Learn how to make Roasted Red Peppers marinated in the most incredible garlic sauce. Use them in sauces, salads, dips, sandwiches, or all on their own as a side dish. This recipe could not get any easier!
Roasted Red Peppers
Everyone loves roasted red peppers! It makes for the best hummus, pasta sauces, pizza or sandwich toppings – you name it. For a recipe that takes such little effort and a very short list of ingredients, it’s surprising how seldom they’re made from scratch!
I have a funny story for you. My husband once bought red poblano peppers, thinking he was buying these sweet pointed red peppers. They do look similar and honestly most of the time I cannot tell the difference. Let me say first that it really doesn’t matter which you use in this recipe, you can really roast any pepper you like.
Well I roasted them and made this wonderful garlic sauce for them and then I served them with our dinner. Sure enough they were super spicy but you know what, we ate them all. They were so good I hadn’t even noticed anything, hubs was the one who got the super spicy pepper and smoke was coming out of his ears. Had to drink lots of water afterwards, but they were so incredibly good, nobody cared. However, if you cannot handle the heat, make sure you stick to the sweet variety.
Ingredients for Roasted Red Peppers
This recipe is so easy to make! Just look at how short this list of ingredients is:
- Sweet pointed red peppers – You can use regular red bell peppers if you can’t find pointed peppers.
- Garlic – You can use as much or as little as you like. Fresh is always best!
- Olive oil – You can use any type of oil you like best. Mild flavored oils will work best.
- Water
- Salt – Season to taste.
- Parsley – If you’d like, chop up some fresh parsley to sprinkle and garnish over your peppers.
What Type of Peppers Can I Use?
While I used sweet pointed peppers, any type of pepper will work. Red peppers are sweeter which is why they’re a more popular option for roasting. The high heat can give off a slightly bitter flavor, so the sweetness of red peppers is great for counteracting this. That being said, yellow or green peppers will still be great roasted up and soaked in that garlic sauce!
Do you like a bit of heat? Try this recipe out with some red poblano peppers! They are big enough to give you some nice pieces of roasted pepper while offering a bit of a fiery kick.
How to Roast Peppers
- Grill the peppers: Preheat your BBQ over medium-high heat. Add the peppers and cook until charred and blistered on all sides. Set them aside to cool.
- Peel the peppers: To peel the peppers: cut the top off, then peel the blistered skin away. Slice the peppers lengthwise and remove the seeds. I usually find this easier to do under running water, it cleans them nicely and you’re done in no time.
- Make the sauce and serve: Whisk together the garlic, oil, water, and salt. Mix the peppers with the sauce, garnish with parsley, and serve.
What Else Can I Use Other Than the BBQ?
If you don’t have a BBQ or the weather simple won’t allow for it, you still have other options!
To use the oven: Place the peppers on a parchment paper lined baking sheet under the broiler set on high. Keep an eye on them, and turn the peppers once they char to get all sides.
To use the stovetop: If you have a gas range, you can hold the peppers with tongs and carefully char them over a flame. For other stovetops heat a skillet over high heat and allow the peppers to char on each side.
How to Serve Roasted Red Peppers
I love to serve my roasted red peppers in a bowl alongside dinner. They can be enjoyed all on their own, or sliced up to accompany each bite of meat, tossed into a salad, or on top of flatbreads or pizzas.
You can also use your roasted peppers in the morning mixed into some scrambled eggs, folded into your omelette, or baked into a frittata. Let us know your favorite ways to enjoy roasted red peppers!
Try your peppers alongside these recipes:
- Caprese Chicken
- Tomato Shrimp Pasta
- Summer Salad with Herbed Ricotta
- Easy Chicken Fajitas or Steak Fajitas
- Creamy Cajun Pastalaya
- The Best Chili Recipe
How to Store Roasted Red Peppers
Keep your peppers, with the garlic sauce, in an airtight container or a jar in the fridge. They will last 5-6 days. The longer they get to sit and soak up that sauce the better they’ll taste!
These peppers will last about 1 year in the freezer. You can store them with or without the sauce to your own discretion.
Use Your Roasted Red Peppers in These Recipes!
- Roasted Red Pepper and Pecan Pesto Penne
- Stuffed Chicken Breasts
- Blend some roasted red peppers into the Best Ever Hummus
More Must Try Recipes:
- Garlic and Herb Roasted Carrots
- Roasted Potatoes with Garlic Sauce
- Pico de Gallo
- Garlic Parmesan Roasted Brussels Sprouts
- Cowboy Caviar
- Ratatouille
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Roasted Red Peppers in Garlic Sauce
Ingredients
- 6 large sweet pointed red peppers
- 4 garlic cloves minced
- 2 tbsp olive oil
- 1/4 cup cold water
- salt to taste
Instructions
- Grill the peppers: Preheat your BBQ over medium-high heat. Add the peppers and cook until charred and blistered on all sides. Set them aside to cool.
- Peel the peppers: To peel the peppers: cut the top off, then peel the blistered skin away. Slice the peppers lengthwise and remove the seeds. I usually find this easier to do under running water, it cleans them nicely and you're done in no time.
- Make the sauce and serve: Whisk together the garlic, oil, water, and salt. Mix the peppers with the sauce, garnish with parsley, and serve.
Recipe Notes
- Keep your peppers, with the garlic sauce, in an airtight container or a jar in the fridge. They will last 5-6 days. The longer they get to sit and soak up that sauce the better they'll taste!
- These peppers will last about 1 year in the freezer. You can store them with or without the sauce to your own discretion.
Margaret Campione says
I make regular red peppers stuffed and roasted in a pan on top of the stove. I clean out peppers of all seeds and break up one lb. loaf arnold thin sliced bread.
Place bread in a bowl and add salt pepper, and parsley and a little oil to cover. Mix up and stuff the peppper and place in a pot(.I use a non stick one) On medium flame cook and turn until reasted well, Let cool and peel skin off ad enjoy.
Soleil says
My background is Serbian. We call these “Lucene Paprike”. I would add a little bit of vinegar to that marinade. It makes a huge difference in flavor.
IJ says
Hello everyone, can you please be so kind to tell me where i can purchase these sweet pointed peppers?
Thank you
jo says
Hi there,
I find them at the farmer’s market during the summer months. 🙂
IJ says
Many thanks for your reply. can’t seem to find them anywhere. Will keep looking 🙂
rosie says
I buy them from Aldi
Jennifer says
I’m going to make this tonight, it looks delicious! The picture shows some type of herb sprinkled atop the dish, but I don’t see anything listed in the ingredients. Is it basil or flat leaf parsley? Thanks!
jo says
Hi Jennifer,
It’s just some parsley I sprinkled for garnish.
mjskit says
I love this pointed sweet red peppers also and the additional of the garlic and oil would be wonderful! I just love these simple and tasty recipes!
jo says
Thank you, I hope you try them. 🙂