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Roasted red pepper

Red pepper cooked until tender and lightly charred, commonly used in salads, sauces, spreads, and sandwiches.

Roasted red pepper — illustrative ingredient image

About Roasted red pepper

Roasted red pepper is a mature red pepper heated until its flesh softens and its skin blisters or chars. It is used in salads, sauces, spreads, sandwiches, soups, pasta dishes, pizzas, and vegetable preparations. Roasting concentrates the pepper’s sweetness and can add a smoky flavour.

The flesh is tender, juicy, and usually glossy, with a sweet vegetal flavour and varying smoky notes. Direct flame or high-heat roasting creates more pronounced char, while oven roasting gives a gentler result. Peppers may be peeled completely or left with small pieces of charred skin for extra flavour.

It may be roasted whole, halved, or cut into pieces, then peeled and seeded. Fresh-roasted peppers can be sold chilled, while preserved versions may be packed in oil, brine, or another liquid. Frozen peppers are softer after thawing, and jarred peppers are generally tender and slick from their preserving medium.

Ingredient type
whole food

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Where roasted red pepper appears

1 linked foods

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Salads

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for roasted red pepper

Names and romanised forms to recognise on menus and labels.

English

Roasted red pepper

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Roasted red pepper nutrition & diet

Roasted red pepper nutritional value

Reference: Sweet pepper, red, roasted

Per 100 g of the edible portion in the named reference form.

Calories
28kcal
Protein
0.9g
Carbs
4.5g
Fat
0.2g

Per 100 g edible portion. Source: Norwegian Food Composition Table, Norwegian Food Safety Authority, www.matvaretabellen.no; retrieved 20 September 2026. The reference preparation and fat level are part of the food definition. Values may differ by recipe, brand and preparation.

Portions & preparation

Specify the pepper variety, whether skin and seeds remain, and whether roasting is dry or done with oil. Jarred versions may include brine, vinegar, sugar, or preservatives. Freshly roasted flesh, drained preserved pepper, purée, spread, and sauce are separate forms with different serving contexts.

Compare the right form: Match the reference to roasted red-pepper flesh, identifying variety, skin, seeds, oil, preservation liquid, and whether it is whole, drained, puréed, or sauced.

Diet considerations

Red pepper is plant-origin. Compatibility changes with oil, vinegar, sugar, dairy, egg, fish, meat, cereal thickeners, and bread-based spreads. A plain roasted pepper differs from ajvar, romesco, pepper sauce, or a jarred marinated product. Record the edible drained portion and complete recipe rather than assuming the preparation is plain.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Typically compatible
  • Vegetarian
    Typically compatible
  • Pescatarian
    Typically compatible
  • Keto
    Depends on the version
  • Paleo
    Typically compatible
  • Low-carb
    Depends on the version
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Vegetarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Pescatarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Keto · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Paleo · Typically compatible
The plain form fits the conventional paleo food groups. Added ingredients and individual interpretations can differ.
Low-carb · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: Norwegian Food Composition Table — Sweet pepper, red, roasted ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .