How to Roast Bell Peppers in the Oven (Easy Oven-Roasted Peppers)
Roasting bell peppers in the oven is an easy way to bring out their natural sweetness and create tender, flavorful peppers for your favorite recipes. With just a few simple steps, you can roast red, yellow, orange, or green bell peppers at home, then use them however you want. Learn how to roast bell peppers, remove their skins, and store them so you can enjoy them throughout the week.
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How to Roast Bell Peppers in the Oven
Roasted bell peppers are an easy way to add sweetness and flavor to salads, pizza, pasta, sandwiches, and appetizers. Once you learn how to roast bell peppers in the oven, you can make them at home whenever you need them. The process is simple: roast the peppers until the skins blister and char, let them steam, then peel away the skins before using.
Directions for How to Roast Bell Peppers in the Oven
Roasting bell peppers is simple, whether you’re using a conventional oven or a toaster oven. Follow these steps for tender peppers with blistered, easy-to-remove skins.
- Prepare the peppers. Wash and dry the bell peppers, then coat them lightly with olive oil.
- Roast the peppers. Broil for approximately 25–35 minutes. Turn with tongs every 10 minutes until the skins blister and char. The cooking time will vary by broiler. Keep an eye on them.
- Check for doneness. The peppers are ready when most of the skin is blackened and blistered and the peppers begin to soften and collapse. Don’t rush this step; the charred skin helps develop their roasted flavor.
- Let the peppers steam. Transfer the hot peppers to a bowl and cover for 10–15 minutes. This allows them to steam, making the skins easier to remove.
- Peel and use. Once the peppers are cool enough to handle, gently remove the charred skins with your fingers or a small knife. Remove the stems and seeds as needed, then slice or chop the peppers for your recipe.
Oven Options for Roasted Bell Peppers
The recipe below uses the broiler, but there are several ways to roast bell peppers at home:
- Broiler: The quickest oven method for charring the pepper skins.
- Conventional oven: Roast at 425°F for 30–40 minutes, turning every 10 minutes, until the skins are blistered and charred.
- Toaster oven: A convenient option when roasting just one or two peppers.
- Gas stove: Char a bell pepper directly over a gas burner, using tongs to turn it carefully until the skin is blistered and blackened on all sides. Stay nearby and use caution around the open flame.
- Outdoor grill: Grill bell peppers over direct heat, turning them as the skins blister and char. This method adds a smoky flavor and works well when you’re already grilling other foods.
How to Peel Roasted Peppers
After roasting, let the peppers steam for 10–15 minutes before peeling. Transfer them to a large bowl and cover it with a lid or a reusable bowl cover like this. The trapped steam helps loosen the skins, making them easier to remove.
Once the peppers are cool enough to handle, gently peel away the charred skin with your fingers or a small knife. Avoid rinsing the peppers under water, as this can wash away some of their flavorful roasted juices.
Bell Pepper Color Difference
Yes, bell pepper skin is edible when the peppers are raw or cooked. However, when you roast bell peppers until their skins blister and char, the skins can become papery and bitter. Removing them gives you a softer, more pleasant texture.
You can add the discarded skins to your compost if you compost food scraps at home.
Can You Eat Bell Pepper Skin?
Yes, bell pepper skin is edible, whether the peppers are raw or cooked. However, when you roast bell peppers until their skins blister and char, the skins can become papery and bitter. Removing them gives the peppers a softer, more pleasant texture.
You can add the discarded skins to your compost if you compost food scraps at home.
Recipes with Bell Peppers
We eat A LOT of bell peppers in our house. It’s most often mixed into my homemade fajita seasoning for tacos, but we also love rice stuffed bell peppers and in this easy veggie hummus vegan wrap.
Roasted red peppers are especially delicious in appetizers and easy lunches. Try them on this red pepper toast or in these these roasted red pepper pinwheels!
Looking to avoid food waste and save spare bell peppers in your kitchen? Try freezing bell pepper pieces for use cooking later on!
How to Store Roasted Peppers
Roasted bell peppers are easy to make ahead and save for later. Once cooled, store them in the refrigerator for a quick addition to salads, sandwiches, pasta, and other meals.
In the refrigerator: Place roasted bell peppers in an airtight container (a jar or food storage container is ideal) and refrigerate for up to 5 days. You can leave them whole or slice them into strips, depending on how you plan to use them.
Covered in olive oil: For extra flavor, place roasted peppers in a clean, airtight container and cover them with olive oil. Keep them refrigerated and use within 4 days. Homemade vegetables stored in oil need special care because oil creates an oxygen-free environment where botulism-causing bacteria can grow. Never store peppers in oil at room temperature.
In the freezer: For longer storage, freeze roasted bell peppers for up to 6 months. Let them cool completely, then arrange them in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag or airtight container, removing as much air as possible. You can also portion them into smaller amounts so they’re easy to use in future recipes.
Refrigerated roasted peppers are a simple way to make meal prep easier, while freezing lets you enjoy their flavor long after pepper season ends.
OVEN ROASTED PEPPERS
Ingredients
- 4 bell peppers
- 1 tablespoon oil
Instructions
- Turn oven to broil. (if you’re only doing a couple of peppers, you can use a toaster oven)
- In oven, place rack in the highest position (closest to the broiler). Brush oil all over peppers. You want to get into each and every cranny. I like using my pastry brush.
- Broil peppers for about 25-35 minutes, rotating every 8-10 minutes when top side is charred. You will probably hear odd popping sounds – that’s normal.
- When the peppers are almost completely charred, remove from the oven and place in a bowl.
- Cover with aluminum foil or reusable silicone cover. Let sit at least 10 minutes.
- When they are cool enough to touch, use a knife to gently pull skin away from pepper. Remove seeds and ribs (the white parts). Cut into desired size (strips or diced).
- Peppers will keep in a sealed container in the refrigerator for up to 5 days. You can also store them in oil up to 4 days.For longer storage, freeze roasted bell peppers for up to 6 months. Let them cool completely, then arrange them in a single layer on a baking sheet and freeze until solid. Transfer them to an airtight container, removing as much air as possible. You can also portion them into smaller amounts so they're easy to use in future recipes.
Notes
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