What Are the Best Tips for Serving Roasted Peppers?

Cynde Gregory

Fresh red and yellow peppers are delicious unto themselves, but when transformed by flame into roasted peppers, they become magnificent. Roasted peppers are the novice cook’s best trick, one that isn’t forgotten even by cooks who ascend into greatness. Nothing is easier than roasting peppers, and even folks who tend to burn whatever they try to cook will succeed with these. They make perfect predinner nibbles cuddled up with little toasts or crackers as part of an antipasto, are welcome in almost any soup, and add a bright, red ribbon to casseroles and pasta dishes.

Roasted peppers are typically marinated in olive oil.
Roasted peppers are typically marinated in olive oil.

Roasted red peppers in a jar are available in most groceries these days, but making them at home is so easy that, when red and yellow peppers are abundant, that’s the way to go. Roasting is a synonym for charring here, and that’s the trick. The peppers are blackened on a grill or stove top on all sides then popped into a paper bag to cool their heels.

Roasting fresh peppers is one of the easiest things to do, even for novice cooks.
Roasting fresh peppers is one of the easiest things to do, even for novice cooks.

Once they’ve sweated themselves out, it’s easy to yank out the stem and dump any liquid and seeds on the inside. Some cooks will be tempted to remove the remaining seeds and whisk off the charred skin under running water, but they’ll lose a lot of flavor in the process. It’s better to take a minute longer and remove seeds and skin by hand.

For appetizer toppers, marinating the roasted peppers in good-quality olive oil and garlic for an hour or so is all that’s required. This combo can also be whirled in a mini food processor to make a spreadable paste. Oil-cured olives add a wonderful bass note, and some fresh basil brightens the flavors.

Roasted red and yellow peppers add a little pretty and a lot of yum to soups. Cut into very thin strips to twirl onto the soup, they make a fine garnish to add just before serving. Black bean soup with a dollop of sour cream and a red pepper garnish is perfect for a wintery day. The clever cook knows that roasted red pepper and tomato soup is a cinch with a blender.

Chicken and rice casseroles reach a fever pitch of flavor with the addition of roasted peppers. Red sauces for pasta become silky and the tiniest bit smoky sweet when red and yellow peppers join the party. Turkey tetrazzini, potpies, and quiche brighten with the subtle flavors of roasted peppers woven in.

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Discussion Comments


Roasted peppers also make a great addition to a relish tray to serve as finger food or an appetizer for any casual or special occasion. They compliment pickles and olives nicely, and go great with dips and crackers.

If a relish tray is not your favorite type of dish to make, roasted peppers also go great with other types of vegetables. Place them on a serving tray with tomatoes, carrots, celery, and broccoli to give your guests variety and flavor.


I love to put roasted peppers on top of white fish and bake them together. The peppers give the fish great flavor without adding excess fat and calories to the meal.


Here is a good recipe for roasting your own peppers and turning them into a tasty meal.

Take several red, orange, and yellow peppers and cut them in half. Remove all of the seeds and rinse them with warm water. Cut up several of your favorite vegetables, such as tomatoes, onions, squash, broccoli and any other types that you like. Place your peppers on a cooking sheet and put the vegetables inside of them. Top them off with a sprinkling of Parmesan cheese, and roast them for about 30 minutes or until they turn golden brown.

Just like that, you will have a tasty vegetarian meal or a delightful side dish.

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