How to Roast Sweet Peppers
Roasting sweet peppers concentrates their sugars and gives the flesh a smoky, silky texture that raw peppers never get. The whole process hinges on getting the skins properly charred, undercooked and the skin won't peel away; overcooked and the flesh turns to mush.
Steps
- 1Preheat the broiler on high, or preheat the oven to 450°F (230°C) if roasting instead of broiling.
- 2Halve the peppers lengthwise and remove the stems, seeds, and white ribs.
- 3Lay the pepper halves cut-side down on a foil-lined baking sheet, pressing gently to flatten them.
- 4If broiling, place the sheet 4-5 inches from the heat source and broil for 8-12 minutes, watching closely, until the skins are blackened and blistered in most spots.
- 5If roasting instead, roast at 450°F (230°C) for 25-30 minutes, until the skins are wrinkled and charred in patches.
- 6Transfer the hot peppers to a bowl and cover tightly with plastic wrap or a plate, or seal them in a paper bag, and let them steam for 10-15 minutes.
- 7Once cool enough to handle, peel off the blackened skin with your fingers, it should slide off easily. Avoid rinsing them under water, which washes away the roasted flavor.
- 8Slice the peeled peppers into strips and toss with olive oil and a pinch of salt, or use them as needed.
Common mistakes
- Skipping the steaming step: without trapped steam, the skins stay stuck to the flesh and won't peel cleanly.
- Rinsing the peppers to remove skin: water rinses off the smoky char flavor along with the bits of skin. Peel with fingers or a paper towel instead.
- Broiling unevenly: peppers near the edges of the sheet char slower than the center, so rotate the pan halfway through if using a broiler.
- Roasting whole peppers without flattening: whole peppers char unevenly and take much longer to soften all the way through.
Equipment
- Baking sheet
- Aluminum foil
- Heatproof bowl with plate or plastic wrap, or a paper bag
- Chef's knife
FAQ
Can I roast sweet peppers on a gas stovetop instead of in the oven?
Yes, whole peppers can be charred directly over a gas flame using tongs, turning every minute or so until the entire skin is blackened, about 8-10 minutes total.
How long do roasted peppers keep in the fridge?
Peeled and sliced roasted peppers keep for about 5 days in an airtight container, submerged in a little olive oil to help preserve them.
Can I freeze roasted peppers?
Yes, peel and slice them first, then lay the strips flat on a tray to freeze individually before transferring to a bag. They keep for up to 6 months and thaw quickly.
Why are my roasted peppers watery instead of silky?
This usually means they were pulled off the heat before the skins fully blistered, leaving underdeveloped flesh that releases excess liquid as it cools.
Need exact temperatures or timing? Check our Time & Temperature Guide →