Fire roasted red peppers are a delicious and versatile ingredient that can be used in many dishes. Roasting red bell peppers over an open flame brings out their natural sweetness and gives them a smoky, charred flavor. While they are easy to find jarred or canned in grocery stores, roasting fresh peppers yourself results in the best flavor. Once roasted, these peppers can be enjoyed in a variety of ways. Here is a complete guide on how to eat fire roasted red peppers.
How to Roast Red Peppers
Roasting red peppers is simple and can be done a few different ways. The high heat helps remove the skins, which can give some people indigestion, and brings out the sweetness. Here are a few methods:
Over an Open Flame
One traditional way to roast peppers is directly over the open flame of a gas burner or grill. Use tongs to hold the pepper over a high flame, rotating frequently until the skin is completely charred and blistered on all sides. This takes about 5-10 minutes. The skin will be fully blackened when done.
Under the Broiler
If you don’t have a gas burner, you can also broil peppers in the oven. Place peppers on a baking sheet and position about 6 inches under the broiler on high heat. Broil for 15-20 minutes, flipping the peppers halfway through, until the skins are blackened.
On the Grill
During summer, utilize the grill to roast peppers. Place peppers directly on the hot grates of a preheated grill, turning every few minutes until charred. This will take 10-15 minutes.
Removing the Skin
Once the peppers are blackened, place them in a heatproof bowl and cover tightly with plastic wrap or put them in a paper or plastic bag and seal. Let them steam for 10-20 minutes. This helps loosen the skin and stops the cooking process.
After steaming, remove the peppers from the bowl or bag. Holding the pepper over a sink or bowl, use your fingers or a paring knife to gently peel away and discard the charred skin. Don’t run the pepper under water, as this will wash away flavor.
Some minor charred bits will remain on the pepper flesh after peeling, which provides excellent smoky flavor. Once peeled, use a knife to slice open the pepper and remove the seeds and membranes. Rinse briefly to remove any remaining seeds. Now the roasted pepper is ready to use in recipes!
Storing Fire Roasted Peppers
Roasted red peppers can be stored in the refrigerator for up to 10 days or in the freezer for several months. Here are some tips:
Refrigeration:
Place peeled, sliced roasted peppers into an airtight container or resealable plastic bag. Pour a thin layer of olive oil over the peppers to prevent drying out. Keep refrigerated for up to 10 days.
Freezing:
For longer storage, freeze your roasted red peppers. First place peppers in a single layer on a parchment lined baking sheet and freeze until solid, about 2 hours. Then transfer frozen peppers to a freezer bag or airtight container, removing as much air as possible. They’ll keep for 4-6 months.
Canning:
You can also preserve fire roasted peppers by canning them. Place peppers in sterile canning jars and pour in enough vinegar or lemon juice to cover. Leave 1/2 inch headspace, wipe rims, and seal lids. Process pint jars for 30 minutes in a water bath canner. The acidity of the vinegar or lemon juice makes these shelf stable.
Ways to Eat Fire Roasted Red Peppers
Once you have a batch of roasted peppers, there are endless ways to eat and enjoy their sweet, smoky flavor. Here are some of the most popular options:
On Salads
One of the easiest ways to use up roasted red peppers is to add them to fresh salads. Their texture and flavor pair perfectly with leafy greens, tomatoes, cucumbers, onions, olives, and cheese. Slice or dice peppers into bite-sized pieces and mix into your favorite salad for a pop of color and smokiness.
As a Pizza Topping
Fire roasted peppers are an excellent addition to homemade or store-bought pizza. Cut into strips and scatter over pizza before baking. They’ll add sweetness and become even more caramelized and delicious under the hot pizza oven or broiler.
In Sandwiches and Wraps
Slice roasted peppers and add into sandwiches for great flavor. They work well either hot or cold. Try using them in panini, subs, gyros, tortas, or fajita wraps. Pro tip: pair with melty cheese and balsamic for a tasty sandwich filling.
Added to Eggs
Chopped roasted peppers can be scrambled into eggs or folded into omelets to upgrade a basic breakfast. The smoky-sweetness pairs perfectly with fluffy eggs. Add crumbled feta or goat cheese for even more flavor.
As a Topping for Meat
Roast a large batch of peppers to keep on hand for topping simply prepared meats like grilled chicken breasts, pork chops, lamb chops, steak, fish fillets, etc. The charred bits add lots of flavor that complements the protein.
Blended into Dips
Chop roasted peppers and blend into dips like hummus, baba ganoush, or corn salsa for a boost of flavor and color. You can also puree them with garlic and olive oil for a quick roasted pepper “sauce” to drizzle over dishes.
