Roasted Bell Peppers Recipe

I’d been wanting to roast my own peppers for years, but never had.

I’d always loved roasted peppers, be they red, green, or yellow. I had read about the different possible methods, about the tips and tricks, about the things that could go wrong and how to avoid them, about how freshly roasted peppers were astonishingly better than jarred — I knew all that.

Somehow I could not imagine how my bell peppers, fresh and firm and plasticky to the touch, could actually roast and char and blisten in my oven.

But for some obscure reason, I held the belief, deep inside of me, that it just would not work, not for me. Sure, it worked for thousands of others, but somehow I could not imagine how my bell peppers, fresh and firm and plasticky to the touch, could really cook and soften in my oven, or that their skin could actually get charred and blistered. It was beyond me.

And then the other day, we had two organic green bell peppers in the fridge from our weekly basket, and I decided it was high time I test my own limits, and see whether I was indeed the X-File of bell pepper roasting.

The good news is, I’m not.

And what an incredible discovery! It is the easiest thing in the whole wide world! It works beautifully! And the result is so delightfully good and pretty, so tasty and tender that really, I need to stop myself from thinking about all those wasted years, spent not roasting my own bell peppers.

I will note that I prefer to deseed my bell peppers before roasting, when they can just fall out from inside, rather than struggle to scrape them off from the sticky flesh after roasting. It’s up to you, though.

Roasted Bell Peppers Recipe

Prep Time: 1 minute

Cook Time: 30 minutes

Total Time: 30 minutes

One bell pepper yields 6 to 8 strips.

Roasted Bell Peppers Recipe

Ingredients

  • Bell peppers of any color, firm and glowing

Instructions

  1. Preheat the oven to 200°C (400°F).
  2. I prefer to deseed the peppers before roasting: carve all around the stem of each pepper, pull that out, and discard the seeds that come with it. Hold the pepper upside down and slap it a few times on the sides so the remaining seeds fall out (plus, the sound is fun).
  3. Place the peppers on a rimmed baking sheet or baking dish, and insert into the oven.
  4. Roast the peppers for 30 to 45 minutes, flipping them every 15 minutes so they'll roast evenly. They will collapse and soften, and their skin will blacken and blister.
  5. Take the baking sheet or dish out of the oven.
  6. If you need to use the bell peppers right away, transfer them to a paper bag, close it tightly, and let rest for 15 minutes. This allows the steam from the peppers to loosen the skin, making it easier to peel.
  7. If you're roasting the bell peppers in advance, let cool completely, transfer to an airtight container, and place in the fridge. After a few hours or overnight, the skin will peel off easily.
  8. Peel the skin off of the peppers with your fingers. Slice the peppers open, and remove the white membranes inside if desired (I don't usually bother).
  9. Eat as is or add to sandwiches, salads, and pasta sauces.

Notes

  • Roasted bell peppers will keep for a few days in the fridge; freeze for longer storage.
  • To add to a pasta dish or salad, roasting one bell pepper per 2 or 3 guests. To serve as an antipasti, roast one bell pepper per guest.
  • Mix and match bell pepper colors for a pretty antipasti platter effect.

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  • david

    i like to do these over an open flame on my gas stove. i think the stovetop method can leave the peppers a little crisper, which i enjoy. one need only let the skin blister before turning the pepper to the next side. i then sweat them in a brown paper bag until the skin has loosened.

    i always do more than needed, storing them in a glass jar with olive oil and red wine vinegar. i like to be light-handed with the vinegar, brightening the flavor but avoiding a ‘pickle’ state.

  • Luisa

    Good for you, Clotilde! And wait until you try roasting the red and yellow peppers – they’re even sweeter and more succulent than the green ones. Here’s a quick recipe to try: once you’ve cut the roasted yellow and red peppers into strips to your liking and arranged them on a plate, sprinkle them with flaky salt, a few drops of good olive oil, a few slivers of cured dark olives, some tiny capers and a liberal sprinkling of finely chopped parsley. The flavors meld beautifully and explode in your mouth. I love it for summer – with a piece of bread it can even be dinner for one.

