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Roasted peppers are easy to make at home and this recipe costs just a portion of what it takes to buy a jar at the store. The charred marks on the peppers create a smoky flavor that’s a nice addition to so many dishes. Below is a step by step instructions on how to roast peppers in the oven. This method works well for any type of pepper, but the cooking time will vary depending on the size of the pepper you use.
1. Preheat your oven to broil and wash your peppers. Place them on a rimmed baking tray. Place the tray on the top rack in your oven, or for smaller European ovens the pepper might not fit on the top rack, so leave it the middle. They need to be close enough to get char marks, but far enough so your peppers don’t burn.
2. Bell peppers will take about 25-35 minutes and poblanos will take about 10-20 minutes to roast. The time needed will vary on how hot the oven is and how close the peppers are to the heat source. Broiling them will cook them quickly so keep your eye on them and check the peppers every 5 minutes, then use tongs to turn them over. It’s time to rotate the peppers when the skin has blackened, turning them will help them cook evenly.
3. Check for firmness with your tongs, the peppers will soften and look deflated. The skin will wrinkle and blacken, those are char marks that give the peppers their smoky flavor.
4. When they're done, place them in a glass bowl and cover them with plastic wrap or a plate (that will seal the top of the bowl) for 10-15 minutes. This will steam the peppers, which helps to remove the skin.
5. Next if you are handling spicy peppers then I would recommend wearing gloves. Peel the skin in long sheets, it should come off easily. Then cut the peppers open lengthways and remove the seeds and stem.
6. Keep leftovers in a covered container in the refrigerator for about a week or place them in a freezer-safe container and freeze for later. If you want to freeze the pepper slices separately, place a piece of parchment paper between slices.
Ways to Use Roasted Red Peppers
- Sandwiches
- Pastas sauces
- Hummus
- Tofu scramble
- Soups
- Salsa
Peppers can also be roasted on an outside grill instead of the oven. The method works the same: look for char marks, turn your peppers so they cook evenly, and check if they are still firm or have softened up.
How to Roast Peppers in the Oven
- Total Time: 35 minutes
- Yield: 4 1x
Description
Step by step instructions on how to roast peppers in the oven.
Ingredients
- 4 bell peppers
Instructions
- Preheat your oven to broil and wash your peppers.
- Place your peppers on a rimmed baking tray, place the tray on the top rack near the broiler, unless you have a much smaller oven, then leave the rack in the middle.
- Bell peppers will take about 25-35 minutes and poblanos will take about 10-20 minutes. Keep your eye on them and check the peppers every 5 minutes and use tongs to turn them over for even cooking.
- Check for firmness with the tongs, the peppers will soften up and look deflated. The skin will wrinkle and blacken, those are char marks that give the peppers their smoky flavor.
- When the peppers are done place them in a glass bowl and cover them with plastic wrap or a plate that will seal the top of the bowl for 10-15 minutes.
- Peel the skin in long sheets, it should come off easily. Then cut the pepper open lengthways and remove the seeds and stem.
- Store in the refrigerator for up to a week or freeze for later.
Notes
The amount of time needed will vary on how hot the oven is and how close the peppers are to the heat source.
- Prep Time: 5 minutes
- Cook Time: 25-35 minutes
- Category: Main Course, Side Dish
- Cuisine: american
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