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Beautifully sweet and smoky, perfectly charred, and deliciously rich in taste, roasted red peppers are a true culinary delight. Whether you’re layering them inside sandwiches, tossing them into salads, or blending them into a creamy sauce, these vibrant beauties are flawlessly flavorful and super simple to make at home! In this step-by-step tutorial, I’ll walk you through four foolproof ways to roasting any color bell pepper—from oven roasting to open flame charring.

Overhead photo a baking sheet with four bell peppers roasted in the oven.

Table of Contents

About this tutorial for roasting peppers

Learning how to roasting bell pepper at home is one of those kitchen skills that’s super simple to master and makes a huge difference to the flavor. While vibrant bell peppers are tasty raw, roasting them is truly transformative as it unlocks a depth of flavor and juicy texture.

First and foremost, roasting intensifies the peppers natural sweetness through the process of caramelization, which creates a beautifully rich, complex flavor. And secondly, the high heat both softens the peppers, which makes them juicy and tender, and chars the skin, which imparts a sublime subtly smoky flavor.

The best part? Making roasted bell peppers at home is SUPER easy and there are FOUR different fool-proof methods you can utilize at home: in the oven, under the broiler, on a gas stovetop, or on the grill. Each roasting method has its own advantages and disadvantages, so I encourage you to select the one that works best for you.

Ready? Grab those bell peppers and I’ll get you roasting like a professional in no time!

If you’re looking for more culinary school tutorials, check out these helpful articles next: How to Make Crab Legs, How to BBQ Pork Ribs in the Oven, How to Make Croutons, How To Cure Salmon, Boiled Eggs that Peel Easy, and learn how to make Shrimp Stock.

Why learn how to roast a pepper?

  • Effortless Prep and Cooking. With minimal effort and two ingredients, you can make tender, deliciously flavorful roasted bell peppers right at home.
  • Unique Prepping Method. Most tutorials for roasting peppers will have you roast the pepper whole and remove the seeds after roasting. Or, they have you cut the peppers in half, remove the seeds, and roast the halves. However, it’s extremely tedious to remove those little seeds after roasting the pepper. And on the other hand, roasting halves results in less char. My unique solution? Cut the top off the pepper, pull the core and seeds out, and roast the pepper whole. Easy-peasy.
  • Seriously Delicious Flavor. Roasting concentrates the natural sugars in bell peppers through caramelization, which creates an insanely delicious smoky-sweet and ever-so-slightly savory taste that’s just irresistible.
  • Customizable and Versatile. You can roast any color bell pepper you love—red, yellow, orange, and green, or even poblano peppers. Whether you want to flavor them with pungent garlic or fragrant basil, slice them and add them to salads, or blend them into sauces, this roasted bell pepper recipe is as customizable and versatile as it is delicious.
Overhead photo of a raw red bell pepper prepared for roasting - with the stem, core, and seeds removed.

Ingredients for this roasted bell pepper recipe

  • Bell Peppers. You can roast any color bell pepper you like – red, yellow, orange, and green, or use a mix of two or three. Just make sure to choose firm bell peppers with smooth, glossy, unblemished skin that’s vibrant in color.
  • Olive Oil. You’ll need just a little neutral oil, such as canola or vegetable, which adds richness and helps the caramelization process. (Note: Do not use olive oil or extra virgin olive oil as that isn’t suitable for high heat roasting.)
  • Coarse Salt and Ground Black Pepper. If you’re cutting the peppers into halves before roasting, I recommend seasoning them prior. Otherwise, season them with a pinch of salt and pepper after roasting.

Flavor variations

  • Garlic Roasted Peppers. If you love fresh garlic flavor, this variation is for you. Simply cut a bell pepper (or two) in half, remove the seeds, and place the halves cut side up on a baking sheet. Then, add thinly sliced fresh garlic to the cavity of the peppers, drizzle with oil, and roast until the skin is blistered and flesh is tender.
  • Herby Roasted Bell Peppers. I can’t get enough fresh herb flavor, so this is my personal favorite twist. Cut a bell pepper (or two) in half, remove the seeds, and place the halves cut side up on a sheet pan. Drizzle the peppers with a little oil and then sprinkle dried oregano and dried basil (or simply use an Italian seasoning mix) into the cavity of the bell pepper and roast until the skin is charred and flesh is soft.
Overhead photo of a bell pepper steaming in a covered bowl (after roasting in the oven).

