How To Roast Peppers
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Broil – Cut the peppers in half, discarding the stems, seeds, and white ribs. Arrange them on a sheet pan — I have these in every size — lined with parchment pepper, skin side up (cut side down). Place under the broiler, until the skin is almost black. Grill – Preheat the grill over high heat. Place the peppers over direct heat and grill, turning occasionally, until blackened. Stove – This method will only work with a gas stove, because you need an open flame. Just roast peppers directly onto the stove (no pan or anything), turning with tongs, until charred.
You can use any container, but I love these jars that have a nice, wide mouth and awesome airtight lids! Keep in the fridge for 1-2 weeks. If you’ll eat them right away, you can just toss with a tablespoon of oil instead.
Char close to the heat. If you’re using the oven, place the peppers about 6 inches from the broiler. For a gas stove or grill, make sure they’re directly on the flame. Do you have to use parchment paper? No, feel free to line your pan with foil instead. The parchment paper does get dark, but I haven’t had any issues with it. Wrap the roasted red peppers in foil right away. You have to do it quickly to capture the steam, which loosens the skin. If you wait too long, they’ll be hard to peel. Can you use other types of peppers? Sure you can! Red peppers are the most classic for roasting, but you can also roast yellow, orange, or green ones. You can even do the same with mini bell peppers (which may char more quickly) or poblano peppers. Want extra flavor? The best way to do this is actually by adding things to the olive oil after roasting. Try a little salt, pepper, fresh or roasted garlic cloves, or Italian seasoning.
Salads – I use them in my roasted veggie salad and antipasto salad, but they’re delicious in many kinds of salad recipes. Sandwiches & Wraps – My fave sandwich combo with roasted red peppers is turkey, provolone, avocado, lettuce, and a little mayo. They could even work in chicken lettuce wraps. Appetizers – Roasted red peppers are a perfect addition to my holiday charcuterie board. Just pop the jar right on the board. Eggs – Stir them into scrambled eggs, egg muffins, or even my breakfast casserole. They’re also amazing in shakshuka if you’re feeling fancy. Pizza – It might sound unexpected, but roasted peppers make a great pizza topping (instead of fresh ones). They work so well with the flavors in my chicken crust pizza. Soups – Toss them in my sausage kale soup or chicken florentine soup. Dips – Blend them with cream cheese, garlic, and olive oil for a red pepper dip! I also like chopped ones added to my spinach dip. Sauces – Try roasted bell peppers blended into my garlic aioli or pesto sauce. So good!
Please enter your first name for your account. Your saved recipe will also be sent to your email. Grill Method: Preheat the grill over high heat. Place the whole peppers over direct heat. Grill for 15-25 minutes, turning occasionally, until blackened. Stovetop Method: Turn on your gas stove to high heat. Place the whole peppers directly over the flame. Cook for 15-20 minutes, turning occasionally with tongs, until blackened.
Tips: Check out my recipe tips above to help you peel your peppers easily, and for add-ins ideas to get extra flavor. Storage timing: Keep the roasted red peppers submerged in olive oil in the fridge, for up to 1-2 weeks. The oil solidifies sometimes, so if this happens, just set the jar on the counter to become liquid again. How to freeze: For longer storage, freeze the peppers for up to 3 months. Thaw in the fridge overnight. How to use them: I’ve got over a dozen ideas here! Note on nutrition info: The olive oil is not included in the nutrition info below, as the amount you use will depend on your container, and there’s no way to tell how much of it your peppers actually absorbed.
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