Learning how to roast peppers means you can infuse their smoky flavor into so many dishes. Go beyond roasted bell peppers and try charring other sweet varieties or even chiles.
How to Roast Peppers (and Why You Should)
Updated May 11, 2023
When you pop open a jar of roasted peppers, you know you’re in for a decadent treat. Their delicious flavor really adds pizzazz to a tapenade or peppery hummus, and you can always spread them atop a homemade pizza or mix them into an omelette for brunch.
If you don’t often treat yourself to this jarred goodness because of the price tag though, you’re in luck. Learning how to roast peppers means you can infuse all of that smoky richness into salads, sauces and pastas for a much lower cost.
Roasting your own adds a little time to your recipe prep, but learning how to roast peppers will fire up the flavor in any dish. Here, you’ll find not one but four simple ways to char peppers.
4 Ways to Make Roasted Peppers
Choosing peppers is half the fun of roasting your own. You can go traditional and roast sweet red bell peppers but you can also expand to other sweet peppers and even mild or spicy chiles. Regardless of the roasting method you use, a few basics stay the same.
Peppers of all sizes can be roasted whole but need to be rotated with tongs to ensure the skin blisters evenly. Extra-large peppers roast more consistently if you deseed and slice them in half or even thirds before placing them, cut side down, on a baking sheet or grill grate. A rimmed baking tray or grill pan keeps small whole peppers from rolling off. If you poke a hole in each, little chiles are less likely to explode like firecrackers as they roast (just ask me how I know this).
Roasting times vary depending on the pepper you choose. Small and thin-walled peppers cook more quickly than large, thick ones. You know a pepper is done when it’s blackened, the skin peels away in a papery layer and the flesh is soft.
How to Roast Peppers in the Oven
Roasting peppers in a hot oven takes the most time but is also the most hands-off approach. Roast them halved or whole. You can even slide small, whole peppers into a toaster oven.
For oven roasting, preheat the oven to 500°F. Place the peppers on a baking tray, with the cut side facing down if you sliced them in half. Roast the peppers for about 20 minutes, until the skin is black and blistering. If you’re cooking whole peppers, rotate them occasionally.
Test Kitchen Tip: Use parchment sheets, aluminum foil or a Silpat on top of the baking sheet to make cleanup easier.
How to Roast Peppers Under a Broiler
An oven broiler quickly roasts a tray load of peppers, from large sweet bells to heart-shaped poblanos and small shishitos. Move the oven rack to about four inches from the broiler and preheat it on high. Roast the peppers for about five minutes, checking them every couple of minutes, until the skin blisters and separates from the flesh. Rotate them with tongs as needed.
How to Roast Peppers on the Stove
If you have a gas stove, you can use a stovetop burner. This technique works well for roasting just a couple of large peppers and may be easier to monitor than a closed oven.
Place the whole pepper on the grate directly over the burner and then adjust the flame to just graze the pepper’s skin. Let the pepper cook for about 8 to 10 minutes, using tongs to turn it as needed to char all sides.
How to Roast Peppers on the Grill
Grilling is ideal for large batches of peppers of all sizes, especially in the heat of summer. Preheat a gas or charcoal grill to a high temperature. Place sectioned peppers cut side down directly on the grate, cover the grill and cook for 2 to 3 minutes, until the edges are lightly charred. Flip and cook about 10 minutes longer, repositioning the peppers as needed so that the outer skin is evenly charred.
Whole peppers should be turned every few minutes using a pair of tongs. Shaking a grill pan occasionally can evenly roast tiny peppers.
How to Remove Skin from Roasted Peppers
The blackened skin of roasted peppers can be tough and bitter, so it’s worth peeling away. Be sure to pull on gloves before attempting to remove skin from spicy peppers.
Forget about peeling piping-hot peppers: Not only do you risk toasting your fingers, but it’s harder to slip off the skin. Instead, move the peppers directly from the heat to a tightly covered container and let them sit for 20 to 30 minutes. The hot peppers will steam in the closed space so that the blackened skin peels right off.
How to Use Roasted Peppers
Now that you know how to roast peppers, you’ll find plenty of uses for them. Beyond a familiar use like a spread, puree and stir them into soup or even fold them into bread dough.
Try home-roasted peppers as the focal point of a salad with a tangy balsamic vinaigrette. Toss them with broccoli rabe, olives and linguine for a bright pasta dish. For a roasted pepper surprise, wrap them in crescent roll dough and bake into savory triangles. And don’t forget that emblematic Mexican dish, chiles rellenos.
