• Skip to main content
  • Skip to primary sidebar
Veggies Don't Bite
menu icon
go to homepage
  • Easter
  • Recipes
  • Shop
  • Resources
  • Portfolio
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Easter
    • Recipes
    • Shop
    • Resources
    • Portfolio
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
  • ×

    Home

    How to Roast Peppers

    Last modified: August 21, 2021. Originally posted: June 18, 2020 By Sophia DeSantis

    As an Amazon Associate I earn from qualifying purchases.
    Jump to Recipe Print Recipe
    Jar of sliced roasted red peppers with text overlay on top
    Tin foil with two roasted red peppers on it
    Text overlay on a collage of blackened roasted red peppers and sliced in a jar

    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.

    Glass jar with sliced roasted red peppers inside
    Click here to subscribe

    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 Basics

    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.

    Two red peppers on a wooden table

    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- Be careful with the open flame.

    Roasting in the Oven

    Roasting peppers in the oven is as simple and easy as roasting regular veggies.

    1. Put the peppers on a parchment lined baking sheet. I like using parchment as it helps crisp them up. Two red peppers on a sheet of parhcment
    2. Roast. You want some of the skin blackened. Two roasted red peppers on parchment paper
    3. When done, wrap in foil for about 5 minutes to steam and make it easier to remove the skin. You can also put them in a plastic bag. After done, remove the skin. If you do this under running water it makes it easier.Tin foil with two roasted red peppers on it
    4. Use in all the ways! For getting a bite of lentil quinoa salad from a white bowl

    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. Simply wrap in foil or put them in a plastic bag, 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! If you peel the skin under running water it makes it easier.

    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 veins so that the pepper isn't too spicy. The spice is actually in the vein not the seeds!

    If you want to keep it whole, but remove the veins and seeds, then simply cut around the top, and carefully pull out the stem, veins and seeds. You can also make a small slit down the side and carefully remove them that way.

    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!

    1. 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!
    2. It's easier to clean the pepper after roasting as it is softer and the skin and seeds/top come off easier.
    3. 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!
    4. 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.
    5. When ready to use frozen peppers, allow to defrost on the counter for best results. This way they will slowly come to room temp.

    Common Questions

    How do you store roasted peppers?

    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.

    Are roasted peppers good for you?

    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.

    What do roasted peppers taste like?

    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.

    Does roasting peppers make them hotter?

    If you are roasting a spicy pepper to begin with then it can spread the spice, this will depend on if you remove the veins. The veins are 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 veins, then the pepper will lose some of it's spice.

    How do I know if the pepper is charred enough?

    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.

    Click here to subscribe
    Glass jar with sliced roasted red peppers inside

    How to Roast Peppers

    Sophia DeSantis
    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.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 40 mins
    Total Time 45 mins
    Course Topping
    Cuisine American
    Servings 4
    Calories 27 kcal

    Ingredients
     
     

    • 2 red peppers , medium sized
    • drizzle olive oil , optional

    Instructions
     

    For the oven:

    • Preheat oven to 400 F/ 205 C
    • Put peppers on a parchment lined baking sheet and brush with oil if using.
      2 red peppers, drizzle olive oil
    • Roast for 40-45 minutes, flipping half way through. You want the skins popping and crisp but not too charred.
    • Once done, wrap in foil or put in a plastic bag and allow to to sit about 5 minutes. This will steam them so the skin peels off easily.
    • Unwrap and peel the skin off. It should come off easily since it steamed in the tin foil or bag. If you do this under running water it makes it easier.
    • Cut as needed and use!

    For the grill:

    • Follow directions above but put the peppers right on the grill leaving about one pepper width in between each pepper.
    • Allow to roast about 5-7 minutes on each side over medium hight heat. Watch as grills vary.

    For the stove top:

    • Using tongs to hold each pepper over the open flame and cook until popping and crisp.
    • Follow the rest of the directions above.

    Notes

    • Once sliced it makes about ¾ 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.

    Nutrition

    Calories: 27kcalCarbohydrates: 4gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 2mgPotassium: 126mgFiber: 1gSugar: 3gVitamin A: 1863IUVitamin C: 76mgCalcium: 4mgIron: 1mg

    Nutrition and metric information should be considered an estimate.

    Never miss a recipe!Sign up here and get a FREE quick and easy meal guide!
    A photo of a signature saying Sophia with a blueberry as the letter O
    « Why an Extreme Diet or Anti Diet Doesn't Work
    Roasted Red Pepper Pasta »

    Reader Interactions

    Comments

      Questions or comments? Let me know below! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Chelsee

      June 22, 2020 at 5:27 pm

      Love these back to basic type posts.

      Reply

    Primary Sidebar

    Hi, I’m Sophia and I love food. As a food photographer, plant-based recipe creator, and client-centered health coach, I focus on helping people feel empowered instead of overwhelmed when it comes to overall health and wellness. Let me help you eat more plants!

    More about me →

    Click here to subscribe

    Vegan Easter Recipes

    • A tall glass jar in front of another jar both filled with peach colored smoothies topped with shredded carrots, chopped pecans and coconut.
      Healthy Carrot Cake Smoothie (Vegan)
    • Grey bowl filled with shredded coconut covered energy balls.
      No Bake Carrot Cake Energy Balls
    • A kale salad with toppings in a blue bowl on a blue striped towel
      Easy Kale Salad with Lemon Dressing
    • Spinach artichoke dip in a white ceramic bowl with toasted bread dipping into it.
      Healthy Vegan Spinach Artichoke Dip

    Trending Recipes

    • Pile of three pieces of spanakopita on a white plate
      World's Best Greek Vegan Spanakopita
    • Looking for the perfect way to start your day? This vegan oatmeal recipe is the ultimate creamy delicious choice and it comes together in mere minutes! #veganbreakfastrecipes #easymeals
      The Best Creamy Vegan Oatmeal Recipe
    • A collage of a burrito, sandwich, past bowl and taco bowl.
      Easy Vegan Meal Plan For a Week
    • A purple smoothie bowl in a cream bowl topped with fruit, granola and nuts on a dark grey blue towel.
      How to Make a Thick Vegan Smoothie Bowl
    Cookbook cover with a burrito, burger and fries on a white table with a black background

    Amazon | Barnes & Noble

    Footer

    ↑ back to top

    Logos of websites that listed places this site has been featured

    About

    • About Me
    • Privacy Policy
    • Terms of Use
    Click here to subscribe

    Contact

    • Contact
    • Work with me
    • Press

    Copyright © 2013-2023 Veggies Don't Bite