There’s nothing better than having a batch of sweet, silky roasted peppers ready in your fridge — and this foolproof method makes it easy!
Raw bell peppers are naturally sweet, but when roasted, they transform into something even more luscious, tender, and flavorful.
Oven roasting is my favorite method for achieving the softest, silkiest texture, but if you’re short on time or prefer a smokier flavor, you can also char them quickly over an open flame.
Either way, they’re perfect for adding a pop of color and richness to salads, grain bowls, sandwiches, and more — and they’ll keep beautifully in the refrigerator for up to two weeks.
Follow along to learn all my tips and tricks for roasting peppers perfectly, mess-free, and achieving a delicious result every time!
Roasted Peppers Ingredients
Here’s everything you’ll need to make this easy roasted peppers recipe:
Bell Peppers (Red, Orange, or Yellow): I love using red, orange, and yellow bell peppers because they’re naturally sweeter than green ones, giving you a richer, more delicious roasted flavor.
Olive Oil: Olive oil helps preserve the peppers after roasting and mixes with their sweet juices to create a silky, flavorful “lacquer” — perfect for storing and spreading.
Salt: A sprinkle of salt brings out the peppers’ natural sweetness and enhances the depth of their flavor.
Freshly Ground Black Pepper (Optional): Add a light touch of black pepper if you want a subtle contrast to the sweetness.
Find the full printable recipe with exact ingredient amounts and directions below!
How to Roast Bell Peppers (Oven or Flame)
Oven Method (full silky roasting technique) Preheat the Oven: Preheat to 425°F.
Line a Baking Sheet: Line a sheet pan with parchment paper or foil, then arrange whole bell peppers in a single layer.
Open Flame Method (Faster, smokier option)
Char the Peppers: Place peppers directly over a gas burner or on a hot grill.
Oven Method (full silky roasting technique) Roast the Peppers: Roast for about 30 minutes, flipping every 10–15 minutes, until the skins are blackened and blistered on all sides.
Open Flame Method (faster, smokier option)
Char the Peppers: Rotate every few minutes until all sides are blackened and blistered, about 15 minutes total.
For Both Methods
Sweat the Peppers: Immediately transfer the hot peppers to a large bowl and cover tightly with plastic wrap or a large paper bag. Let them “sweat” for 20 minutes — this steams the peppers, making the skins easy to peel.
Peel, Core, and Seed: Once cool enough to handle, peel off the blistered skins with your hands. Split open the peppers, remove the core, seeds, and membranes.
Important:
- Save the liquid that collects while sweating — this pepper “lacquer” is pure flavor. Add it to your final storage container.
- Do not rinse the peppers under water. Rinsing washes away all that sweet, concentrated flavor. Instead, use a knife to gently scrape away any stubborn seeds or skin bits.
Store: Place the cleaned roasted peppers in an airtight container. Drizzle with olive oil and season lightly with salt and pepper.
Tips for Roasting Peppers Perfectly
Roasting peppers is simple, but a few key tricks can make the process easier, cleaner, and even more flavorful:
Line Your Baking Sheet: Always line your baking sheet (foil, parchment, or a silicone mat). Peppers release a lot of natural juices while roasting, and lining helps catch every drop of that flavorful “lacquer” for easy cleanup and storage.
Roast Peppers Whole: Roasting whole peppers traps their juices, making the flesh silky, sweet, and easy to peel. If you slice them first, you’ll lose moisture and that luscious, tender texture.
Flip During Roasting: Rotate peppers every 10–15 minutes so they brown and blister evenly. The more even the blistering, the easier the peeling — and the sweeter the final flavor.
Oven vs Open Flame: While open flame charring is fast, oven roasting creates the softest, most tender peppers. In the oven, peppers brown slowly, soften throughout, and peel cleanly. Open-flame peppers often char black on the outside but remain firmer inside, leaving bits of char even after peeling.
Always Let Peppers Sweat: After roasting, cover peppers tightly with plastic wrap or seal in a paper bag. Sweating steams the peppers, loosens the skins, locks in juices, and creates a rich lacquer you’ll want to save for storing or sauces.
Remove the Skin (Don’t Rinse!): Always peel roasted peppers — the skin turns waxy and tough. And never rinse under water! You’ll wash away sweet juices and flavor. Gently peel or scrape instead.
Store in Olive Oil: After peeling, store peppers in a generous drizzle of olive oil. It keeps them juicy, enhances flavor, and makes every bite even silkier over time.
