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    Home » Side-Dish and Vegetables » How to Roast Bell Peppers

    How to Roast Bell Peppers

    September 26, 2019 , Updated January 20, 2023 Maria 10 Comments

    Jump to Recipe
    A photo of a red roasted pepper entitled "How to Roast Bell Peppers".

    Have you ever wondered about how to roast bell peppers? All you need is a source of heat to make this delicious addition to your tray of Italian Appetizers!

    Roasted bell peppers on a grill.

    Can you smell it?

    There is no denying that sweet aroma when roasting bell peppers. 

    Whether you are using an outdoor grill, the oven, a stovetop burner or even an air fryer -roasting peppers not only adds a smoky flavor but also intensifies the sweetness of the final product.

    If you have visited here before, you know that I love to grill or roast both fruits and vegetables.

    The flavors are simply incredible!

    I’ve shared recipes for grilled radicchio, vegetables, fennel, watermelon steak, and roasted fennel, and  Mediterranean vegetables to name but a few. 

    I could go on, but you can appreciate that I love this method of preparing fruits and vegetables. Feel free to refer to my side dish category for more recipes.

    Today, the focus is on different methods of roasting bell peppers.

    A picture of a bell pepper from the top.

    What do I need to make roasted bell peppers?

    The only ingredient you need to make this “recipe” is peppers.

    When purchasing red peppers, choose peppers that are firm, unblemished and glossy looking. The stem end should be green and look fresh.

    Store in a plastic bag, in the refrigerator for up to one week.

    Feel free to use a variety -red, orange, or yellow. Roasting green bell peppers is not recommended as they end up being bitter tasting.

    As far as the quantity is concerned, you can grill (or roast) as many or as little as you want. 

    Mise en place

    No matter which of the 4 methods you prefer, begin by rinsing and drying your peppers.

    1-Oven roasted

    Place on their sides on a rimmed baking sheet lined with a Silpat or parchment paper.

    Roast in the upper third of the oven heated to 400°F (200°C) until the skin is completely charred and the flesh is soft.

    Turn the peppers over every 10 minutes or so. This allows the sides to get black and blistered. Notice how the peppers will also collapse in on themselves. This process can take up to one hour, depending on the size of your peppers.

    2-On the grill

    Place the peppers on their sides, on the bbq grill. Use tongs to rotate the peppers to ensure even charring. 

    A pepper on a gas stove burner.

    3-How to roast bell peppers on a gas stove

    Place them directly on low flames on gas stove burners (grates). With kitchen tongs, rotate the peppers until all the sides are charred.

    Bell peppers in an air fryer basket.

    4-Air Fryer

    Place them on an air fryer basket and proceed according to manufacturer recommendations.

    I highly recommend placing a grill pan at the bottom of the oven to capture the juices that may escape the peppers as they are grilling. 

    The total roasting time for the air fryer is about 20 minutes. 

    How to steam roasted peppers

    Plastic wrap being removed from a bowl full of roasted bell peppers.

    Carefully transfer the hot peppers to a heatproof bowl and cover with plastic wrap. Another alternative is to place the roasted peppers in a plastic or paper bag and then close it tightly.

    Allow to cool for about 30 minutes or until you can easily handle them. The residual heat generated from the roasted peppers will steam them. This, in turn, makes it very easy to peel off the skin.

    A roasted pepper on a wooden board.

    How to peel

    When cool enough to handle, the charred skin can easily be peeled away. Cut in half and remove the stem and the seeds.

    Please note that there is no “right way” to clean peppers. Although it can get a little messy, promise me you will not rinse them under running water to speed up the process. We want to keep all those wonderful flavors.

    The roasted pepper is being sliced into quarters.

    Cut in long strips. Place in the bowl along with any juices which have escaped.

    If you do not plan to use your grilled vegetable right away, the sections can be frozen.

    Tips

    • Begin the roasting process with room temperature peppers. 
    • The yellow and orange variety roast faster than the red ones, so keep an eye on them.
    • NEVER rinse them under running water.

    How long can I refrigerate them?

    • They can last up to 3 weeks if completely submerging them in olive oil.
    • Refrigerate for up to 1 week by placing them in an airtight container with just a drizzle of olive oil.
    • If there is no addition of olive oil, consume within 2 days.

    Can I freeze them?

    Yes. Freezing is the easiest way to preserve for long-term storage. Once peeled and seeded, simply lay them flat in a freezable container. Separate the layers with wax or parchment paper. Good for up to 6 months.

