This easy guide on how to roast peppers will get you homemade amazing roasted peppers to use in anything! Little prep with most of the work by the oven.
Adding roasted peppers to your recipes brings an extra layer of flavor. I love roasting them myself because it is super easy and much more flavorful than buying them.
Roasting veggies is one of my absolute favorite things. It can change the initial flavor and add a layer of richness. One of the best veggies to roast at home to use in many ways is red peppers.
Why do you roast peppers?
Roasting peppers not only softens the texture but it also softens the flavor. It makes using them really easy as they can be cut or blended into other recipes.
It adds an extra veggie, and one with great nutritional value, and ups the flavor of sauces and other meals.
As I mentioned, roasting any vegetable helps bring an extra sweetness and caramelized like flavor. This adds so much goodness to recipe!
Ways to roast
There are many ways you can roast a pepper:
- In the oven- Works for however many peppers you can fit on a baking sheet with space in between.
- On the grill- Works for however many peppers you can fit on your grill with plenty of space in between.
- Even using the stove top- Is best for only a few peppers
Roasting in the Oven
Roasting peppers in the oven is as simple and easy as roasting regular veggies.
- Put the peppers on a parchment lined baking sheet. I like using parchment as it helps crisp them up.
- Roast. You want some of the skin blackened.
- When done, wrap in foil for about 5 minutes to steam and make it easier to remove the skin. After done, remove the skin.
- Use in all the ways!
If you prefer to use your grill, follow the same instructions but put the peppers directly on the grill.
If you want to use the stove top, you need a gas stove, use tongs to char each pepper over the fire by putting them directly on the flame. Rotate until most of the pepper is blackened. Then follow the steaming directions.
How to steam and remove the skin
After roasting, you need one extra simple step to make the peppers easier to clean. Simple wrap in foil, and let sit for about 5 minutes.
The heat will be trapped in and will help the pepper skin separate from the flesh. After about 5 minutes, simply peel the skin off easily!
How to prepare for roasting
The best way to roast peppers is whole, because cleaning them and cutting is much easier once cooked. However if you prefer to cut the peppers beforehand then you can do that as well.
One thing to remember is that if you cut it into pieces before cooking, it may be harder to remove all of the bits of skin.
If you are using a hot pepper, you may want to remove the seeds so that the pepper isn’t too spicy. If you want to keep it whole, but remove the seeds, then simply cut around the top, and carefully pull out the stem with seeds. You can also make a small slit down the side and carefully remove each seed.
How to Use Roasted Peppers
Here are some of my favorite ways to use homemade roasted peppers! Remember that you can always buy them for a super fast meal, but roasting at home gives a better flavor.
- Lentil Quinoa Salad
- Roasted Red Pepper Pasta
- Roasted Veggies and Pasta
- Blended into my Slow Cooker Tomato Sauce
- Blended into my Creamy Tomato Soup
- Blend them into any sauce as a dip
- Make a creamy red pepper sauce by mixing with a vegan Alfredo
Tips and Tricks
Here are some tips to make sure you get the most out of your roasted peppers!
- When it comes to deciding on what pepper to use, think about your end goal with flavor. If you are looking for a softer sweeter result then use a red, yellow or orange pepper as they tend to be sweeter. If you want a more tangy flavor, use green. And if you want spice, use a hot pepper!
- It’s easier to clean the pepper after roasting as it is softer and the skin and seeds/top come off easier.
- Roast then slice or chop the pepper and store in the fridge to prep for recipes you will be making during the week. See the list of all my recommendations for how to use them!
- If you want to roast and prep in bulk, cut the peppers after they are cool. Then wrap the cut peppers in plastic, then foil and store in the freezer in an airtight container or freezer bag.
- When ready to use frozen peppers, allow to defrost on the counter for best results. This way they will slowly come to room temp.
Roasted peppers can be stored in an air tight container in the fridge for about 5 days. It’s best to use them by then for the best flavor.
Just like any veggie gives you awesome nutrients, so do peppers! Don’t overdo it on the oil, some is ok but too much oil isn’t great for heart health.
Roasting a veggie brings out a sweet caramelized like flavor. Especially in peppers that are naturally sweeter. Think the flavor of the raw veggie, but richer and with a sweet undertone.
If you are roasting a spicy pepper to begin with, this will depend on if you remove the seeds. The seeds is where most of the spice is concentrated, so when roasting, this will spread to the entire pepper if you leave them in. However if you remove the seeds, then the pepper will lose some of it’s spice.
You want each pepper to be blackened in parts all around the pepper. The skin will begin to blister a bit. If you steam it and the skin doesn’t come off, you did not let it cook enough.
How to Roast Peppers
- 2 red peppers , medium sized
- drizzle olive oil , optional
- Preheat oven to 400 F/ 205 C
- Put peppers on a parchment lined baking sheet and brush with oil if using.
- Roast for 40-45 minutes, flipping half way through.
- Once done, wrap in foil and allow to to sit about 5 minutes.
- Unwrap and peel the skin off. It should come off easily since it steamed in the tin foil.
- Cut as needed and use!
- Once sliced it makes about 3/4 cup of pepper
- Nutrition facts are for peppers and 1 teaspoon of oil.
- Serving size is 3 tablespoons.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.