How to Roast Peppers in the Oven

Below are 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.  Try roasting red bell peppers and add them to paprika hummus or a hummus cucumber sandwich.  Roasted Hatch green chiles or poblanos will add a spicy smoky flavor to tofu scramble with potatoes.

Frequently asked questions

Ingredient notes

Red bell peppers - For these step-by-step instructions we will be roasting red bell peppers, but many different kinds of peppers will work.  Try it with green bell peppers, yellow bell peppers, poblano peppers, Anaheim peppers, Hatch green chiles, or jalapeños.  The time needed for the different peppers will vary depending on their size.  For smaller peppers, reduce the time according to the instructions below.

How to roast peppers in the oven

1. Preheat your oven to broil and adjust the oven rack to the top position.  If you have a smaller oven and the peppers won't fit with the rack at the top, then position the rack as high as you can.  The peppers need to be close enough to get char marks, but far enough so they don’t burn.  Wash and dry the peppers.  Then place whole peppers in a single layer on a rimmed baking sheet. 

2. 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.  Bell peppers may take about 25-35 minutes and poblanos may 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.

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 the roasted bell peppers in a glass bowl and cover them with plastic wrap or a plate (that will seal the top of the bowl) for about 20 minutes.  This will steam the peppers, which helps to remove the skin. 

5. Next, if you are handling spicy peppers I would recommend wearing gloves.  Peel the skin in long sheets, most of it should come off easily.  You may get little bits that will take a little more work to remove. 

Then cut the peppers open lengthways and remove the seeds and stem.  This can get messy so do this step over something that can catch the juices.  Do not run water over them to remove the seeds. You don't want to lose any of that flavor you just worked for.

6. Then slice or chop the peppers, depending on what they are needed for.

Grill

Peppers can also be roasted on an outside grill instead of the oven.  The method works the same: look for blackened skin, turn your peppers so they cook evenly, and check if they are still firm or have softened up.

Tips

• Steaming is an important step so don't skip it.  You can use a bowl with plastic wrap to seal the bowl, a plate that can seal the top of the bowl, a pot with a lid, or place the roasted peppers in a zip-loc bag.
• For spicy peppers, I recommend wearing a pair of disposable gloves to remove the skin and seeds.
• Cooking times will vary depending on the type of chile or pepper you are roasting and how close they are to the heat source.  Look for the signs, wrinkled skin that has blackened, and the sides of the peppers will sink in.  When you turn them with tongs you should feel the lack of firmness that raw peppers have.
• Use a rimmed baking tray to catch juices.  Line your baking tray with aluminum foil for easy cleanup.  

Serving suggestions

Roasting peppers gives them a unique flavor that can be used in a variety of ways.  Here are just a few suggestions:

• Sandwiches
• Pastas sauces
• Paprika hummus with roasted red peppers
• Tofu scramble with roasted Hatch green chiles
• Soups
• Salsa

Storage

Refrigerator: Keep cooled leftovers in an airtight container in the refrigerator for about a week.

Freeze: For longer storage, after removing the skin and seeds place cooled roasted peppers in a freezer-safe container or a freezer bag and store for about 3 months.  If you want to freeze the pepper slices separately, place a piece of parchment paper between the slices.  Thaw in the refrigerator and use in your favorite recipes.

Related recipes

• Paprika hummus with roasted red bell peppers
• Hatch green chile tofu scramble with potatoes
• Hummus cucumber sandwich