Yes! You can "roast" your own peppers without turning on the oven! These Slow Cooker "Roasted" Peppers require just a few minutes of prep and absolutely no attention. Made with fresh bell peppers and a drizzle of olive oil, this recipe transforms raw peppers into tender perfection.
This is an update version of a recipe that was originally posted 5/7/19
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📝Shopping list
These are the ingredients you'll need to make amazing roasted sweet peppers. For quantities and full preparation instructions, please see the recipe card at the bottom of this page.
- Bell peppers - any color is great. Green will be more bitter than yellow, red and orange
- Olive oil - this is used to coat the slow cooker to avoid sticking and to add some extra flavor
💜Why use your slow cooker for this recipe
- No oven required - great for hot days and for days when your oven it busy with bigger projects
- Completely hands-off - just cut, set, and walk away
- Easy to peel - skins loosen and slide right off once cooled
- Perfect for meal prep - store and use all week long
🎥Watch how to make it
Preparing Your Slow Cooker
Prepare your slow cooker by coating it with a non-stick agent. Any nonstick cooking spray or oil will work. Olive oil and avocado oil are my go-to coatings.
NOTE: some slow cooker inserts come with a nonstick surface. Use of a non-stick agent is still suggested. However, oil is sometimes recommended rather than spray to protect the longevity of the non-stick surface. Check your slow cooker's manual if you have any concerns.
Alternatively, you can choose to use a slow cooker liner.
Cooking
- 🫑 Start by washing your peppers. Cut them in half and remove all seeds, stems, and white membrane (the pith and the ribs)
- 🫑 Grease slow cooker as mentioned above with a few tablespoons of olive oil
- 🫑 Add pepper halves to the bottom of the slow cooker however they fit best
- 🫑 Cook on high for 4-5 hours
- 🫑 Allow cooked peppers to cool. Skins will peel and slide off easily by hand
Top tip
This is a great way to use slightly overripe peppers!
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🍽Serving suggestions
There are an endless number of ways to serve red peppers. All of them are delicious! Slow cooking red bell peppers adds a level of sophistication to any dish they are served with.
- As part of an antipasto platter
- On a cheese plate next to some marinated olives and Baba ghanoush
- Topping your favorite salad (I love it in a good Caesar salad!)
- In sandwiches and wraps
- Chopped up in quinoa bowls
- On top of toasted sour dough slices with a drizzle of olive oil and a sprinkle of feta cheese (my favorite!)
If you love this recipe...
Please let me know in the comment section below!
🔁Substitutions
- Use any kind of pepper-bell, sweet, banana, or cubanelle.
- Swap the olive oil with any neutral flavored oil (like avocado oil) in this recipe. The oil is more for avoiding sticking and easy clean up than it is for flavor
Storing
Storef Freshly roasted peppers in a glass, airtight container. They will last for 5-7 days. Alternatively, freeze roasted red peppers for up to 3 months.
Allow frozen peppers to thaw overnight in the refrigerator before serving.
😉Hints & hacks
- Storing roasted peppers in olive oil and pepper juices will enhance the flavor and help them last longer.
- This is a great crock pot dish to make for a crowd. Make a large batch using a larger slow cooker to fit as many peppers in as possible.
- Marinate your roasted peppers by adding them to a jar with olive oil, salt, balsamic vinegar and fresh garlic cloves. This makes them even more delicious!
- I am generally a fan of slow cooker liners. Easy clean up!!
- In the market for a new slow cooker?? I love mine!
FAQs
Yes! Cut and remove the seeds after they have cooled.
Yes! Just reduce cook time slightly and watch for blistering.
Peeling is optional, but it makes the peppers smoother and more versatile.
Red, yellow, and orange peppers are my favorite to roast because of their naturally sweet flavor. Green peppers can be roasted as well, but will have a stronger, more bitter flavor.
📖 Recipe
Slow Cooker "Roasted" Peppers
(Click on the stars to leave a rating)
Print Pin Rate SaveAll nutrition information shown here is automatically generated and should be considered an estimate. If you follow a specific diet, please calculate your own values to ensure accuracy.
Equipment
- Any size slow cooker
- tongs
- Knife and cutting board
Ingredients
- 2-4 large bell peppers depending on the size of your slow cooker
- 2 tablespoon olive oil
Instructions
- Clean 2-4 large bell peppers and cut in half, discarding stems and seeds
- Use 2 tablespoon olive oil to fully grease your slow cooker
- Cook on high for 4-5 hours. You will be able to tell when the peppers are ready because the skin will start to blister.
- Allow peppers to sit until cool. Skin should peel off rather easily at this point
Final Step
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Notes
Nutrition
All nutrition information shown here is automatically generated and should be considered an estimate. If you follow a specific diet, please calculate your own values to ensure accuracy.
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Maxine56 says
What a great idea! I will try this soon.