Roasting Red Peppers – How to Roast Red Peppers in the Oven

Roasting red peppers is super easy to do and gives you a great tasting result that is so different from the pepper’s natural taste. 

If you have never eaten a roasted red pepper, fresh from the oven, you don’t know what you are missing! The roasting process brings out the natural sweetness of the peppers. 

This cooking tip gives you four ways for roasting peppers and works with both sweet bell peppers, and spicy chili peppers.

There are lots of places that sell roasted red peppers but they don’t hold a candle to the ones that you roast at home, especially in terms of texture and flavor.

Keep reading to learn how roast red peppers.

Roasted red pepper ingredients

You’ll need the following ingredients to make roasted red peppers:

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• 10 red baby bell peppers
• 1 tablespoon olive oil
• Sea salt
• Cracked black pepper

Roasting red peppers in the oven

For such a great tasting flavor, it is surprising how easy it is to roast a red pepper. Red peppers can be roasted whole or roasted sliced in half.

If I’m using the larger ones, I’ll cut them in half and remove the stem and seeds. If I’m roasting baby peppers, I’ll put them whole in the oven, since they don’t have many seeds.

Put the peppers in a pan

• Line a baking pan with parchment paper.
• Place the red peppers in the baking pan (If you’re using whole peppers cut them in half and make sure the cut side is facing down).

Season the red peppers

• Season very lightly with some sea salt and cracked black pepper.
• Drizzle the peppers with extra virgin olive oil.

Roast the peppers

• Preheat the oven to 350ºF – 450ºF (180ºC -230ºC).
• Roast the peppers in the pre-heated oven for about 25 minutes (less for the babies) or until the skins are wrinkled and the peppers are charred. 

Enjoy the peppers as a healthy snack, or use them in recipes to infuse lots of lovely flavor.

A note on peeling the peppers

• I don’t bother peeling baby peppers but do with the larger ones.
• To peel the peppers, just let them cool a few minutes until they are comfortable enough to handle and then peel the skins off and discard them.
• They should peel off easily if you have cooked them the correct time.

Storing roasted red peppers

• Roasted peppers will keep for 1-2 weeks in the fridge if you cover them in olive oil or about a week just roasted in an air tight container.
• They also freeze well. Just place them in zip lock baggies and store in the freezer for up to 3 months.

It is so easy to make roasted red peppers, that you can do them as you need them, just a few at a time. If you know you’ll be using them a lot this week, cook a big batch of them on Sunday and keep them in the fridge to use in your recipes all week long.

It’s a GREAT way to use up red peppers from home grown plants that are producing all at once!

What do homemade roasted red peppers taste like?

The flavor of these delightful oven roasted peppers is tender, smokey and super delicious.

As a snack, they are a healthy and nutritious sweet treat. Added to other dishes, they add both flavor and texture in a way that only oven roasted vegetables can do.

Sweet roasted peppers are naturally low in fat and sugar and have only about 25 calories for 2 small peppers, which makes them an ideal food to snack on.

Enjoy your freshly roasted roast peppers!

Other ways to roast red peppers

The oven is not the only way that you can roast red peppers, although it is my favorite way.  You can also use a gas stove, a gas BBQ grill, or your oven broiler to get a similar result. 

Roasting red peppers on a gas stove

If you are in a pinch for time, when cook them with gas the peppers will roast more quickly since they will be exposed directly to a high heat.

• Turn the gas burner on to highest setting and lay the pepper right over the flame.
• You can turn the pepper with tongs until the skin is charred and blackened.

The heat will give it a similar roasted flavor to those baked in the oven.

Roasting red peppers on a gas grill

Roasting red peppers on a gas grill is very easy. Just take some bell peppers and clean the stems and seeds from them. (You can also do them whole and trim them later.) 

• Season them very lightly with sea salt and cracked black pepper.
• Use a pasty brush to coat them with extra virgin olive oil and place them skin side down on the grill until the skin blisters and the peppers soften (about 6 or 7 minutes – less for very small peppers.)

Oven roasted red peppers retain more of their natural flavor than those which are charred on the stove or on a grill. This is because the hotter the heat source, the more you affect the actual pepper itself. It is faster but you can easily over do the heat.

Using the broiler to roast peppers

• You can also use the broiler in your oven to roast any type of peppers.
• Line them up on a broiler pan. Season them and drizzle with oil.
• Cook about 8-9 inches away from the preheated broiler element. 

Cooking them this way is faster, but chars them much more than normal roasting does. You’ll have to watch them carefully to make sure they don’t burn too much and may have to turn them during the cooking time.

Recipes using roasted red peppers

I use roasted sweet bell peppers in so many ways. They are great in soups, sandwiches, on pizzas, antipasto platters, in omelets or scrambled eggs and in dips. They also make a nice topping for homemade crudites.

There are really so many uses for them. Once you start roasting your own peppers you’ll wonder why you haven’t been doing this all along!

Here are a few of my favorite red grilled pepper recipes:

• Beef Wraps with Cheese and Roasted Red Peppers
• Egg White Quiche with Vegetables
• Olive Garden Copycat Chicken and Shrimp Carbonara
• Barley Stuffed Peppers

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