freezing, place two peeled red pepper halves into individual small freezer-safe zip-top bags. This portioning allows for easy retrieval as needed.
- Continue filling zip-top bags with the remaining roasted pepper halves until finished. Ensure all air is squeezed out before sealing.
- Place the bags of roasted peppers into the freezer for long-term storage.
- It’s that EASY to have delicious roasted peppers on hand!
- Buon Appetito!
Notes
To store roasted peppers in the refrigerator for up to one week, place them in an airtight jar and cover completely with olive oil. You can add capers, onions, or Italian parsley for extra flavor. Ensure they remain submerged in oil for maximum freshness.
This post was originally published in 2014 and updated with more information and re-posted in 2024, ensuring the most current and helpful tips for you.
What do you like to do with roasted red peppers? Let me know in the comments below – I’d love to hear your creative ideas!