Roasted Red Peppers



Serving size

Serving Size: 1 roasted pepper
<30 minutes (does not include chilling time)

This recipe can easily be multiplied and keeps well for about 3 – 4 days tightly sealed.

Roasted Red Peppers


2 Large Red bell peppers
2 tsp. Olive oil
1/8 tsp. Salt


Preheat the oven to broil.

Place the peppers in the oven and roast, turning frequently, until blackened on all sides.

Remove and place in a brown paper bag, folding the top over to close the bag.

Allow the peppers to cool in the bag for 10 minutes.

After the peppers are cool, peel and seed them.

As you are peeling and seeding, divide them into triangle shapes: each pepper should yield about 3 or 4 slices.

Chill well before serving.

Serve with olive oil and salt.

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Special Diet Information

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GERD / Acid Reflux

Some of those with GERD may be able to tolerate roasted peppers when uncooked peppers provoke GERD.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

In Spain one of the classic tapas is a simple plate of roasted red peppers – pimientos. Served with a bit of extra virgin olive oil and some salt and pepper these make the perfect first course to any meal.

Having roasted red peppers on hand is a great idea because they go with so many things – scrambled eggs, frittatas, in dips and sauces and are perfect in salads.

"Well, you know, for me, I think Spanish food is festive."

Jose Garces