Shortcut Roasted Bell Peppers (+ 5 Easy Ways to Use Them!)

It’s that time of year again for pepper roasting (at least around here in NC)! I first fell in love with roasted bell peppers when I realized every fall (just before the season ends) our farmers’ market offers pepper roasting for free. I am all about having prepared food on hand – and not just ingredients – so it’s hard to turn down some extra help when it comes to the cooking. Not to mention it only takes a few minutes and it’s fun to watch the basket turn.Roasted Bell Peppers at Farmers' Market

Once the roasting is complete, you just peel off the skin and you can use the peppers right away (see ideas below) or freeze them for a rainy day!

Shortcut Roasted Bell Peppers

There are a few different ways to roast peppers at home, but I like the quickest and easiest way (of course)! Check out my shortcut method for making roasted bell peppers under your broiler here and read on for 5 easy ways to use them.

5 ways to use roasted bell peppers collage

Five Easy Ways to Use Roasted Bell Peppers

Once your peppers are roasted, the sky is the limit for how to use them… it’s hard to go wrong! Here are a few easy ideas you can try this week.

  1. On grilled sandwiches (great combined with pesto and sliced cheese, as pictured below)
    Roasted Bell Peppers in sandwiches
  2. Mixed in with pasta and a creamy sauce
    Roasted Bell Peppers mixed with pasta
  3. Diced and used as a pizza topping
    Roasted Bell Peppers diced and added to pizza topping
  4. As a topper on soups (such as White Chicken Chili – pictured – or Slow Cooker Black Bean soup, both in my blue cookbook) or salads
  5. In place of canned pimentos … they are sooo good in homemade pimento cheese!
    roasted bell peppers in homemade pimento cheese served with crackers

And if you aren’t ready to use them right away simply freeze them for a rainy day! I like to freeze mine on a baking sheet first, then transfer them to a freezer-safe bag.
Sheetpan Roasted Bell Peppers ready for freezing

What’s your favorite way to use roasted bell peppers?

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13 thoughts on “Shortcut Roasted Bell Peppers (+ 5 Easy Ways to Use Them!)”

  1. Thanks for the tips Lisa! But I am a bit concerned about the aluminum foil and pans I see in these photos. Aluminum is a toxic metal, and one of the top causes of Alzheimer’s Disease. You really don’t want your food touching it directly, and if you touch it, you should wash your hands thoroughly.

  2. I loved roasted bell peppers and use them for sandwiches and pizzas a lot. But I never thought of using them as soup toppings and in cheese. They look so yum there! I’m off to try the pimento cheese version now :)

  3. I use them for Roasted Red Pepper Soup from one of my favorite cookbooks, “The Soup Bible”, published by Barnes & Noble (if I remember correctly). If you’re into soups, this is a great cookbook. There is rarely a recipe that calls for “a can of….”. The best recipe in there is Butternut Squash Bisque….delicious and easy!

  4. I keep chopped roasted peppers and onions in the fridge and throw a couple of spoonfuls in the frying pan with my scrambled eggs. YUM!

  5. We love bell peppers cut into wedges, then smeared with some cream cheese. Broil for a few minutes until edges start browning, then eat- yum!

  6. I blend up one roasted pepper with soaked cashews, water, and a few spices to make the tastiest roasted pepper alfredo. It is so delicious that my meatetarian friends keep mentioning how delicious and easy it is to make. I also love them stuffed in burgers (or sometimes I skip the burger and just have the stuffing in a bun with cheese) with sauteed onions and mushrooms. Soooo tasty.
    Thanks for this post, I must make alredo for dinner now!!!

    1. Hi! Could you share how many raw cashews (I have some and don’t know what to do with them). And some hints on spices, too!

      1. Sorry for the late reply, I hope you found those cashews delicious.
        I use about 1/2 a cup of cashews to a cup, depending on my desired sauce thickness.
        Spices, I love basil but have used thyme or practically any green leafy spice as well as cayenne for a bit of kick.
        I have also used up some leftover herb cream cheese for flavour, though this makes it no longer dairy free.
        Soak cashews all day or boil for 10-15mins, drain add water, roasted pepper and spices, blend, enjoy!
        Hope that this helps:)

      2. Thanks, Pam! It does help and it’s not too late! They are still in my cupboard. Best of all, I have 3 red peppers, pesto in the freezer, and some cooked pasta from last night! I’ll give it a try!

  7. I love roasted peppers! I make a dish that is chicken with roasted pepper sauce that is delicious!! I grew up eating that! Yum! Might have to make some soon.

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