Roasting peppers at home has never been easier. These easy-to-follow steps and photos will show you just how to roast bell peppers.
Really, it doesn't get any easier than this. Once you roast peppers at home for the first time, you'll never go back to buying the jarred version from the grocery store. I like to roast the peppers under the broiler. However, if you're lucky enough to have a gas stove, you can skewer the whole pepper and roast it over the open flame on the stovetop.
How to roast bell peppers:
Preheat the broiler and place the rack near the top of the oven. In my oven, this works best on the second level from the top, but you might prefer to use the top level.
Core the red peppers and remove the seeds and membranes. Line a baking sheet with aluminum foil and place the peppers, skin side up, on the foil. Gently press the pepper so that they lay almost flat.
Put the baking sheet under the broiler and cook 15-20 minutes, or until the skins are almost completely blackened. If you take the peppers out when there's too much of the red color left, it will be much harder to remove the skins.
Remove from the baking sheet and immediately the peppers put into a paper bag. Fold over the paper bag to trap the steam inside. Let rest for 10 minutes.
Remove the peppers from the bag and peel off the blackened skins.
Slice the peppers into thin strips.
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How to Roast Bell Peppers
Ingredients
- 3 red bell peppers
Instructions
- Preheat the broiler and place the rack near the top of the oven. In my oven, this works best on the second level from the top, but you might prefer to use the top level.
- Core the red peppers and remove the seeds and membranes. Line a baking sheet with aluminum foil and place the peppers, skin side up, on the foil. Gently press the pepper so that they lay almost flat.
- Put the baking sheet under the broiler and cook 15-20 minutes, or until the skins are almost completely blackened. If you take the peppers out when there’s too much of the red color left, it will be much harder to remove the skins.
- Remove from the baking sheet and immediately the peppers put into a paper bag. Fold over the paper bag to trap the steam inside. Let rest for 10 minutes.
- Remove the peppers from the bag and peel off the blackened skins.
- Slice the peppers into thin strips.
Notes
Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Verina Schiller
I have never roasted ( Red Bell ) Peppers, so I am not familiar with it at all.
I am just wondering as to what is the purpose of roasting them ?
Wouldn't having them fresh and crunchy in the recipe be just as good ?
Dara
Roasted peppers have a wonderful smoky flavor and a tender texture that makes them perfect for including in salads, sandwiches, pasta dishes or even just on their own. Just as sauteeing or grilling vegetables lends a different flavor and texture to vegetables, so does roasting.
ana
how I've done the roasted peppers is I pour a little olive oil, foil them and directly to the toaster oven for about 15 min
Donna Raymond
After roasting bell pepper can I freeze them for later uses. Please get back to me.I have a bunch on my kitchen table now.
Tara and Dale
Oh, yum! Thanks so much for sharing your roasted red pepper pesto recipe. I made it tonight (and roasted my own peppers as well!) and it was delicious!