Roasted Bell Peppers

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Four easy methods for roasting bell peppers, ready in 30 minutes or less! Roasted bell peppers, roasted serrano peppers, or even spicy roasted peppers like jalapeno and cherry peppers, are great to use for sandwiches, fajitas, pasta salad, and more. It's simple to learn how to roast peppers, and they're delicious!

Ingredients for Roasting Peppers

• Whole peppers: Any large, fresh pepper will work, from any color of bell pepper, to Serrano, jalapeno, or more! Just be aware that smaller peppers will cook more quickly, so adjust the cook time accordingly.
• Olive oil: This optional ingredient is only necessary if you plan on storing the peppers. I like storing my leftover roast peppers with a bit of oil to keep them moist in the fridge.

Roasting Peppers on a Burner

This is an easy method for roasting peppers using a gas stove. I personally love this method for blackening the peppers, and it's so easy to watch them as they cook so you can roast them to exactly the amount you want.

I love using gas burners for roasting peppers, as it's fast and chars them beautifully. But it's not good for large batches, and requires a specific stove top! Keep scrolling for other methods.

1. Wash the peppers, then slice them in half and remove the stems and seeds. You can also leave them whole if you prefer.
2. Over a gas stove, turn the flame to high. Place a skillet on the stove and place the pepper skin-side-down on the hot metal, letting it cook until the skin begins to blister and char, about 2-3 minutes. Turn until all sides are charred.
   
3. Alternatively, you can hold the pepper directly over the flame using tongs and turn slowly to char all sides. This can really add to the flavor, but you must ensure you're using fully metal tongs or a metal skewer.
4. Transfer the roasted peppers to a bowl and cover tightly with plastic wrap. Let them rest for about 10 minutes for the skin to loosen.
   
5. Using a clean kitchen knife, carefully peel off and discard the blackened and blistered skin and remove the seeds.
   

Roasting Peppers Under a Broiler

This method is by far the fastest without using an open flame, but takes watching it carefully to prevent burning the peppers. Make sure you don't walk away from the broiler at any point. It will roast peppers more quickly than you think!

1. Wash the peppers, then slice them in half and remove the stems and seeds.
2. Move the rack to the very top of the oven, closest to the broiler. Then line a baking sheet with aluminum foil.
   
3. Place the peppers on the prepared baking sheet skin-side-up. Turn the broiler to high.
   
4. Place the baking sheet in the oven, making sure the peppers don't make contact with the heating element. Keeping an eye to make sure they don't turn ashy, cook until the skin is charred and blistered, about 2-3 minutes per side.
   
5. Remove from the oven, and place in a bowl. Cover tightly with plastic wrap and let the peppers sit for about 10 minutes for the skin to loosen.
   
6. Using a clean kitchen knife, carefully peel off and discard the blackened skin.
   

Roasting Peppers in the Oven

This is the slowest method, but offers the most control over the cooking and you can easily cook very large batches! Whenever I need a big batch of roasted peppers but can't keep an eye on them, I use this method.

1. Wash the peppers, then slice them in half and remove the stems and seeds.
2. Preheat the oven to 400°F, and line a baking sheet with aluminum foil.
3. Place the peppers on the prepared baking sheet skin-side-up.
   
4. Place in the oven and bake the peppers until the skin is charred and blistered, but not ashy. Turn the peppers on each side, about every 10 minutes. This will take about 30-40 minutes depending on the side of the peppers.
   
5. Remove from the oven, and place in a bowl. Cover tightly with plastic wrap and let the peppers sit for about 10 minutes for the skin to loosen.
   
6. Using a clean kitchen knife, carefully peel off and discard the blackened skin.
   

Roasting Peppers on the Grill

Grilling is my absolute favorite method. The flavor is incredible, they cook fast, and you can make huge batches. However, it requires turning on the grill, which isn't always available year-round.

1. Preheat the grill to high heat, and slice the peppers, removing the seeds.
2. Place the peppers cut-side-down on the hot grate, then close the lid and cook for 2-3 minutes.
3. Lift the lid, then flip the peppers, shuffling them to ensure they're all cooking evenly. Cook another 10 minutes, uncovered, until the skin is blackened.
4. Remove from the grill, and place in a bowl. Cover tightly with plastic wrap and let the peppers sit for about 10 minutes for the skin to loosen.
5. Using a clean kitchen knife, carefully peel off and discard the blackened skin.

Tips for Roasting Peppers Perfectly

• You can skip slicing the peppers and roast them whole, but I find it easier to remove the seeds before roasting them.
• If you're not going to use the peppers right away, pour a little oil on them after the skin has been removed to keep them moist.
• Thinner peppers will take less time to roast than especially thick, juicy peppers like bell pepper.
• Make sure to use aluminum foil to keep your pans easy-to-clean! Trust me on this one.
• When roasting or grilling tiny peppers, place them in a pan and shake the pan frequently.
• If you're using spicy peppers, wear gloves when peeling off the skin!

Love the taste of roasted peppers? Then you've got to try my absolute favorite: Peri-Peri Sauce! Try it out on Peri Peri Chicken with a side of Portuguese rice for a new family favorite, guaranteed.

FAQ

How Long to Roast Peppers in the Oven

The roasting time for oven-roasted peppers depends on the size of the peppers! Follow these estimates, but be sure to keep an eye on the oven. Not all ovens heat the same, so always check every ten minutes.

