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How to Roast Peppers

How to Roast Peppers

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Cut down on dishes and mess when roasting and peeling peppers. We let a sheet of foil do all the work, as a pan liner, steaming vessel, and catchall for peels and seeds.

Eating healthy should still be delicious.

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1. Line a baking sheet with foil.

2. Broil peppers about 4 inches from the flame to allow them to soften as the skins char.

3. Gather up foil to wrap loosely around peppers, and seal the edges to steam.

4. Working on the foil, peel and seed peppers. Transfer peppers to a clean plate, and discard foil, peel, and seeds.

How to Roast Chili Peppers

Roasting chili peppers allows you to easily remove the outer chili pepper skin and also alters the flavor of the pepper.

Roasted chili peppers are delicious and soft, and also perfect for making stuffed pepper recipes. Traditional ways to roast peppers include roasting over an open fire, broiling, baking or grilling.

Basically, you apply a heat source, wait for the chili pepper skins to blacken, char, and loosen, then peel. The hotter the heat source, the more you will affect the actual meat of the pepper, so beware of applying too high of heat.

WOW – it all looks delicious. I can't wait try out some of these ideas.

Wow, Michele – what a rundown of ways to use roasted peppers. That was great – and thanks for including me. We roast peppers all the time. It's so easy and delicous.

Great tips! On a whim I picked up a bunch of peppers at the farmers market because they looked pretty. Then I am like, what the heck to do I do with these things? Now I know! Thanks for your help (and pictures!)

Thanks for all the ideas. I bought a jar of roasted peppers at Costco because I loved the jar. I’m looking forward to using them now.

How to make roasted mini sweet peppers

The detailed instructions are included below in the recipe card below. Here are the basic steps:

Cut the peppers in half lengthwise. Place them in a large bowl and toss with olive oil, salt, pepper, garlic powder, oregano, and Parmesan.

Arrange them in a single layer on a foil-lined rimmed baking sheet. Bake until tender, 20-30 minutes at 400°F.

Alternatively, if your baking dish is broiler-safe, you can broil them for just a few minutes. Keep a close eye on them so that they don't burn.


A guide to the different methods of prepping, roasting and storing your roasted peppers. Whether making a few or a large batch, this guide will make your roasting experience a good one!

  • Author:Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 40
  • Total Time: 50 minutes
  • Category: How To
  • Cuisine: Vegan


If making a large batch and storing in the freezer

  • vinegar (plain, balsamic, white/red wine, or apple cider)
  • mineral salt
  • olive oil
  • clean pint sized mason jars


There are two ways to prepare your peppers for roasting.

  1. The first is to simply roast the whole pepper, seeds, stem and all. (This will work with all roasting methods.)
  2. The second is to slice the peppers in half lengthwise, remove the stem and seeds, and place on the baking sheet cut side down. (Use this method for the oven method and/or when using a baking sheet. These peppers require no flipping, only rotating of the baking sheet. This is my favorite way of roasting peppers.)

Oven: Preheat oven to 475 degrees F. Line a baking sheet with parchment or a Silpat.

Place peppers on baking sheet. Bake 4 – 5 inches from the flame. If using an electric oven or there is no flame, place baking sheet on the middle rack. Roast peppers for 40 minutes, turning at least once during cooking using sturdy tongs (if peppers are sliced in half no need to turn, just rotate the baking sheet 180 degrees). They are ready when charred/blackened and blistered. Whole peppers will still be full of air and puffy once removed from the oven. As the peppers cool they will deflate and become wrinkly looking.

Broiler: I used to have an oven where the broiler was underneath the oven, now mine is in the oven. Either way, turn broiler to medium – high (or 500 degrees if yours is by numbers) and char peppers turning every so often until browned and blackened. If you’ve prepped your peppers by slicing in half, no need turn the peppers, simply adjust the baking sheet turning it to get all the peppers charred. This may take anywhere from 15 – 25 minutes.

Open Grill: Place whole peppers on their sides over an open flame on the grill, turning every now and then until nicely charred all over. Depending on how big your grill is will determine how many you can do at one time.

Stove Top: If roasting just 1 or 2 peppers, you can roast it over the gas burner of your stove (I suppose you could do 4 peppers utilizing each burner). Place pepper on its side and adjust the flame so it ‘licks’ the peppers. Keep an eye on it and turn it as needed to blacken and char, about 15 – 20. This tends to be a more time consuming method since you have to be so watchful.

While peppers are hot from the oven, carefully place them in a bowl and cover with a plate, or use a pot with lid. The goal is to steam the peppers making the skin peel easily. Let the peppers steam for about 30 minutes. Once peppers are cool, remove the skins, stems and seeds. I find it easiest to peel the pepper from the bottom to the top. A few seeds left are fine. Do not run peppers under water to clean, you’ll lose most of the roasted flavor that you worked so hard get. Keep as much of the pepper juices as you can if storing leftovers.

