Roasted bell peppers are one of my favorite healthy snacks. In this post, I’ve outlined four easy methods for roasting bell peppers with a step-by-step photo tutorial, as well as an instructional video. These methods can actually be used for any pepper, but the amount of roasting time will vary based on the size of the pepper.
How to Roast Bell Peppers – Easy methods for cooking and charring bell peppers for a rich smoky flavor, from stovetop to oven to grill. Recipe & step-by-step video below!
Roasted bell peppers are tender, smoky, and delicious. They add flavor and texture to a variety of dishes and sauces. Once you know how easy the process is, you’ll never spend the money on those jarred roasted peppers again. Detailed instructions for how to roast bell peppers below including a step-by-step how to video. Here are a few of my favorite recipes that include roasted bell peppers:
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Nutritional information is for 6 bell peppers – values and cook times will vary based on how many peppers are prepared and what cooking method is used.
Video by Entice Films
How to Roast Bell Peppers
Ingredients
For All Methods You Will Need
- 6 bell peppers (more or less as needed)
- Large bowl, paper bag, plastic bag or plastic wrap
- Towel or paper towels
For Oven Roasting Method You Will Need
- Oven
- Baking sheet
- 2 tablespoons olive oil
For Stovetop Roasting Method – Direct or Grill Pan You Will Need
- Gas stovetop burner
- Oven mitt
- Aluminum foil, for lining the burner to keep it clean
- Tongs
For Flame Grill Roasting Method You Will Need
- Flame grill
- Oven mitt
- Tongs
NOTES
Instructions
Oven Roasting Method
- This is my preferred method for roasting peppers, because you can roast several peppers at once. Preheat oven to 400 degrees. Brush a baking sheet lightly with olive oil. Lay peppers on their sides, stems pointing sideways.
- Put baking sheet in oven and allow peppers to roast for 20 minutes.
- Remove baking sheet. Using tongs, give the peppers a half turn, then place back in the oven for another 20 minutes.
- Check to make sure peppers have fully roasted. The skin should be charred and soft, and the peppers should look slightly collapsed. If they don’t look ready, let them roast for a few more minutes. When they’re done, remove baking sheet from oven.
- You can also use your oven broiler to roast the peppers, which is a faster process that chars them more than regular oven roasting. While it goes faster, you also have to watch it carefully, as the peppers will need frequent turning during the process. If you wish to broil the peppers, I suggest placing the rack in the upper third of the oven so there is 8-9 inches between the broiling element and the peppers. That way, the peppers will be able to soften as they char. When they're too close to the broiler, they will char before they're cooked, which means the flesh won't soften and they'll be harder to peel.
- Preheat broiler to high and place the peppers below the broiler.
- Let them roast for 20-25 minutes, giving a quarter-turn every 5 minutes, until the peppers are charred, soft and collapsing. The broiler will char them quite a bit, the skin will be very black and crispy– don’t worry, you’re going to peel it off anyway. Remove from the oven.
- Proceed to instructions for “Steaming Your Peppers.”
Stovetop Roasting Method – Direct or Grill Pan
- I typically use this method when I only have one or two peppers to roast. It’s messier than the oven method, but it produces a very smoky rich flavor. There are a couple of ways to roast peppers on the stovetop – on a gas flame, or on a grill pan. If roasting directly on a gas stovetop, you may wish to cover parts of your heating element with foil to protect it from spills.
- Turn your gas stovetop flame to medium. Place pepper on the grate directly over the top of the gas flame. Let it roast for 20-25 minutes. Use a pair of tongs to give the pepper a quarter turn every 4-5 minutes.After 20 minutes, use tongs to gently squeeze the pepper. If the pepper is soft and easily yields to the tongs, it is ready. If the pepper still feels somewhat firm, let it continue to roast for a few more minutes until it softens.
- Remove pepper from the stovetop. Proceed to instructions for "Steaming your Peppers."Prepare grill pan according to instructions. My pan requires a bit of water to be placed in the circular chamber. Preheat grill pan over medium heat; brush lightly with oil if it is recommended for your pan. Place pepper on the preheated pan.