    How to use

    Roasted bell peppers are a great way to add flavor and texture to your dishes. They can be used as an appetizer, a side dish, or even as a  main course. Here are a few examples:

    • in scrambled eggs, frittatas or even a quiche;
    • to top off pizzas or bruschetta;
    • in soups, pasta and salads;
    • snuggled in a sandwich (for example in a piadina);
    • as a side dish for roasted meats;
    • in appetizers;
    • as the main ingredient in a dip, hummus or pesto;
    • marinated and used as part of your antipasto platter.

    Roasted red pepper recipes

    Roasted bell red peppers are a great way to add flavor and texture to any dish. Try these recipes for inspiration:

    • Fregola Salad
    • Roasted Red Pepper Pasta Recipe
    • Bell Pepper Stew
    • Roasted Bell Pepper Goat Cheese Bites 
    • Marinated Roasted Bell Peppers

     

    A close up of the charred skin of a roasted red pepper.

    Recipe origins

    During my youth, grilling peppers was an end-of-summer family activity.

    Although my dad did have a few varieties growing in his backyard, those were mostly used to make Italian fried peppers,  peppers and potatoes and this recipe for sausage, peppers and potatoes. 

    He would always buy bushels of red bell peppers from the market. I don’t remember him ever purchasing the yellow or orange variety.

    Grilling them was always a lot of fun.

    The sweet aroma that permeated the air was undeniable that of roasting peppers. I can still smell it…

    My mom would set up “working stations” so that once they were grilled, they were steamed, cleaned and packed into bags.

    No i-phones to capture these moments, but those afternoons are still, to this day, very vivid in my mind.

    These bags would disappear in the freezer, next to the frozen packets of Swiss Chard and Rapini.

    These roasted sweet peppers would reappear on my mom’s slab pizza, in pasta or sandwiched in a classic Italian panini. My mom was always prepared for family parties and use them as an ingredient for her to make ahead Italian appetizers.

    Naturally, they were part of the Italian antipasto on all holidays.

    The simple process of roasting intensifies the sweetness making it an ideal base for so many other dishes.

    Such an easy recipe with so much flavor!

    I hope you get a chance to try it! 

    THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    If you haven’t already joined, here is the link where you can sign up for my weekly e-mail newsletter. This way, you won’t miss any of my new recipes and it’s free! 

    Ciao for now,

    Maria

    ★★★★★ If you have made this Roasted Bell Pepper Recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

    Bell peppers in an air fryer basket.

    How to Roast Bell Peppers

    Have you ever wondered How to Roast Bell Peppers? All you need is a source of heat to make this delicious addition to your tray of Italian Appetizers!
    5 from 2 votes
    Print Save RecipeSaved! Pin Rate
    Course: Appetizer
    Cuisine: Italian
    Prep Time: 10 minutes
    Cook Time: 1 hour
    Servings: 1 serving
    Calories: 37kcal
    Author: Maria Vannelli RD
    Prevent your screen from going dark

    Ingredients

    • 1 bell pepper (red, orange or yellow) as many as you want
    • water
    • olive oil

    Instructions

    • Properly rinse all the peppers with running water. Dry with a tea towel.

    HOW TO ROAST PEPPERS IN THE OVEN:

    • Place the bell peppers on their sides on a rimmed baking sheet lined with parchment paper.
      Roast in the upper third of the oven heated to 400°F (200°C) until the skin is completely charred and the flesh is soft.
      Turn them over every 10 minutes or so. This allows the sides to get black and blistered. Notice how the peppers will also collapse in on themselves. This process can take up to one hour, depending on the size of your peppers.

    HOW TO ROAST BELL PEPPERS ON THE GRILL:

    • Place them on their sides, on the bbq grill. Use tongs to rotate the peppers to ensure even charring. 

    HOW TO ROAST PEPPERS ON A STOVETOP:

    • Place them directly on low flames on gas stove burners (grates). With kitchen tongs, rotate the peppers until all the sides are charred.

    HOW TO ROAST PEPPERS IN AN AIR FRYER:

    • Place them on the air fryer basket and proceed according to manufacturer recommendations.

      I highly recommend placing a grill pan at the bottom of the oven to capture the juices that may escape the peppers as they are grilling. 
      Total roasting time for the air fryer is about 20 minutes. 

