There are many ways to roast peppers—halved and baked cut-side down, sliced into strips, tops removed, or left whole. Each method has its merits, but I always return to the classic approach of roasting whole peppers. It’s how my father did it, and his mother before him, so tradition and simplicity win out. Below is a clear, practical guide on how to roast red peppers in the oven.
Roasted red peppers are incredibly versatile. They brighten salads, top pizzas, make a rich pasta sauce, and blend beautifully into dips like hummus. Served simply with a drizzle of olive oil, a pinch of salt and a splash of vinegar, they’re irresistible. You can keep them plain or season them with herbs and garlic for extra depth.
Roasting peppers concentrates their sweetness and preserves them for several days. It’s mostly hands-off: the oven does the work, you just need patience. I arrange whole peppers on a baking sheet lined with baking paper and roast them under the broiler for roughly 20 minutes, turning as needed. If you have a grill, that works even better—direct flame gives an excellent char. After roasting, you can either store them plain in olive oil or add seasonings such as salt, pepper, herbs, or garlic.
When the peppers are done, remove the baking sheet and lift the peppers off by the edges of the paper. Transfer them immediately into a covered glass dish so they can steam. The steam loosens the skin and cools the peppers, making them much easier to handle. If you don’t have a glass dish, a metal bowl covered with a plate works too—avoid plastic that might warp from heat. Let them rest and steam—about 30 minutes is ideal. Rushing this step can result in burns from hot juices trapped under the skin, so be patient.
Once cooled, the skin slips off easily and the seeds come away without fuss. Many sources recommend rinsing the peppers, but I advise against it—rinsing washes away concentrated flavor. The peppers have already been exposed to high heat and steaming, so there’s no need to rinse; just peel and deseed.
For storage, you have two reliable options. If you plan to use the peppers within a few days, pack them in a jar and cover them with their own juices or with olive oil; keep refrigerated and use within about 3–5 days. For longer storage, pat them dry and pack them in vinegar—this pickling method adds acidity and extends their shelf life for several weeks in the fridge. Both methods are delicious; oil-packed peppers work well in warmed dishes, while vinegar-preserved peppers bring brightness to salads and cold preparations.
Now that you know how to roast red peppers in the oven, think about how you’ll use them. Whether tossed into salads, layered on sandwiches, blended into sauces, or served simply with oil and vinegar, roasted peppers add vivid flavor to many dishes. Thank you for reading—enjoy your roasted peppers! – Love, G.
How to Roast Red Peppers in the Oven
The Greedy Vegan
Pin Recipe
Ingredients
- 6 bell peppers
- olive oil only if you intend to store them for the coming days
Instructions
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Preheat the oven to 230°C (450°F) and turn on the broiler.
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Wash the red peppers and pat them dry. Line a baking sheet with baking paper and evenly space the peppers out on it.
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Roast the peppers until the skin chars and wrinkles, then flip to char the other side. This usually takes about 20–25 minutes, depending on size and thickness.
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Remove the baking sheet from the oven. Lift the peppers using the edges of the baking paper and transfer them to a covered glass dish. If you don’t have glass, use a bowl covered with a plate—avoid plastic that could melt.
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Let the peppers steam for about 30 minutes. This cools them and loosens the skin so it peels away easily.
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Peel off the skins, remove stems and seeds, then place the peppers in a jar and cover with their collected juices or with olive oil for short-term storage.
Notes
For longer storage, pat the peppers dry and store them in vinegar in an airtight jar. They will pickle slightly and keep for a few weeks in the fridge.