Simple Recipes Using Roasted Red Peppers

While most people like the idea of regularly cooking at home, recipes that involve tons of steps make it a rarity. No one wants to have to broil, sauté, simmer, and roast just to get a meal on the table. Instead of ordering takeout for the rest of your life, speed up the cooking process by using a jar of roasted red peppers. This grocery store staple is one of the greatest ways to add tons of flavor to different dishes in seconds. These six recipes will show you how it’s done.

1. Baked Frittata with Roasted Red Peppers, Arugula, and Pesto

black steel skillet with potato, pepper, and greens frittata

Frittata |

If you don’t already have a go-to egg recipe, this frittata with red peppers and pesto from Gimme Some Oven should be at the top of your list. The egg dish is flavorful, easy, and substantial enough to keep you from mindlessly snacking before lunch. Make it on the weekend as an easy dish for entertaining or save leftovers for fast breakfasts all week.

To make this recipe even easier, cook the whole thing in one skillet and skip the baking dish. Just sweat the garlic and onions in an oven-safe nonstick skillet, then add the rest of the ingredients to the pan. Transfer the whole thing to the oven, and proceed as written.


  • 1 tablespoon extra-virgin olive oil
  • 1 cup diced white onion
  • 3 garlic cloves, minced
  • 8 eggs, lightly beaten
  • 1 (12-ounce) jar roasted red peppers, drained and diced
  • 2 handfuls baby arugula, roughly chopped
  • 1 cup shredded mozzarella cheese
  • ¼ cup jarred basil pesto
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Directions: Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch round baking dish with cooking spray.

Heat olive oil in a large skillet set over medium-high heat. Sauté onion for 5 minutes, stirring occasionally, until it softens and becomes translucent. Stir in the garlic and cook until fragrant, about 1 minute longer. Remove pan from heat.

Combine eggs, red pepper, arugula, cheese, pesto, salt, and pepper in a large bowl. Mix to combine, then stir in onion mixture. Pour into prepared baking dish, transfer to oven, and bake until set, about 40 to 45 minutes. Let frittata cool for about 5 minutes before serving.

2. Turkey and Roasted Red Pepper Panini

panini, Italian sandwich, grilled

Turkey and roasted red pepper panini |

With nothing more than some basic ingredients, this toasty panini from Williams-Sonoma adds a lot more excitement to a basic turkey sandwich. Taleggio cheese is phenomenal in this panini, but it can be tricky to find. Feel free to use jack, mozzarella, or provolone instead. As long as you have some combination of turkey, roasted red pepper, and cheese, you’ll have a standout lunch.

Though this recipe is designed to cook on a panini press, you can make it without one. Just cook the sandwich in a heavy skillet and weigh it down with another skillet on top. Once the first side is golden, flip the panini, weigh it down once more, and cook until the second side is toasted.


  • 2 (½-inch-thick) slices country-style bread
  • Olive oil
  • 2 tablespoon mayonnaise
  • 3 thins slices roasted turkey breast
  • 2 tablespoons julienned roasted red bell pepper
  • 1 slice taleggio or jack cheese
  • ¼ cup watercress, stems removed
  • Salt and freshly ground pepper

Directions: Preheat a panini press according to instructions. Brush one side of each bread slice with olive oil, then lay slices, oiled-side down, on a work surface. Spread each slice with mayonnaise, then top one slice with turkey and top the other with pepper, cheese, and watercress. Season sandwich with salt and pepper, then close.

Place sandwich on a prepared panini press and cook according to manufacturer’s instructions until bread is golden and cheese is melted, about 3 to 5 minutes. Cut in half and serve.

3. Roasted Red Pepper Soup

roasted red pepper and tomato soup in a white bowl with bread

Roasted red pepper soup |

If you’re looking to add some more meatless meals to your repertoire, this creamy red pepper soup from Naturally Ella is a fantastic choice. Because it uses lentils, you wind up with a luxurious texture without needing to add any cream or butter. Best of all, it only takes 25 minutes. All you need is some crusty bread to make a complete meal.


  • 1 tablespoon olive oil, plus more
  • ½ medium onion, diced
  • 1 garlic clove, minced
  • 1 (12-ounce) jar roasted red peppers, drained and diced
  • 3 cups vegetable broth
  • ¼ cup red lentils
  • 1 teaspoon paprika
  • Salt and pepper
  • Feta cheese
  • Croutons

Directions: Heat olive oil over medium heat in a medium pot. Cook onion, stirring, until translucent and softened. Stir in garlic and cook until fragrant, about 1 minute longer. Add diced peppers and paprika. Season with salt and pepper and cook, stirring, 2 minutes longer.

Stir in broth and lentils, bring to a boil, reduce to a simmer, and cook for 15 to 20 minutes, or until lentils are tender. Remove pot from heat and purée in a blender or with an immersion blender. Serve topped with feta, croutons, and drizzle of oil.

4. Avocado-and-Shrimp Salad with Red Goddess Dressing

elegant table with a salad of shrimp, avocado, watercress, and tomato

Avocado-and-shrimp salad |

Whether you’re looking for a great first course to serve at an upcoming get together or just want a salad that you’ll actually enjoy eating for lunch, this shrimp and avocado concoction from chef Jonathan Waxman, featured on Food & Wine, is the perfect fit. Inspired by a classic green goddess dressing, this recipe adds a twist with the addition of roasted red pepper. It also means you won’t have to spend an eternity picking several bunches of herbs.


  • 1 roasted red bell pepper, chopped
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 1 teaspoon minced jalapeño
  • 3 tablespoons plain yogurt
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon fresh lemon juice
  • ¼ cup plus 1 tablespoon extra-virgin olive oil, divided
  • Kosher salt
  • 1 head of lettuce, torn into large pieces
  • ¼ cup cilantro leaves
  • 1 teaspoon fresh lime juice
  • 2 Hass avocados, cut into wedges
  • 1 pound cooked shrimp

Directions: Combine roasted pepper, shallot, jalapeño, garlic, yogurt, vinegar, and lemon juice in a blender. Purée until smooth. Transfer to a medium bowl and whisk in ¼ cup olive oil. Season with salt.

In a large bowl, toss lettuce, cilantro leaves, lime juice, and remaining olive oil. Season with salt. Arrange salad, avocado, and shrimp on plates. Drizzle with dressing and serve with remaining dressing on the side.

5. Pasta with Roasted Red Peppers and Goat Cheese

vegetarian pasta with peppers, tomatoes, zucchini, and cheese in a white bowl

Pasta with roasted red peppers |

Pasta can be among the fastest dishes to cook, as long you you use some smart ingredients. The New York Times’s noodles tossed with roasted red peppers, goat cheese, and basil does just that. In fact, the only other ingredients are salt, pepper, garlic, and olive oil. If you need something a bit more substantial, start it off by browning some sausage or chicken cutlets before cooking the garlic.


  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1 cup thinly sliced roasted red peppers
  • Salt and freshly ground pepper
  • 4 large basil leaves, cut into thin slivers
  • 3 ounces goat cheese, crumbled
  • ¾ pound any shape pasta

Directions: Bring a large pot of water to a boil. Meanwhile heat olive oil over medium heat in a large, heavy skillet. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add peppers and stir until infused, about 1 minute. Season with salt and pepper, then stir in basil and goat cheese. Remove from heat.

When water boils, generously season with salt. Add pasta and cook until al dente, following package directions. Ladle about ½ cup pasta water into skillet with peppers and goat cheese, stirring to melt cheese. Drain pasta and toss with pepper mixture. Serve.

6. Greek Meatballs with Roasted Red Peppers and Mint

red pepper baked meatballs in a bowl with spinach

Greek meatballs with roasted red peppers |

Give a little bit of Greek flair to your weekday meals with Whole Foods’s meatballs flecked with feta and roasted red peppers. Just mix all the ingredients together, roll into meatballs, and bake for about 25 minutes. You can serve them with some cooked pasta or rice, but we especially like to tuck these meatballs into some pita with a dollop of yogurt.


  • 1 pound lean ground beef
  • 1 cup crumbled feta cheese
  • ½ cup finely chopped flat-leaf parsley
  • 2 tablespoons chopped mint
  • 2 tablespoons chopped oregano
  • 2 teaspoons lemon juice
  • 2 teaspoons lemon pepper
  • 1 teaspoon salt
  • 3 garlic cloves, finely chopped
  • 1 jar roasted red peppers, drained, dried, and chopped

Directions: Preheat oven to 350 degrees Fahrenheit. Combine beef, feta, parsley, mint, oregano, lemon juice, lemon pepper, salt, garlic, and peppers in a large bowl. Mix gently to combine, blending cheese so no large pieces remain. Scoop out 2-ounce portions, then roll into 16 meatballs. Transfer to baking sheet and bake until cooked through and browned, about 25 minutes. Serve.