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4.8 from 8 votes

Roasted Red Peppers

Jump to RecipePrintRate
By: Joanna Cismaru 13 Comments

This post may contain affiliate links. Please read my disclosure policy.

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 in a white bowl in a garlic sauce

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 needed to make roasted red peppers

Ingredients

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.

process shots showing how to make roasted red peppers with garlic sauce

How to Roast Peppers

  1. 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.
  2. 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.
  3. 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.

a bowl with roasted red peppers in garlic sauce

How to Serve

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

Leftovers

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.

a bowl with roasted red peppers in garlic sauce

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

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

roasted red peppers in garlic sauce
Print
4.75 from 8 votes

Roasted Red Peppers in Garlic Sauce

Prep 15 minutes minutes
Cook 20 minutes minutes
Total 35 minutes minutes
Rate Recipe
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!
4

Ingredients

  • 6 large sweet pointed red peppers
  • 4 garlic cloves (minced)
  • 2 tablespoon olive oil
  • 1/4 cup cold water
  • salt to taste

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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.

Notes

  1. 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!
  2. These peppers will last about 1 year in the freezer. You can store them with or without the sauce to your own discretion.

Nutrition Information

Calories: 143kcal (7%)Carbohydrates: 16g (5%)Protein: 3g (6%)Fat: 8g (12%)Saturated Fat: 1g (6%)Sodium: 11mgPotassium: 531mg (15%)Fiber: 5g (21%)Sugar: 10g (11%)Vitamin A: 7702IU (154%)Vitamin C: 315mg (382%)Calcium: 23mg (2%)Iron: 1mg (6%)
© Author Jo Cooks

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

roasted red peppers in garlic sauce

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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13 Comments
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Susan
Susan
Posted: 3 years ago

5 stars
Hi Jo,

Those elongated red peppers are called Shepherd red peppers… sweeter than red bell peppers, easier to roast and peel, great to marinade… I even stuff them with cream cheese and many more yummy goodness, put them in batter and fry them until GBD for tasty goodness. What more can you ask for?

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Susan
Posted: 3 years ago

They’re great! I’ve never heard of that name for them, very cool 😊

0
Reply
Margaret Campione
Margaret Campione
Posted: 3 years ago

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.

0
Reply
Soleil
Soleil
Posted: 3 years ago

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.

0
Reply
IJ
IJ
Posted: 7 years ago

Hello everyone, can you please be so kind to tell me where i can purchase these sweet pointed peppers?

Thank you

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  IJ
Posted: 7 years ago

Hi there,
I find them at the farmer’s market during the summer months. 🙂

0
Reply
IJ
IJ
Reply to  Joanna Cismaru
Posted: 7 years ago

Many thanks for your reply. can’t seem to find them anywhere. Will keep looking 🙂

0
Reply
Richard
Richard
Reply to  IJ
Posted: 29 days ago

I bought a bag of those long pointed sweet peppers from Costco this week.

0
Reply
rosie
rosie
Reply to  IJ
Posted: 7 years ago

I buy them from Aldi

0
Reply
Jennifer
Jennifer
Posted: 10 years ago

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!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jennifer
Posted: 10 years ago

Hi Jennifer,
It’s just some parsley I sprinkled for garnish.

0
Reply
mjskit
mjskit
Posted: 11 years ago

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!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  mjskit
Posted: 11 years ago

Thank you, I hope you try them. 🙂

0
Reply

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I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

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