or roasted bell peppers
Rich in vitamin C, vitamin A, and antioxidants including quercetin and lycopene. Red roasted peppers contain particularly high levels of carotenoids due to the ripeness of the fruit at harvest.
About
Roasted bell peppers are sweet pepper fruits (Capsicum annuum) that have been exposed to direct heat until their outer skin chars and blisters, followed by steaming and peeling to remove the papery skin. Bell peppers are native to Central and South America and were introduced to Europe by Spanish conquistadors in the 16th century. The roasting process intensifies the natural sweetness of the pepper, concentrates its sugars, and develops a soft, silky flesh with a slightly smoky character. Available in red, yellow, orange, and green varieties, roasted bell peppers have a tender texture and deep, slightly caramelized flavor that distinguishes them from raw peppers. The thin, charred skin is removed, leaving behind sweet, glossy flesh that ranges from approximately 15-25 cm in length.
Culinary Uses
Roasted bell peppers are widely used in Mediterranean, Spanish, and Italian cuisines, appearing in dishes such as romesco sauce, piperade, and Italian pepperoni peperoni. They are commonly jarred in oil and vinegar for preservation and used as condiments, antipasti, or salad components. In the Balkans, ajvar (roasted red pepper spread) is a staple accompaniment. Roasted peppers are incorporated into soups, stews, grain dishes, and pasta sauces, or served simply as a side dish with bread and cheese. The concentrated sweetness and soft texture make them ideal for purees, spreads, and as a garnish for composed dishes. They pair well with garlic, olive oil, balsamic vinegar, and herbs such as basil and oregano.