Roasted peppers are a delicious way to add flavor and texture to a variety of dishes like pizza, salads, sandwiches and veggie platters. If you’ve ever wondered how to roast red peppers (like the ones you buy in a jar) we’re got 4 easy methods for you so you can make them whenever and wherever. 

By Method 

There are a few ways you can roast peppers at home. Each are easy and each have their pros and cons. These methods will work for any kind of whole pepper, whether you’re making roasted red bell peppers or roasted jalapeños. Just keep in mind the timing will likely be different. The smaller the pepper, the less time it will need. So keep an eye on the peppers and pull them from the heat when they are completely charred and tender. 

Oven Method: Broil

In order to roast peppers in the oven your oven will need to be equipped with the broiler function. Open-flame function is best, but any kind of heating element will work. 

  1. Arrange oven rack in upper-middle position. 
  2. Simply place the peppers on a baking sheet or right on the oven rack and broil until top sides are charred. Use tongs to rotate peppers and continue charring until pepper is completely charred all over, about 20 minutes total.
  3. Transfer the peppers to a bowl with a tight fitting lid, or cover tightly with plastic wrap or a plate. Let steam/cool until cool enough to handle.
  4. Peel off and discard the skins. Tear the pepper open and remove and discard the seeds. 

Oven Method: Roast

This is my least favorite method as I find the peppers are not as flavorful and it takes the longest to do. And in my opinion, if you’re going to use the oven you might as well use the broiler. 

  1. Arrange oven rack in middle position. 
  2. Heat oven to 425ºF. 
  3. Place the peppers on a baking sheet and broil until top sides are charred. Use tongs to rotate peppers and continue charring until pepper is completely charred all over, about 20 minutes total.
  4. Transfer the peppers to a bowl with a tight fitting lid, or cover tightly with plastic wrap or a plate. Let steam/cool until cool enough to handle.
  5. Peel off and discard the skins. Tear the pepper open and remove and discard the seeds. 
roasted red bell peppers on a baking sheet.

Grill Method

Roasting peppers on the grill is a convenient no-mess method for roasting peppers. The open flame chars the skins incredibly quickly and impart a bit of smoky flavor. 

  1. Heat grill to medium-high. 
  2. Arrange peppers over open flame and allow to char on bottom side. Once charred, use tongs to rotate peppers and continue charring until pepper is completely charred all over. 
  3. Transfer the peppers to a bowl with a tight fitting lid, or cover tightly with plastic wrap or a plate. Let steam/cool until cool enough to handle.
  4. Peel off and discard the skins. Tear the pepper open and remove and discard the seeds. 

Stove-Top Method

If you have a gas stove, charring peppers on the stove top is a great way to make roasted peppers. It’s easy to monitor, though it can make the kitchen a bit smoky, so a vent is helpful (or a few open windows). 

  1. Turn stove flame to high.
  2. Set peppers on stove grate and allow to char on bottom side. 
  3. Use tongs to rotate peppers and continue charring until pepper is completely charred all over. 
  4. Transfer the peppers to a bowl with a tight fitting lid, or cover tightly with plastic wrap or a plate. Let steam/cool until cool enough to handle.
  5. Peel off and discard the skins. Tear the pepper open and remove and discard the seeds. 
roasted red bell peppers on a wood cutting board

How to Roast Bell Peppers

  1. Heat a broiler to high with the rack set 6-inches from the heating element.
  2. Broil peppers until charred on all sides, about 20 minutes total.  Transfer peppers to a bowl, cover with plastic or a plate and let steam/cool. 
  3. Remove and discard skins and seeds from bell peppers, then cut into thick strips. 

How to Roast Poblano Peppers

  1. Heat broiler to high with rack set 6 inches from element.
  2. Roast poblanos until charred on all sides, about 8 minutes, rotating every few minutes. Transfer to a bowl, cover with plastic wrap and let steam 10 minutes.
  3. Peel skin from chiles and cut a slit, lengthwise, down one side of each chile and remove seeds.
roasted red bell peppers on a white plate

How to Use Roasted Peppers

Once the roasted peppers are peeled and seeded, here are some ways to use them.

