Artichoke’s Sweet Roasted Red Peppers


jarred roasted peppers

This recipe is a long-time coming! We love making our own condiments and pantry items. We love books like DIY Vegan and The Homemade Vegan Pantry to give us ideas. However, as you may know, we also like coming up with our own thing, going back to our family roots. That’s why we finally decided to share one of our favorite recipes for sweet roasted red peppers.

The grocery prices of roasted red peppers can run the gamut. We’ve seen them for as little as $1.99 for a 8oz jar to upwards of $10.00 for the same size because everything is “imported.” Some are good. Some not so good. Frankly, we like homemade the most.

We love adding roasted peppers to salads, sandwiches, pasta and soups. Not only are they full of flavor, the color makes for such a pretty garnish!

So how do we make our own? With patience! As the peppers roast in the oven, the aroma is so good. However, they say “good things come to those who wait.” That’s true, but good things we also want right away! Nevertheless, the process can take about 90 minutes, but we like to let the peppers sit in the jar overnight before eating. The roasted red peppers will get sweeter!

What about green, orange or yellow peppers? You can roast them too. The greens usually have a smokey taste. The orange and yellow are sweet, but not as much as the red in our opinion. However, they’re all good roasted!

So give this recipe a try and let us know what you think.

Artichoke's Sweet Roasted Peppers
Simplest way to roast peppers. The sweetness of the peppers come through in the resting period. No need to add salt or sugar.
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Total Time
1 hr 50 min
Total Time
1 hr 50 min
  1. 4-6 large whole peppers (red, yellow or orange)
  2. 2 T. Extra virgin olive oil
  1. Preheat Oven to 500. Place peppers on a baking sheet and place in center rack.
  2. Cook the peppers for 30-40 minutes turning them about every 8-10 minutes
  3. When finished, take the peppers out of the oven and wrap them in foil. Let them sit for about an hour or until cooled
  4. Unwrap the foil, pull the stems off, peel the skins, remove the seeds and slice them lengthwise
  5. Place in a bowl until the juices seep out of the peppers. Drain and repeat 2-3 times
  6. Place the peppers in a mason jar, add the olive oil and twist on lid.
  1. You can eat right away, but we like to let them rest in the jar for about a day before enjoying.
  2. Goes great with sandwiches, salads and vegan mozzarella.
The Food Duo