Learn how to roast red peppers! Delicious on salads, sandwiches, and more, these homemade roasted red peppers are sweet, silky, and super easy to make.
I use roasted red peppers in my cooking year-round. In the winter, I open a store-bought jar when I want to add the sweet, rich flavor of roasted red peppers to a pasta, dipo broth. But in the summer, bell season, I prefer to make my own.
Homemade roasted red peppers are sweeter and smokier than store-bought ones, and they’re not too salty or sour either. They’re super easy to make, and they keep in the fridge for a week or more—perfect for punching up the flavor in whatever you’re cooking.
I’m sharing 2 ways to roast red peppers below: on the stove and in the oven. Next time you have a bunch of bell peppers, give it a try! You’ll love using this sweet, mild pepper in salads, sandwiches, and more.
How to Roast Red Peppers on the Stove
My favorite way to roast red peppers is on the stovetop. You can do this in three ways:
- In a grill pan
- In a dry cast-iron skillet
- Directly over a gas flame
Light a gas burner, or preheat a grill pan or dry pan until a drop of water comes out when you add it. Place a whole red bell pepper on the fire or in the pan and cook, turning as the pepper blackens and browns on each side. It’s ready when it’s charred and all tender. Feel free to cook more than one pepper at a time if there is room in your pan.
Note: Do not rub the pepper with oil before cooking. It will smoke and burn!
When the peppers are all charred and blistered, let them steam. Place them in a large bowl, and cover the bowl with a kitchen towel or plastic wrap. Set aside for 10 minutes to soften the chili.
When the peppers are big enough to handle, peel off the loose skin. If you don’t get every last part of it, that’s ok! I really like to leave a bit of the black skin on for a nice charred flavor.
Finally, remove the stem, membrane, and seed. Enjoy roasted red peppers right away, or store them in the refrigerator for one to two weeks.
How to Roast Red Peppers in the Oven
You can also cook roasted red peppers in the oven. I use this method for roasting bell peppers when I’m cooking a large batch, because it’s more efficient than burning each individual pepper over a gas flame.
- Preheat the oven broiler.
- Place whole peppers on a foil-lined baking sheet. The peppers should be dry—no oil needed here!
- Fry the peppers until they are blistered and blackened all over, turning them as needed. Oven broilers vary quite a bit, so the exact timing depends on your broiler.
- Place the roasted peppers in a large bowl, and cover with a kitchen towel or plastic wrap.
- Let the peppers steam for 10 minutes before removing the loose skin, stems, membranes, and seeds.
That’s it!
Storage
If you’re not using all of your roasted red peppers right away, transfer them to a jar with a tight-fitting lid or another airtight container. Drizzle with enough olive oil to submerge the peppers, and store them in the refrigerator for 1-2 weeks.
For longer storage, you can freeze roasted red peppers. Cut the peppers into any size or shape you like, and then spread them in a single layer on a sheet pan lined with parchment paper. Freeze in the pan for 2 hours before transferring to an airtight container. They will keep well in the freezer for up to 3 months. Zap them in the microwave to thaw, or transfer them to the refrigerator to defrost overnight.
Used for Roasted Red Peppers
Roasted red peppers enhance all kinds of food—salads, pastas, sandwiches, and more! Have fun experimenting with different ways to use them. Here are some ideas to get you started:
What do you like to do with roasted red peppers? Let me know in the comments!
More Main Vegetables
If you love learning how to roast red peppers, try one of these basic vegetable recipes next:
Roasted Red Peppers
Learn how to roast red peppers in the oven or on the stovetop! Sweet and silky, these easy roasted red peppers are a great addition to sauces, pasta, pizza, and more.
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To make roasted red peppers on the stovetop, preheat a grill pan or cast-iron skillet over medium heat, or light a gas flame. Place the red bell peppers directly over the fire or in a hot pan, turning as they blacken and blister. Cook until they are charred on all sides.
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To make oven roasted red peppers, preheat the oven broiler. Place the peppers on a foil-lined baking sheet and roast until they are blackened and blistered all over, turning as needed.
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For either method, remove the peppers from the heat, place in a large bowl, and cover with a towel or plastic wrap. Set aside for 10 minutes to steam and soften.
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Uncover and use your hands to peel off the loose skin.
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Remove the stems, seeds, and membrane. Use the peppers whole or cut into pieces. Season with sea salt to taste.
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To store the peppers, transfer them to a jar and pour in olive oil to cover. Cover with a tight-fitting lid and refrigerate for 1 to 2 weeks.