Roasting Bell Peppers Made Easy – Step-by-Step Guide

Roasting bell peppers is one of the simplest ways to add rich, smoky flavor to your meals, and nothing beats the taste of homemade. In the winter, I rely on store-bought jars to make muhammara and hearty soups. But once summer hits and fresh bell peppers are in season, I roast my own from the garden.

Homemade roasted red peppers are sweet, smoky, and free from the excess salt and preservatives found in store-bought versions. They’re easy to make, fridge-friendly, and ready to elevate everything from salads and pasta to sandwiches and dips.

How to Roast Bell Peppers in the Oven (Step-by-Step)

Roasting bell peppers in the oven is simple and delivers deep, sweet, and smoky flavor. Whether you’re using red, yellow, orange, or green bell peppers, each color brings a unique taste—green being slightly bitter, while red and yellow are sweeter.

Step 1: Prep the Peppers

• Wash and pat dry the bell peppers.

• Place them whole on a foil-lined baking sheet for easy clean-up.

• Lightly coat them with olive oil to promote charring and prevent burning.

Step 2: Roast Under the Broiler

• Preheat your oven to broil.

• Position the tray 6–8 inches from the heat source.

• Broil the peppers, turning every 1–2 minutes until all sides are evenly charred (about 5–7 minutes total).

Step 3: Steam and Peel

• Transfer the hot, charred peppers into a zip-top bag or a bowl covered tightly with plastic wrap or a plate.

• Let them steam for 10 minutes. This loosens the skin.

• Once cooled slightly, peel off the blackened skin using your hands or a fork.

Step 4: Slice and Store

• Remove the stems and seeds.

• Slice into strips and store in an airtight container or jar.

• Optional: Drizzle with olive oil for extra flavor. Let them come to room temperature before serving to get the best taste.

Why Peel the Skin?

While the charred skin adds a smoky look, it can make your dish taste bitter. Removing it enhances the flavor and texture, letting the natural sweetness and smokiness of the peppers shine through.

Beyond the Oven: Alternative Roasting Methods

Oven roasting is just the beginning. Here are other ways to roast bell peppers:

1- Grill Method

• Place whole peppers directly over high heat on the grill.

• Turn every couple of minutes until charred all over.

2- Stove Top (Gas Burner)

• Place peppers directly over the flame of a gas burner.

• Use tongs to turn them until all sides are blackened.

3- Kitchen Torch

• Perfect for small batches.

• Roast directly with a torch until the skin blisters and blackens.

Each method offers slightly different textures and flavors—don’t hesitate to experiment!

How to Use Roasted Bell Peppers in Recipes

Roasted bell peppers aren’t just a side—they’re a versatile flavor-booster for dozens of dishes. Once charred and peeled, you can fold them into meals to add smokiness, sweetness, and depth.

A delightful bowl of Muhammara, showcasing the rich color and texture of this delicious Middle Eastern dip.

Try Them In:

• Muhammara Dip – Roasted red peppers are the soul of this classic Syrian spread. Their smokiness pairs perfectly with walnuts, olive oil, and pomegranate molasses.

• Grilled Eggplant Sandwiches – Add slices of roasted peppers with grilled eggplant, fresh basil, and a smear of pesto for a rich, veggie-packed sandwich.

• Crostini or Baguette Appetizers – Layer roasted peppers onto toasted bread with goat cheese or feta. Add a drizzle of honey or balsamic for an easy, elegant starter.

• Pasta, Pizza, or Grain Bowls – Toss strips into warm pasta, top your favorite pizza, or mix into quinoa for a burst of flavor.

• Salads – Use them in Mediterranean salads with olives, cucumbers, and chickpeas, or blend them into creamy salad dressings.