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How to Roast Peppers: A simple guide to perfect roasted peppers in just a few steps! Learn how to roast peppers in the oven, over a gas burner, or on the grill.
Easy Roasted Bell Peppers
Roasted peppers add a definite flavor boost to any recipe that they’re used in. But, rather than buying a jar at the store, did you know that it’s super simple to make them right at home? It’s so much easier than you might think!
There are a few different methods for roasting red peppers, but they’re all simple. Store the finished peppers in the refrigerator or freezer and use them for various recipes anytime!
- Peppers: While our photos feature red bell peppers, you can apply this method to nearly any pepper you can think of! Poblano peppers are another great pepper to roast.
- Oil: Extra virgin olive oil helps the peppers roast perfectly.
How to Roast Peppers in the Oven
Whipping up your own roasted bell peppers couldn’t be easier. You need just 10 quick minutes to prep them. The rest of the time is just cooking/steaming!
- Broil: Line the peppers on a baking sheet, then place in the oven with the broiler set to 500ºF. Cook on all sides until the skin is blackened and the pepper is soft.
- Steam: Transfer the peppers to a heat-safe container and cover. Let them steam for 20 minutes or until the peppers are no longer too hot to handle.
- Remove the skins and store: Carefully peel the charred skin from the peppers and remove the stems and seeds. Leave whole or dice up, then serve or store.
Now that you know the basic steps for how to roast peppers, let’s talk about other methods you can use to roast them!
- Broiler: This is our preferred method. It’s largely hands-off except for occasionally turning the peppers. Simply place the peppers on a baking sheet under the broiler, flipping every 5 minutes, until sufficiently roasted.
- Gas Burner: Place a pepper directly on the stove-top of a gas range and let it char on all sides. Be sure to keep a close eye on the pepper since it’s directly on top of the flame. You can only do one at a time.
- Grill or Grill Pan: Heat your grill or grill pan and place the pepper on it to cook. This method doesn’t char the peppers as well as the other two methods which means less flavor. You may or may not be able to do all of the peppers at once, depending on the size of your grill or pan.
Should I Cut Peppers Before Roasting?
Nope! This method uses whole peppers (bell peppers or other) to create delicious roasted peppers.
Now, once the peppers are roasted and the skin is removed, you can leave them whole or dice them up for storage.
What Temperature Should You Roast Peppers?
The first step, charring the peppers, happens at 500ºF. The high heat adds a rich, smoky flavor and caramelizes the skin of the peppers.
Once the charring step is done, the peppers are placed in a heat-proof dish with a lid. The heat from the charred peppers trapped inside is what finishes the cooking process.
How to Peel the Peppers
There aren’t really any major tricks to this part of the process. If the peppers are properly roasted and steamed, the charred skin should come right off to reveal beautiful roasted red pepper beneath it.
My one tip is to not obsess too much over some of the skin that’s stuck on the peppers. It’s okay if there’s a little bit left. This is, in part, what contributes to its smoky flavor.
Tips and Notes
- Don’t skip the steaming. This finishes the cooking process and let’s the peppers cool off enough that you can easily peel the skin off.
- Don’t wash after steaming. It may be tempting to run the peppers under water to help the skin off. Do not do this! It will wash off all that delicious flavor.
- Cool completely before storing. The peppers should be completely cooled off before you place them in a jar for storage.
How to Serve Roasted Peppers
There are lots of ways to use roasted red peppers, but here are some of our favorite recipes to make that include this delicious ingredient:
- Paleo Tuna Cakes with Roasted Red Pepper Sauce
- One Pot Pantry Pasta with Chickpeas and Peppers
- Moroccan Eggplant with Chermoula Sauce
- Jalapeño Salmon Burgers
- Greek Three Bean Salad
- Instant Pot Italian Chicken and Rice
How to Store
Roasted peppers can be left whole or diced, then stored in a jar in the fridge for 7-10 days. To extend their freshness, I recommend adding a little bit of olive oil. You can also create an airtight seal by covering them completely with olive oil.
For long term storage, freeze them in small jars or bags, removing as much of the air as possible. When you’re ready to use them, simply thaw them in the fridge overnight.
Watch the video here:
More How-To Recipes to Try
- How to Cook Frozen Chicken Breasts in the Instant Pot
- How to Make Lentils
- How to Cook Bacon in the Oven
- How to Cook Quinoa
How to Roast Peppers
- 6 bell peppers cleaned and dried
- Extra-virgin olive oil
- Preheat broiler to 500ºF.
- Place peppers on a baking sheet. Char peppers on all sides under the broiler until the skin is blackened in most parts of the pepper and the pepper is soft.
- Transfer peppers to a heat-safe bowl and cover (with a tight-fitting lid, plastic wrap or a kitchen towel) to let the peppers steam for about 20 minutes until the peppers are no longer too hot to handle.
- Remove the charred skin from the peppers and discard. Remove the stem and the seeds and discard.
- Either dice up the peppers or leave them whole and place in jars.
- Peppers are ready to use right away or kept for later. To store peppers, place in jars with a splash of olive oil and the pepper liquid. Let cool completely before storing it in the refrigerator for about 7-10 days.
- See post for alternative methods for roasting the peppers.
- Peppers can also be stored in the freezer for up to 3 months. Store in small jars and storage bags. Defrost in the refrigerator overnight.