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Vegetables · Pickled & preserved

Roasted red peppers (jarred)

Red peppers roasted, peeled and preserved in jars; soft, smoky and ready for dips, salads and sauces.

Also called: piquillo peppers, jarred peppers

A kind of bell pepper

5 recipes with it

What it is

Jarred roasted red peppers are red bell or pimiento peppers that have been charred, skinned and packed in brine or oil. Spanish piquillo peppers are small, sweet, pointed peppers roasted over wood. They save the time of roasting fresh peppers.

How it’s used

  • Blended into muhammara, romesco and soups
  • Sliced into salads, sandwiches and antipasti
  • Stuffed (piquillos) with cheese or fish
  • Stirred into pasta sauces

Characteristics

Taste
Sweet, smoky and slightly tangy from the brine.
Texture
Soft and silky.
When cooked
Needs no cooking; drain and pat dry before use.
Sold as
canned
Cooking uses
Usually eaten raw, Commonly cooked

Storage

Refrigerated. Store unopened jars in the pantry; once opened keep covered in their liquid in the fridge and use within a week or so.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
18 kcal
Protein
0.8 g
Carbohydrate
3.9 g
Fat
0.3 g
Fibre
1.2 g
Sugars
— g

USDA FoodData Central: Peppers, sweet, red, canned, solids and liquids.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Red bell pepper — Roast under a grill or flame, steam in a covered bowl, then peel.

Related ingredients

Recipes with roasted red peppers (jarred)

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