You can freeze roasted peppers for the best flavor and texture. Frozen peppers will keep for up to a year. If you want to replicate commercially marinated and jarred sweet peppers, cover them completely with oil and store them in the refrigerator for up to four days.
Our Favorite Bell Pepper Recipes
Roast Beef with PeppersThis moist, flavorful entree gets a bit of Italian flair from oregano and garlic. The sauteed peppers not only are a fresh-tasting accompaniment to the meat but look beautiful arranged on a platter around the sliced roast. —Jeanne Murray, Scottsbluff, Nebraska
Also, if you're guilty of buying more peppers than you need, learn how to freeze bell peppers.
Israeli Pepper Tomato SaladThis Israeli salad, which is traditionally eaten at breakfast, lends itself to endless variety. You can add foods like olives, beets or potatoes. —Sandy Long, Lee's Summit, Missouri
Sheet-Pan Shrimp FajitasI love easy weeknight dinners like this. These sheet-pan shrimp fajitas come together so quickly and are customizable with your favorite toppings. —Carla Hubl, Hastings, Nebraska
Italian Sausages with ProvoloneHere’s an easy recipe everyone will rave about. These tangy sausages with their pepper and onion topping will go quickly. Better make a double batch! —Shelly Bevington-Fisher, Hermiston, Oregon
Sausage and Peppers SandwichThese sausage and pepper sandwiches are sweet and savory and they're finished with a layer of molten provolone to make it even more decadent.
Heirloom Tomato & Zucchini SaladTomato wedges give this salad a juicy bite. It's a great use of fresh herbs and veggies from your own garden or the farmers market. —Matthew Hass, Franklin, Wisconsin
Fajita in a BowlPull out the skewers and take a stab at grilling peppers, onions and corn for an awesome steak salad that’s all summer and smoke. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Veggie-Packed StrataThis is a wonderful, colorful casserole that everyone enjoys. I'm sure you'll be hooked on it after one bite, too. —Jennifer Unsell, Vance, Alabama
Grilled Red Pepper DipWe grill peppers with rosemary and garlic, then blend them with sun-dried tomatoes for a creamy spread to pass with pita chips. It's one of the bell pepper recipes we make all summer. —Donna Alwine, Bloomington, Indiana
Roasted Fennel and PeppersFennel makes for a tasty change of pace in this versatile side that goes nicely with grilled meats. Best of all, it's full of flavor and easy to do—and it doesn't seem light at all! —Taste of Home Test Kitchen
Pickled Bell PeppersWell received at potlucks, these colorful sliced peppers add zest to the menu—and they're a smart way to use peppers from the garden. I also like to make them as a zippy side for lunch or dinner at home. —Heather Prendergast, Sundre, Alberta
Sweet Pepper SkilletIf you're looking for tasty sweet pepper recipes to go with spaghetti or meat loaf, this is it. The easy pepper medley is a snap to saute on the stovetop. —Sundra Hauck, Bogalusa, Louisiana
Roasted Cauliflower & Red Pepper SoupWhen cooler weather comes, soup is one of our favorite meals. I developed this recipe for my husband and me. I wanted it to be a healthier version of all the cream-based soups out there. After a bit of trial and error, this is the keeper. —Elizabeth Bramkamp, Gig Harbor, Washington
Moist Red Pepper CornbreadThe name of this recipe says it all—except how perfect they are for scooping up that last drop of soups and stews! —Katherine Thompson, Tybee Island, Georgia
Roasted SalsaMake the most of fresh tomatoes with this recipe for roasted salsa. It's so tasty, you might find yourself eating it right out of the bowl with a spoon!
Sausage and Blue Cheese Stuffed PeppersThis family favorite combines some of our most-enjoyed ingredients: sausage, blue cheese and sweet peppers. The ease of preparation and slow-cooker convenience make this a go-to meal for busy weeknights. —Peggy Mehalick, Mountain Top, Pennsylvania
You may also want to try this recipe for air-fryer stuffed peppers.