4 fool-proof methods for roasting peppers

After selecting your preferred method for roasting red bell peppers, you will need to steam them in order to peel off the charred skin.

How to prepare peppers for roasting

Before roasting your bell peppers, you’ll need to prepare them for roasting. There are MANY ways to do this. However, after more than a decade of testing, I’ve come up with what I humbly consider the best and easiest method–and it all starts with how you prepare the peppers.

  1. Remove Stem and Seeds. Using a sharp paring knife, cut around the stem of the pepper. Then, gently pull the stem from the pepper, discarding the stem. Next, use your fingers to remove the core from the inside of the pepper, discarding the core. Finally, flip the pepper over and gently tap on the bottom of the pepper to remove and discard the seeds. 
  2. Lightly Brush with Natural, High Heat Oil. Using a pastry brush or paper towel, apply a very thin coating of oil to the outside of the pepper. After, select one of the cooking methods below to roast the peppers.

How to roast bell peppers in the oven

If you’re looking to roast several peppers at once, oven roasting is the perfect method. You can easily roast 6-10 peppers (depending upon their size) in the oven. Here’s how:

  1. Arrange Bell Peppers on Baking Pan. Line a baking sheet with aluminum foil, parchment paper, or a silpat mat for easy clean up. Lay the peppers on their sides, so the stem-side is parallel to the baking sheet.
  2. Roast Peppers in the Oven. Place the baking sheet into a 450-degree convection oven or 475-degree regular oven and roast the peppers for 16-18 minutes, or until the bottom side is blistered and charred.
  3. Rotate and Continue to Roast. Using tongs, carefully rotate the bell peppers a quarter turn and continue to roast for an additional 6-8 minutes. 
  4. Rotate Peppers Again, Continue to Oven Roast. Using tongs again, turn the peppers another quarter of a turn, and continue to roast for 4-8 minutes, or until the peppers are soft and the skin is blistered and charred all over. 
  5. Check the Bell Peppers. Remove the pan from the oven and check to see if the peppers are done roasting–the skin should look soft and charred, while the peppers should appear slightly collapsed. If they don’t look fully roasted, return them to the oven and let them roast for a few more minutes.
  6. Steam Peppers. See below for steaming the peppers after they are fully roasted.

Broiling pepper in the oven

While broiling isn’t my preferred choice as the peppers can go from perfectly-roasted to a charred-mess in a matter of mere seconds, it’s a great method if you are looking for to quickly roast a bunch of peppers. You can easily broil 6-10 peppers, depending upon their size, in the oven. However, you will need to watch the peppers very closely and turn the peppers frequently during broiling. Here’s how:

  1. Arrange Oven Rack and Preheat Broiler. Arrange oven rack to the upper third position and then preheat the oven to broil.
  2. Arrange Bell Peppers on Baking Sheet. Line a rimmed sheet pan with aluminum foil for easy clean up. Then add the peppers to the pan, arranging them so they’re lying flat on one side. 
  3. Broil and Rotate Peppers in Oven. Place the peppers into the oven and broil for 4-6 minutes, or until the top side is blistered and charred. Use tongs to turn the peppers a quarter turn and continue to broil an additional 1 ½ to 2 ½ minutes. Continue broiling and turning the peppers a quarter turn 2 more times, or until the peppers are charred all over – the entire process should take 8 to 12 minutes. 
  4. Check Peppers. Remove the pan from the oven and check to see if the peppers are done roasting – the skin should look soft with quite a bit of char all over, and the peppers should appear slightly collapsed. If they don’t look fully roasted, return them to the oven and let them broil for 1 to 2 more minutes.
  5. Steam. See below for steaming the peppers after they are fully roasted.

How to roast a pepper on the stove

Direct roasting over a gas flame is my favorite method if I only need to roast one or two bell peppers. I personally think roasting on the stove over an open flame results in more even charring. However, each pepper needs to be charred individually, so this method isn’t best if you’re looking to roast a few peppers.

