How To Roast Peppers (Oven, Grill, Broiler)

The heart of Mediterranean cuisine, simply roasted peppers have so much flavor but need just 3-step simple recipe. Join me to learn how to roast peppers in oven, on grill/stove and even under broiler.

How To Roast Peppers (Oven, Grill, Broiler)
Diet Info: DF GF F LF Na LS VG V Fa

Roasting red peppers releases natural sweet flavor of peppers. Plus roasting also adds a layer of charred-roasted flavor. The heart of Mediterranean cuisine, simply roasted peppers have so much flavor but need just a 3-step simple recipe. Join me to learn how to roast peppers in oven, on stove/grill, and even under broiler. This four-in-one recipe is all you need to roast best sweet peppers at home. 

Includes a Garlic Herb (Basil or Oregano) Oil recipe to marinate roasted peppers. This delicious condiment is my favorite to serve with grilled meats or roasted meats. (family favorite with lamb burgers. yum!)

Above all, homemade roasted peppers are preservatives free, clean and economical when peppers are in season. Canned (sealed) container of fresh roasted peppers will stay fresh up-to 6 months. Roast once, enjoy for a long time. Specially when in off-season peppers price are very high.

Let's get cooking!

Roasted Bell Peppers Recipe

Bell Peppers

We all know Bell Peppers by many names: red pepper, green pepper, bell pepper, capsicum. These large bell-shaped peppers are green in color when fruit is immature. As it matures, color turns bright red and sweeter.

I always use locally available California Bell Peppers. These are ripe and sweet when in season. Plus have large, firm-flesh fruit. If you can find, Holland Red Peppers are also great for roasting. These are long cylindrical firm-flesh sweet red peppers. Specially seen in canned Italian Roosted Red Peppers.

If you are looking to add color to a dish then Red Peppers are perfect for roasting. 

TIP: If you find green bell pepper sharp or spicy? Try using red bell pepper. Red Peppers are sweet, not sharp and give great color to the dish.

1. How to Roast Peppers in Oven

To roast peppers in oven, you need high oven temperature. I pre heat oven at 500 degrees Fahrenheit (260 degrees Celsius). High temperature roast the peppers vs low temperature will bake the peppers. When roasting we looking to wrinkle and char the skin of peppers fast (before peppers are cooked/too-soft inside). 

It is important to turn the peppers 2-3 times while roasting. This ensures even roasting and skin peels of very nicely from whole pepper. Explaining below how I use steam to easily peel off skin from roasted peppers.

This is how you roast peppers, steam, and then peel off skin from roasted peppers:

How To Roast Peppers in Oven

  1. While peppers are roasting, ready a large sheet of cling wrap/aluminum foil Or a large bowl with tight lid.
  2. Once peppers are roasted, immediately cover baking sheet tightly with foil. Or Place peppers in a bowl and cover tightly with the lid. Leave aside for 10-15 minutes. In this time, steam from the hot roasted peppers will loosen the charred skin. In this time, peppers also get cool enough to handle.
  3. After 15 minutes, cut open the roasted peppers and scrap off the seeds. 
  4. Flip other side and peel off or scrape the skin with knife.
  5. To store, place cleaned peppers in a clean jar, top with olive oil.

TIP: Use the same method for peppers roasted under broiler.

2. How to Roast Peppers on Grill/Stove

Grill/Stove is quickest way to roast peppers. (There is no oven preheat time.)

How To Roast Peppers on Stove Top

  1. Switch on stove/grill and place peppers on open flame in high heat area. Turn peppers a couple of times until skin of peppers is mostly charred. 
  2. Steam peppers by placing in a bowl with lid or wrap tightly with cling wrap. 
  3. Scrap off seeds of peppers. 
  4. Scrap off charred skin.
  5. Slice and use as desired.

3. How to Roast Peppers under Broiler

  1. Set oven rack on top most shelve.
  2. Preheat broiler.
  3. Place papers in sheet tray in single layer. Place under broiler in top.
  4. Check every 2-3 minutes. Turn peppers 2-3 times with tong until peppers are charred mostly.
  5. Follow remaining steps as described in the recipe.

TIP: For best results, always roast fresh peppers. The fresh peppers will have retain bright color and taste sweeter.

Can you Roast Old Peppers?

The few days old peppers may look good but get mushy after roasting in oven. Roasting in oven cooks peppers as skin chars. This is why old peppers gets over cooked and mushy by the time peppers look roasted i.e. skin chars.

To roast old peppers use quick roasting method such as stove top or grill method described above. Or you can roast peppers under oven broiler. (described above)

3. How to Store Roasted Peppers

Store peppers by marinating fresh roasted peppers in olive oil. Store refrigerated in an air-tight container until ready to use.

