Food Lens Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Food Lens · Canned
Roasted red peppers
Sweet, smoky, and slightly tangy, with a soft, silky texture from the roasting and peeling process.
Lens analyzedJarred roasted red peppers are bell peppers that have been fire- or oven-roasted to blister and soften the skin, then peeled and packed in water, oil, or brine. They're ready to use straight from the jar in sandwiches, dips, and pasta dishes.
Where it comes from
Roasting and peeling peppers to preserve them is a long-standing Mediterranean technique, and jarred versions became a common grocery shortcut once producers began packing the roasted peppers for export and long shelf life.
Buying it
Look for peppers packed in a light brine or water if you want a neutral flavor, since oil-packed versions add extra richness. Whole or halved peppers tend to hold up better than pre-sliced strips.
Storing it
An unopened jar stores in the pantry for a long stretch. Once opened, keep the peppers submerged in their liquid, sealed, and refrigerated, and use them within about a week or two.
Keeps about 1 year in the pantry.
Recipes that use roasted red peppers
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