FREE 5-Ingredient Recipe EBook

• Why You Need My Roasted Red Peppers Recipe
• How To Roast Peppers
• My Recipe Tips & Variations
• Ways To Use Them
• Roasted Red Peppers (Oven, Stove, Or Grill) Recipe card
• Recipe Reviews

Simple tutorials are my jam, and these roasted red peppers need to go on your list. They are slightly sweet and slightly smoky, and you’ll find so many ways to enjoy them. I use them in sauces, soups, dips, and so much more. Let me show you how to roast red peppers, and I think you’ll agree, they’re so much better than the store-bought ones!

Why You Need My Roasted Red Peppers Recipe

• Sweet, smoky, and tender – Roasting brings out the natural sweetness of the bell peppers, with just the right soft, tender texture. I love it!
• Easy to make at home – You only 15 minutes of hands-on time. And my favorite part, none of the preservatives you’d find in store-bought.
• Versatile – Homemade roasted red peppers make so many recipes better. They’re perfect for tossing into salads , soups , dips, or even enjoying as a snack.

How To Roast Peppers

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

Char Your Peppers

I prefer oven roasted red peppers (pictured below), because this method is the most hands-off. But you can also char them on an outdoor grill or a gas stovetop. Here is how to do it all 3 ways:

• Broil – Cut the peppers in half, discarding the stems, seeds, and white ribs. Arrange them on a sheet pan — I have these in every size — lined with parchment pepper, skin side up (cut side down). Place under the broiler, until the skin is almost black.
• Grill – Preheat the grill over high heat. Place the peppers over direct heat and grill, turning occasionally, until blackened.
• Stove – This method will only work with a gas stove, because you need an open flame. Just roast peppers directly onto the stove (no pan or anything), turning with tongs, until charred.

Peel Off The Skin

• Cover for a steaming effect. Once your peppers are black, immediately cover them with aluminum foil. I do it right in the baking dish for the oven method. If you use the grill or stove, wrap them individually or cover them tightly in a bowl. Leave them like this for at least 15 minutes.
• Peel off the charred skin. Use a spoon or the back of a knife to scrape it off, or just peel it with your hands. It should come off easily!

Store Them

Slice your roasted peppers into strips (I recommend about the thickness you’d cut for fajitas ), transfer them to an airtight container, and pour in olive oil to submerge.

You can use any container, but I love these jars that have a nice, wide mouth and awesome airtight lids! Keep in the fridge for 1-2 weeks.

If you’ll eat them right away, you can just toss with a tablespoon of oil instead.

My Recipe Tips & Variations

• Char close to the heat. If you’re using the oven, place the peppers about 6 inches from the broiler. For a gas stove or grill, make sure they’re directly on the flame.
• Do you have to use parchment paper? No, feel free to line your pan with foil instead. The parchment paper does get dark, but I haven’t had any issues with it.
• Wrap the roasted red peppers in foil right away . You have to do it quickly to capture the steam, which loosens the skin. If you wait too long, they’ll be hard to peel.
• Can you use other types of peppers? Sure you can! Red peppers are the most classic for roasting, but you can also roast yellow, orange, or green ones. You can even do the same with mini bell peppers (which may char more quickly) or poblano peppers .
• Want extra flavor? The best way to do this is actually by adding things to the olive oil after roasting. Try a little salt, pepper, fresh or roasted garlic cloves, or Italian seasoning .

Ways To Use Them

There are so many ways I use roasted red peppers! Here are some ways you can try:

• Salads – I use them in my roasted veggie salad and antipasto salad , but they’re delicious in many kinds of salad recipes .
• Sandwiches & Wraps – My fave sandwich combo with roasted red peppers is turkey, provolone, avocado, lettuce, and a little mayo . They could even work in chicken lettuce wraps .
• Appetizers – Roasted red peppers are a perfect addition to my holiday charcuterie board . Just pop the jar right on the board.
• Eggs – Stir them into scrambled eggs, egg muffins , or even my breakfast casserole . They’re also amazing in shakshuka if you’re feeling fancy.
• Pizza – It might sound unexpected, but roasted peppers make a great pizza topping (instead of fresh ones). They work so well with the flavors in my chicken crust pizza .
• Soups – Toss them in my sausage kale soup or chicken florentine soup .
• Dips – Blend them with cream cheese, garlic, and olive oil for a red pepper dip! I also like chopped ones added to my spinach dip .
• Burgers – Chop them up and mix into the meat for an extra juicy burger . I love them with the flavors in my air fryer turkey burger .
• Sauces – Try roasted bell peppers blended into my garlic aioli or pesto sauce . So good!

Ingredients

Tap underlined ingredients to see the ones I use.