  1. Turn on the Gas Flame. Light the flame on your gas cooktop and then turn the burner down to medium or just slightly above medium heat. 
  2. Add Bell Pepper to Stovetop. Place the pepper on its side directly onto the grate over the flame and let the pepper roast for 2-4 minutes, or until the bottom side is charred and blistered. 
  3. Rotate and Continue to Roast Over Flame: Then use tongs to rotate the pepper a quarter turn and roast until the bottom side is charred, about 2 minutes, before rotating a quarter turn again. Continue this process 2 more times, or until the pepper is charred and blistered all over, about 7-10 minutes total.
  4. Check the Pepper. The pepper should be very soft, and the skin should appear well-charred. If the pepper is still firm, continue to roast, rotating the pepper as needed.
  5. Steam Bell Pepper. See below for steaming the peppers after they are fully roasted.

Grilling bell peppers

If you’re looking to enjoy gorgeous spring and summer weather, grilling is your best bet! A charcoal grill gives the bell peppers a deliciously smoky flavor and it’s perfect for roasting multiple peppers. Just don’t over-load the grill with bell peppers or they’ll end up steaming them instead of charring.

  1. Heat the Grill. Heat a charcoal grill or gas grill to medium high heat (about 450-degrees Fahrenheit) and oil the grates. 
  2. Roast on Grill and Rotate Peppers. Add the peppers to the grill, arranging them so they’re lying on one side. Cover the grill and let the peppers cook for 5-7 minutes before using tongs to rotate a quarter turn. Grill, turning as necessary, for 20-30 minutes, or until the peppers are charred and blistered all over. 
  3. Check the Peppers. The bell peppers should be very soft, and the skin should appear completely charred all over. If the pepper is still firm, continue to grill, rotating the peppers as you see fit.
  4. Steam. See below for steaming the peppers after they are fully roasted.

After roasting, steam red peppers to remove skin

After roasting and charring red bell peppers, you’ll want to steam them in a covered bowl. Steaming serves two purposes: it further softens the peppers, and the moisture helps the charred skin loosen up and release from the pepper, making it easy to peel away. Here’s how to steam and peel bell peppers:

  1. Add Roasted Peppers to Bowl and Cover. Immediately after roasting, add the peppers to a large bowl or pot and cover with plastic wrap or a lid. Set the peppers aside and let them steam for 15-20 minutes, or until the charred skin has loosened away from the pepper.
  2. Peel Charred Skin and Discard. After steaming for 15-20 minutes, the peppers should be cool enough to handle. Transfer the peppers to a clean work surface and Use your fingers to remove and discard the charred, blistered skin from the outside of all the peppers. Expert tip: Don’t try to use water to aid in the peeling process! Running the roasted peppers under water (even trickling water), will remove all that delicious roasted flavor.

Read these chef expert tips to ensure the most success!

  • Start with Quality Bell Peppers. Since this is a one ingredient recipe, it’s pretty important you start with good looking, quality produce. Look for firm bell peppers with smooth, vibrant skin—no wrinkles or soft spots.
  • Use the Right Color for You. While you can roast any color, red and yellow bell peppers will turn out sweeter than green ones, with orange peppers offering a balance between the two.
  • Choose the Right Method for you. If you’re only looking to roast one bell pepper, I’d recommend using a gas stovetop. However, if you’re looking for smoky char, a charcoal grill is your best bet. And if you’re looking to roast a few peppers at once, the oven is for you.
  • Go For Char Gold. Char = flavor. Don’t be afraid of charred, blackened spot on the peppers—those spots are where that signature smoky flavor live.
  • Don’t Skip The Steaming Step. After roasting, make sure you place the roasted peppers into a large bowl and cover them to trap the steam. This process makes peeling the skins off a breeze.
  • Batch It. While roasting peppers is a super easy process, it is a time consuming one. I recommend making a large batch of roasted peppers (in the oven or on the grill) and storing them in oil in the fridge.
Action photo of peeling a red pepper after roasting.

