How to roast peppers two easy ways (in the oven or on the stovetop), plus how to marinate them for later use! Italian marinated peppers will last in the fridge for 1 to 2 weeks, and they are great as an appetizer, on sandwiches, pasta, soups and more!
I'm a big fan of colorful bell peppers in any form they come. But roasted peppers, whatever their color, are a different level of delicious--tender, sweet, and appropriately charred. If you've tried them in a Pasta Primavera, or blitzed them in your food processor to make some kicked-up hummus, you know what I'm talking about!
Lately, I've been on a kick of roasting and marinate my bell peppers, Italian-style. That way, they can be in my fridge to use at a moment's notice. And once you do the same, you'll find so many ways to use roasted peppers to jazz up any meal!
Easy bell peppers recipe
Making roasted bell peppers at home is easy, no need to buy expensive jars!
Some recipe call for slicing the peppers before roasting, but my preference is to roast them whole--it easy to remove the skin once the peppers are roasted.
For this recipe, you can use any bell peppers you like, although red, orange, and yellow peppers are sweeter than the green variety. Once roasted, you'll steam the peppers to remove the skin. From there, you can use them immediately or marinate them in good extra virgin olive oil to use for later! They'll keep well in the fridge for a good couple of weeks.
How to roast bell peppers in the oven (baked or broiled)
Roasting bell peppers in the oven is super easy and you can even broil them if you're in a bit of a rush.
- Roast on the center rack. Lightly brush a sheet pan with olive oil and arrange the peppers on the pan. Roast in a 450 degrees F heated oven for about 25 to 40 minutes, turning occasionally to make sure they soften and char well on all sides.
- Or, broil the peppers. If you're in a hurry, you put the baking sheet under the broiler and watch carefully to avoid burning the peppers. Rotate the peppers more frequently so that each side chars as well.
How long to roast bell peppers in the oven
The amount of time needed to roast bell peppers in the oven will greatly depend on the size of the peppers. Smaller peppers can be ready in as little as 25 minutes while larger peppers can take up to 40 minutes. You'll want to keep an eye on them and rotate every 7-10 minutes to allow each side to cook and char evenly!
Roasted bell peppers on the stovetop (my preferred method)
While roasting peppers in the oven is the go-to method for many, my preferred method is actually roasting them directly on the gas burner! This is similar to the method I use for my grilled corn on the cob, and I think it produces a great smoky flavor. You do need a gas burner to follow this method:
- Roast directly over the flame. Turn a gas burner to medium and place the pepper directly over the flame. Turn regularly with a pair of tons, until charred and soft. This can take about 15 minutes or so. You can roast peppers on multiple burners to speed up the process.
To peel roasted peppers
Regardless of which method you choose to roast your peppers, you'll follow two simple steps to peel them:
- Cover and steam. Transfer the peppers immediately from the heat to a heat-safe bowl and cover tightly with plastic wrap. This must be done immediately to trap the steam inside the bowl, which is what helps release the charred skin off. Set aside for 10 to 15 minutes until cool enough to handle.
- Seed and peel. When cool enough to handle, uncover the bowl and peel the skins off the peppers (skin should peel off easily). Poke a whole in the peppers to release any liquid. Slice the pepper open to scrape out the seeds. Discard the seeds.
Ways to use roasted peppers
There are so many ways to use these roasted peppers! They can be a topping, an ingredient or the star of the show themselves. Here are a few of my favorite ways to serve this bell peppers recipe.
- In sandwiches and wraps. Sliced or chopped into smaller pieces, these roasted peppers are a great addition to any salad or wrap.
- Add them to salads. You can also chop them up and add them to salads, including pasta-based salads like my Italian-style pasta salad or Mediterranean orzo salad.
- Serve on an appetizer platter. You can also serve them in a bowl as part of a bigger mezze spread or cheese board.
- Make them the star appetizer. One of my favorite ways to serve these roasted bell peppers is as their own appetizer, like I show you here. Simply assemble them on a plate, add some freshly minced garlic, Kosher salt and your favorite spices. I used crushed red pepper flakes and some tangy sumac. For a little something indulgent, add some fresh burrata and a loaf of your favorite crusty bread.
Marinated red peppers
If you're not using your roasted peppers immediately, marinate them and keep them in the fridge for 1 to 2 weeks to use whenever. To do that, slice the roasted peppers up into strips and place them in a jar (I like to add sliced garlic, salt, and a pinch of red pepper flakes for more flavor). Pour some quality extra virgin olive oil all the way to cover the peppers, then seal the jar tightly. The jar of peppers will store in the fridge.
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Roasted Peppers Recipe (Two Ways!)
- 4 to 5 bell peppers (any color)
- extra virgin olive oil
- 2 cloves garlic (chopped)
To Roast Bell Peppers on the Stovetop
- Turn your gas burner to medium. Put a bell pepper directly over the flame. Grill, turning around regularly with a pair of tongs, until the pepper is charred and very soft (about 15 minutes or so). You can use more than one gas burner if you like to cook several peppers at once. (Be sure to maintain a safe distance from the heat source).
To Roast Bell Peppers in the Oven
- Heat the oven on to 450 degrees F. Arrange the peppers in one single layer on the pan. Roast on the center rack of your heated oven for anywhere from 25 to 40 minutes, turning the peppers around occasionally to make sure they soften and char well on all sides. (You can also choose to broil the peppers, but you’ll want to watch them carefully as they broil).
Cover and Steam the Peppers
- When the peppers are fully roasted, immediately transfer them to a heat-safe bowl and cover tightly with plastic wrap to trap the steam. Set aside for 10 to 15 minutes or so until they are cool enough to handle. This will help you peel them easily.
Peel and Seed the Peppers
- When the peppers are cool enough to handle by hand, uncover the bowl. Handling one pepper at a time, hold from the top (by the stem), poke a small hole to release any liquid from within the peppers. Peel and discard the charred skin(this will be a bit messy). Slice the pepper open and scrape the seeds. Discard the seeds.
- As an easy appetizer, arrange the sliced peppers on a platter and add some burrata or mozzarella and seasonings of your choice (I used garlic and crushed red pepper flakes). Add some sliced rustic bread to serve along.
Marinate for Later
- You can use your roasted peppers immediately. To marinate them for later, slice the roasted and peeled peppers up into strips and put them in a glass jar. Pour some good extra virgin olive oil on top to cover the peppers (I like to add sliced garlic, a pinch of kosher salt, and some crushed pepper flakes for flavor). Seal the jar shut and store in the fridge. They will keep for 1 to 2 weeks.
- Visit Our Shop to browse quality Mediterranean ingredients including extra virgin olive oils, spices and more.
- Review the post above for ideas and ways to use these roasted peppers.
- Nutrition information is an estimate based on 5 roasted bell peppers only, with a serving size of 1 pepper (which can be shared among 2 to 3 people for an appetizer).