In Pasta Dishes
Pasta + roasted peppers = perfection! Dice into smaller pieces and add to your favorite pasta sauces, like arrabbiata, marinara, or vodka sauce. You can also stuff peppers with cheese and bake into a casserole.
On Bruschetta
Top toasted or grilled bread with a blend of chopped tomatoes, garlic, basil, roasted peppers, olive oil, and balsamic vinegar. The smoky sweetness of the peppers pairs perfectly with the fresh tomatoes and olive oil in this Italian appetizer.
As Antipasto
Serve strips or slices of roasted peppers alongside Italian meats, cheeses, olives, and marinated vegetables for an antipasto spread. Their sweet, versatile flavor is the perfect addition.
Added to Soups or Chili
Fire roasted peppers add both texture and a pop of flavor when diced and added to soups and chilis. Try them in minestrone, gazpacho, butternut squash soup, veggie chili, chicken tortilla soup, and more.
In Shakshuka
This Middle Eastern dish features eggs poached in a spicy tomato sauce. Roasting the peppers before adding to the sauce boosts the overall flavor.
As a Relish
Finely chop roasted peppers along with other vegetables like onions, cucumber, or corn kernels. Toss in vinegar and seasonings for a sweet and spicy relish to top hot dogs, burgers, sandwiches, and more.
Stuffed with Fillings
Try stuffing roasted red peppers like you would a baked potato. Slice peppers in half lengthwise and remove seeds. Stuff with rice, ground meat, cheese, veggies or other fillings. Bake until hot and bubbly for a fun dinner.
Conclusion
Fire roasted red peppers are an extremely versatile ingredient that can be used in everything from salads to sandwiches to pizzas. Their natural sweetness intensifies when roasted, giving them a delicious smoky-charred flavor. While roasting your own fresh peppers results in the best taste, you can also use pre-roasted peppers from a jar or can. Store any leftovers in the fridge or freezer. There are endless creative ways to incorporate these peppers into meals, snacks, appetizers, and more. With their flavor and nutrition, fire roasted red peppers are a tasty addition to any diet.
| Red Pepper Variety | Scoville Heat Units | Description |
|---|---|---|
| Banana | 0 | Very sweet with medium thick walls. Shaped like a banana. |
| Bell | 0 | Blocky shape with 3-4 lobes. Very sweet and crisp. |
| Cherry Bomb | 500-1000 | Round, cherry-sized peppers with medium heat. |
| Hatch | 1,000-1,500 | Long, slim peppers from New Mexico with mild heat. |
| Hungarian Wax | 5,000-15,000 | Smooth, waxy yellow peppers with spicy kick. |
| Jalapeño | 2,500-8,000 | Very popular dark green chili with medium heat. |
| Habanero | 100,000-350,000 | Wrinkled orange or red lantern chili. Intensely hot. |
| Ghost Pepper | 855,000-1,041,000 | Extremely spicy red chili used sparingly by chiliheads. |
Common Types of Red Peppers
There are many varieties of red peppers ranging from mild and sweet to intensely spicy. The table above outlines some of the most popular types and their Scoville heat units, which measure their pungency or spiciness.
Sweet red bell peppers are one of the most commonly used red peppers. They have a blocky shape and crisp, juicy flesh with zero heat. Banana peppers are also mild and prized for their sweetness.
On the hotter end, Hungarian wax, jalapeño, and habanero peppers bring the heat.Ghost peppers are known as one of the world’s spiciest chili peppers, with some reaching over 1 million Scoville heat units!
When roasting red peppers, choose milder varieties like bell or banana peppers if you don’t want any spiciness. For moderate kick, go for hotter peppers like jalapeños or Hatch chilies. Always taste a small raw piece of pepper before cooking to determine the heat level.
Nutrition of Red Bell Peppers
All varieties of red peppers contain great nutrition, but red bell peppers are one of the most nutrient dense. Here are some of the top nutrients found in 1 raw, red bell pepper (149g):
- Vitamin C – 317% DV. More than an orange!
- Vitamin A – 42% DV. Important for eye health.
- Vitamin B6 – 14% DV. For red blood cell production.
- Potassium – 5% DV. Helps nerve signaling.
- Folate – 5% DV. Key for cells and DNA.
- Fiber – 3g. For healthy digestion.
- Vitamin E – 7% DV. An antioxidant that protects cells.
- Vitamin K – 12% DV. Important for blood clotting.
Red bell peppers also contain antioxidants like lycopene, lutein, and zeaxanthin, which protect cells from damage.
Roasting peppers boosts their antioxidant levels even further. So enjoy fire roasted red peppers for their amazing flavor and nutrition!