From here you can use right away to make hummus, romesco , soups, layer on sandwiches and toss in salads, etc.

Rerfrigerator: Great for short term storage.

  • Keep leftovers in an airtight container in the refrigerator for up to a 5 – 6 days.
  • If you coat them with a little oil they will for a couple of weeks. You can even add some of the pepper juices to the container.
  • To always be safe, at the first sign of mold or spoilage, throw away immediately.

If storing for longer, you have a couple simple options:

Freezing: This is my favorite method of long term storing, as it is not blended with any other flavors, it’s super easy to do, and they thaw out amazingly well.

  • Freeze your peppers in a tightly sealed container. They thaw out pretty fast once removed from the freezer making this a nice way of preserving your precious peppers.
  • This method of storing is a neutral way of keeping the full roasted flavor intact as they won’t be tainted with any other flavors.
  • I would suggest cutting and placing a small piece of parchment paper between the peppers for easy removal.
  • Will last up to 2 months.

Vinegar Method: This is method will leave your peppers with a little bit of tang from the vinegar, in some cases it may overpower them, but it’s a great way to store them. Use these peppers for sauces, dips, and soups.

Oven Roasted Bell Peppers Recipe

These oven roasted bell peppers are so easy to make and delicious! What a perfect healthy side dish!

I love roasted vegetables, and roasted peppers are no exception! Roasting brings out the best flavor out of vegetables. These roasted peppers have deep caramelized grilled flavor, mmmm!

Homemade roasted peppers taste so much better than the roasted red peppers from a jar! Fresh and homemade is always best! Plus the homemade ones don&rsquot have any chemicals or preservatives!

These roasted peppers are so colorful and healthy! They make a great healthy side dish! Bell peppers are low in carbs, high in fiber and packed with vitamins and nutrients!

Making homemade roasted peppers is really easy. All you need to do is slice the peppers into quarters, remove the seeds and membranes, toss in olive oil, sprinkle with seasonings and bake in pre-heated 450F oven for 20 minutes. Hot oven temperature is key to getting these peppers perfectly roasted! So yummy!

You can use any color bell peppers &ndash green, red, orange, yellow &ndash they all taste amazing! For some reason, the jarred roasted peppers are usually just red, but any color roasted pepper is delicious! The cooking time is the same no matter what color peppers you use. For the most visually impressive results, use a mix of different color peppers like I have on these pictures! For an even more colorful dish with a mix of different color veggies, check out my rainbow roasted vegetables recipe :)

These roasted peppers can be served hot or cold, both versions are equally delicious! They keep well in a refrigerator for up to 5 days, so they are a great make-ahead dish! Make a huge batch of these roasted peppers and eat them throughout the week straight from the fridge! Having ready-to-eat healthy foods on hand is always a great feeling! For more healthy meal prep options for stocking your fridge, check out my meal prep recipes.

If you like these homemade roasted peppers, you will also love these easy recipes:

Roasted Eggplant &ndash these spicy garlic roasted eggplant slices are mouthwatering!

Copycat Chipotle Peppers And Onions &ndash if you load up on fajitas on Chipotle, you need this recipe!

Oven Roasted Beets &ndash even people who are not beet fans end up liking them roasted!

Oven Roasted Figs &ndash so delicious and caramelized, these roasted figs are amazing on ice cream!

Kitchen Basics: How To Roast Red Peppers

Instead of paying a premium for store-bought, learn how to roast red peppers yourself! It’s easy and there are SO many delicious ways to use your roasted peppers!

Jarred roasted red peppers are one of those things I often don’t have on hand when I need them. Can you relate? It’s the same story with several other things, which is why I developed the very best recipes for items like tahini paste, marzipan/almond paste, teriyaki sauce, Chinese black bean sauce and hoisin sauce. Not only can I whip them up whenever I need them, they taste about a gazillion times better than the store-bought stuff!

But back to roasted peppers. Does anything beat the flavor of fresh peppers that have been charred and blackened in the oven? Roasted peppers are one of those things that make the culinary world go round. If you’ve added them here and there to spruce up your dishes you know exactly what I mean.

How Do You Use Roasted Red Peppers?

Lots of ways! Add them to your pasta salads, potato salads, tossed salads. Add them to your sandwiches, place them on bruschetta or add them to a pasta dish.. Make a roasted red pepper aioli or add them to your next batch of hummus. Make a roasted red pepper pesto with the usual ingredients (pine nuts, basil, garlic, Parmesan, etc) and enjoy it on crackers or tossed in pasta. Puree them with some almonds and cream and chicken stock for a delicious pasta sauce. Or puree them with some cream cheese for a cracker and veggie spread. Add them to a tapenade, on pizza or flatbread. Fold them into omelets or frittatas. Add them to a potato hash or your favorite chicken casserole. The sky’s the limit!

