How to Roast Bell Peppers

Learn how to roast bell peppers in 4 different ways! Try oven roasting, broiling, grilling, or my stovetop method to create tender, sweet, smoky bites.

Roasting bell peppers enhances their natural sweetness while adding a smoky flavor. The high temperature completely transforms the crispy raw texture and tenderizes the flesh, adding dimension with a delightful charred taste. Enjoy them as a side dish, or incorporate them in dips, salads, pizzas, sandwiches, wraps, or pasta. They also store well marinated with oil or pickled, so you can grab them and use them for any recipe!

You might be surprised that you can roast bell peppers in various methods. It’s not just limited to oven roasting! The grill and a stovetop gas burner can also blister and char the skin. This step-by-step guide will show you how to prepare and roast them using various techniques. Get ready to elevate your culinary game!

Pepper selection

The color of the bell pepper will impact its taste. The hue is an indication of its maturity. This type of pepper starts green and has a slightly more bitter flavor. As they mature, they turn yellow, orange, then red, increasing in sweetness with age. I like to use a variety of colorful peppers to add exciting flavors to the dish.

Wash the bell peppers

Before roasting, rinse them well with cool water to remove any dirt and debris from harvesting. Dry the surface well. You don’t want any moisture to cause the peppers to steam instead of roast.

Roasting whole vs. cut peppers

Choosing to roast bell peppers whole, in large pieces, or sliced depends on how they will be used in a recipe. Cutting changes the texture and the level of browning on the surface. Read more to decide how to prepare the pepper before cooking:

• Whole Roasted Peppers: Often used to marinate in oil or vinegar, added to purees, sauces, and dips, or added to a platter. The skin is charred to add a robust smoky flavor. The stem, seeds, and skin are removed after cooking. This takes more effort as the flesh loses some structure but retains more flavorful juices. The peppers can be stuffed, sliced, or diced to add to recipes.
• Cut Peppers: Peppers cut into halves, quarters, or thinner slices can be used as a side dish or added to sandwiches, wraps, pizzas, pasta, stir-fries, sauces, and dips. Because the stem and seeds are removed initially, it saves you time on preparation later. The skin can be removed for larger pieces or kept on for extra flavor. If leaving the skin on, do not let them char too much, or it will have a strong burnt taste.

Check out my complete guide on how to cut bell peppers to see the various techniques.

Oven-roasting whole peppers 

This method requires little preparation up front. Simply wash, dry, and add the whole peppers to a foil-lined baking sheet. Roast at 450ºF (232ºC) for 20 minutes, then use tongs to give the peppers a quarter-turn. Cook until the skin is blistered and charred.

The process takes about 40 minutes in total time. The whole peppers stay juicy using this method, and the skin easily peels off. However, removing the stem and seeds takes a little more time.

Oven-roasting halves

Cut the peppers in half lengthwise, then remove the stem, seeds, and white membrane. It takes a few extra minutes to prep, but peeling off the skin is much easier. Cutting the peppers caramelizes the cut sides, adding more sweetness to the vegetable. This method loses more moisture, resulting in a firmer texture. Preheat the oven to 450ºF (232ºC), then cook the peppers cut side down.

The process takes about half the time, about 20 minutes total, because of the increased exposure of the entire skin to the hot air. Alternatively, cut into quarters or slices to be served as a side dish. This is my favorite method unless stuffing the peppers.

Broiling whole peppers 

Broiling using the upper heating element of the oven chars the peppers’ skin in a much shorter time than oven roasting. Using a high broiler setting, the oven can get up to 500°F to 550°F (260 to 288ºC). This method aims to blacken the skin to create a smoky taste in the flesh. Set the oven rack about 6 to 8 inches from the upper heat source.

Place the whole peppers on a foil-lined baking sheet, broil, and turn every 2 to 3 minutes until all the sides are charred. Keep a close eye on them! The process takes about 8 to 12 minutes. Steam, then peel off the burnt skin. Because the skin cooks so fast, the flesh will be firmer than oven roasting.