- Roast the pepper for 20-30 minutes, giving a quarter turn with a pair of tongs every 5 minutes or so, until the pepper is charred and collapsing. Check water level about halfway through cooking if your grill pan requires it. Skip to instructions for "Steaming Your Peppers."
Flame Grill Roasting Method
- I tend to use this method during the summer when we’re using our gas grill a lot. Roasting over an open flame produces a great smoky flavor. Be sure to wear a protective oven mitt. Place peppers on the open grill over a medium flame. Let them roast for 15-20 minutes, using tongs to give them a quarter turn every few minutes, until the peppers are charred, soft and collapsing.
- You can also use a kitchen/bruleé torch to char your peppers, but it’s a slow process. Using a grill or gas flame is more efficient.
Steaming Your Peppers
- Once you have roasted your peppers, you will need to steam them. This process will help you peel the tough skin from them more easily. There are a few ways to steam the peppers. I like to place the roasted peppers on a flat, smooth surface like a cutting board, then invert a large bowl over the top of them. The bowl traps the steam inside. Steam for 15 minutes.Alternatively, you can place the peppers in a paper bag and seal the top by rolling it closed. I prefer using the bowl method. Whichever method you choose, steam the peppers for about 15 minutes.
Seeding and Peeling Your Peppers
- Once you have roasted your peppers, you will need to seed and peel them. This is kind of a messy process, but it’s well worth the effort. Note that some people like to seed their peppers before roasting. When I have tried this in the past, the results are never as good as when I keep the whole pepper intact during roasting– I recommend roasting the peppers whole and seeding after the roast.
- Slice the pepper vertically from top to bottom and lay the pepper open so it becomes one long strip. Pull the stem from the top of the pepper. The stem and a clump of seeds should loosen easily. Use a towel or paper towel to wipe off any loose seeds that remain inside the pepper.
- Flip the pepper over to reveal the skin side. Strip off the charred skin. If you want a more charred flavor, you can leave a few small blackened bits on the skin.
- Alternatively, you can seed and skin the pepper under running water, which will make it easier to get the pepper flesh clean. I prefer not to do this, because I feel the pepper loses some flavor in the process– but if you're in a hurry and don't want to mess up your hands too much, it will speed things up.Once you've peeled and seeded your peppers, you'll end up with soft, sweet, tasty pepper flesh.
- Roasted peppers can be used in a variety of recipes, or snacked on as-is dressed with salt and pepper. They can be added to stews and pasta sauces or chopped into salsa. They can even be mixed with fresh basil and olive oil to create a peppery bruschetta. I have many recipe ideas on my website, just search Roasted Bell Peppers for ideas. Enjoy!
Nutrition
tried this recipe?
Let us know in the comments!
Scott says
Fantastic, great instructions and pictures. Added just a bit of kosher salt. These are great with grilled chicken, pepper jack cheese, and chipotle mayo in a tortilla roll up.
Tori Avey says
Yum!
Janet says
Thanks for the detailed instructions! I had a ton of peppers that would have certainly gone to waste, but now they’re all roasted and soaking in some olive oil. The oven method was very, very easy and only a little bit messy when I was removing the stems and skins. The house smells amazing now!!
angie ng says
Reminds me of my Mom’s method–great tutorial!
Pat Norman says
If I have a lot of peppers to do, I’ll put on the BBQ to roast them, it saves the mess in the house and also if its a warm day it keeps the kitchen cool..
I peel them and put them in a jar with olive oil and garlic cloves, if I don’t use them right away I put them in the freezer in a mason jar yummy.
Kathi Jo Mesenbrink says
I commend you for the colorful pictures that coincide with your easy instructions! That is exactly the best method for me to try something new. So, the peppers from our garden are lined up on the counter and I’m ready for a new adventure ~ ROASTING PEPPERS!!! (yum-yum) Thanks for your help!
Tori Avey says
You’re welcome Kathi! 🙂
Leona Lauster says
My favorite way to use roasted peppers is in a sandwich with sharp ceddar cheese. Plain easy and delicious.
Susan says
Just used your oven method to roast the abundance of peppers we received from our CSA. It worked very very well. Thanks for posting!
