Homemade Oven Roasted Bell Peppers are tender and silky. They perfectly complement grilled fish, meats, pasta dishes, and appetizer platters.
Roasted at high temperatures, bell peppers char, puff, collapse, and sweeten as they release their juices.
This blog post gives you detailed instructions on roasting peppers in a 400°F oven.
Roasted peppers are a fat-free, low-carb, and low-sodium food.
Bell Pepper Buying Tips
Bell peppers are available at all grocery stores and farmers' markets. Choose peppers that are smooth and firm. The stems should be green, not brown. It is important to note that blemishes, bruises, and soft spots (on any fruits and vegetables) indicate decay.
Store bell peppers in your refrigerator vegetable drawer for up to 5 days.
What Color Peppers Are The Best For Roasting?
Red bell peppers are the most popular color of roasted peppers. I like to roast different colors together. Try red, green, yellow peppers, and orange bell peppers, too!
How to Roast Peppers in The Oven
- Adjust the oven rack to the middle position and heat the oven to 400 degrees.
- Place whole peppers on a rimmed baking sheet lined with parchment paper, leaving room between them.
- Roast in the oven for 40 to 50 minutes, turning every 15 minutes or so. The skins will be wrinkled and charred when finished.
- Place peppers and their juices in a bowl and cover tightly with plastic wrap for 10-20 minutes or until cool enough to handle. Remove the plastic wrap and peel the skin off the peppers. Cut away the stems, membranes, and seeds and rinse. Spread peppers flat on a cutting board and slice into strips.
Keep in mind: if the skins are hard to peel off, it is perfectly okay to eat them. They might not have been roasted or steamed long enough, but don't stress.
Are These the Same Roasted Peppers That Are Sold in Jars?
Although roasted bell peppers are just like the peppers that come in jars, homemade peppers have several advantages:
- No preservatives. Citric acid is used as a preservative in most jars of roasted peppers.
- Roasted peppers cost a lot less than when you make them yourself. I've seen jars that cost as much as $25.00.
- Fresh vegetables are always better!
How to Store Roasted Peppers
After you clean up the roasted peppers, loosely pack them in airtight containers or mason jars.
Before sealing the jars, I pour a little olive oil over the peppers to keep them moist. They will keep for 2 weeks in the refrigerator.
For longer storage, roasted peppers can be frozen. Place the roasted peppers with olive oil in zip-top bags or plastic containers for up to 2 months.
You can add lots of additional flavor to your roasted peppers. Once the peppers are in storage containers, cover them with extra virgin olive oil to keep them moist.
Add any of the following herbs and seasonings to flavor the roasted peppers and the oil and then seal the jars. The herbs will season the peppers.
- Fresh garlic cloves
- Fresh thyme
- Fresh rosemary sprigs
- Fresh oregano
- Red chili flakes
In addition to being a simple side dish, our favorite ways to enjoy roasted bell peppers include:
- Add roasted pepper strips to Italian recipes such as lasagna and baked ziti
- Pasta salad
- Pizza topping
- Small appetizer plates such as roasted peppers with feta cheese and fresh thyme.
- Use roasted peppers, red onion, and feta cheese as a filling for a Mediterranean omelet.
- Try an Italian omelet with roasted peppers, fresh mozzarella, and basil leaves.
- Sandwich fillings
- Salad toppers
Try These Recipes!
If you like roasted peppers, try our Italian Sausage with Peppers and Onions recipe!
Absolutely not! The skin is entirely edible. If you enjoy the texture and flavor of the skin, feel free to leave it on!
Roasted peppers are versatile and can be used in a variety of dishes. They're great in salads, sandwiches, pasta, as a topping for pizza, in sauces, or even as a standalone side dish seasoned with herbs and olive oil.
Add any of the following to the olive oil and peppers:
Fresh garlic cloves
Fresh rosemary sprigs
Red chili flakes
Oven Roasted Bell Peppers
- 1 yellow bell pepper
- 1 red bell pepper
- 1 green bell pepper
- 1 orange bell pepper
- olive oil
- Adjust oven rack to middle position and heat oven to 400°F or 204°C.
- Place whole peppers on a parchment-lined baking sheet and roast in the oven for 40 to 50 minutes, turning every 15 minutes or so. The skins will be wrinkled and charred when finished.
- Place peppers and their juices in a bowl and cover tightly with plastic wrap for 10 minutes or until cool enough to handle. Remove the plastic wrap and peel the skin off the peppers. Cut away the stems, membranes, and seeds and rinse. Spread peppers flat on a cutting board and slice into strips.
- If you are not ready to use them, place the peppers in a jar with a tight-fitting lid with a few tablespoons of extra virgin olive oil and refrigerate for up to 2 weeks.