roasted* red pepper
Rich in vitamin C, vitamin A, and antioxidants including lycopene; the roasting process increases bioavailability of carotenoids. Low in calories and a good source of dietary fiber.
About
Roasted red peppers are sweet bell peppers (Capsicum annuum) that have been exposed to direct heat until their skin blackens and blisters, then peeled to reveal the tender, caramelized flesh beneath. Native to Central and South America, bell peppers are fleshy fruits with a glossy exterior that transforms dramatically when roasted. Red peppers are fully ripened green peppers, offering a sweeter flavor profile and higher sugar content than their less-mature counterparts. The roasting process softens the flesh, deepens the sweetness through caramelization, and imparts a subtle smoky char. The resulting ingredient has a silky texture and concentrated flavor that is both fruity and mildly acidic.
Culinary Uses
Roasted red peppers are used extensively in Mediterranean, Middle Eastern, and Spanish cuisines, featuring prominently in dishes such as romesco sauce, muhammara, and pipérade. They serve as a versatile component in salads, sandwiches, pasta, grain bowls, and antipasti platters. The peppers can be puréed into soups and spreads, incorporated into dips, or layered in composed vegetable dishes. They pair well with garlic, olive oil, balsamic vinegar, and fresh herbs like basil and oregano. Roasted red peppers are often preserved in oil or vinegar for extended shelf life and convenient use in winter months.