How to Roast Red Peppers: Oven, Grill and Stovetop Methods

How to Roast Red Peppers. Quick, simple, and the results are delicious!

Roasting red peppers is a basic kitchen skill that transforms ordinary bell peppers into something special. The heat concentrates their natural sweetness, adds a pleasant smokiness, and softens their texture. Roasted red peppers are versatile: use them as a pizza or salad topping, fold them into pasta, blend them into sauces, or serve them alongside grilled meats and seafood.

How to Roast Red Peppers

Roasting red peppers intensifies their flavor and adds a smoky note that elevates many dishes. This simple method takes only a few minutes of active prep and mostly hands-off oven time. Homemade roasted peppers taste fresher and more vibrant than jarred versions, and they’re economical too.

Ingredients

3 red peppers
2 tablespoons olive oil

Equipment

Baking sheet lined with foil
Sharp knife
Tongs or spatula
Aluminum foil to tent the peppers

Instructions

Preheat the oven to 400°F (about 200°C).
Wash the peppers. Cut each pepper in half lengthwise, remove the stem and the white ribs, and scrape out the seeds.
Arrange the pepper halves cut side down on a foil-lined baking sheet. Drizzle the skins lightly with olive oil so they roast evenly and don’t stick.
Bake for about 50 minutes, until the peppers are very soft and the skins have darkened and blistered in places.
Remove the pan from the oven and loosely tent the peppers with a sheet of foil. Let them rest for about 10 minutes. The steam helps loosen the skin and makes peeling easier.
Once cool enough to handle, peel off the outer skin with your fingers or a small knife. Discard the skin. Use the roasted peppers immediately, or store them in an airtight container with a little olive oil in the refrigerator for up to a week.

Notes and Tips

If you prefer a smokier finish, you can finish peppers under a broiler for a few minutes before tenting, watching closely so they don’t burn.
For even quicker peeling, you can transfer hot peppers to a resealable plastic bag instead of tenting with foil; let them steam for 10 minutes, then remove and peel.
Use any leftover oil from the roasted peppers as a flavorful base for dressings or to brush on bread before toasting.
Roasted red peppers freeze well. Slice or chop them, place in a freezer-safe bag or container, and use within 3 months.

Serving Suggestions

Use roasted red peppers in salads, sandwiches, and wraps; puree them into sauces or soups; toss them with pasta; or serve them as part of an antipasto platter. They pair especially well with goat cheese, feta, olives, garlic, and fresh herbs such as basil and parsley.

Recipe Summary

Prep time: 5 minutes. Cook time: 50 minutes. Total time: 55 minutes. Servings: 6. Calories: approximately 59 kcal per serving (values are estimates).

Nutrition (per serving, approximate)

Author: Jennifer Grissom