• 4 large Red bell peppers ▢
• Olive oil (enough to fill your jar) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

Char The Peppers:

1. Oven Method: Preheat the oven to Broil. Line a baking sheet with parchment paper. Cut the peppers in half lengthwise, and remove the seeds and white ribs. Place them on the pan skin side up (cut side down). Broil for about 15 minutes , 6 inches away from the heating element, until most of the pepper skin is completely black. Grill Method: Preheat the grill over high heat. Place the whole peppers over direct heat. Grill for 15-25 minutes , turning occasionally, until blackened. Stovetop Method: Turn on your gas stove to high heat. Place the whole peppers directly over the flame. Cook for 15-20 minutes , turning occasionally with tongs, until blackened.

Peel The Skin:

1. Working quickly, cover the peppers tightly in foil, sealing all sides. You can just cover the baking dish if using the oven method. For the grill or stovetop methods, you can wrap them in foil individually or cover a large bowl. Let peppers sit for 15 minutes , which will essentially steam them from the residual heat. If your peppers were whole, they will deflate by this point.
2. Use a spoon, the back of a knife, or your hands to peel the charred skin from the peppers, and discard it.

Store:

1. Slice the roasted red peppers into strips, about 1/4 to 1/2 inch (0.6 to 1.3 cm) wide.
2. Transfer the peppers to a glass jar ( I love these jars that have a nice, wide mouth and awesome airtight lids) and pour olive oil over them. Alternatively, you can just toss in a small amount of olive oil if serving right away. See storage options below.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1/2 cup

• Tips: Check out my recipe tips above to help you peel your peppers easily, and for add-ins ideas to get extra flavor.
• Storage timing: Keep the roasted red peppers submerged in olive oil in the fridge, for up to 1-2 weeks. The oil solidifies sometimes, so if this happens, just set the jar on the counter to become liquid again.
• How to freeze: For longer storage, freeze the peppers for up to 3 months. Thaw in the fridge overnight.
• How to use them: I’ve got over a dozen ideas here !
• Note on nutrition info: The olive oil is not included in the nutrition info below, as the amount you use will depend on your container, and there’s no way to tell how much of it your peppers actually absorbed.

📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Roasted Red Peppers

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Roasted Red Peppers (Oven, Stove, Or Grill)

My roasted red peppers recipe is easy, sweet, and tender! Learn how to roast peppers in the oven, on the stove, or on the grill.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/roasted-red-peppers/

Ingredients

• 4 large Red bell peppers
• Olive oil (enough to fill your jar)

Instructions

Char The Peppers:

1. Oven Method: Preheat the oven to Broil. Line a baking sheet with parchment paper. Cut the peppers in half lengthwise, and remove the seeds and white ribs. Place them on the pan skin side up (cut side down). Broil for about 15 minutes , 6 inches away from the heating element, until most of the pepper skin is completely black. Grill Method: Preheat the grill over high heat. Place the whole peppers over direct heat. Grill for 15-25 minutes , turning occasionally, until blackened. Stovetop Method: Turn on your gas stove to high heat. Place the whole peppers directly over the flame. Cook for 15-20 minutes , turning occasionally with tongs, until blackened.

Peel The Skin:

1. Working quickly, cover the peppers tightly in foil, sealing all sides. You can just cover the baking dish if using the oven method. For the grill or stovetop methods, you can wrap them in foil individually or cover a large bowl. Let peppers sit for 15 minutes , which will essentially steam them from the residual heat. If your peppers were whole, they will deflate by this point.
2. Use a spoon, the back of a knife, or your hands to peel the charred skin from the peppers, and discard it.

Store:

1. Slice the roasted red peppers into strips, about 1/4 to 1/2 inch (0.6 to 1.3 cm) wide.
2. Transfer the peppers to a glass jar ( I love these jars that have a nice, wide mouth and awesome airtight lids) and pour olive oil over them. Alternatively, you can just toss in a small amount of olive oil if serving right away. See storage options below.

Maya’s Recipe Notes

Serving size: 1/2 cup

• Tips: Check out my recipe tips above to help you peel your peppers easily, and for add-ins ideas to get extra flavor.
• Storage timing: Keep the roasted red peppers submerged in olive oil in the fridge, for up to 1-2 weeks. The oil solidifies sometimes, so if this happens, just set the jar on the counter to become liquid again.
• How to freeze: For longer storage, freeze the peppers for up to 3 months. Thaw in the fridge overnight.
• How to use them: I’ve got over a dozen ideas here !
• Note on nutrition info: The olive oil is not included in the nutrition info below, as the amount you use will depend on your container, and there’s no way to tell how much of it your peppers actually absorbed.

📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)