How to Use Roasted Bell Peppers
One of the best things about roasted peppers is how versatile they are — they add a pop of sweetness, color, and flavor to just about anything savory! Here are some of my favorite ways to use them:
Make or Garnish a Dip: Roasted peppers bring incredible depth to dips and spreads. Try blending them into my Greek Tirokafteri (a spicy feta and roasted red pepper dip) for a heavenly combination. They’re also perfect spooned over Homemade Hummus. Chop and fold them into Tahini Dressing , Tahini Sauce or Dill Sauce, Tzatziki and Avocado Dressing for an extra burst of color and vibrant dip.
Upgrade Your Savory Breakfast: Add a spoonful of sweet roasted peppers to your Breakfast Toast with cream cheese or ricotta, topped with a jammy soft-boiled egg.
They’re also delicious layered into Asparagus and Eggs or tucked into a Squash Blossom Frittata for a pop of sweetness and color.
Mix into Roasted or Sautéed Vegetables: Toss your roasted peppers into a big batch of Roasted Vegetables or chop and fold into sautéed kale for extra flavor and color.
Add to Grain, Rice, or Pasta Bowls: Dice up roasted peppers and stir them into fluffy Pearl Couscous, nutty Farro, bulgur wheat, or simple Steamed Rice. They’re an easy way to brighten up hearty bowls with natural sweetness and vibrant color.
Storage and Freezing for Roasted Peppers
Roasted bell peppers store beautifully and are easy to keep on hand for quick meals and snacks.
How to Store Roasted Peppers (Refrigerator): Place the peeled peppers in an airtight container, cover them with olive oil, and refrigerate.
Stored this way, they’ll stay fresh and flavorful for up to two weeks.
How to Freeze Roasted Peppers: Roasted peppers can also be frozen! Transfer them (without the olive oil) to a freezer-safe container or freezer bag. They’ll keep for up to two months.
Note: thawed peppers will be slightly softer in texture, but still delicious for blending into dips, sauces, or pasta dishes.
More Favorite Vegetable Sides
Looking for more healthy vegetable recipes?
Here are a few more of my favorite sides, spreads, and veggie-forward dishes to try next:
- Roasted Vegetables
- Tomato Confit
- Roasted Beets
- Miso Eggplant
- Turnip Recipe
- Kimchi Recipe
- Baby Bok Choy
- Roasted Peppers
- Squash Blossoms
- Swiss Chard Recipe
- Vegan Potato Salad
- Sautéed Kale
Thanks for Stopping By!
I hope this easy roasted peppers recipe brings a sweet, flavorful pop to all your favorite meals. If you try it, I’d love to hear how you use your roasted peppers — leave a comment below and let me know!
And if you’re looking for more colorful, veggie-packed sides and spreads, don’t miss the other recipes linked above. Happy cooking!
Easy Roasted Peppers Recipe
Ingredients
- 5 Bell Peppers (red, orange, or yellow)
- 1/4 cup olive oil
- Salt and freshly cracked black pepper to taste
Instructions
In the Oven
- Preheat oven to 425 degrees Fahrenheit.
- Line a baking sheet and add the peppers.
- Roast in the oven until the skin is browned and blistered on all sides (note that you’ll need to flip and rotate your peppers every 10-15 minutes), about 30 minutes.
- Place the hot peppers into a large bowl and cover them tightly with plastic wrap or place them in a large paper bag to sweat for 20 minutes. This “sweating” process allows the peppers to steam in their heat and helps loosen the skin from the pepper flesh.
- After the peppers have cooled, simply tear away the browned, blackened, and blistered skin with your hands. Break open the pepper, remove the core, membrane, and seeds, and place the finished peppers in an airtight container.
- Two important notes to keep in mind while executing this process: Do not discard the accumulated liquid while sweating. This is pure pepper lacquer and flavor. Add this to the final airtight container with the peppers. Do not rinse the peppers under water to help remove the seeds and skin. If you do this, you are removing the sweet pepper flavor. Instead, use the back of a chef’s knife to help scrape away seeds and skin if needed.
- Once all the peppers are clean and placed in the final airtight container, drizzle them with olive oil and sprinkle with salt and pepper.
On Gas Burners or Grill
- Note: If you have a gas oven or grill, you can place the peppers directly on top of the burner or grill and cook until they are black and blistered, rotating them as needed, for about 15 minutes.
- Replicate steps 4-7 above.
