Roasting peppers is a simple thing to do, but it seems so “gourmet” that few home cooks even attempt it. When I want roasted peppers though, I don’t generally want to pay $10+ for a little jar of them in the gourmet section of the grocery store.

I’d much rather get $10 worth of peppers and have my own home-roasted peppers in very little time! Even better if the peppers come from my own garden.

You can roast peppers over a flame (like if you have a gas stove) but it takes all your attention because you have to keep rotating the pepper… also, it’s hard to do more than one at a time. So I prefer to roast them in the oven. More hands-off and I can also roast MANY peppers at once.

So here’s How to Roast Red Peppers in the Oven:

1. Cut your bell peppers into large chunks. You want the pieces to be relatively flat, rather than convex. So cut the more curvy pieces so the pepper chunks can lay flat-ish.  Place them on a broiler-safe pan.


2. Place your peppers about 4-5 inches from the broiler until the skin is all black and bubbly. It doesn’t take too long – maybe 10-15 minutes. But if you leave them in a bit on the longer side it won’t hurt them. Just check on them every few minutes.


3. While the peppers are still hot, transfer them to a ziploc bag or a plate and immediately zip the bag closed or cover with cling-wrap. You’re locking in the steam in this step, which will make the skin loosen from the pepper. Leave it like this for about 15-20 minutes while you do other stuff.


4. Uncover the peppers and peel off the skin. It will come off pretty easily. It’s okay if a few pieces refuse to budge. Just get most of it off.


5. Admire your pile of roasted red peppers! You can either use them now or you can put them in a jar with some olive oil in the fridge for later.


Tomorrow I will be posting an INCREDIBLE soup I made using these roasted red peppers… but until then I’ll leave you with a dozen other ideas:

  1. Muhammara: a delicious blend of roasted red peppers, lemon, olive oil, pomegranate and walnuts.
  2. Roasted Red Pepper Relish: add brie and cucumbers for a fancy bistro sandwich at home.
  3. Red Pepper Hummus: Because y’all know I have a thing for hummus.
  4. Grilled Pork Chops with Roasted Red Pepper Sauce
  5. Top some focaccia with roasted red peppers, kalamata olives, and feta cheese.
  6. Edamame and Celery Salad with Roasted Red Bell Peppers and Mozzarella Balls
  7. Cauliflower Salad with Roasted Red Peppers
  8. Eggplant Roll Ups – Roasted Red Peppers, Grilled Eggplant, Goat cheese
  9. Salad with roasted artichoke hearts, roasted red pepper, capers, and basil dressing
  10. Jumbo scallops with roasted red pepper puree
  11. Deviled eggs made with roasted red peppers and herbs
  12. Beef Kabobs with roasted red pepper dipping sauce

This post is part of  Fight Back Friday at Food Renegade

17 Comments on How to Roast Red Peppers (and 12 ways to use them)

  1. […] out these food sites where I gleaned these many ideas: here and here and here and here and here. My Colorado friend, Michele, who blogs at Cooking with Michelle, offers many unique […]

  2. sunny says:

    I got several Large cans of red peppers at a supper bargain, and now I don’t know what to do with them!!! Help, please.

  3. Cait says:

    Thank you for the canning advice! I’m a fan of red pepper hummus and this sounds like a great idea. Note: roasted peppers can be put into a paper bag and closed for 15 minutes instead of using plastic. With heat, plastic bags tend to leach BPA, which some studies have suggested disrupt our hormones– yikes!

  4. Road Trip Snack Food | Kristen Bowen Studio says:

    […] roasted red pepppers […]

  5. Juliette Cagnolatti says:

    Thank you for you lovely post, you saved me from doing them totally wrong! Today I got red, orange, yellow peppers @ sprouts for 49 cents each. I bought six to eight and when I went by the jars of peppers and saw the price I was super stoked to come home and make my own. I am going back tomorrow for more to can. Thanks again for saving my peppers. :0)

  6. […] like your sandwiches or wraps, add flavor and nutrition by piling on baby spinach, tomato slices, roasted red peppers, olives, or anything else that sounds good. It’s also easy to veg-up soups. Another produce-rich […]

  7. lovenursingrn says:

    Is this the same way you roast peppers for chipotle seasoning.

  8. lovenursingrn says:

    Is this the same way you roast peppers for chipotle seasoning.

  9. JoyfulAbode says:

    Thank you! I hope you enjoy it when you get around to making it. I'm really hoping to be able to grow some peppers in our garden this year (last year we only had green – I hope for red/orange ones!) and make all sorts of goodies with them.mmmm.

  10. rookie cookie says:

    Excellent post. I am bookmarking this one for when red bell peppers are on sale. Nice work!

  11. dianarenata says:

    Ooooh… I really want to try this. This summer when we grow peppers, I'm totally canning TONS of roasted peppers. They'll make great Christmas gifts. 🙂

  12. chanelleneilson says:

    I think I will have to include red peppers in my garden this year. Great idea. I love hummus too, only…my homemade never seems to turn out! I guess I need to keep working on that one.

  13. LocalNourishment says:

    I make pickled red peppers from the Nourishing Traditions cookbook. Give me a slice of rye bread, lots of butter, and pickled peppers for lunch, I don't need anything else. YUM! Thanks for the great photo tutorial!

  14. […] 3-4 red bell peppers, roasted, cut into smallish chunks […]

  15. lillight says:

    I have a thing for hummus too. Yummy!

  16. Karen says:

    I love roasted peppers, thanks for this tutorial

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