Bell peppers in an air fryer basket.
Print

How to Roast Bell Peppers

Have you ever wondered How to Roast Bell Peppers? All you need to make Italian roasted peppers is a source of heat and some peppers. A delicious addition for your antipasto platter.
Course Appetizer
Cuisine Italian
Keyword how to roast peppers, roasting sweet peppers
Prep Time 10 minutes
Cook Time 1 hour
Servings 1 serving
Calories 37kcal
Author Maria Vannelli RD

Ingredients

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

Instructions

  • Wash and dry your pepper(s).

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 upper third of oven heated to 400°F (200°C) until 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 an 1 hour, depending on the size of your peppers.

HOW TO ROAST BELL PEPPERS ON THE GRILL:

  • Place the peppers 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 the peppers 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 bell peppers on air fryer basket and proceed according to manufacture 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 the peppers. 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.

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 do roasted red peppers last?
  • If submerging the roasted peppers in olive oil, they can be kept refrigerated for up to 3 weeks.
  • Placing them in an airtight container with just a drizzle of olive oil maintains their quality for up to 1 week in the refrigerator.
  • If there is no addition of olive oil, the roasted peppers should be refrigerated and consumed 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 the peppers 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