    HOW TO STEAM ROASTED PEPPERS:

    • Carefully transfer the hot peppers to a heatproof bowl and cover with plastic wrap. Another alternative is to place the roasted peppers in a plastic or paper bag and then close it tightly.
    • Allow to cool for about 30 minutes or until you can easily handle them. The residual heat generated from the roasted peppers will steam them. This, in turn, makes it easy to remove the skin off the peppers.
    • When cool enough to handle, remove the charred skin, cut peppers in half and remove the stem and the seeds. Please note that there is no “right way” to clean the peppers.
    • Cut in long strips. Place in the bowl along with any juices which have escaped the peppers.
    • Use immediately, refrigerate or freeze until needed.
    Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    Notes

    • Begin the roasting process with room temperature peppers. 
    • Yellow and orange peppers roast faster than the red ones, so keep an eye on them.
    • NEVER rinse your roasted peppers under running water.
    How long can I refrigerate them?
    • They can last up to 3 weeks if completely submerging them in olive oil.
    • Refrigerate for up to 1 week by placing them in an airtight container with just a drizzle of olive oil.
    • If there is no addition of olive oil, consume within 2 days.
    Can you freeze roasted red peppers? Yes. Freezing is the easiest way to preserve roasted bell peppers for long term storage. Once peeled and seeded, simply lay them flat in a freezable container. Separate the layers with wax or parchment paper. Good for up to 6 months.
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1serving | 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 | Iron: 1mg
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    Filed Under: How to, Side-Dish and Vegetables, Vegetarian

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Terry

      September 01, 2022 at 11:37 am

      Thanks for all of your delicious recipes and ideas. I’m always looking for tasty food that is also healthy.
      Learned a trick from my mother-in-law many years ago that she learned from her mother-in-law which applies to roasting the peppers in the oven or on a grill. After washing and drying the peppers, cut them in half (from top to bottom through the stem) and remove the stem and seeds. If roasting in the oven, place them on the rimmed baking sheet cut side down and give them a little press to flatten slightly. (I roast them at 425 or 450 degrees, and sometimes broil them with the sheet pan on the middle rack in the oven.) If grilling, place them cut side up. There is no turning necessary since only charring on one side. They roast faster so the flesh doesn’t turn to mush and the delicious juices don’t escape. One of the best parts is that after steaming them as in the recipe directions, there is no mess of removing seeds from the wilted peppers. I like to freeze my excess by putting four halves, or however many will fit, into a snack bag and then putting the small bags into a quart-size freezer bag. Then I can defrost only as many as I need. Love them as is on a sandwich. Also like them fixed with salt, pepper, quartered or sliced garlic cloves, olive oil, and dry oregano. Sometimes add canned ripe loves or the crinkled, salty cured Italian black olives. As an alternative, they are also good with fresh basil or thinly sliced onions. So delicious with a loaf of dense, crusty bread to sop up the flavored oil and pepper juice.

      Reply
      • Maria

        September 14, 2022 at 8:09 pm

        Thanks so much for sharing Terry! It is so great to have them in the middle of the winter!

        Reply
    2. roberta raphael

      August 18, 2021 at 7:12 pm

      5 stars
      Every year we would gather in my mother’s kitchen to roast a couple of bushels of red peppers. She would always can them in pint jars. Then we would enjoy them all year long. We always did them under the broiler. They are the best. Especially in a sandwich with my grandfather’s home made sausage.

      Reply
      • Maria

        August 19, 2021 at 11:19 am

        So many wonderful memories! Thanks for sharing Roberta!

        Reply
    3. Mary Stacey

      September 20, 2020 at 8:08 am

      I have been making roasted peppers for years. Just bought a bussell at the farmers market getting ready to roast them. They freeze well and I eat them all winter . So delicious with olive oil and garlic.

      Reply
      • Maria

        September 20, 2020 at 11:10 am

        Thanks so much for sharing Mary! They really are so delicious!

        Reply
    4. Tina Faranda-Brown

      June 27, 2020 at 5:50 pm

      After cutting in strips dress ,them in olive oil and lemon juice and lots of garlic.. don’t forget to season with salt and pepper . Great as side dish with meat or on a sandwich Delish

      Reply
      • Maria

        June 28, 2020 at 3:13 pm

        Thanks Tina! Thanks so much for sharing!

        Reply
    5. Paula Barbarito-Levitt

      September 29, 2019 at 6:34 pm

      5 stars
      A smell like no other, always take me back…

      Reply
      • Maria

        September 29, 2019 at 8:51 pm

        Thanks Paula. Me too… nothing like the sweet smoky smell of roasting bell peppers… Thanks so much for stopping by ♥

        Reply

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