Linda says
Thanks for the tips-this was very helpful and the beautiful pictures are definately a plus!!
NurseO says
absolutely wonderful explanations and illustrations, I’m such a visual person, especially since I had to teach myself how to cook and its great when you can see the process and how things should look, and feel. Awesome job and thank you. : )
MACPittman says
I steamed the peppers in a bowl with a glass plate over it. After the 15 minutes, I sliced the peppers on the plate, placed the slices in the bowl and threw away the seeds. Less dishes and clean up!
Thanks for the great recipe
Tori Avey says
You’re welcome! Great tips. 🙂
Hanna from Israel :) says
i have an even better way that saves you the tossing and turning the peppers every few minutes. i cut them in half, remove seeds and stems BEFORE i put them in the oven. about half way through roasting, i batch the halves a little, to make sure all sides are well grilled. from here on, it’s a piece pf cake….when i’m really lazy, i just grab all four corners of the paper sheet, turn it upside down and “tuck” it under the pepper, letting it to cool on the baking pan. saves time and dish washing.
Christine whitehead says
Thankyou for telling me how do this pepper (sweet) shalom
I have never tried this before.I am making them into christmas presants, hope they will work??
Tori Avey says
Hi Christine, if you are making them into Christmas presents you’ll want to refer to my pressure canning post, which will walk you through the process of putting them in jars so they will last. Here is the link: http://theshiksa.com/2013/09/30/pressure-canning/
Nettie says
I have to comment about how precise and wonderful your instructions and pictures accompanying your recipes are. It’s like having your own personal teacher standing next to you, guiding you step by step through each process of the recipe; just marvelous. Thank you so much; keep those recipes coming.
barbara says
It is nice to get right to the recipes you looking for and there it is very easy to follow and understand I will use this site for ever
Thanks so much I love it Have several peppers to do Can’t wait to get started I usually do them over the gas burner This is a gift form Heaven
Tori Avey says
You’re most welcome Barbara!
Ivette says
If you want to go one step further and cook the most awesome side dish ever. In a large heavy pan, heat olive oil ( at least 2 cups or enough to cover the peppers half way – you are not deep frying, but you need enough to enjoy. then and add two bulbs of garlic cloves. Yes – 2 bulbs and don’t slice or cut the garlic cloves. Add them whole. Then remove garlic (so it does not burn) then add peppers. Cook until dark and continue to turn over until almost blackened. Add garlic back and cook until garlic is browned. But not burnt. This is the best way to eat peppers and the oil is so good to dip in bread. The garlic will reduce its flavor so you can just eat the cloves whole. Totally delicious!
Francesca says
When my mother did this, she would sprinkle the roasted peppers with salt at the steaming phase – she said this flovoured the peppers and helped with the peeling!
Tori Avey says
Great tip Francesca!
Jill Smith says
Just did the oven method. So easy and actually kind of fun. My house smells so good right now!! I am making Bruschetta with goat cheese and roasted peppers. Thanks so much for the excellent instructions!!
Tori Avey says
You’re welcome Jill!
Pam Hadley says
I used the oven-roasting method, and it worked really well except for taking a good deal longer to roast the peppers properly. I suggest using peppers all about the same size, and getting small to medium peppers. I need to roast the peppers myself because we have a low-sodium diet, and the ones in the store all have a lot of added salt. Thanks for a great recipe!
Asit Kumar Banerjee says
Hey this idea of roasting pepper is excellent and I am going to tell my friends who are weekend cooks like me. 🙂
Asit
frenchtwistedwoman says
I just posted a recipe for Pepper Salad that uses peppers either sauteed in olive oil, roasted, or grilled. I use it as a side dish or my favorite is to eat it on a toasted baguette. I like to sautee them and leave the skin on. Thanks for sharing all of this information about preparing peppers. Merci!
Margo Sugarman says
Oven beats stove top any day when it comes to ease! This is a great tutorial. Tori, you really do have the last word on how to effectively roast peppers.
Christine says
I was a victim of that messy stovetop roasting method…until NOW! Thanks for the oven way!