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

Can I roast bell peppers whole, or do I need to cut them first?

You can roast bell peppers either way—whole or cut—depending upon your preference.

I personally like to remove the stem, core, and seeds because removing the seeds after roasting is a total pain in the butt. However, you can simply cut the pepper in half before roasting or leave the peppers whole. Just note that you’ll need to reduce the cook time if you roast bell pepper halves.

Can I roast different colors of bell peppers together?

Absolutely! However, it’s important to note that not all colors are created equal.

  • Yellow and red bell peppers will roast fastest and yellow peppers will turn out the sweetest.
  • Green bell peppers take the longest to roast and will turn out the least sweet.
  • Orange bell peppers roasting time falls in the middle and they’ll turn out just as sweet as a yellow pepper.

You can also use these roasted methods on other peppers, like poblano peppers and Anaheim peppers.

Take away: If you’re roasting multiple colors of bell peppers at a time, you’ll need to watch them towards the end of cooking carefully.

Do I have to add oil before roasting?

While it’s not strictly necessary to add oil to the peppers before roasting, I do recommend it—all you need is a light coating. The oil serves a few purposes: it prevents the bell peppers from drying out, encourages even roasting, adds richness, and prevents the peppers from sticking to the baking sheet or grates.

Can I roast frozen bell peppers?

For the best taste you’ll want to roast fresh bell peppers. However, you can roast frozen bell peppers if you’d like. Just make sure you thaw them and pat them thoroughly dry before roasting. And, please just note you may need to adjust the roasting times and frozen peppers will release more water during cooking.

How do I prevent peppers from burning under the broiler?

There are a couple keys to preventing the peppers from burning under the broiler:

  • Proper Distance From Heating Element. Make sure you arrange the oven rack to the upper third position and no closer than 4-inches from the heating element.
  • Rotate Them Frequently. Use tongs and rotate the bell peppers frequently during roasting to encourage even charring.
  • Keep an Eye on Them. Broiling uses very high heat, so be sure to keep a close eye on the peppers so you can rotate them and pull them out at the proper times.

Do I need to peel the skin off after roasting bell peppers?

The charred skin on a roasted bell pepper is edible; however, most people choose to peel it off and discard it as it’s a bitter in flavor and tough in texture. Thankfully, peeling the skin off is super easy. After roasting, place the peppers into a bowl, cover it with plastic wrap, and let the peppers steam for 15 minutes. After this steaming period the skin will be super easy to just peel right off.

How long does it take to roast bell peppers?

The length of time it tastes for pepper to roast will depend upon the cooking method. But, it typically takes anywhere from 7-10 minutes (gas stove top and broiling) to 20-30 minutes (oven roasting and grilling).

What pairs well with roasted bell peppers?

Peppers are a deliciously versatile ingredient and they pair excellently with a wide variety of flavors. This roasted bell pepper recipe tastes great with garlic, herbs, cheeses, balsamic vinegar, mushrooms, onions, and more! I encourage you to experiment with different flavor combinations in the kitchen and create something YOU love.

Close-up photo of a red and yellow roasted pepper on a baking sheet.

Using roasted bell peppers

Roasted bell peppers are an incredibly versatile ingredient and you can use them in a myriad of ways. Below are just a few ideas to inspire:

Common culinary applications

  • Add to Salsas and Salads. Toss the sweet peppers into salsas, salads, and grain bowls for added sweetness and juicy texture. I love using them in this roasted corn salsa recipe, chopped Italian sub salad, arugula and white bean salad, and warm kale salad.
  • Layer in Sandwiches. Add roasted red bell peppers to roasted turkey breast sandwiches and wraps for a touch of smoky sweetness.
  • Use in Bean Burgers. The sweet, smoky flavor of red peppers is so delicious mixed inside black bean burger patties.
  • Blend into Soups. Roast a bunch of peppers and blend them with a little vegetable broth and cream for a super quick and easy pepper soup. Or simply add and blend a roasted pepper into your favorite soup recipe.
  • Puree it into Pasta Sauces. Same concept as above, and if you’re looking for the best roasted red pepper sauce, you’re in luck.
  • Use as a Pizza Topping. Dice and pile them on your favorite pizza and flatbreads for extra flavor and color.
  • Stir into Rice and Rice Dishes. Add a punch of sweet, smoky flavor to bland white rice dishes. Or simply dice them up and add them to a bowl of dirty rice with sausage or teriyaki chicken bowls.

