How to Roast Bell Peppers

Roasted bell peppers are one of my favorite healthy snacks. In this post, I’ve outlined four simple methods for roasting bell peppers. These methods can actually be used for any pepper, but the amount of roasting time will vary based on the size of the pepper.

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.

Here are a few of my recipes that include roasted bell peppers:


Green Bean Pepper Salad

Colorful Pepper Salad 

How to Roast Bell Peppers

For all methods you will need

  • Bell peppers
  • Large bowl, paper bag, plastic bag or plastic wrap
  • Towel or paper towels

For Oven Roasting Method You Will Need

  • Oven
  • Baking sheet lined with aluminum foil

For Stovetop Roasting Method You Will Need

  • Gas stovetop burner
  • Aluminum foil
  • Oven mitt
  • Tongs

For Grill or Flame Roasting Method You Will Need

  • Gas stovetop burner or flame grill
  • Oven mitt
  • Tongs
Cook Time: 20 Minutes
Servings: Varies
Kosher Key: Pareve

Oven Roasting Method

  • This is my preferred method for roasting peppers, because you can roast several peppers at once with easy cleanup. Preheat oven to 400 degrees. Line a baking sheet with foil. Lay peppers on their sides on the foil, 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 be on top of it, 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, till 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.
  • Skip to instructions for "Steaming your Peppers."

Stovetop Roasting Method

  • I typically use this method when I only have one or two peppers to roast. Turn your gas stovetop flame to medium. Wrap each pepper in a double layer of aluminum foil (or a single layer of heavy duty aluminum foil), sealing tightly so no openings show.
  • Wear a protective oven mitt. Place foil-wrapped pepper 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 below the surface of the foil 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 till it softens.
  • Remove pepper from the stovetop. Let it rest for 15-20 minutes. The pepper will steam inside the foil, which will help the skins to loosen and peel easily.
  • Carefully open the foil. The foil should have cooled, but there may be some residual hot steam trapped inside. Remove the pepper from the foil. The pepper should be soft and nicely charred.
  • Skip to instructions for "Seeding and Peeling Your Peppers."

Grill or Flame Roasting Method

  • I tend to use this method during the summer when we're using our grill a lot. Roasting over an open flame produces a great smoky flavor, but I don't like roasting directly on a gas stovetop-- I prefer to wrap the peppers in foil, as in the Stovetop Method described above. Roasting on an open gas stovetop flame is a simple process, but it can be quite messy; the pepper weeps as it roasts, spilling juices onto the stovetop that are difficult to clean up. For the grill, that's not a big problem-- juices are absorbed by the flames/coals, and you get a nice smoky flavor. So, I recommend this method for the grill. Feel free to use the gas stovetop, which will also give it a smoky flavor, but the cleanup will be tough-- you've been warned!
  • Wear a protective oven mitt. Place peppers on the open grill or over a medium gas flame. Let them roast for 15-20 minutes, using tongs to give them a quarter turn every few minutes, till 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've 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. You can also use a plastic zipper bag, plastic wrap, or foil to make a sealed steaming "envelope" for the peppers. I prefer using the bowl method because there is no chance of plastic pieces melting into the hot pepper. If you want to use a plastic bag or wrap, make sure you let the peppers cool slightly (about 5 minutes) after roasting before sealing them inside. When the peppers are extremely hot, they will melt the plastic. 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 have not been 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's an option.
  • Once you've peeled and seeded your peppers, you'll end up with soft, sweet, tasty pepper flesh.
  • If you want to store the peppers short term, put them in a sterile glass jar and cover them with olive oil. Cap the jar tightly and refrigerate. If you don't plan on using them within a few days, pressure can them or freeze the roasted pepper strips in Ziploc bags... they actually hold up well to freezing and retain much of their flavor when thawed.
  • 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. Or, use them in a salad-- like my Colorful Pepper Salad. Yum!

Comments (79)Post a Comment

  1. 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!

  2. Hey this idea of roasting pepper is excellent and I am going to tell my friends who are weekend cooks like me. :)

  3. Very good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 stars
    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!

  4. 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!!

  5. 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!

  6. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    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!

  7. Very good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 stars
    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.

    1. 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

  8. 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.

    1. 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??

  9. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    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

  10. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    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. : )

  11. Just used your oven method to roast the abundance of peppers we received from our CSA. It worked very very well. Thanks for posting!

  12. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    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!

  13. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    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.

  14. Very good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 stars
    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!!

  15. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    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.

  16. Very good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 stars
    Like someone already said, your instructions are amazing! Just when I am thinking of a question to ask you as I was reading some of the methods, there was my answer in the following sentence. I read a different recipe just before reading yours. A recipe from one of the food network “goddesses” and it was nothing like yours as far as step by step and the thoughtful detail you showed. Thank you very much! I will be making roasted peppers myself from now on instead of buying jarred.

  17. This was an excellent explanation for roasting bell peppers! Very informative and close attention to details. I especially liked the pictures and recipes. Thanks for your help!

    1. Hi Toby– no, I don’t recommend it because the heat element will be too close to the foil, resulting in burning. I recommend using the oven method instead.

  18. My husband brought home bell peppers from our Farmer’s Market in Olympia, Washington because he was craving spaghetti. I found your site and we watched it together, our peppers are happily roasting as I type. Thank you, Tori , We are your newest fans.

