Easy Roasted Red Peppers

By Ann Fulton

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Simple to make yourself! While it is traditional to roast red peppers, any type of pepper can be roasted, including yellow, green, or hot peppers such as jalapeños.

While it’s traditional to roast red bell peppers, any type of pepper can be prepared this way, including yellow, green, and even hot peppers like spicy jalapeños or milder poblanos and Anaheims.



Store-bought roasted red peppers certainly suffice. I have taken that shortcut many times.

Doing it yourself, however, is incredibly easy and the reward for the short time investment is a sweeter, smokier, more robust overall flavor.

These colorful vegetables (did you know that peppers are technically a fruit?) also pack a nutrient punch. This is true for both mild and hot peppers.

Peppers are one of the richest sources of vitamins A and C. One cup of peppers provides more than 100% of your daily needs. Bell peppers are also a good source of fiber, folate, iron, and potassium. 

A variety of colors will deliver the biggest bang for your nutrient buck. I think the bright colors enhance the visual appeal of so many recipes, too. 

Roasted Peppers are delightful in this recipe for Avocado Turkey Paninis.  

It's traditional to roast red bell peppers, but any color and variety of pepper can be prepared this way-even the spicy ones!
Easy Roasted Red Peppers
Yield: 4 peppers (easy to make more or less)
While it is traditional to roast red peppers, any type of pepper can be roasted, including yellow, green, or hot peppers such as jalapeños.
  • 4 red bell peppers
  • 1 tablespoon olive oil
  • Salt and pepper, optional

Wash the peppers and remove any stickers. Preheat the oven to 400˚F.

Place the peppers on a rimmed baking sheet and brush them all over with the olive oil. Alternatively, you can drizzle the oil over the peppers and then rub it all over with your fingers. You may season with salt and pepper, if desired. I often leave them plain and season along with the recipe in which they will be used.

Roast for 25 minutes, and then use tongs to flip the peppers over. Continue roasting for another 15 minutes, or until the peppers are collapsing into themselves, are charred all over, and their skin is wrinkled. Remove the baking sheet from the oven and cool to room temperature.

Once the peppers have cooled, pull off the stems and skin and discard. Slice the pepper open and remove the seeds, discarding them, too. Helpful hint: It may be tempting to rinse the peppers to more quickly remove the skin, but they will be more flavorful if you don’t.

Storage: The peppers may be used immediately or placed in a glass jar or other airtight container, where they will maintain freshness for 5-7 days. For longer storage, you may cover the peppers (whole or you may slice first) with extra virgin olive oil. Covered with oil, the peppers will keep for approximately two weeks. Plain peppers (no oil) may also be frozen in a single layer.


My recipe used to instruct placing the hot peppers in a brown paper bag or a bowl covered tightly with plastic wrap for 10-15 minutes. The idea is that the steamy environment makes the peppers easier to peel. I have found this step to be unnecessary so have updated the recipe to reflect that.

The Fountain Avenue Kitchen https://fountainavenuekitchen.com/

Recipe first posted November 21, 2013


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  1. Mary Lou Keller

    I have made these before and soo easy! One day I even roasted them over the burner on our gas stove. Worked really well!