Cooking

How to Roast Peppers (Oven, Stove Top or Grill)

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Roasting peppers is a simple cooking technique that brings out their natural sweetness and adds a smoky depth of flavor. From roasting bell peppers to jalapeños to poblano peppers, this method works for them all.

Wondering how to roast peppers? I’ll walk you through the steps to perfectly roast peppers in the oven, on the stovetop, or outside on the grill. Pick the method that works best for you. I’ve also noted a few tips for you to get the best results.

Roasted Peppers Recipe

Why roast peppers? Roasting peppers intensifies their flavor, making them sweeter and more complex. The high heat caramelizes the sugars in the peppers, softens their texture, and gives them a deliciously smoky flavor.

Once roasted, the pepper’s skin can be easily removed, leaving behind the tender, flavorful flesh used in various dishes. This same technique works well with most vegetables as well. I show you how in my “How to Roast Butternut Squash” tutorial.

Timing

The prep time and cook time for all three methods are pretty much the same, outside of preheating the oven or grill. Once preheated, you’re looking at a total time of around 20-25 minutes.

One caveat that will affect the total time outside of the roasting method is the size and variety of the pepper. Roasting red bell peppers takes longer than roasting jalapeños due to the size difference of the pepper itself.

No matter the method or pepper, you’ll want to rotate them every 7-10 minutes to allow each side to roast and char evenly.

Popular Varietals To Choose From

While you can roast nearly any type of pepper, some varieties are particularly well-suited for this technique:

Jalapeño Peppers: Roasting jalapeños adds a smoky layer to their heat, making them a great addition to salsas, guacamole, or any dish needing a spicy kick.

Serrano Peppers: Another great option to add a deep and spicy flavor to Mexican recipes such as Smoked Queso.

Poblano Peppers: These mildly spicy peppers are used in Mexican dishes like Mexican Chile Verde and chile rellenos. The roasting process mellows their heat and enhances their earthy flavor. Here’s what roasted poblano peppers look like:

Two roasted poblano peppers on a white plate.

Anaheim Peppers: Similar to poblanos but milder, Anaheim peppers roast beautifully and are perfect for salsas and other Southwestern dishes.

Bell Peppers: Available in various colors, bell peppers become sweet and smoky when roasted. Their thick walls are ideal for roasting, as they hold up well to the high heat.

Hatch Chiles: They are ideal for roasting because their thick flesh and robust, smoky flavor develop beautifully under high heat, making them perfect for various dishes, like Green Chile Queso.

Shishito Peppers: Shishito peppers are perfect for roasting because their thin skin blisters quickly, enhancing their mild, slightly smoky flavor.

Roast Peppers In The Oven

You can either bake the peppers or broil the peppers in the oven. The baking setting is a longer process but less hands-on. Broiling the peppers is faster, but you must always keep an eye on them. Pick which method works best for you. I use the broiler setting 95% of the time.

Here are step-by-step instructions, with pictures showing how to roast peppers in the oven.

Preheat Your Oven: Place the oven rack in the top third position of the oven. Set the oven to either high broil or 450°F.

Prepare the Peppers: Place the whole peppers on a rimmed baking sheet lined with aluminum foil or parchment paper. They must be in a single layer, not touching, for best results. If you prefer, you can cut the peppers in half and remove the seeds before roasting. I find it easier to do after roasting.

Roast the Peppers: Place the baking sheet in the preheated oven. Roast the peppers for about 20-25 minutes, turning them every 7-10 minutes to ensure even charring. The skin should blister and blacken in spots. If broiling, turn every 5 minutes as the process is quicker.

Roasted peppers for how to roast peppers in the oven article.

Steam the Peppers: Once they are evenly roasted, remove them from the oven, transfer them to a large bowl, and cover with plastic wrap or place them in a resealable bag. Steaming the peppers after roasting makes it easier to peel off the skins.

Peel the Peppers: After about 15 minutes, the peppers should be ready to peel. Just make sure they’re cool enough to handle. Use your fingers or a paper towel to peel away the skin gently.

Blistered skins of peppers on a white plate.

Remove Seeds and Stems: Cut off the stems and slice open the peppers to scrape out the seeds with the knife. Discard them or save them to make red pepper flakes.

Use or Store Your Roasted Peppers: Your roasted peppers are now ready to use!

Roasting Peppers On The Stove Top

Throw out the sheet pan and roast peppers on a gas burner. While more hands-on, you can also make roasted red peppers on the gas stove. This method is great for small batches and avoiding turning on the oven. And who doesn’t love cooking over an open flame?

You’ll use a pair of metal tongs to place the peppers on the burners directly over the open flame, then follow the rest of the process as outlined above. Since you’re working with an open flame, keep your attention on the stovetop while charring. It’s not a “hands-off” method.

Roasting Peppers On The Grill

As with roasting peppers on the stovetop, you’ll place the peppers directly on the grate over the flames and close the lid. Continue with the rest of the steps as outlined above.

Roasted Hatch Green Chilis on a black cutting board.

While roasting peppers is pretty straightforward, I do have a few tips after roasting 1000+ peppers over the years:

Uniform Size: Try to use peppers that are similar in size to ensure even roasting.
Frozen Peppers: Thaw peppers before roasting.
Rinsing: Avoid rinsing the peppers under water. This can wash away some of their flavorful oils.
Olive Oil: Some prefer to lightly coat the peppers in oil before roasting, enhancing caramelization. However, it’s unnecessary, as the peppers naturally release some of their oils during roasting. I like to consume my calories elsewhere, so I usually forego this step.
Monitor Closely: Peppers can go from nicely charred to burnt quickly. No matter how you’re roasting them, you must keep an eye on them.

Storage

Refrigerate – Place roasted peppers in an airtight container or a resealable plastic bag. Store in the fridge for up to 5-7 days.

Freeze: Allow roasted peppers to cool completely before freezing. Place them in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Transfer the frozen peppers to a resealable freezer bag or airtight container. Store in the freezer for up to 6 months.

Marinated Peppers: For more extended storage, marinate the peppers. Transfer them to a sterilized glass jar and pour extra virgin olive oil over the top until fully submerged. Add garlic, red pepper flakes, salt, or black pepper to add flavor. Store in the refrigerator for up to two weeks.

Green Chile Queso with chips and cilantro.

Uses For Oven Roasted Peppers

Mexican recipes get the bulk of roasted peppers in my kitchen, but there are a ton of other ways to incorporate this ingredient into your dishes:

Used as a pizza topping for extra heat
Added to omelets or scrambled eggs
Stirred into sauces, soups recipes, or stews for a smoky kick
Chopped into salads for a flavorful crunch
Toppings for sandwiches and burgers
Mixed into pasta recipes for added flavor
Used as a crostini topping with cheese and herbs
Served on a charcuterie board or as a side dish with a drizzle of olive oil and herbs
Blended into Smoked Salsa or dips
Used to make red pesto with roasted bell peppers
Stuffed with cheese or other fillings as appetizers

Bowl of green chile verde topped with lime and sour cream.

Roasting peppers is a straightforward technique that amps up the texture and flavor of the peppers. With these simple steps, you can easily roast various peppers and enjoy their rich, smoky flavor in countless dishes. Happy roasting!