  • We pile roasted red bell peppers into our Italian Steak Sandwich.
  • Use roasted poblanos to make our healthy Chiles Rellenos. They’re a much healthier take on the classic fried dish. 
  • Make a side dish by dicing up the roasted red peppers and tossing with cooked farro or barley and fresh herbs such as parsley, oregano and/or basil. Season with a splash of sherry vinegar and olive oil and a dash of salt and pepper.
  • Use roasted red bell peppers, roasted onions and roasted garlic to make a creamy red pepper pasta sauce
  • You can use roasted spicy peppers like jalapeños or serranos to make a spicy roasted buttermilk dressing to sauce. Just add all the ingredients to the blender, including the roasted peppers, and blend until smooth. Use as a salad dressing, veggie dip and more.
  • Make a roasted red bell pepper hummus by blending in a few chunks of roasted pepper into your favorite hummus recipe.
slices of roasted peppers on a cheesy piece of bread next to a piece of bread with spinach on it

How to Store Roasted Peppers

  • Refrigerator: transfer roasted peppers to a glass container or jar with tight-fitting lid. A drizzle of extra-virgin olive oil is welcome, but not necessary. Store them in the refrigerator for up to 3 days.
  • Freezer: for longer storage, store the roasted peppers in the freezer. To do this, arrange large pieces of roasted peppers on a parchment-lined baking sheet. Transfer to the freezer and freeze solid. Once frozen, transfer peppers to a resealable zipper-lock freezer bag and store in the freezer for up to 6 months. 
  • To thaw, simply transfer the frozen peppers to the fridge a day ahead of time, or leave them out on the counter to thaw at room temperature. 

How to Roast Peppers: 4 Easy Ways

Print Recipe
No ratings yet
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Yield 1 -10
Category Side
Cuisine American

Description

4 easy methods for roasting all kinds of peppers.

Ingredients

  • Peppers, such as bell or poblano

Instructions

Oven: Broiling

  • Arrange oven rack in upper-midle position.
  • Place peppers on a baking sheet or right on oven rack and broil until top sides are charred, about 5 minutes. Use tongs to rotate peppers and continue charring until pepper is completely charred all over, about 20 minutes total.
  • Transfer peppers to a bowl with a tight fitting lid, or cover tightly with plastic wrap or a plate. Let steam/cool until cool enough to handle.
  • Peel off and discard the skins. Remove the stem then tear peppers open and remove and discard seeds.

Oven: Roasting

  • Arrange oven rack in upper position. Heat oven to 425ºF.
  • Place peppers on a baking sheet and roast 20 minutes. Using tongs, rotate peppers and continue to roast 20 minutes until softened, charred and collapsed.
  • Transfer peppers to a bowl with a tight fitting lid, or cover tightly with plastic wrap or a plate. Let steam/cool until cool enough to handle.
  • Peel off and discard the skins. Remove the stem then tear peppers open and remove and discard seeds.

Grill

  • Heat grill to medium-high.
  • Arrange peppers over open flame and allow to char on bottom side. Once charred, use tongs to rotate peppers and continue charring until pepper is completely charred all over, about 15 minutes total.
  • Transfer peppers to a bowl with a tight fitting lid, or cover tightly with plastic wrap or a plate. Let steam/cool until cool enough to handle.
  • Peel off and discard the skins. Remove the stem then tear peppers open and remove and discard seeds.

Stove-Top

  • Turn stove flame to high.
  • Set peppers on stove grate and allow to char on bottom side.
  • Use tongs to rotate peppers and continue charring until pepper is completely charred all over, about 15 minutes total.
  • Transfer peppers to a bowl with a tight fitting lid, or cover tightly with plastic wrap or a plate. Let steam/cool until cool enough to handle.
  • Peel off and discard the skins. Remove the stem then tear peppers open and remove and discard seeds.

Notes

To store in refrigerator: transfer roasted peppers to a glass container or jar with tight-fitting lid. A drizzle of extra-virgin olive oil is welcome, but not necessary. Store them in the refrigerator for up to 3 days.
To freeze: for longer storage, store the roasted peppers in the freezer. To do this, arrange large pieces of roasted peppers on a parchment-lined baking sheet.
Transfer to the freezer and freeze solid. Once frozen, transfer peppers to a resealable zipper-lock freezer bag and store in the freezer for up to 6 months.
To thaw, simply transfer the frozen peppers to the fridge a day ahead of time, or leave them out on the counter to thaw at room temperature.

Nutrition

Serving: 1/2 bell pepperCalories: 16kcalCarbohydrates: 4gProtein: 0.5gFiber: 1gSugar: 2.5g
Did you make this recipe?Leave a comment below and tag @ZestfulKitchen on Instagram and hashtag it #zestfulkitchen!
roasted red bell peppers on a white plate

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About The Author

Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and more.

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