Roasted Red Peppers

Roasted red peppers are a versatile ingredient known for their sweet, smoky flavor and tender texture. They are not bound by seasonality as they are often made from bell peppers that are available year-round. Roasted red peppers are a staple in Mediterranean, particularly Italian and Spanish, cuisines and are used to add depth to dishes such as pastas, salads, and sandwiches. They can also be pureed into sauces or dips like romesco or muhammara.

Roasted Red Peppers Synonyms

Pimento
pimiento
cherry peppers
red capsicum

Different Forms/Types of Roasted Red Peppers

Fresh

Freshly roasted red peppers made at home or purchased from a deli, offering the most authentic and vibrant flavor.

Canned

Roasted red peppers that are canned, often in water or a flavored liquid, convenient for long-term storage.

Jarred

Roasted red peppers preserved in a jar, typically marinated in a brine or oil, which can be used directly in recipes.

Pureed

Roasted red peppers that have been blended into a smooth puree, ideal for sauces, dips, and spreads.

How to Choose Roasted Red Peppers

When selecting jarred or canned roasted red peppers, look for jars or cans that are free of dents, rust, or swelling. The liquid should be clear, not cloudy. For the best quality, choose brands that list red peppers and a minimal number of natural preservatives on the ingredient label. Avoid products with excessive additives or artificial preservatives. If buying fresh roasted red peppers from a deli, ensure they have a bright color and a firm texture without any signs of spoilage.

Cooking/Prep Tips for Roasted Red Peppers

Roasted red peppers are a versatile ingredient that can add depth and sweetness to a variety of dishes. When preparing roasted red peppers, it's important to achieve a good char on the skin without overcooking the flesh. This can be done by placing the peppers over an open flame or under a broiler, turning them occasionally until the skin is blistered and blackened. Once charred, enclose the peppers in a bowl covered with plastic wrap or place them in a sealed bag for several minutes to steam; this process makes peeling the skin off much easier. Remove the skin gently, and avoid rinsing the peppers under water as this can wash away some of the flavorful juices. For intermediate and expert home cooks, consider preserving the peppers' flavor by storing them in olive oil with herbs and garlic, or enhancing them with a sprinkle of sea salt and a drizzle of balsamic vinegar before serving.

Shelf Life of Roasted Red Peppers

Jarred and canned roasted red peppers should be stored in a cool, dark place until opened. Once opened, transfer any unused peppers to an airtight container, cover them with their liquid or olive oil, and refrigerate for up to two weeks. Freshly roasted red peppers can be stored in the refrigerator for 3-5 days; ensure they are covered with a lid or plastic wrap. For longer storage, roasted red peppers can be frozen in an airtight container for up to 6 months, though this may affect their texture.

Recommended Brands for Roasted Red Peppers

canned: Cento

jarred: Mezzetta

pureed: Trader Joe's

Cooking Techniques for Roasted Red Peppers

Broiling: Broiling red peppers in an oven gives a similar effect to grilling, with the high heat creating a quick char. It's a convenient alternative when outdoor grilling isn't possible.

Grilling: Grilling red peppers over an open flame until charred brings out their natural sweetness and adds a smoky flavor. This method is ideal for salads, sandwiches, and as a topping for meats.

Marinating: After roasting and peeling, marinating red peppers in a mixture of olive oil, vinegar, garlic, and herbs can infuse them with additional flavors. This technique is great for antipasti or as a condiment.

Popular Roasted Red Peppers Recipes

Roasted Red Pepper Hummus
Roasted Red Pepper and Tomato Soup
Stuffed Roasted Red Peppers

Roasted Red Peppers Nutritional Information (100g)

fat: 0.3 g
fiber: 3.4 g
sugar: 4.2 g
protein: 1.2 g
calories: 40 kcal
carbohydrates: 6.0 g

Flavor Combinations

Roasted red peppers pair well with a variety of flavors and ingredients. They complement the creaminess of cheeses like goat cheese and feta, and work well with other Mediterranean ingredients such as olives, capers, and anchovies. Herbs like basil, oregano, and parsley enhance their sweet and smoky profile. Roasted red peppers can also be balanced with acidic components like balsamic vinegar or citrus, and they add a vibrant contrast to rich meats and grains.

Allergen Information

While allergies to bell peppers are rare, individuals with a known allergy to other members of the nightshade family, such as tomatoes or eggplants, should consume roasted red peppers with caution.

Recipes with Roasted Red Peppers

Minestrone Soup