Jarred roasted red peppers and their sweet and sunny disposition always catch my eye at the grocery store. They have a bright, cheerful taste with a hint of smokiness that adds depth to pretty much any dish, but I often keep walking because I don’t know what to do with them. If this sounds familiar, keep reading for some suggestions and hopefully these ruby red beauties and their antioxidant powers will end up being a staple in your kitchen.
Like most things, not all jarred roasted red peppers are created equal. You’ll find that those with a firm texture and gentle acidity are the most delicious. It may take a few tries to find your favorite, so don’t give up!
Jarred roasted red pepper should be simple – pretty much just red peppers preserved in a brine of water, salt and citric acid (or sometimes oil). When selecting roasted red peppers, read the ingredient list carefully to determine if they are packed in oil or water (opt for olive oil if not choosing water-packed) and if there are any added sugars and other unnecessary ingredients.
Roasted red peppers are extremely versatile, and there are countless ways to incorporate them into your meals. And yes, you can absolutely make them at home, but there’s nothing quite like popping open a jar during a busy day to add a little pizzazz to your meal. Check out this list of ways to use roasted red peppers and let us know your favorite way to enjoy them in the comments.
1. Blend them into hummus (see recipe below)!
2. Pile them onto pizza.
3. Fold them into scrambled eggs, omelets or frittatas.
4. Load them into breakfast burritos or tacos.
5. Stir them into egg, chicken, tuna and pasta salads.
6. Use them in place of tomatoes in caprese salad (especially when tomatoes aren’t at their peak).
7. Puree them into a sauce.
8. Stuff them into sandwiches.
9. Serve them alongside fajitas.
10. Add them to skillet meals (see recipe below).
11. Stir them into chili.
12. Toss them on top of salads.
Roasted Red Pepper Hummus
¾ cup jarred roasted red peppers
1½ cups cooked chickpeas OR 1 (15-oz) can, drained
¼ cup lemon juice (juice of 1 large lemon)
¼ cup tahini
1 garlic clove, minced
1-2 Tbsp extra virgin olive oil
½ tsp ground cumin
1-2 Tbsp water
Salt, to taste
- Combine all ingredients except water in a blender or food processor.
- Process for 1-2 minutes, or until smooth. If the hummus is too thick or still has tiny bits of chickpea, slowly add 1-2 Tbsp of water until it reaches the desired consistency.
- Taste and add salt, if needed.
Roasted Red Pepper Skillet Chicken
1 cup chicken broth or stock
12oz jar of roasted red peppers, drained
1 Tbsp avocado oil
1lb boneless, skinless chicken thighs
Salt and pepper, to taste
2 cloves garlic, minced
¼ tsp red pepper flakes (optional)
¼ – ½ cup crumbled feta cheese
5oz baby bok choy, kale or spinach
- Puree broth and roasted red peppers in a blender or food processor until smooth. Set aside.
- Heat oil in a skillet over medium-high heat.
- Season chicken with salt and pepper then add to the pan. Cook for 6-8 minutes or until you can easily flip the chicken. Flip and cook for another 6-8 minutes or until cooked through. Set aside.
- Add garlic and red pepper flakes to the skillet and sauté until fragrant, about 1 minute.
- Add pureed red pepper broth to the skillet and stir, scraping up the bits on the pan from the chicken.
- Stir in feta cheese and bring to a simmer, cooking until warmed and the cheese has melted some, about 3-5 minutes.
- Add baby bok choy/spinach/kale and cook until wilted, 1-2 minutes.
- Place chicken back in the skillet and season with salt and pepper, to taste.
- Enjoy as is or serve with mashed sweet potatoes, brown rice or cauliflower rice.