Why roast bell peppers? Um…because they are awesome. Bell peppers are a type of sweet pepper. You probably need more roasted peppers in your life and you just aren’t aware of it. Not only do they taste wonderful their loaded with vitamins and have incredible health benefits. Add them to sandwiches, pizza, frittatas, marinate them, puree them into a soup, add them to salads or make salsa with them.
I’ve tried all the methods for roasting peppers. The one I hate most is is the gas stove top method. It’s so time consuming I hate it. I tried the oven method and now I’m forever hooked.
To start, wash and dry your peppers, and cut them in half.
With a knife, carefully cut the stem off.
Then use a spoon and remove the seeds and membranes.
Red peppers are the sweetest followed by yellow and orange. Green peppers have a more bitter taste but you can still certainly roast them.
Once you have your peppers prepared line a sheet pan with parchment paper or foil. If your worried about making a mess in your oven you can use a rimmed pan, but I haven’t had a problem. Place your peppers cut side down on the pan.
Now we’re going to roast our peppers in the oven at 450 degrees for about 25-30 minutes. While your peppers are roasting have a bowl and aluminum foil ready to go.
After 25- 30 minutes the peppers will look browned and smooshy. I hope my advanced cooking words such as smooshy really help. If your peppers aren’t looking wrinkled and smooshy just add a few extra minutes cooking time.
Remove your peppers from the oven and immediately put them into a bowl and cover with foil. You want to trap in the hot steam so the pepper skins just slide right off.
Let your peppers take a nap in the foil covered bowl for 30 minutes.
30 minutes later….time to wake up peppers! The pepper skins will be loose, wrinkled and puffy looking. Just pull them right off. These look so good!!
Depending on your needs you can leave them in large pieces, slice them or dice them. If you want to quickly dice them up, stack the peppers like I did.
An alternative method I’ve tried is roasting the whole pepper. You can use my method and roast the entire whole pepper, just add to the cook time and you’ll need to rotate them. I like my cut method best as all the seeds and membranes are cleaned out.
How to Roast Bell Peppers
- red bell peppers
- yellow bell peppers
- Preheat oven to 450°
- Line a sheet pan with parchment paper or foil. Wash and dry the peppers and cut them in half. Using a spoon, scoop out seeds and membranes.
- Place the peppers cut side down and roast for 25-30 minutes, until skins are charred and soft.
- Remove the peppers from oven and immediately place in a bowl, and cover with foil. Let the peppers cool for 30 minutes then remove the skins.
Now that you have perfectly roasted peppers it’s time to eat them! They’re delicious on pizzas, sandwiches, salads or pretty much anything! If you’re looking for a tasty snack try my roasted bell pepper salsa with basil, it’s addicting!
Shop some of my favorite kitchen items below!