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Two plates with roast meat topped with roasted bell peppers, crumbled feta, oregano sprigs, and black olives

Easy Roasted Peppers Recipe (With Oven + Flame Methods)

This easy roasted peppers recipe delivers tender, sweet, and silky bell peppers, roasted whole and peeled to perfection. Use the oven for the softest, most delicate texture, or char them over an open flame for a deeper smoky flavor.
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Cook Time 30 minutes
Total Time 50 minutes
Course Side Dishes, Vegan, Vegetable Sides
Cuisine American, Italian, Mediterranean
Servings 6 people
Calories 105 kcal

Equipment

Ingredients
  

Instructions
 

Step 1: Roast the Peppers (Choose One Method)

  • No need to oil the peppers—the skins blister better when roasted dry.
    Oven-roasted peppers on a tray and flame-roasted with blackened skins.
  • Oven (Silky Texture): Preheat oven to 425°F. Place whole peppers on a parchment-lined baking sheet. Roast 30–35 minutes, turning every 10–15 minutes, until the skins are evenly blistered and charred.
  • Open Flame (Smoky Flavor): Char peppers directly over a gas burner or hot grill, turning with tongs until all sides are blackened, about 12–15 minutes.
    Charred peppers on an open flame

Step 2: Steam and Peel

  • Transfer the hot peppers to a large bowl and cover tightly (or seal in a paper bag). Steam 20 minutes to loosen the skins.
    Roasted peppers resting in a bowl sealed with plastic wrap to steam, or placed in a paper bag
  • Once cool, peel by hand—do not rinse—then remove stems, cores, and seeds. Save the flavorful liquid in the bowl (“pepper lacquer”) for storing.
    Hand peeling the skin off roasted peppers and placing them in a glass storage container

Step 3: Store the Peppers

  • Place the peeled peppers and pepper lacquer in a jar or airtight container. Add olive oil and season with salt and pepper. Refrigerate up to 2 weeks.
    Hands holding a container filled with peeled, roasted bell peppers

Notes

  • Best Peppers: Red, orange, and yellow peppers roast into the sweetest, silkiest results. Green peppers work but taste more bitter.
  •  Chef Tip: Save the Lacquer: This naturally sweet roasted juice is your built-in marinade. Never discard it.
  • Chef Tip: Oven vs. Flame: Oven = softest and silkiest. Open flame = bold, smoky flavor and a firmer bite.
  • Variations:
     • Mediterranean: vinegar, basil, oregano, parsley, lemon zest, capers, olives.
     • Smoky: cumin, coriander, smoked paprika, chipotle powder, hot sauce.
     • Mexican: lime zest/juice, chipotle in adobo, jalapeño, cilantro, Tajín.
  • Storage: Keep refrigerated for up to 2 weeks in olive oil + lacquer. For freezing, store peeled peppers without oil in a freezer bag for up to 2 months.
  • Serving Ideas: Great in salads, sandwiches, pasta, grain bowls, dips, or on breakfast toast.
  • Batch Tip: Ideal for meal prep. Make a large batch and use throughout the week.

Nutrition

Calories: 105kcalCarbohydrates: 6gProtein: 1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 4mgPotassium: 209mgFiber: 2gSugar: 4gVitamin A: 3105IUVitamin C: 127mgCalcium: 7mgIron: 0.5mg