Move over jarred peppers. I have a fresh, flavorful, and, most of all, EASY roasted pepper recipe just for you. Save money and get superior flavor with oven-roasted peppers. To be safe, I am including instructions for grilling, gas stovetop, and even air fryer. I predict a bowl of roasted red pepper soup in your immediate future!

Two perfectly roasted peppers sit on a white plate, their red skins deliciously charred.

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Roasted red peppers are a pantry staple in my house. But sometimes I am out or simply have peppers to use up. Just like making oven roasted garlic, it is a great tutorial to have on hand.

Or maybe you are in the mood for a different color pepper (yes, even green bell peppers) or maybe even a super spicy flame roasted poblano or jalapeno. Roasting at home is easier than you think.

How to Roast Peppers in the Oven

Two roasted red bell peppers rest on a baking sheet, placed on a blue surface with a white cloth underneath.

Put your peppers on a tray (you can line with foil for easier clean up)

Two roasted red bell peppers rest on a baking sheet against a blue background.

Roast at 450 F for 30 minutes, turning often or broil for 10 minutes, again turn often.

Stovetop Roasted Peppers

This is for a gas stovetop, I don't recommend using a grill pan on an induction or electric stove.
Turn on the exhaust fan!
Turn the burner on high. Using long metal tongs, place the pepper onto the burner, directly in the gas range flame.
When the pepper begins to blister, rotate ¼ turn. Continue rotating until the entire pepper is blistered and charred. About 1-2 minutes per side.

Two vibrant bell peppers, one red and one orange, sizzle as they transform into perfectly roasted peppers over the open flame on a stove.

Air Fryer Roasted Peppers

Lightly brush the peppers with oil (this is the only method that needs oil!).
Preheat air fryer to 400 degrees.
Cook for 10 minutes, rotating halfway through.

Grilled Roasted Peppers

This method works for both charcoal and gas grills.
Place whole bell peppers directly on a hot grill, turning every 2-3 minutes until the skin is blackened and blistered all over (about 10-15 minutes).

How to Peel Roasted Peppers

Regardless of what method you chose to roast peppers, the method for cooling and peeling is always the same.

In a serene setting, two roasted peppers sit elegantly in a glass bowl on the left, while on the right, a bowl is gently covered with a white cloth against a soothing blue background.

Place the roasted peppers in a paper bag with the top folded closed or a bowl covered with plastic wrap.

Roasted red peppers in a clear bowl with a white plastic bag on a blue surface.

The peppers are ready to peel when they have deflated and are cool to the touch. At least 15 minutes!

Carefully hand peeling the charred skin off roasted red peppers on a pristine white plate, revealing their vibrant hue beneath.

Gently pull off the stems and skin. Open the pepper to remove the seeds and discard.

👩🏻‍🍳 Expert Tips

Your peppers don't have to be perfect, this recipe is a great way to use up produce past its prime or peppers that are a little underripe.
The peppers should be rotated in ¼ turns to ensure all sides are evenly blistered.
When fully charred, the entire pepper is totally blistered (aka black) but still slightly firm.
Smaller peppers will take less time than bell peppers.
When broiling peppers, keep the rack 6 to 8 inches from the broiler.
When grilling, the proper heat temp is when you can barely hold your hand 4 inches above the grill for more than a second.
Do not skimp on the steaming process. While fifteen minutes is the minimum, the peppers will be fine sitting for longer as long as they are covered.
You may have to use a spoon or butter knife to scrape off any stuck-on areas. You can also run underwater to help peel the peppers.

How to Use Roasted Peppers

Roasted peppers are one of my favorite ingredients. You can make marinated peppers by coating them in my oil-based house salad dressing.

I most often use them as a base for sauces like for my traditional romesco sauce and my very untraditional red pepper crema.

Add to your favorite potato salad recipe for a unique twist, try my orzo pasta salad for a little pepper inspiration.

Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?

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