Roasted Red Peppers

Roasted red peppers are sweet red bell peppers that have been charred over an open flame or roasted in an oven until the skin is blackened and blistered. The skin is then peeled away, leaving the soft, smoky flesh of the pepper. This process intensifies their natural sweetness and adds a distinct smoky flavor.

Manufacturers use roasted red peppers to add a sweet, smoky, and slightly tangy flavor to a variety of foods. They are commonly found in dips, salsas, sauces, pasta dishes, and as a filling for meats or vegetables. Their soft texture also makes them a good addition to spreads and tapenades.

Roasted red peppers are generally recognized as safe (GRAS) by the FDA as a food ingredient. They are a good source of vitamins A and C, and contain antioxidants like capsanthin. There is no evidence to suggest adverse health effects from consuming roasted red peppers in typical amounts found in food. International bodies like JECFA and EFSA have evaluated many food ingredients, but specific evaluations for roasted red peppers as a distinct ingredient are not widely documented.