Roasted capsicums or red bell peppers are sweet, delicious and easy to make at home. We love having them on hand to add to an omelette or scramble for a tasty breakfast, or as part of a salad. Learning how to roast capsicums in your oven is really simple and they are great to have in the fridge to add to salads. You don’t need any special equipment to make these at home, so give it a try today.
Why we love this recipe!
- Save money making roasted peppers easily at home.
- Use up leftover produce and avoid wastage.
- No special equipment needed – just an oven.
- Perfect to add delicious flavor and texture to salads, frittatas & wraps.
What you will need to make this recipe
We prefer red capsicums or bell peppers for roasting as they have the best flavor. Orange and yellow capsicums are also good roasted. We do not recommend green bell peppers, as they are not as naturally sweet and flavorful.
You can use this roasting technique on any peppers you like such as jalapenos, palermo, poblano etc. This makes them a delicious addition to salsas.
- Red bell peppers or capsicums
Equipment
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You may need –
Step by step instructions
- Preheat the oven. Slice the capsicum or pepper in half length ways and remove the seeds and ribs. We like to use a spoon to do this. Leave the stalk in place to retain the shape of the pepper.
- Place the capsicums cut size down on a lined baking sheet and roast in the oven for 40-50 minutes.
- Remove from the oven once the skins are completely blackened and blistered.
- While the peppers are hot, place them in a sealed container or in a bowl covered with plastic wrap, and allow them to cool. This will help with removing the skin.
- Once they have cooled enough to handle, peel the blackened skin off and dispose of the skin and stalks. You can use a paper towel to help with gripping the skin to remove it.
- Slice the capsicums into strips and store in an airtight container in the fridge.
How to serve roasted peppers
We love using roasted capsicum in our recipes, as they have a lovely natural sweetness and juicy texture. When you roast a bell pepper and remove the skin it really changes the flavor and the texture, it is almost like a brand new vegetable! It is a great idea to roast more capsicums than you need and make some of these delicious recipes;
- These roasted capsicums are an excellent addition in any salad or antipasto platter. We love to have some stored in the fridge during summer to easily add to a salad.
- Add them to an omelette with some feta cheese and olives for a delicious Mediterranean flavored breakfast. Or try this roasted capsicum frittata.
- For a delicious new condiment to serve with steak, fish or chicken, try our making our smoky romesco sauce with your roasted capsicums.
- These are delicious in our zucchini and roasted capsicum salad for a perfect accompaniment to a meal or BBQ.
- Make our sweet and creamy roasted capsicum dip. It only takes a minute or two to throw together in the blender!
Expert tips, suggestions & how to store
- Storage – Store your roasted capsicums in an airtight container in the fridge for up to a week. If you would like to store them longer, you can cover them a layer of olive oil in a jar.
- Make ahead – These are a great make ahead option, as they store well in the fridge. We like to prepare some on the weekend to add to salads, wraps or eggs during the week.
- Serving suggestions – In salads, wraps or toasted sandwiches, with scrambled eggs or in a frittata, blended to create delicious sauces or dips.
- Substitutions – We like to use red bell peppers or capsicums in the recipe, but any peppers would work.
- Tips – Ensure you allow the peppers to cool in a sealed container or covered in plastic wrap, so that they are easier to peel. Use paper towel to help with peeling the skin and removing any small pieces, as the roasted capsicums will be slippery.
Roasted capsicum FAQs
We find it best to cut the capsicum or pepper in half lengthways and remove the seeds and ribs prior to roasting.
It is much easier to peel the skin from capsicums or peppers once you have charred the skin. So remove the skin after roasting.
It is best for the skin to be completely charred and blackened. Then you can remove the skin easily and the flesh of the peppers will be soft and sweet.
It is best to roast peppers cut side down so that the skin is exposed to the heat of the oven to char and the flesh is more protected.
If you like this recipe you may also like…
- Teriyaki Chicken Rice Bowl
- Mexican Chicken Salad
- Mexican tuna salad
- Tuna Salad without Mayo
- Panko Chicken
- Cream Cheese Pasta
- Lemon Chicken Marinade
- Mexican chicken marinade
- Smoked Chicken Salad
- Tandoori Chicken Salad
Ingredients
- 2 capsicum or bell peppers (we prefer red)
Instructions
- Preheat oven to 390F/200C.
- Cut capsicums in half lengthways, remove the seeds and membrane from the inside. I find using a spoon to scrape it out the easiest.
- Place the capsicum halves cut side down on a baking tray lined with non-stick baking paper.
- Roast in the oven for 40-50 mins until the skin has completely blistered and blackened.
- Remove from the oven and place the hot capsicums in a bowl and cover with plastic wrap. The steaming helps remove the skin after they have cooled.
- Once they have cooled enough to handle peel the blackened skin off and dispose of the skin and stalks.
- Slice roasted capsicum and store in the fridge.
Video
Notes
-
- Storage – Store your roasted capsicums in an airtight container in the fridge for up to a week. If you would like to store them longer, you can cover them in a layer of olive oil in a jar.
-
- Make ahead – These are a great make ahead option, as they store well in the fridge. We like to prepare some on the weekend to add to salads, wraps or eggs during the week.
-
- Serving suggestions – In salads, wraps or toasted sandwiches, with scrambled eggs or in a frittata, blended to create delicious sauces or dips.
-
- Substitutions – We like to use red bell peppers or capsicums in the recipe, but any peppers would work.
-
- Tips – Ensure you allow the peppers to cool in a sealed container or covered in plastic wrap, so that they are easier to peel. Use paper towel to help with peeling the skin and removing any small pieces, as the roasted capsicums will be slippery.
Erina says
Enjoy these hot and cold.
havebutterwilltravel says
So good to have in the fridge.
Sue says
Awesome. Do you recommend to add any seasoning when you want to use them in a salad¿
havebutterwilltravel says
You definitely could add seasonings to them.
Wayne Phillips says
Thanks ladies. I’ve roasted them before without the stems and I didn’t know about cooling them in a bowl covered with wrap. I came across Romesco sauce yesterday. I love roasted capsicums. My wife is stuck in Ireland, and when all this corona-virus thing is over, I’m going to take her to Spain again for a few months. Muchas gracias.
havebutterwilltravel says
Thanks Wayne. Romesco sauce is delicious. Hope your wife is doing ok in Ireland.