Traeger Roasted Red Peppers are an easy, flavorful pantry staple. Roasting red bell peppers on a pellet grill adds a gentle wood-smoke note that deepens their natural sweetness and brightens almost any dish. This simple method requires only peppers and a few basic tools, and the results are tender, silky peppers that work beautifully in salads, sandwiches, sauces, dips, and more.
Traeger Roasted Red Peppers
When roasted on a pellet grill, red peppers develop blistered, charred skins that are easy to remove, revealing soft, sweet flesh underneath. The process concentrates flavor and adds a subtle smokiness that’s difficult to reproduce in an oven or over an open flame. Once peeled and stored, these peppers extend the season’s peak flavors and make quick work of elevating weeknight meals and entertaining plates alike.
Why You’ll Love This Recipe
- Smoky depth: A pellet grill imparts a delicate wood-fired flavor that complements the peppers’ sweetness.
- Highly versatile: Use them in pasta sauces, hummus, sandwiches, salads, or as a topping for grilled proteins.
- Nutritious: Red bell peppers are rich in vitamins and antioxidants, adding color and health benefits to meals.
- Minimal effort: This recipe is straightforward and requires little hands-on time.
- Great to preserve: Properly stored, roasted peppers keep well in the refrigerator or freezer for later use.
Explore more Traeger recipes and grilled favorites in this collection.
Recipe Shopping List
You only need a few items to make these peppers. For the exact amounts, see the recipe card below.
- Red bell peppers
- Non-stick foil or parchment paper
- Plastic wrap or a paper bag for steaming
Try these peppers in a smoked red pepper hummus or blended into soups for added richness.
How To Make This Recipe
This overview covers the core steps. Follow the complete recipe card below for exact times and yields while you cook.
- Preheat: Heat your Traeger or pellet grill to 400°F (or a similar medium-high temperature on other pellet grills).
- Prep peppers: Slice each pepper in half, remove stems and seeds, and lay the halves skin-side up on a grill-safe sheet lined with foil or parchment.
- Roast: Grill for about 20–25 minutes, turning once halfway through so both sides blister and blacken in places.
- Steam: Transfer the hot peppers to a large bowl, cover tightly with plastic wrap or place them in a paper bag and seal. Let them steam for 10–15 minutes—this loosens the skins for easy peeling.
- Peel and store: Once cooled slightly, peel away the charred skin, discard it, and store the peeled peppers in an airtight container in the refrigerator until use.
Add roasted peppers to sauces like a meatball marinara for a smoky-sweet boost.
Recipe FAQ
Stored in an airtight container in the refrigerator, roasted red peppers last about 4–5 days. If you cover them completely with olive oil, they can keep for 2–3 weeks refrigerated.
Yes. Place peeled peppers in a freezer-safe container or bag and freeze for up to three months. Thaw gently before using.
Removing the skins improves texture and removes any bitter, charred bits so the pepper flesh is soft and sweet.
Yes. Yellow, orange, and green bell peppers roast well too; each will yield a slightly different sweetness and color.
Serve This With
- Chopped Italian sandwiches — add sliced roasted peppers for color and tang.
- Hearty soups — stir into Italian sausage and cabbage or tomato-based soups for depth.
- Olive and appetizer plates — marinate with herbs and olive oil for a quick antipasto.
- Whipped feta or hummus — blend roasted peppers into dips for creaminess and smoke.
More Recipes
- Smoked Onion Jam Recipe
- Smoked Pumpkin Seeds
- Smoked Crackers
- Smoked Wild Hog Summer Sausage
- Traeger Smoked Hot Crab Dip
- Smoked Salmon Dip
- Over The Top Spaghetti
Traeger Roasted Red Peppers
An incredibly easy roasted red pepper recipe made on a pellet grill for mild wood-fired flavor.
Ingredients
- 3 red bell peppers
- Non-stick foil or parchment paper
- Plastic wrap or a paper bag for steaming
Instructions
- Preheat your pellet grill to 400°F.
- Slice the peppers in half and remove stems and seeds.
- Arrange the pepper halves skin-side up on a grill-safe baking sheet lined with foil or parchment.
- Grill for 20–25 minutes, flipping once halfway through so skins blister evenly.
- Remove peppers from the grill and transfer to a large bowl. Cover tightly with plastic wrap or place in a paper bag and seal to steam.
- Let the peppers steam for 10–15 minutes—this loosens the skins for easy peeling.
- Peel off the skins, discard them, and transfer the peeled peppers to an airtight container.
- Store in the refrigerator until ready to use.
Nutrition Information (per serving)
Yield: 6 | Calories: 15 | Total Fat: 0.2g | Saturated Fat: 0.03g | Unsaturated Fat: 0.103g | Sodium: 2mg | Carbohydrates: 4g | Fiber: 1g | Sugar: 2g | Protein: 1g