Unique ideas

  • Add Them to Eggs. Stir roasted peppers into scrambled eggs, stuff them in an omelet and egg bite muffins, or layer them on eggs with avocado toast for smoky flavor.
  • Stir into Hash. Tender, charred peppers are the perfect companion to diner style home fries.
  • Use in Deviled Eggs. Make your deviled eggs fancy with the addition of roasted red bell peppers.
  • Stuff with Grains or Couscous. After roasting, stuff the peppers with grains, beans, Israeli pearl couscous, lemony couscous, Greek pasta orzo, or ground meat for a deliciously hearty meal.
  • As Part of an Antipasto or Charcuterie Board. Keep your roasted peppers stored in the fridge and add them cold to antipasto platters with olives and cheeses or charcuterie boards with meats and cheeses.
  • Serve as a Side Dish. Serve them alongside your favorite grilled chicken, fish, and steak recipes as an easy and simple veggie side.

Storing leftovers

Storage instructions

  • Airtight Container: After making this roasted bell pepper recipe, let the bell peppers cool completely and then transfer them to an airtight container in the fridge for up to 5 to 6 days.
  • Storage Tip: Drizzle a little bit of extra virgin olive oil and a splash of vinegar over the roasted peppers to help extend refrigerator storage to up to 2 weeks

Freezing instructions

  • Airtight Container: Let the peppers cool completely after roasting and peeling. Then, cut them in half or slice them into strips and place into a freezer-safe bag or airtight container. If you’re using a bag, remove all the excess air before sealing and store in the freezer for up to 2 to 3 months.
  • Thaw: Let the roasted bell peppers thaw in the refrigerator overnight or at room temperature for 15-20 minutes before using or reheating.

Reheating instructions

  • To Reheat: Warm the peppers in a skillet on the stove over medium heat, gently microwave on 50% powder until warm, or simply add them to your dish while it’s cooking to rewarm them.
Close-up photo of a charred, softened red bell pepper.

There you have it—deliciously smoky, sweet, and bursting with rich flavor, there’s nothing humble about a roasted bell pepper. Whether you’re meal prepping, enjoying them on their own, or add them to every day dishes, I hope this becomes your go-to guide for roasting peppers at home.

If you’re feeling extra generous, please share your creations with me on social media! I love seeing your delicious dishes! Until next time, cheers!

Cheyanne

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More cooking tutorials

Overhead photo of four roasted bell peppers on a parchment-lined baking sheet.

How to Roast Bell Peppers

5 from 1 vote
Author: Cheyanne Holzworth
Total Time: 35 minutes
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 1 serving
Print Recipe Pin Recipe
Beautifully sweet and smoky, perfectly charred, and deliciously rich in taste, roasted red peppers are flawlessly flavorful and super simple to make at home! Master the art of roasting and learn how to roast bell peppers four different ways with this detailed step-by-step tutorial.

Equipment

  • 1 Paring Knife – with cutting board

Ingredients 

  • As Needed Bell Peppers – any color and as many as you’d like; rinsed and dried (SEE NOTES)
  • As Needed Neutral, High Heat Oil – such as vegetable or canola

