Roasted Peppers

Roasted peppers are bell peppers that have been cooked over an open flame, under a broiler, or in an oven until the skin is blackened and blistered. The charred skin is then removed, and the sweet, smoky flesh of the pepper is used in various culinary applications. They offer a distinct, slightly sweet, and smoky flavor profile.

Manufacturers use roasted peppers primarily to add a smoky, sweet flavor and a soft texture to foods. They are commonly found in dips, salsas, pasta sauces, spreads, and as a topping for pizzas and sandwiches. Their vibrant color also contributes to the visual appeal of dishes.

Roasted peppers are generally recognized as safe (GRAS) by the FDA as a food ingredient. They are a source of vitamins A and C, and antioxidants like capsaicin. International bodies like JECFA have evaluated peppers and their derivatives, but no specific numeric limits for general consumption are typically set for this whole food ingredient. Evidence does not suggest adverse health effects from consuming roasted peppers in typical amounts.