  • http://scally.typepad.com Pascale

    Hi Clotilde,
    “les grands esprits se rencontrent”, it’s what I’ve done last saturday for the Paris Potluck but with yellow, orange and red peppers.
    There are very good as a left over in a sandwich with goat cheese.
    Have a good day.

  • E.

    Wow. You might not be the X-File of pepper-roasting, but you may be the X-File of blogging. I roasted my first peppers yesterday and then I came online today and saw this entry. Spoooooky.

  • Ashke

    Ok, we need to send you video tapes of Rick Bayless’ PBS series ‘One Plate at a Time’. He is so fun to listen to (reminds me very much of you actually,) and you would certainly have gotten over your roasting fears in a heartbeat. I really don’t know why everyone doesn’t do this, especially to green peppers where it really improves their taste. We do it all the time in winter, and I USED to put them right on the BBQ but not for a long time now. Delicious. Everyone thinks your a genius with home roasted peppers.

    [You probably know who he is, but he has a bunch of mexican cookbooks and in the PBS series, he spent half the show explaining the original recipe inspiration while in various locations of mexico, and then bringing them back to his kitchen for his dish, sometimes identical, but usually with a twist or somewhat americanized. And he's so enthusiastic you just get drawn into watching...]

  • Ashke

    Oh and David’s suggestion is COMPLETELY on the money by the way. You need to try it that way, its so easy for just a couple peppers and fast. Be sure and use the brown paper bag.

  • john

    I was watching a American Test Kitchen program on stuffed peppers the other day. The surprise was that they were 100% against using green bell peppers, ever. The green peppers are immature and not a variety like the red, yellow or purple ones. They considered the green peppers as too bitter to contemplate. The comments above appear to support this view, the green bell peppers are inferior. Try roasting the red ones some time.

  • http://chocolateandzucchini.com clotilde

    Yes! On an open flame is one of the method I had read about, but unfortunately, I have an electric range, so um, not sure that would work! But I could try it at my mother’s.

    And I quite agree with everyone here, I’m usually not the greatest green pepper fan : those two happened to be included in my weekly organic veggie basket, and I must say, they were incredibly improved by the roasting. But I’d love to try it with red peppers next!

    And E. and Pascale? Incredible synchronicity, there must be something in the air! :)

  • http://www.buzzingtbug.tk meg

    looks delicious..great work clotilde!

  • ani

    i’ve just recently gotten over my fear of leavening agents–and oh boy! making bread is soooo much fun! give it a try. i can email you the first recipe i tried if you like.

    i enjoy your blog greatly, thanks!

  • http://www.toomanychefs.com Barrett

    Roast poblanos over a gas burner until the skin is black all over, stick them in a plastic bag, seal, and the skin just falls off with a little rubbing.

    Slice the poblanos into thin strips, and add them to quesadillas to break up that slightly greasy cheese flavor with a mild spicy sweet smoke flavor.

    If you have an audience, roasting a pepper over an open flame is great showmanship.

  • Matilda

    I too roasted peppers last night! (Scary!) But I plan to slice them thinly and place them on a homemade focaccia with sauteed red onions, sliced red tomatoes, and herbs. I suppose this recipe would take care of 2 of your irrational cooking fears…

  • Matilda

    I too have only an electric stove, so I put my peppers under the broiler until they’re charred and blistery. I miss my gas stove.

  • ROBERT

    or presentation as a single “serving”. In either a heavy (freezer) zip-lok bag or a jar, cover the peppers with Japanese Seasoned “Gourmet” Vinegar and chill overnight in the fridge. They will remain bright green in color with a sweet crunchiness to them. Only a few drops of light (olive?) oil arereezer) zip-lok bag or a jar, cover the peppers with Japanese Seasoned “Gourmet” Vinegar and chill overnight in the fridge. They will remain bright green in color with a sweet crunchiness to them. Only a few drops of light (olive?) oil are5{@@@@ @ @@@ @ 05{5{company. This is a knife-and-fork affair – very pretty and unusually appealing.