Instructions

  • Prepare Bell Peppers: Use a sharp paring knife to cut around the stem of the pepper.
    Then, gently pull the stem from the pepper, discarding the stem.
    Next, use your fingers to remove the core from the inside of the pepper, discarding the core.
    Finally, flip the pepper over and gently tap on the bottom of the pepper to remove and discard the seeds.
    Then, using a pastry brush or paper towel, apply a very thin coating of oil to the outside of the pepper.
    After, select one of the cooking methods below to roast the peppers.
    (Note: If you prefer, you can simply leave the bell peppers whole, coat them in oil and roast them that way. However, you’ll need to remove the stem, core, and seeds after steaming and roasting, which is much messier than simply doing it now.)
  • Oven Roasting Bell Peppers Instructions: Arrange oven rack to the center position and then preheat the oven to 450-Fahrenheit Convection or 475-Fahrenheit Regular. And, line a rimmed sheet pan with aluminum foil, parchment paper, or a silicone mat for easy clean up.
    Next, add the peppers to the baking pan, arranging them so they’re lying flat on one side.
    Place the peppers into the oven and roast for 16-18 minutes, or until the bottom side is blistered and charred.
    Use tongs to rotate the peppers a quarter turn and continue to roast for an additional 6-8 minutes.
    Use tongs to turn the peppers another quarter of a turn, and continue to roast for 4-8 minutes, or until the peppers are soft and the skin is blistered and charred all over.
    Once roasted, skip to step 6 and steam the peppers.
  • Oven Broiling Instructions: Arrange oven rack to the upper third position and then preheat the oven to broil. Line a rimmed sheet pan with aluminum foil for easy clean up.
    Then add the peppers to the pan, arranging them so they’re lying flat on one side.
    Place the peppers into the oven and broil for 4-6 minutes, or until the top side is blistered and charred.
    Use tongs to turn the peppers a quarter turn and continue to broil an additional 1 ½ to 2 ½ minutes.
    Continue broiling and turning the peppers a quarter turn 2 more times, or until the peppers are charred all over – the entire process should take 8 to 12 minutes.
    Once roasted, skip to step 6 and steam the peppers.
  • Gas Stovetop Cooking Instructions: Light the flame on your gas cooktop and then turn the burner down to medium.
    Place the pepper on its side directly onto the grate over the flame and let the pepper roast for 2-4 minutes, or until the bottom side is charred and blistered.
    Then use tongs to rotate the pepper a quarter turn and roast until the bottom side is charred, about 2 minutes, before rotating a quarter turn again.
    Continue this process 2 more times, or until the pepper is charred and blistered all over, about 7-10 minutes total.
    Once roasted, skip to step 6 and steam the pepper.
  • Grilling Bell Peppers Instructions: Heat a grill to medium high heat (about 450-degrees Fahrenheit) and oil the grates.
    Add the peppers to the grill, arranging them so they’re lying on one side.
    Cover the grill and let the peppers cook for 5-7 minutes.
    Use tongs to rotate the peppers a quarter turn and close grill. Continue to grill, turning as necessary, for 20-30 minutes, or until the peppers are charred and blistered all over.
    Once roasted, skip to step 6 and steam the pepper.
  • After Roasting, Steam Peppers: Immediately after roasting, add the peppers to a large bowl or pot and cover with plastic wrap or a lid.
    Set the peppers aside and let them steam for 15-20 minutes, or until the charred skin has loosened away from the pepper.
  • Peel Off Charred Skin: Use your fingers to remove and discard the charred, blistered skin from the outside of all the peppers.
  • Use or Store Homemade Roasted Bell Peppers: Cut roasted bell peppers into quarters, strips, dice, or slice as needed for a recipe and enjoy. Or store the homemade roasted peppers for later.

Notes

  • Bell peppers: You can roast any color bell pepper you’d like using these methods. However, please note that yellow and red peppers roast faster than orange ones and green peppers will take slightly longer than red ones to roast.
  • Cooking times will vary, so be sure to watch the peppers carefully as they roast.
  • Storage instructions: Let the roasted bell peppers cool completely and then transfer them to an airtight container in the fridge for up to 5 to 6 days.
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 1 roasted bell pepper. Exact information will depend upon the brands of ingredients and precise measurements used.
 

Nutrition

Calories: 10kcal    Carbohydrates: 0.1g    Protein: 0.01g    Fat: 1g    Saturated Fat: 0.2g    Polyunsaturated Fat: 1g    Monounsaturated Fat: 0.3g    Trans Fat: 0.01g    Sodium: 0.04mg    Potassium: 2mg    Fiber: 0.02g    Sugar: 0.04g    Vitamin A: 31IU    Vitamin C: 1mg    Calcium: 0.1mg
Course: Side Dish
Cuisine: American

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