You can store roasted peppers, refrigerated for about 2-3 weeks. To preserve freshness and longer store life, roasted peppers should be submerged in oil. Canned (sealed) container of fresh roasted peppers will stay fresh up-to 6 months.

Roasted Peppers in Olive Oil

4. Roasted Red Peppers with Herb Oil

To marinate red peppers in herb oil, you need:

  1. Fresh Basil or Fresh Oregano
  2. Garlic
  3. Olive Oil
  4. Capers
  5. Salt and Pepper
  6. Golden Raisins (optional) Recommended if you plan to use Herb Oil Roasted Peppers with roasted meat/sandwiches.

Roasted Peppers with Herb Basil Oil

To make the herb oil, use a food processor. Place all of the above ingredients except raisins (if using) into the blender. Pulse until herbs are fine minced. Place roasted sliced peppers into a jar, top with herb oil. Secure the lid of jar. Refrigerate until ready to use.

Let me summarize this post for you:

  1. Quick Roast Peppers by charring peppers on the Gas Stove or the Grill. It takes just 10-15 minutes. No need to switch oven. Roast then steam to make skin easy to peel.
  2. Bulk Roast Peppers by roasting in the oven. 
  3. Preserve peppers by marinating fresh roasted peppers in olive oil. Refrigerate in air-tight container until ready to use. Peppers will stay fresh for about 2 weeks.
  4. Herb Oil Marinated Peppers: Try my herb-oil recipe (recipe card below). Serve marinated peppers as condiment on the side of rice, grilled meats, or roasted meat. Marinated peppers also tastes delicious in sandwiches.

How to Use Roasted Peppers:

Fresh roasted red peppers are perfect to make Mediterranean Muhammara (a spicy roasted red pepper sauce made with walnuts and red peppers) and Romesco Sauce. We also use Roasted Red Peppers to make soup. Honestly, I have a long list of recipes to use roasted peppers. Listing below 5 of my favorite recipes.

Recipes to Try:

Happy Cooking. -Savita x

Try Roasted Peppers in:

Roasted Bell Peppers and Goat Cheese Spread Cilantro Lime Chicken Tacos

How To Roast Peppers (Oven, Grill, Broiler)

How To Roast Peppers (Oven, Grill, Broiler)
Total Time: Prep Time: Cook Time: Cuisine: Mediterranean () Difficulty: Easy
Yields: 6 Roasted Peppers - Serves: 6
Nutrition: 109 calories per serving (Calories include Olive Oil.)

Ingredients

  • 6 Red Bell Pepper (Or mix Red, Yellow, Orange)
  • 1/3 Cup Olive Oil (for storing. See Note 4)
Smart Swap: Replace Oil with Brine for No Oil Roasted Peppers.

Directions

  • 1. Roast Peppers in Oven Pre heat oven at 500 degrees Fahrenheit (260 degrees Celsius). Place peppers on sheet tray in single layer.
  • 2. Roast Peppers in Oven To roast, place sheet tray with peppers in the preheated oven. Roast for 20-30 minutes. Turn peppers 2-3 times for even charring of the skin. Keep an eye to let bell peppers skin get charred from all sides. Once peppers are roasted, take out of oven. Immediately cover sheet tightly with foil. Let it cool to touch before cleaning/peeling off skin. Additional Notes: See more pictures in post description.
  • 3. Roast Peppers on Stove/Gas Grill Leave bell peppers on open gas flame. Turn every few minutes to evenly char the skim. Wait for bell peppers skin to get charred from all sides. Immediately shift in a bowl and cover with a tight lid or a plastic wrap. Let cool to room temperature before handling.
  • 4. Clean Roasted Peppers Once cooled, remove the charred bell pepper skin. Cut open the peppers, remove seeds, and scrap off the charred skin. Additional Notes: Make sure not to wash the pepper under water as that will wash off all good flavor and juices.
  • 5. Store Roasted Peppers Place cleaned peppers in a container and cover with the oil. Secure the lid. Keep refrigerated until ready to use. Additional Notes: Check Notes for Herb Oil Marinated Roasted Peppers.
Savita's Notes:
  1. For best results, always roast fresh peppers. The fresh peppers will have retain bright color and taste sweeter.
  2. To roast old peppers use quick roasting method such as stove top or grill method described above. Or you can roast peppers under oven broiler. (check post description above recipe card)
  3. In my experience, steam is the best way to peel off charred skin from the roasted peppers. Wrap sheet tray tightly with aluminum foil as it is out of the oven. Or Place peppers in a bowl and cover tightly with the lid.
  4. You can store roasted peppers, refrigerated for about 2-3 weeks. To preserve freshness and longer store life, roasted peppers should be submerged in oil. Canned (sealed) container of fresh roasted peppers will stay fresh up-to 6 months.
  5. Try my Herb Oil Marinade Recipe to create Roasted Peppers Condiment to serve with grilled/roasted meats.
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