How to make perfectly roasted peppers!

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Peppers with olive oil and a brush

How to make perfectly roasted peppers!

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Roasted peppers are delicious and super easy to make!  Roasting peppers creates a delicious flavor which adds a sweet smokiness to dishes!  Both sweet bell peppers (known as capsicum in Australia and other areas of the world) and hot peppers can be roasted.

I love them on sandwiches and in salads…  they are perfect to add to pretty much any dish!

These peppers can be cooked on the grill, broiled in the oven or even cooked on the gas stove!  (All 3 methods are included below!)

These peppers taste amazing!  I’ve used this method on jalapeños and added them to my Jalapeño Popper Dip..  which is already out of this world.. these made it ridiculously irresistible!  If you take it anywhere at all, be sure to pack along copies of the recipe because people will be asking for it!

Jalapeño Popper Dip Recipe

 

How to make perfectly roasted peppers!

Ingredients:

      • Peppers (any variety)
      • Oil (olive or vegetable)

Directions:

1.  Wash and dry the peppers. Brush the outside with oil.

2.  Turn your grill or broil onto high.  If using a gas stove, turn the element onto medium-high.

Roasted Peppers charred

3.  Begin roasting your peppers, turning until all sides are charred and black.  This will take about 15 minutes.

4.  Once roasted, remove from the heat and immediately seal in a paper bag.  Leave for 5-8 minutes.

Roasted Peppers charred and peeled

5.  Remove from the paper bag and the charred skin will just slide right off.  (I use a paper towel to rub it off).

6.  Gently cut the pepper open, removing the seeds and core.  Slice or dice as required.

7.  Store in the fridge up to 3 days.

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Roasted Peppers on a plate

Roasted Peppers on a plate
5 from 2 votes
Review Recipe

How to make perfectly roasted peppers!

Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Servings 1 serving
Author Holly Nilsson
Roasted peppers are delicious and super easy to make!

Ingredients

  • peppers (any variety)
  • oil (olive or vegetable)

Follow Spend with Pennies on Pinterest

Instructions

  • Wash and dry the peppers. Brush the outside with oil.
  • Turn your grill or broil onto high. If using a gas stove, turn the element onto medium-high.
  • Begin roasting your peppers, turning until all sides are charred and black. This will take about 15 minutes.
  • Once roasted, remove from the heat and immediately seal in a paper bag. Leave for 5-8 minutes.
  • Remove from the paper bag and the charred skin will just slide right off. (I use a paper towel to rub it off).
  • Gently cut the pepper open, removing the seeds and core. Slice or dice as required.
  • Store in the fridge up to 3 days.

Nutrition Information

Calories: 59, Carbohydrates: 6g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Sodium: 4mg, Potassium: 208mg, Fiber: 2g, Sugar: 3g, Vitamin A: 440IU, Vitamin C: 96mg, Calcium: 12mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword roasted green pepper, roasted peppers, roasted red pepper
Course How To
Cuisine American

About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

More Posts by Holly

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Comments

  1. Love love love roasted bell peppers!
    I place them in a glass jar with olive oil and fresh basil.
    I then use them on toast for breakfast or for a snack.

  2. Question-
    Do you put the peppers on a baking sheet? If so, do you use parchment paper?
    I used both but the parchment seemed to create a lot smoke! I removed the parchment paper after 7 minutes and left the peppers on the baking sheet.
    I am curious how you do it- baking sheet or straight onto the wire rack?

    Thank you!
    MBT

    1. You can put the peppers on a baking sheet or right on the rack. The parchment paper would burn at a high temperature so I don’t use it when making these.