Jarred red peppers are the holy trifecta of speedy, smoky, and sweet.
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I became a roasted red pepper devotee when I worked in the test kitchen of a meal kit company. We only had so many ingredients to play with, so reusing the same staples was the name of the game. I spent months waltzing past the peppers in the pantry and toward ingredients I was more excited about—but pretty soon, I’d exhausted all other options and had to integrate them into my recipe development. I haven’t looked back since.
Jarred roasted red peppers are exactly what they sound like: red bell peppers that are roasted until charred and blistered on the outside, then peeled to reveal the vegetable’s tender flesh. The peppers are shelf-stable because they’re packed in saltwater, which maintains their malleable texture but doesn’t impart too much salinity. Some bits of char may make it into the final jar, and the smoky flavor is certainly present. But the primary notes are of vegetal sweetness.
Their best quality, in my opinion, is that they act as a culinary time-saver. To cook fresh bell peppers down to the same level of tenderness would take over 30 minutes on the stove or in the oven—not including the messy steps of deseeding and peeling them. By beginning with the jarred version, you shave major time off dinner.
I buy whole-roasted red peppers rather than the presliced stuff—for versatility and also quality. Jarred strips can be a little stringy and slimy, while the whole peppers maintain their texture and shape even after I slice them myself. Additionally, when you start with a whole pepper, you can prep them however you want.
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