How to Roast Sweet Peppers (Two Ways!)

I’ll show you how to roast sweet peppers two easy ways (in the oven or on the stovetop), plus how to marinate roasted peppers and store them for later use! They are great as an appetizer, on sandwiches, or in pasta, soups, and more!

My Favorite Way to Make Roasted Bell Peppers

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, blitzed them in your food processor to make some kicked-up hummus, seared scallops with spicy red pepper sauce, or red pepper pasta, or used them as a beautiful centerpiece for your Antipasto Platter, you know what I’m talking about!

Lately, I’ve been on a kick of roasting and marinating 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!

Roasted Bell Peppers Recipe

Learning how to roast sweet peppers at home is easy! Some recipes call for slicing the peppers before roasting, but my preference is to roast them whole—it’s 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 green peppers. 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 in other recipes. They’ll keep in the fridge for a good couple of weeks.

How to Roast Sweet 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°F heated oven for about 25 to 40 minutes, turning occasionally to make sure they soften and the skin chars (turns brown) well on all sides.
• To Broil peppers. If you’re in a hurry, put the baking sheet under the broiler. Use tongs to rotate the peppers every 2 to 3 minutes, and watch carefully to avoid burning the peppers. You want the skin on all sides to char and turn brown. It should only take about 10 minutes, depending upon how close your peppers are to the broiler.

How Long to Roast Sweet Peppers in the Oven

The amount of time needed to roast bell peppers in the oven depends 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!

How to Roast Sweet Peppers on the Stovetop (My Preferred Method)

While roasting peppers in the oven is the go-to approach 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. Use a pair of tongs to hold a pepper directly over the flame. Rotate regularly so all sides come in contact with the flame, until the skin is blackened, charred, and the pepper is soft. This can take about 15 minutes or so. You can roast peppers on multiple burners to speed up the process.
  

How 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 or a heavy kitchen towel. This must be done immediately to trap the steam inside the bowl, which helps release the charred skin. 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. It should lift easily. Poke a hole in the peppers to release any liquid. Slice the pepper open to scrape out and 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 make the most of roasted peppers.

• In sandwiches and wraps. Sliced or chopped into smaller pieces, these roasted peppers are a great addition to any salad or wrap. You can even use them to stuff salmon!
• Add them to salads. Chop them up and add them to salads, including pasta-based salads like my Italian-style pasta salad or Mediterranean orzo salad. Or, add a layer of flavor and texture to fresh salads like shopska salad, Bulgaria’s national dish, or Taktouka, a Moroccan tomato and roasted bell pepper salad.
• Serve on an appetizer platter. Serve them in a bowl as part of a 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. 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 French baguette or crusty no-knead olive loaf.
• Crisp and caramelize their edges on a sheet pan along with gnocchi and vegetables for an easy weeknight dinner.

To Store Roasted Peppers

If you’re not using your roasted peppers immediately, you can store them in a tightly sealed container for up to 4 days. To make them last longer, marinate them or turn them into a sauce and freeze.

To make marinated roasted peppers, slice the roasted peppers 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. Add high-quality extra virgin olive oil to the jar, making sure to cover the peppers completely, then seal the jar tightly, and store in the fridge for up to 2 weeks. The olive oil essentially seals the peppers, slowing spoilage.

To freeze: You can freeze pureed roasted peppers just like you do with pesto. Simply blitz the roasted peppers in a food processor or blender with the spices of your choosing, leave them plain, or follow the sauce recipe for our roasted red pepper pasta linked in the section below. Then divide into ice cube trays and freeze. Once the roasted pepper cubes are frozen, pop them out of the trays and transfer to a zip-top bag. They will keep in the freezer for up to 3 months. Add the cubes to soups, pastas, or sauteed vegetables for a pop of smoky flavor.

Roasted Red Pepper Recipes

In the Mediterranean, we believe in eating with the seasons, which means making the most of what is available when it’s available. Once you’ve made them, here are a few of my favorite recipes where roasted sweet peppers, specifically roasted red peppers, really shine.

• Stick with the Italian theme and make a Focaccia Sandwich with Goat Cheese and Roasted Red Peppers. You can even go all out and make your own Focaccia.
• Muhammara is a Middle Eastern roasted red pepper dip with loads of smoky, sweet, and savory flavors. Eat it as it is with pita or top it with roasted cauliflower and toasted nuts for a robust side.
• Tomatoes don’t make the only pasta sauce in town. Instead, try this Roasted Red Pepper Pasta.
• Stuffed Flounder with Tomatoes, Roasted Red Peppers, and Olives is one of my favorite summer recipes. It’s light, fresh, and cooks quickly.