  • sher

    I like to do the open flame method too. And it it works great on tomatoes as well.

    Sher

  • http://www.macbebekin.com/ Elsa

    Once again, Clotilde, you have inspired me: I have two peppers languishing in the fridge, and each time I open the door they greet me hopefully, but in vain. Thanks for pointing out their destiny.

    May I encourage you to give yeast breadbaking a try? I find it one of the simplest but most fulfilling of tasks; a very little bit of effort and time produces such luscious results. I’m sure you have many more accomplished breadmakers in your audience to give advice, but I am always happy to kibbitz about recipes.

    As always, thank you for the lovely entry.

  • http://loveandcooking.blogspot.com Charlotte

    Were those regular green bell peppers or some chile peppers?

    I regularly roast red and yellow peppers. I have a gas stove with a grill inset so it’s easy. Had an “asador” before then. I dislike green bells but might try one that way to see if I like it better.

    Since it takes a while to roast and sweat the peppers (I too use paper bags), I tend to do in quantity, although it’s a great way to deal with a pepper that I need to use but don’t have other plans for.

    I have not had as much success with chiles (I usually use anchos and anaheims) probably because I charred the skin too much and it seems more delicate (esp. since the peppers are smaller). I was making it for “rajas”, the Mexican mix of roasted green chiles and onions (which I also cut in slices, skewer together, and do on the grill).

  • http://chocolateandzucchini.com clotilde

    Meg – Thanks! ^_^

    Ani – I’d love to see that recipe if you get a chance!

    Barrett – That sounds great. If only I had a gas stove. Maybe my blow torch would do?

    Matilda – I, too, adore roasted peppers in sandwiches! Would you share your homemade focaccia recipe?

    Robert – Oooh your comment got a little shaken up, but I think I understand what you meant — sounds good!

    Sher – Interesting! Do you remove the tomato juice and pulp beforehand? Won’t they drip onto the stove?

    Elsa – Delighted this inspired you! How did yours turn out? And I am always happy to get advice, so if you get a chance, I’d love to have your recipe suggestions!

    Charlotte – Those were regular peppers, but doing the same thing with chile peppers is an excellent idea…

  • Jay Francis

    Two methods for charring the pepper skin to remove it that are commonly used.

    1. Commercially: Most Tex-Mex restaurants drop the peppers into frying oil at high heat, which blisters the skin and allows for easy peeling. The oil is wiped off with a paper towel.
    2. I bought a $15 blowtorch at the local Home Depot and I use this torch to char my peppers, and also my creme brulee.
    3. In using the oven, and the broiler for charring peppers, some ovens need to be left slightly open, so that the broiling element at the top stays on and does not turn off when a high temperature is reached.

  • vika

    There do exist sweet green peppers (http://www.travel-images.com/uzbekistan22.jpg ) that are neither bell nor chilis. The ones in that photo, and this one over here (http://finsonfarm.com/daily/images/08252001green-pepper-2.jpg ), have pointy ends, thinner walls and a sweeter, more delicate flavor. The sweet Italian peppers they sell in the States are similar, but not the same thing. Anyway, you can roast or fry these, and they are *delicious*.

  • Liz

    I do a food-booth at festivals, and sometimes end up with a lot of left-over green and red peppers. Has anyone ever tried to freeze their roasted peppers? I think the flavour would be divine in a chili, but I don’t know if the texture would survive.

  • http://chocolateandzucchini.com clotilde

    Liz – I’ve heard they freeze quite well, but I’ve never tried that myself so I can’t say what happens to the texture…

  • Erin

    I use my little torch to roast peppers, it works beautifully and quickly. Then I put them in a covered bowl to loosen the skin. I pack my peppers in oil and vinegar, they are a staple of my kitchen. I also use roasted peppers to make chilie rellanos which are so delicious and easy.