Stovetop roasting 

This method only works if you have a gas stovetop burner. Working one pepper at a time, place it directly on the burner grate. The hot flame that surrounds the peppers will blister the skin within minutes. Don’t take your attention off cooking the pepper. It needs to be turned every 1 to 2 minutes and moved around for even charring.

The process takes less than 10 minutes but requires the most hands-on. The result is similar to broiling, with a smoky taste with a firmer texture. I use this method to roast just one or two peppers for a recipe.

Grilling whole peppers

Take your roasting outdoors by using a barbecue grill. Cook the whole peppers directly on the grill grates over medium-high heat, between 400°F to 450°F (204 to 232ºC). Cover while cooking so that the heat surrounds the peppers.

The bonus is that the skin touches the hot grill grates, speeding up the charring process. Make a quarter-turn of the pepper every 5 to 7 minutes. The process takes about 20 to 30 minutes to blister the skin and tenderize the flesh.

Grilling cut peppers

For a summer barbecue, I love serving grilled roasted peppers. Cut them into halves or quarters before cooking. Grill over medium-high heat, skin-side down first, for 10 minutes. This ensures that the skin lightly chars and flesh softens without losing too much moisture.

Cooking for an additional 5 minutes after flipping. Note that some of the juices will be lost in the grill. I typically don’t peel the skin because it’s browned instead of blackened, but it still has a pleasant smoky taste.

Peeling the skin

When roasting the peppers until the skin becomes dark and charred, removing the skin is essential. The smoky taste infuses into the flesh, but you don’t want to serve burnt peppers. Peel roasted peppers by adding them hot into a large bowl or pot. Tightly cover with plastic wrap, or place the lid on the pot.

Let them steam for about 15 to 20 minutes. This allows the thin, plastic-like skin to separate from the flesh. Once it’s cool enough to handle, peel by gently pulling the skin away. If needed, rinse the peppers under cool water to remove charred areas or help with peeling.

Removing the seeds and cutting

If the peppers are left whole, remove the seeds. Start by using a paring knife to trim the stem. Use a spoon to scoop out the seeds carefully. Leave the pieces whole, or slice or dice them into smaller pieces.

Storing

Roasting bell peppers are a great way to preserve them. After cooking, they can be refrigerated in an airtight container for up to one week.

To extend the shelf life to about three weeks, place them whole or cut in a glass jar and cover them with olive oil. This creates a barrier to oxygen to slow down spoilage. Freeze bell peppers in a heavy resealable plastic bag or container for up to 6 months.

Flavor variations

There are various ways to add more flavor to roasted bell peppers. Try these delicious ideas:

• Marinated in Oil: Add the peppers to a jar with high-quality olive oil. Add seasonings like salt and pepper, fresh or dried herbs, raw or roasted garlic, or red pepper flakes for spiciness.
• Pickle: Add tanginess and sweetness with a quick pickle brine. Marinate with soy sauce, honey, and rice vinegar for an umami taste.
• Herbs: Toss with chopped basil, thyme, parsley, dill, or oregano. Roast with sprigs of rosemary or thyme for aromatics.
• Seasonings: Add sweet or smoked paprika, cumin, coriander, sea salt, and freshly cracked black pepper.
• Oil and Vinegar: Drizzle with balsamic vinegar glaze or extra-virgin olive oil. Red wine vinegar or balsamic vinegar adds acidity to balance the sweetness.
• Spicy: Add red chili flakes, chili powder, chipotle, or cayenne. Add freshly chopped hot peppers or roast them with the bell peppers.
• Cheese: Serve with buffalo mozzarella, burrata, crumbled feta, goat cheese, parmesan, or pecorino romano.

Serving suggestions

• Add to bruschetta for a sweet and complex flavor with the tomatoes
• Stuff into mushrooms
• Add to sandwiches, wraps, or a Caesar salad
• Add on top of a barbecue chicken pizza
• Puree into a tomato soup
• Make a roasted red pepper hummus
• Add to omelets, scrambles, or a breakfast casserole
• Stuffed peppers with meat, cheese, breadcrumbs, or sauteed vegetables. Trim the stem and scrape out the seeds before roasting.

Frequently asked questions