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Roasted bell peppers on a bamboo cutting board
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4.67 from 3 votes

How to Roast Bell Peppers

Roasting peppers at home has never been easier. These easy-to-follow steps and photos will show you just how to roast bell peppers.
Prep Time5 mins
Cook Time20 mins
Resting Time10 mins
Total Time35 mins
Course: How To
Cuisine: Mediterranean
Keyword: Roasted Pepper
Servings: 3 Peppers
Calories: 37kcal


  • 3 red 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.


Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Sparks nutrition calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.


Serving: 0.5pepper | Calories: 37kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 251mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3726IU | Vitamin C: 152mg | Calcium: 8mg | Iron: 1mg