Quick Answer
There are several good alternatives you can use in place of roasted red peppers:
- Raw red bell peppers – Sweeter and crunchier than roasted.
- Jarred roasted red peppers – Less work than roasting yourself.
- Sun-dried tomatoes – Similar sweet and umami flavor.
- Tomato paste or puree – Provides color and sweetness.
- Pimentos – Milder in flavor but similar texture.
- Red chili peppers – Spicier but can work in some recipes.
- Beets – For color more than flavor.
The best substitute depends on the recipe and your personal taste preferences. In most cases you can omit roasted red peppers entirely or replace them 1:1 with another vegetable. Adjust seasonings to complement the new ingredient.
What Are Roasted Red Peppers?
Roasted red peppers are red bell peppers that have been roasted over an open flame or under a broiler until the skin is charred black. Once roasted, the blackened skin is removed and the pepper flesh is used either chopped, sliced, or pureed.
Roasting transforms the flavor of the red peppers, concentrating their sweetness and bringing out a smoky, almost meaty umami taste. It also softens their flesh and makes them easier to peel.
In recipes, roasted red peppers add a burst of sweet flavor with a hint of smokiness. They have a soft, almost silky texture when chopped or pureed. Their bright red color also makes them visually appealing in many dishes.
Some of the most common uses for roasted red peppers include:
- Pizzas
- Pasta dishes
- Salads
- Sandwiches
- Soups and stews
- Toppings for bruschetta
- Mixes for dips, spreads, and tapenades
- Ingredients in sauces like romesco
Their sweet, almost fruity flavor pairs well with other Mediterranean ingredients like olives, capers, anchovies, garlic, and fresh herbs.
Raw Red Bell Peppers
Raw red bell peppers can be used in place of roasted red peppers while still providing vibrant color and sweet, slightly grassy flavor. The texture will be crunchier than roasted peppers when chopped or pureed.
Red bell peppers contain high amounts of vitamins A and C, making them a nutritious substitute. Make sure to remove the ribs and seeds before using raw.
The sweetness and flavor intensity of raw red peppers can vary, so taste as you go when substituting in a recipe. You may need to add a pinch of sugar or salt to balance the flavors.
Use raw red peppers when you want a fresher, crunchier texture:
- Salads
- Salsas and pico de gallo
- Bruschetta
- Sandwiches and wraps
- Dips like babaganoush
Roasting or sauteing the raw peppers before using will help soften them up and concentrate their natural sugars.
How to Substitute
Replace roasted red peppers with raw red bell peppers using a 1:1 ratio:
- 1 cup roasted red peppers = 1 cup chopped raw red pepper
- 1 tablespoon roasted red pepper puree = 1 tablespoon pureed raw red pepper
Since raw peppers are crunchier, you may want to use slightly less. Taste the dish as you go to ensure the flavor and texture are balanced.
Jarred Roasted Red Peppers
Jarred roasted red peppers provide a convenient alternative when fresh roasted red peppers aren’t available. Brands like Mezzetta and Cento are widely available.
Jarred peppers are pre-roasted and packed in vinegar or brine. They have a tender, smooth texture similar to homemade roasted peppers. But the brining liquid often gives them a more pickled flavor.
Rinse and drain the jarred peppers well before using to remove excess vinegar or salt. Keep in mind that different brands can vary in flavor profiles – some are smokier while others are pickled.
Jarred roasted red peppers work best when their concentrated flavor won’t overpower a dish:
- Pizza
- Pasta, grain bowls
- Wraps
- Salads
- Antipasto spreads
Avoid using them in recipes where the pickled flavor would clash, like in creamy soups or sauces.
How to Substitute
Replace fresh roasted red peppers with jarred using a 1:1 ratio:
- 1 cup chopped roasted red peppers = 1 cup drained jarred roasted red peppers
- 2 tablespoons roasted red pepper puree = 2 tablespoons pureed jarred red peppers
Since the flavor is more concentrated, start with 3/4 of the amount and adjust to taste.
Sun-Dried Tomatoes
Sun-dried tomatoes make an easy, flavorful substitute for roasted red peppers. Like roasted peppers, sun-dried tomatoes have an intense, concentrated flavor with sweet and umami notes.
Use sun-dried tomatoes packed in oil rather than dried for the best texture and flavor. Choose them plain or with herbs like basil or oregano.
Chopped sun-dried tomatoes work especially well in place of roasted red peppers:
- Pasta dishes
- Pizza
- Salads
- Bruschetta
- Sandwiches
- Antipasto skewers
Pureed, they can stand in for red pepper puree in recipes like hummus, baba ganoush, and romesco sauce.
How to Substitute
Replace roasted red peppers with oil-packed sun-dried tomatoes:
- 1 cup roasted red peppers = about 1/2 cup chopped sun-dried tomatoes
- 2 tablespoons roasted red pepper puree = 3-4 tablespoons pureed sun-dried tomatoes
Since sun-dried tomatoes are more concentrated in flavor, use about half the amount of roasted red peppers called for. Adjust to taste.
Tomato Paste/Puree
Tomato paste or puree works well for imitating the subtle sweetness of roasted red peppers without altering the flavor profile too much. It also adds thickness and a red hue similar to red pepper puree.
Substitute tomato paste 1:1 for roasted pepper puree in recipes like:
- Romesco sauce
- Middle Eastern dipping sauces
- Pizza sauce
- Chili
For chopped or sliced roasted peppers, substitute tomato paste or puree in a smaller amount, using to to taste until you achieve the right color and mild sweetness.
