How to Roast Bell Peppers: 4 Easy Methods

Learn how to roast bell peppers using these simple methods: oven, stovetop, air fryer, and grill. This guide includes tips, storage options, and serving ideas for perfectly charred peppers.

Can you smell it?

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

Whether using an outdoor grill, oven, stovetop burner, or air fryer, roasting peppers add a smoky flavor and bring out their natural sweetness.

If you’ve been here before, you know how much I love grilling and roasting fruits and vegetables. The flavors are simply incredible!

I’ve shared recipes for grilled peach salad, grilled watermelon steak, roasted beets, and even roasted bananas, just to name a few.

I could go on, but you get the idea—I’m passionate about this cooking method.

Today, we are focusing on How to Roast Bell Peppers using four different methods. 

Jump to:

• What do I need to roast bell peppers?
• Roasting bell peppers
• Steaming and peeling
• How to Store
• Tips for Perfectly Roasted Bell Peppers
• FAQ
• How to use
• Roasted red pepper recipes
• Recipe origins
• Recipe

What do I need to roast bell peppers?

All you need are bell peppers and heat!

When picking your peppers, choose firm, glossy, and free of blemishes. The stem should be fresh and green. You can store them in a plastic bag in the fridge for up to a week.

Feel free to mix things up with red, orange, or yellow peppers. Green ones tend to turn out bitter when roasted, so they’re best left for other dishes.

As for how many to roast? That’s totally up to you! Roast a bunch or just a few—whatever you’re in the mood for.

Let’s get started!

Roasting bell peppers

Whether using the oven, air fryer, stovetop, or grill, rinse your room-temperature peppers under cool water and pat them dry with a clean tea towel.

1-Oven Roasted

Set the oven grate in the upper third of a preheated oven at 400°F (200°C). This position helps char the skin perfectly without needing the broiler. Place whole peppers on their sides, on a rimmed baking sheet lined with a Silpat or parchment paper.

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

Roast the peppers until the skin is completely charred and the flesh is soft.

2-Grilling

Place whole bell peppers on their sides on a hot BBQ grill. Use tongs to rotate the peppers to ensure even charring. Turn them occasionally until the skin is blackened and blistered on all sides.

3-Stovetop Roasting

Place whole bell peppers directly on low flames on a gas stovetop burner (grates). Use tongs to turn them until the skin is evenly charred and blistered.

4-Air Fryer

Arrange the peppers in a single layer on the air fryer basket. Proceed according to manufacturer recommendations.

For my Breville Smart Toaster Oven, I set it to 400°F (204°C). Cook until the skin is nicely charred and blistered, turning them occasionally to ensure even roasting. The total roasting time for the air fryer is about 20 minutes.

Based on my experience, 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.

Steaming and peeling

Although it can get messy, promise me you will not rinse them under running water to speed up the process. We want to keep all those wonderful flavors!

• Cool the Peppers: After roasting, carefully transfer the hot peppers to a heatproof bowl and cover them with a plate, lid, or plastic wrap. Another alternative is to place the roasted peppers in a plastic or paper bag and then close it tightly. Let them steam for about 30 minutes or until you can easily handle them. I find that this makes the skin easier to peel off.
• Peel the Skin: When the peppers are cool enough to handle, I use a paring knife to help me peel off the charred skin. You can also use your fingers.  Please note that there is no “right way” to clean peppers.
• Remove Seeds and Stems: “Tear” them open and remove the seeds and stems. Depending on how you plan on using them, you can leave them as sections or cut them into strips.
• Save the Juices: The juices that accumulate during roasting are flavorful. Although optional, I strain and save for sauces, dressings, or marinades. I like to freeze them in an ice cube tray. 

Now, your roasted bell peppers are ready to be used in recipes or stored for later use!

How to Store

• In the Refrigerator: Place the peeled and seeded roasted peppers in an airtight container. If you saved the juices, pour them over the peppers to keep them moist and flavorful. They’ll stay fresh in the fridge for up to 5 days.
• In the Freezer: For longer storage, separate the layers of roasted peppers with wax or parchment paper. Lay them flat on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They’ll stay good for up to 6 months. To use, thaw them in the refrigerator or add them directly to hot dishes.
• In Olive Oil: Another option is to store the peppers in olive oil. Place the peppers in a jar, cover them with olive oil, and keep them in the refrigerator. This method not only preserves them but also infuses the oil with a delicious roasted pepper flavor. They’ll last about 2 weeks this way.

Tips for Perfectly Roasted Bell Peppers

• Start with Room-Temperature Peppers: Let your peppers come to room temperature before roasting. This helps them roast more evenly.
• Watch the Clock: Yellow and orange peppers tend to roast faster than red ones, so keep a close eye on them to prevent overcooking.
• Never Rinse Under Water: Avoid rinsing the peppers under running water after roasting. This washes away those delicious, smoky flavors we worked so hard to create.
• Rotate for Even Roasting: While roasting the whole peppers, turn them occasionally to ensure they char evenly on all sides.
• Save the Juices: The juices released during roasting are packed with flavor. Strain and save them for use in sauces, dressings, or even soups.

FAQ

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:

• Make a Spread: Blend roasted peppers with garlic, olive oil, and a bit of lemon juice to create a flavorful spread for sandwiches, wraps, or crostini.
• Add to Salads: Slice roasted bell peppers and toss them into your favorite salads for a burst of sweet, smoky flavor.
• Top Your Pizza: Use roasted peppers as a topping for homemade pizzas. 
• In Pasta Dishes: Add roasted bell peppers to pasta, either sliced or blended into a sauce.
• In Omelets or Frittatas: Chop them up and add them to your morning omelet or frittata for a savory start to your day.
• Antipasto Platters: Include them in an antipasto platter along with marinated olives, cheeses, and focaccia bread.
• Garnish for Grilled Meats: Serve as a side or garnish for grilled chicken or meats.

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:

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 our favorite sausage, peppers and potatoes recipe.

For roasting, he would buy bushels of red bell peppers from the market. I don’t recall him ever purchasing the yellow or orange varieties. The sweet aroma that permeated the air was undeniable that of roasting peppers. I can still smell it…

Grilling them was always a lot of fun.

My mom would set up “working stations” so that once the peppers 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. 

Naturally, they were part of the easy Italian appetizers my mom would prepare for family parties and holidays.

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

I hope you get a chance to try it! 

★★★★★ If you have tried any of these methods for Roasting Bell Peppers, I would love to hear about it in the comments below and be sure to rate the recipe!

Recipe

This post was originally published on September 26, 2019, and republished on August 26, 2024 with updated content and photos. Thanks for sharing.