Here are just a few recipe examples featuring roasted red peppers:

Roasting your own peppers is the perfect way to put a bumper crop of peppers to use or to take advantage of those grocery store sales.

This method for roasting bell peppers works for most kinds of peppers. All peppers vary in their thickness of skin and flesh and so roasting times will vary, you’ll need to check on them. But other peppers that work well for roasting are Poblanos, Anaheims, Hatch-style chiles, paprika chiles, jalapenos and pimientos.

Preheat the oven to 450 degrees F.

Cut the peppers in half and remove the stems, seeds and membranes.

Lay the peppers on a foil-lined baking sheet, cut side down. Parchment paper is considered safe up to 400 degrees without the risk of scorching, but I often push the limits to 450 degrees. If you want to remove all risk, use foil.

Roast the red peppers for 15-20 minutes or until the skins are very dark and have collapsed.

There’s no need to rotate or turn the peppers.

Once the skins are blackened remove the peppers from the oven.

At this point most people recommend placing the roasted peppers in a paper bag to steam for about 10 minutes to help loosen the skin. I’ve never found that to be necessary, but I guess it depends on how stubborn your particular peppers are. Simply let the peppers cool for a few minutes until comfortable enough to handle and then peel the skins off and discard them. They’ll slip off easily.

You can slice or dice the peppers in advance or store them in halves. Stored in the fridge in an airtight container they’ll keep for up to about a week. If you store them covered in oil in the fridge they’ll keep for at least 2 weeks. For longer storage you can freeze them in ziplock bags.

How to roast poblano peppers

Step 1: Line a large baking sheet with aluminum foil for easy cleanup and place poblano peppers on top. Set your oven rack directly underneath the broiler and turn the broiler on.

Step 2: Broil poblanos for 5 minutes, or until the skin is blackened and blistered. Carefully flip them over and broil for another 5 minutes, or until the skin is blackened and blistered as seen in the photo below.

Step 3: Remove them from the oven and loosely cover the baking sheet with aluminum foil or plastic wrap to keep in some of the heat and help them steam. Let them sit for 5 minutes.

Step 4: Pull and rub off as much of the loose skin on the peppers as possible. It doesn’t have to be perfect, just as much as you can.

That’s it! If you don’t want the peppers too spicy, you can make a vertical slit down one side of the peppers and remove the seeds and veins, or you can leave them in for a spicy kick.

  • Wash, seed and slice the peppers so they lay flat.
  • Lay the peppers, skin side up on your oiled baking sheet, or a Silpat sheet.
  • Set your oven to broil on Hi. Set the oven timer for 5 minutes.
  • Place the tray of peppers under the broiler and when the skins are blackened and bubbling off the peppers a bit they are roasted! Do NOT cook them. The flesh is to remain firm. Check them after the timer goes off to make sure the skins are blackened and bubbling. This makes peeling the skins off the peppers easy and really ensures a good smoky flavor.

NOTE: Some Pepper varieties peel easier than others. The green peppers you see in this tutorial are Tiburons. They are a breeze to peel. The long red Krimson Lee peppers take a lot of extra time and have some waste of the pepper flesh when peeled. So I made a batch of my Roasted Pepper Tomato Soup as I peeled the peppers. I just threw the difficult ones in my soup as I peeled. It made a great soup with toasted cheese sandwiches for lunch.

  • You can use peppers unskinned in some recipes, like my Roasted Pepper Tomato Soup. A Foley food mill (affiliate link) removes the peels for you after the peppers and tomatoes are cooked into soup.
  • The skins might not bother you in some other recipes with lots of texture. But they will tend to detach from the peppers as the pepper cooks down. And yes, the skins are charred somewhat and tend to leave small charred bits throughout the recipe. It&rsquos handy to keep your peppers frozen in the form easiest to use in any recipe. That&rsquos why I peel mine before I freeze them.

Steaming the peppers help loosen the skins for easy peeling.

How to Roast and Peel Peppers Step by Step

You will need:

Gas Grill (oven broiler or any open flame)
Peppers of choice
Large bowl with a cover
Cutting Board

1. Select fresh peppers with smooth skin and no blemishes for easy peeling. Wash the peppers and let air-dry.

2. Heat your grill on high. Place your peppers in a single layer on the grill rack.

3. Roast the peppers by grilling until the skin is blistered and blackened. Turn the peppers every few minutes until the skin is charred all over.

4. Remove the peppers from heat and place in a covered bowl to steam.

5. Once the peppers are cool enough to handle, put on a pair of gloves and remove skins.

6. Cut off the stem and slice the pepper open. Use a knife to scrape out the seeds and membrane.


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