  19. Quick Question, could you use vegetable/canola oil in place of the olive oil? I understand you can’t get as much flavor as you would with olive oil, but, seeing as I’m a little economically disadvantaged, I’d like some alternative options. And if there is no alternative option, could you use the olive oil that you stored the peppers in for a sauce? (Say, a piperade sauce, for instance)

  20. Thanks for this recipe! I had some bell peppers that were too far past their prime for eating raw, but not so bad that they needed to be tossed on the compost pile. I roasted them and plan on throwing them on some focaccia tomorrow, along with some spinach, feta, and marinated artichoke hearts.

  21. Very good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 stars
    This is my first time roasting peppers, and they came out perfectly! The skins slipped right off the peppers after steaming, and I just pushed the seeds to the side with a table knife. It was so easy. And the house smells great too. I’ve always thought that roasting peppers would be a daunting task, but you’ve made it so simple. I can’t wait to make my next batch. Thank you from a roasted pepper fan in Miami Beach.

  22. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Thanks for the wonderfully helpful, informative, & just-the-right amount of cooking advice. I am hopping into the kitchen right now to try out the steps you recommend. Great job!

  23. Been roasting green bell peppers for years, as my mother did as far back as I can remember. Cut the peppers in half lengthwise, the best cut which allows them to retain a shape, and remove the stem, seeds and pulp BEFORE you proceed. Roast in a foil-lined pan with some olive oil at 375-400F degrees, turning them over once, until desired tenderness is reached. There is no need to char the peppers and, therefore, no need to peel them. Thank you.

    1. George, this is a great method but I have to say the charred parts are my favorite part… they add so much flavor! :) That’s just my personal taste though. :)

  24. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Your instructions, along with the photo’s was so easy to follow. My roasted peppers turn out great! This is my new favorite website.

    1. Hi Joylan, I’m not sure because I haven’t tested it. I think they should work, but I can’t promise anything. The contact between coils and aluminum foil may make the foil too hot and cause it to burn, so if you decide to try it be sure to monitor the heat carefully and turn down the heat if you feel the foil is turning red and/or burning. You may alternatively use the oven method, which might be a safer bet.

  25. Thanks, tori. I plsced a small grate on the coils and roasted 4 jalapenos. It took about 25 minutes and turned out good enough.
    Thanks for sharing your ideas.

  26. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    I slow sauteed them in a frying pan on the stove top after stemming and seeding them. Added olive oil and fresh basil and let them steam. Delicious. Did not peel. They were great.


  27. So glad to have found this site. Thanks for your information. I have roasted several peppers now on my outdoor grill to add to hummus. I am in Arizona and it is still a little too warm to use my stove top or oven. I have found that after I slice the pepper vertically I can use the back of my knife to scrape the seeds off. Works great.

  28. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Thank you Tori for a great recipe, and easy to follow explanations. I happened to have 3 bell peppers that I had partially used for another recipe, so I had cut the bottom off of them. Rather than laying them on their side as you recommend, I found it easier to stand them up since the flat cut bottoms made it possible. I roasted them for a straight 40 minutes at 400 degrees without turning them, and they came out perfectly ready for steaming and peeling. Looking forward to having them at dinner tomorrow night! Thanks again.

  29. Roasted Peppers with Goat Cheese

    After roasting peppers. removing skin/seeds:
    1) Slice peppers into pencil width slices, into a serving dish
    2) Add EVOO to just cover the pepper strips.
    3) Add fresh garlic and loosely chopped basil.
    4) Serve with softened goat cheese on crostini or cracker

    Excellent sandwich: We often serve the roasted peppers with goat cheese added to thinly sliced flank steak in a section of a baguette. Makes a phenomenal sandwich.

  30. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Well done, Ms Tori Avey. I have done this several times and with excellent results. Your description is very good. The steaming process which I have not used, will be added to my programme. I have been diagnosed with type 2 diabetes and have converted to a full vegan diet in my sixty seventh year. These vegetable recipes add a colourful and delicious flavour to my meals. Thank you. PF

  31. Thank you, Tori,
    I don’t have the equipment or facilities for canning but want to put a large amount away as I use store-bought roasted peppers quite often in cooking and daily salads. I am always leary of store-bought as to the preservatives and sugars added for shelf life. Could I use sealable plastic containers with olive oil, vinegar and spices and freeze them and then take out to refigerate as I need them, say for a week’s worth of salad toppers? Any other ideas you might have in this regard would be most appreciated.

    1. Hi Rick, freezing roasted peppers is a good way to extend their shelf life as long as you are using an airtight container. What I would do is roast, peel and seed them, then place them on a parchment-lined baking sheet and freeze. Once they are frozen, put the frozen peppers into an airtight container or zipper bag. For the sake of flavor and texture, freeze them on their own without oil or seasonings, then defrost as needed and add the oil/seasonings to each defrosted batch. Hope that helps!

  32. try rubbing or brushing the peppers with olive oil before oven roasting.
    the skins come off easy and in large pieces.I never have to steam them to get off the skins….

  33. Hi I just did this with poblano peppers. They came out kind of mushy so I might try 30 min total and keep roasting for additional 5 till its where I like them.Thank you so much, I will definitly try with bell peppers.

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