  • http://www.lagustasluscious.com lagusta

    hello! i have an electric stove, and i roast peppers on the burners all the time, it works perfectly!

  • stephanie

    I conquered peppers first, too, but it was the lovely late Laurie Colwin who got me over my bread fears. Bundle up in bed with a good cup of cocoa and read her bread essays in Home Cooking and More Home Cooking–you’ll want to make bread the way you want to drive a new car or kiss a new lover. Eat a roasted pepper sandwich on your bread, then make her gingerbread recipe just because it’s fall.

  • http://safari Catherine

    Has anyone heard of Italian Potato Chips. They are made from Italian green peppers, the long thin ones, and cut into quarter strips the length of the pepper. They are somehow cooked in olive oil, until they are nearly as crisp as potato chips, and they keep for quite a while. A friend had them in a restaurant, and we are wondering how they are made, roasted, or fried. Not sure if any other seasonings are used, none are obviously present. Thanks!

  • Latifa

    Instead of using foil to wrap the peppers, you can put them in a plastic bag and let them cool down before removing the skin,it’s very efficient! Hey John (June 17th) Green bell peppers are sweet too and have a different character than the red or yellow one, they are not bitter or inferior.Try that:roast them,peel them,cut them in small pieces, add a bit of garlic, one tomatoe, a generous spoon of olive oil and cook them on a pan for 15 to 20 mn. Enjoy!

  • James

    Seven year old post, still quite relevant. Roasted peppers were great, turned out wonderful, thanks for the post!

    • http://chocolateandzucchini.com clotilde

      I’m glad you had good success with your peppers, thanks for writing!

  • B.

    Many of the comments posted here point out how “inferior” green bell peppers are to their red/orange/yellow/purple kin. But no one has yet mentioned how green bell peppers are almost always significantly CHEAPER than the others. For those on a budget, the sweeter reds and yellows are luxury items. And since the green ones are less sweet, I think roasting them is a great way to turn them into a (budget-friendly) treat.

    I use homemade roasted bell peppers–any color or variety–to make a vegetarian sandwich spread. Here’s how:

    1. Finely chop roasted peppers and mix in a bowl with minced V.O.H. (veggies on hand). The one I made recently had minced carrot, celery, cucumber, and onion (about one cup total mixed veg to about one cup chopped peppers). After all the veggies are chopped, drain the bowl if needed so that your spread doesn’t become watery.

    2. Add softened cream cheese (I use Neufchatel) and a bit of grated cheese (I used cheddar, but jack, Swiss, and muenster are great, too).

    3. Season lightly with whatever you like. My recent batch has a dash of salt and a pinch of cayenne.

    4. Mix well and chill in the fridge one hour. It gets better as it chills, and it probably keeps 4 or 5 days in the fridge (though mine is usually disappears quickly).

    This spread is so versatile that you can really use whatever you have/like. Veggies like water chestnuts or olives really vary the flavor, along with your choice of seasonings. I love to spread it on hearty bread and top it with sprouts. It’s also good as a dip with pita bread or chips.

    Enjoy!
    Thanks for the great blog!

  • Cherokee_Dude

    Just wanted to say thanks for a great post, it provided a nice start for our meal. My wife and I found ourselves in a hotel with an electric stove kitchenette. We REALLY love the Dr OZ’s Roasted pepper recipe and had to have a good meal amidst all of the eating out.

    So, here’s how we roasted the peppers with a microwave and an electric stove top.

    1. Split and wash the peppers
    2. Set microwave to 50% and cook for 2 1/2 minutes
    3. Heat a tablespoon of Olive oil/Promise/butter in a medium skillet or saucepan
    4. Place peppers in heated pan and sear for about 2 minutes
    5. Place top on Pan and turn heat to low setting and allow to ‘roast/steam’ for 4-5 minutes
    6. ENJOY!

    Here’s the recipe for the Dr. Oz Peppers.

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