Tomato puree is smoother while tomato paste is thicker and adds more umami flavor. Tomato paste is also more concentrated.
How to Substitute
- 1 tablespoon roasted red pepper puree = 1 tablespoon tomato paste OR 2 tablespoons tomato puree
- 1 cup chopped roasted red peppers = 2-3 tablespoons tomato paste OR 1/4 cup tomato puree
Start with less and add more tomato puree or paste to taste. You want just enough to lightly sweeten and tint the dish.
Pimentos
Pimentos are red cherry peppers that are smoked and pickled, giving them a similar flavor profile to roasted red peppers. They have a sweet, smoky flavor and soft texture when chopped.
Pimentos are less intense in flavor than roasted red peppers, however. They also lack the subtle bitterness and herbaceous quality of red bell peppers.
Use pickled pimentos when you want a milder, sweeter flavor:
- Salads
- Sandwiches
- Cheese spreads
- Green bean casserole
- Pimento cheese dip
They work especially well in any recipe where you want the red flecks of color but don’t require a strong red pepper flavor. Drain well before using to prevent excess liquid in a recipe.
How to Substitute
Replace roasted red peppers with drained pimentos using the same amount called for in the recipe. Since the flavor is milder, consider adding a pinch of paprika or cayenne pepper to add subtle heat.
Red Chili Peppers
Fresh red chili peppers like serrano, cherry, and Fresno can substitute for roasted red peppers when you want more heat and bite. They provide a similar red color and fruitiness.
Red chili peppers contain capsaicin which gives them their signature spicy kick, unlike the mild sweetness of red bell peppers. They also have a juicier flesh when chopped or pureed.
Consider red chili peppers when heat complements the other recipe flavors:
- Salsas and hot sauces
- Chili
- Curries
- Spicy soups
- Tex-Mex dishes
- Asian stir fries
Remove the seeds and white ribs before using to control the heat level. Handle carefully when raw – wear gloves if needed to avoid skin irritation.
How to Substitute
Replace roasted red peppers with red chili peppers using a 1:1 ratio. Start with half the amount first to gauge the spiciness, and add more to taste.
Beets
For some recipes, you may only need the red color that roasted peppers provide. In those cases, beets can stand in for visual appeal without altering the flavor much.
Use raw shredded beets in recipes like:
- Salads
- Soups like borscht
- Rice or grain bowls
Roasting softens the earthy flavor of beets, so try roasting or boiling and pureeing them before using in sauces and spreads if a subtle sweetness is needed.
The amount needed will vary based on the intensity of the beet color. Start with a small amount and add more as needed for color.
How to Substitute
There is no direct ratio when substituting for color only. Use a small amount of shredded or pureed beets and adjust as needed for the desired color.
What About Other Vegetable Substitutes?
While any red-hued vegetable can provide color, they likely won’t mimic the specific sweet flavor of red bell peppers. Some options to consider:
- Radicchio – Radicchio leaves shredded or chopped can lend subtle color to salads and pastas along with some pleasant bitterness.
- Red Cabbage – Thinly sliced red cabbage mixed into slaws and salads can provide crunchy texture and red flecks.
- Rhubarb – Roasting rhubarb calms its tartness. Pureed, it makes a brightly colored sauce with a unique sweet-tart flavor.
- Red Onions – For cooked applications, diced red onions fade to a pinkish hue when sauteed, roasted, or caramelized.
While not direct flavor matches, these vegetables can fill in for the red color in a creative way. Adjust seasonings to complement their flavors.
Tips for Substituting Roasted Red Peppers
When substituting for roasted red peppers, keep these tips in mind:
- For raw red bell peppers, roast or sauté briefly first to soften and sweeten.
- Remove seeds and ribs of chili peppers to control the heat.
- Drain jarred or canned products well.
- Use tomato paste or puree in small amounts to lightly sweeten and color a dish.
- Try different vegetables like beets and red cabbage for color only.
- Adjust additional seasonings like sugar, vinegar, or spices to complement new flavors.
- Reduce amount of any stronger-flavored substitutes like sun-dried tomatoes.
Recipes with Roasted Red Pepper Substitutions
Here are some recipe ideas that use some of these roasted red pepper substitutions creatively:
1. Romesco Sauce
Traditional romesco sauce relies on roasted red peppers. Substitute a mix of jarred red peppers and tomato paste for the signature flavor and color.
2. Harvest Chicken Salad
Turn to raw red bell peppers and shredded beets roasted red peppers in this colorful fall chicken salad.
3. Spicy Red Pepper Hummus
Use serrano peppers and a touch of tomato paste instead of roasting red bells for this spiced up hummus.
4. Vegetarian Chili
Jarred roasted red peppers lend sweetness, while diced tomatoes and chili powder add texture and heat.
5. Summer Panzanella Salad
Let juicy sliced cherry peppers and sundried tomatoes replace roasted red peppers in this bright, Italian-inspired panzanella.
Conclusion
Roasted red peppers can be substituted in a variety of ways depending on the recipe. Raw red bells, chili peppers, jarred or canned products, and vegetables like tomatoes and beets all make suitable stand-ins.
Consider the color, texture, and flavor you want, and adjust additional seasonings to match the substitute used. With so many red-hued options, you can mimic the appearance of roasted red peppers in your cooking.
At the same time, these substitutes provide opportunities to change up the flavors used. Improvising with substitutions allows you to give classic recipes your own unique twist.