• Large Peppers: Large peppers, such as bell peppers and some poblano peppers, will take anywhere from 30-40 minutes to roast at 400°F.
• Medium Peppers: Medium-sized peppers include poblano, some serrano peppers, mini sweet peppers, and large jalapenos. They will take roughly 20-30 minutes to roast at 400°F.
• Small Peppers: Very small peppers like cherry peppers and peri-peri peppers may only need 10-15 minutes at 400°F. Check them frequently and shuffle the pan to keep them evenly cooked.

Storing Roasted Peppers

• Refrigerator: Roasted peppers can be stored in a jar or plastic container in the fridge for up to 4 days. I recommend adding a little oil to keep them moist.
• Freezer: Roasted peppers freeze beautifully, and I highly recommend making a large batch to freeze for later! My favorite way to store them is to slice them into small pieces, then pack them into an ice cube tray with oil. This makes them easy to portion out or pop right into sauces and soups!

What to Serve with Roasted Peppers

• Sauteed Peppers and Onions: Perfect for topping everything from salads to burritos to burgers and more!
• Stuffed Peppers Recipe: The perfect way to get picky eaters eating their veggies!
• Chicken Fajitas: Who doesn't love chicken fajitas, especially ones this easy?

If you enjoyed the recipe, leave a comment and a rating below!

Roasted Bell Peppers

Recipe Author: Isabel Laessig

Once you learn how to roast peppers, you'll want to add them to everything! My guide has four easy methods to make roasted bell peppers.

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Prep Time 2 minutes mins

Cook Time 30 minutes mins

Total Time 32 minutes mins

Servings 4 peppers

Calories 31 kcal

Video

Equipment

• Oven
• Grill
• Gas Burner
• Sheet pan
• Foil

Ingredients

  

1x2x3x

• ▢ 4 Red bell peppers - or other peppers

Instructions

 

Gas Burner Method

• Wash the peppers, then slice them in half and remove the stems and seeds.
• Over a gas stove, turn the flame to high. Place a skillet on the stove and place the pepper skin-side-down on the hot metal, letting it cook until the skin begins to blister and char, about 2-3 minutes. Turn until all sides are charred.
• Alternatively: hold the pepper directly over the flame using tongs and turn slowly to char all sides.
• Transfer the roasted peppers to a bowl and cover tightly with plastic wrap. Let them rest for about 10 minutes for the skin to loosen.
• Using a clean kitchen knife, carefully peel off and discard the blackened and blistered skin.

Broiler Method

• Wash the peppers, then slice them in half and remove the stems and seeds.
• Move the rack to the very top of the oven, closest to the broiler. Then line a baking sheet with aluminum foil.
• Place the peppers on the prepared baking sheet skin-side-up. Turn the broiler to high.
• Place the baking sheet in the oven, making sure the peppers don't make contact with the heating element. Keeping an eye to make sure they don't turn ashy, cook until the skin is charred and blistered, about 2-3 minutes per side.
• Remove from the oven, and place in a bowl. Cover tightly with plastic wrap and let the peppers sit for about 10 minutes for the skin to loosen.
• Using a clean kitchen knife, carefully peel off and discard the blackened skin.

Oven Method

• Wash the peppers, then slice them in half and remove the stems and seeds.
• Preheat the oven to 400°F, and line a baking sheet with aluminum foil.
• Place the peppers on the prepared baking sheet skin-side-up.
• Place in the oven and broil the peppers until the skin is charred and blistered, but not ashy. Turn the peppers on each side, about every 10 minutes. This will take about 30-40 minutes depending on the side of the peppers.
• Remove from the oven, and place in a bowl. Cover tightly with plastic wrap and let the peppers sit for about 10 minutes for the skin to loosen.
• Using a clean kitchen knife, carefully peel off and discard the blackened skin.

Grill Method

• Preheat the grill to high heat, and slice the peppers, removing the seeds.
• Place the peppers cut-side-down on the hot grate, then close the lid and cook for 2-3 minutes.
• Lift the lid, then flip the peppers, shuffling them to ensure they're all cooking evenly. Cook another 10 minutes, uncovered, until the skin is blackened.
• Remove from the grill, and place in a bowl. Cover tightly with plastic wrap and let the peppers sit for about 10 minutes for the skin to loosen.
• Using a clean kitchen knife, carefully peel off and discard the blackened skin.

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5 from 1 vote

Notes

• • You can skip slicing the peppers and roast them whole, but I find it easier to remove the seeds before roasting them.

• • If you're not going to use the peppers right away, pour a little oil on them after the skin has been removed to keep them moist.

• • Thinner peppers will take less time to roast than especially thick, juicy peppers like bell pepper.

• • Make sure to use aluminum foil to prevent impressively hard to clean pans!

• • When roasting or grilling tiny peppers, place them in a pan and shake the pan frequently.

• • If you're using spicy peppers, wear gloves when peeling off the skin!

Nutrition

Serving: 1roasted pepperCalories: 31kcalCarbohydrates: 7gProtein: 1gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.01gSodium: 5mgPotassium: 251mgFiber: 3gSugar: 5gVitamin A: 3726IUVitamin C: 152mgCalcium: 8mgIron: 1mg