Roasted Red Pepper TapenadeWhen entertaining, I often rely on my pepper tapenade recipe because it takes only 15 minutes to whip up and pop in the fridge. Sometimes I swap out the almonds for walnuts or pecans. —Donna Magliaro, Denville, New Jersey
Red Pepper SoupWhile I don't have scientific proof of it, Red Pepper Soup works for me as a head cold remedy! It is a good gift to take when visiting a sick friend, too. For a pretty touch, top the soup with grated cheese and parsley. We enjoy it with jalapeno cheese buns. You can also serve it with warm garlic bread. —Barb Nelson, Victoria, British Columbia
Summer Bounty RatatouilleMake use of your garden's surplus with this comforting dish from the Provence region of France. It's a vegetable dish traditionally made with eggplant, tomatoes, onions, zucchini, garlic, bell peppers and various herbs. I highly recommend accompanying it with some freshly baked bread. —Phyllis Jacques, Venice, Florida
Mahi Mahi & Veggie SkilletCooking mahi mahi with a mix of vegetables may seem complex, but I developed this skillet recipe to bring out the wow factor without the hassle and fuss. —Solomon Wang, Arlington, Texas
Tangy Cilantro Lime Confetti SaladI love standout salads that burst with flavor—the kind that make you feel as if you're splurging without having to eat that piece of chocolate cake. This is one of my very favorites, and everyone I serve it to loves it as well. —Jasey McBurnett, Rock Springs, Wyoming
Linguine with Broccoli Rabe & PeppersBroccoli rabe is one of my favorite veggies. Since it cooks right with the pasta, you can multitask. Before you know it, dinner is served. —Gilda Lester, Millsboro, Delaware
Turkey-Thyme Stuffed PeppersChloe, my 3-year-old, is a big fan of these healthy peppers, which have a wonderful thyme flavor. She likes to help mix the ingredients and make meals with me. —Jennifer Kent, Media, Pennsylvania
Vegetable & Beef Stuffed Red PeppersI love making this stuffed pepper recipe. It's one of the few ways I can get my husband to eat veggies. Make it meatless by replacing the beef with eggplant and adding more vegetables like mushrooms or squash. You can also replace the rice with barley, couscous or even orzo. —Jennifer Zimmerman, Avondale, Arizona. Learn how to make old-fashioned stuffed bell peppers.
Unstuffed PeppersIf you like stuffed peppers, you'll love this speedy version. It offers all the comforting flavor of the original, but takes just half an hour. Instead of cooking the instant rice, you can use 2 cups leftover cooked rice if you have it on hand. —Beth Dewyer, Du Bois, Pennsylvania
Grilled Peppers and ZucchiniThis versatile side dish is so simple and quick that I had to share it. Grilling the colorful veggies in a foil packet means one less dish to wash, but I sometimes stir-friy the mixture on the stovetop. —Karen Anderson, Fair Oaks, California
Grilled Cheese & Pepper SandwichesThis is a tasty and wholesome sandwich to make for one or two. It’s a nice twist on a grilled cheese, very tasty and filling and especially good with rye bread. —Arline Hofland, Deer Lodge, Montana
Stuffed Pepper SkilletThis stuffed pepper skillet recipe reimagines the classic dish of bell peppers stuffed with tomatoey beef and rice as a hearty and satisfying skillet dinner that's packed with flavor and easy to make.
Summer Salad by the LakeI came up with this recipe to show appreciation to all the teachers at my son’s school. The dish had to be as special as the teachers, who always go the extra mile for their students. I think this salad did the trick! It's hearty, earthy, sweet and loaded with nothing but good stuff. —Ramya Ramamurthy, Fremont, California
Roasted Vegetable StrataWith the abundance of zucchini my family has in the fall, this is the perfect dish to use some of what we have. Cheesy and rich, the warm, classic breakfast dish is sure to please! —Colleen Doucette, Truro, Nova Scotia
Calico Pepper FrittataFor a dish that fits any meal, you can’t beat the frittata. We add red and green peppers and use the stovetop instead of the oven. —Loretta Kelcinski, Kunkletown, Pennsylvania
Four-Pepper Egg CasseroleMy husband loves peppers, and this colorful breakfast casserole is one of his favorite ways to enjoy them. Cumin and cayenne add mild south-of-the-border spice. —Joyce Moynihan, Lakeville, Minnesota
Cheese & Red Pepper LatkesThese zesty latkes combine three cheeses with a handful of garlic and a colorful burst of red peppers. —Christine Montalvo, Windsor Heights, Iowa
Steamed Mussels with PeppersUse the French bread to soak up the deliciously seasoned broth. If you like food zippy, add the jalapeno seeds. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Steak and Shrimp KabobsThese steak and shrimp kabobs make any get-together special. Cubes of marinated steak are skewered with shrimp and veggies, then grilled. For picnics, I assemble the kabobs at home and carry them in a large container. —Karen Mergener, St. Croix, Minnesota
Herbed Harvest Vegetable CasseroleI belong to a cooking club, so I try a lot of new recipes. This one has become one of my favorites. I hope your family enjoys it as much as mine does! —Netty Dyck, St. Catharines, Ontario
Originally Published: January 09, 2019
