Want to know how to roast peppers? This post has everything you need to know to roast bell peppers (and lots of tasty ways to use them)!
Roasted bell peppers are one of those things I always have on hand. They are easy to make and can be used in so many ways. From sauces to pasta to just snacking, the possibilities are endless.
The process of roasting peppers is found throughout many cultures. Some roast spicy types of peppers like jalapenos or Calabrian chilis and some roast mild peppers like bell peppers (which is what we are going to make). As the pepper is roasted, a smokey flavor develops and the natural sweetness or spice level is enhanced.
You may think you need a smoker or large grill to properly roast peppers, but thankfully these can be made in your oven at home! So let’s get roasting!
Ingredients for Roasted Peppers
Just one ingredient – bell peppers! Bell peppers come in many shapes and colors so feel free to grab any kind you can find. I enjoy the assorted colors just because I like color, but roasted red peppers and green peppers will pretty much taste the same!
Some reasons why bell peppers are great for roasting:
- Bell peppers are pretty cheap: You can typically get green bell peppers for 0.99 cents or a bag of three for a few dollars.
- Bell peppers are versatile: Because of their mild and slightly sweet flavor, bell peppers can be paired with pretty much any style of food – Mexican, Italian, Vietnamese, etc.
- Easy to cook: Unlike some other vegetables, bell peppers don’t require much effort to roast and won’t make you cry (onions I am looking at you).
Does the color matter?
Bell peppers can be found in red, yellow, green, and sometimes mixed colors. Green peppers are the most shelf-stable and are a little more bitter. While red and yellow peppers will not last as long but are slightly sweeter. However, when cooked you will hardly notice a difference in taste so pick whichever color pepper you like.
How to make Roasted Bell Peppers
Roasting bell peppers is relatively easy. There is just a little trick to removing the thin skin that becomes prominent when they are roasted. So let me show you how to roast peppers!
Step 1: Prep
Turn the oven to broil, and move the oven rack as high as possible. Wash and dry peppers, then place them on a baking sheet.
Step 2: Broil
Place the peppers on the upper rack and broil, watching closely. Turn peppers every few minutes until they are charred on all sides. I prefer this method because it is pretty hands-off and quick as long as you watch.
You can also roast them on a stovetop if you have a gas stove with an open flame. Just be sure to use tongs so as to not burn your hand. Roast on each side until black, turning each time.
Step 3: Steam
Immediately transfer peppers to a plate and cover with a bowl (or place them in a bowl and cover them with plastic wrap). Let peppers steam for 15 minutes – this will make peeling the skin off of them a breeze!
Step 4: Peel
Peel the skin from each pepper (for more smoky flavor, you can leave a little skin on, if desired).
Step 5: Seed
Pull apart the peppers and scoop out the seeds and stems. From here, you can stuff the peppers, dice them for a recipe, or puree them!
Storage: Roasted peppers are best stored in the refrigerator for up to 5 days. You can also drizzle oil over them or pack them in oil to keep them fresh for 2 weeks. You can also freeze them for up to 2 months in an air-tight container.
Variations: This how to roast bell peppers post is great because it can be applied to all types of peppers! Below are a few of my other favorites but if you want to try even more, check out all the different types of peppers here.
- How to roast jalapenos is probably my second most used roasting pepper. Just be sure to not touch your face while dealing with jalapenos (it will burn!).
- How to roast hatch chiles are great for Mexican dishes and salsas because of their in-your-face smokey flavor.
- How to roast green chiles are very similar to hatch chiles (hatch chiles are actually a type of green chile) but standard green chiles lack the intense smoke flavor. I like to use these as a toast spread or in vegetarian chili.
How to use roasted peppers
There are so many tasty ways to use roasted peppers! Here are just a few of my favorites.
- Roasted romesco sauce is a great sauce for on top of veggies or pasta. This is my absolute favorite way of using roasted red bell peppers.
- Roasted pepper and strawberry gazpacho is a refreshing and light soup that is perfect for summer nights.
- Roasted pepper gouda grilled cheese is everything I dream of. Smokey peppers, creamy cheese, and crunchy toasted bread – yes, please!
- Roasted veggie fajitas are a classic taco Tuesday topper. Use them for fajitas, as the name suggests, or have them on tacos or on a bowl (Chipotle style!).
- Roasted pepper & tomato soup, my take on Spanish romesco in soup form!
- Bell Peppers
- Prep: Turn oven to broil, and move oven rack as high as possible. Wash and dry peppers, then place them on an aluminum foil-lined baking sheet.
- Broil: Place peppers on the upper rack and broil, watching closely. Turn peppers every few minutes until they are charred on all sides (about 10 to 15 minutes).
- Steam: Immediately transfer peppers to a plate and cover with a bowl (or place them in a bowl and cover with plastic wrap). Let peppers steam for 15 minutes – this will make peeling a breeze!
- Peel: Peel the skin from each pepper (for more smoky flavor, you can leave a little skin on, if desired).
- Seed: Pull apart the peppers and scoop out the seeds and stems. From here, you can stuff the peppers, dice them for a recipe, or puree!