Roasted peppers are simple to make and packed with sweet, smoky flavor. Whether as an appetizer, side dish, or in sauces, dips, and salads, they bring flavor to any meal.
If you love bell pepper recipes, you will also enjoy our vegetarian stuffed peppers, muhammara, roasted pepper sauce, and tirokafteri (spicy feta dip).
Why roast peppers at home?
There are several ways to roast peppers, including on a grill, open flame, under a broiler, in the oven, or an air fryer 🫑.
Homemade roasted peppers are far superior to store-bought ones, they are more affordable, and allow you to control the marinade ingredients.
Louise and I love them in dishes like red pepper pasta, roasted red pepper hummus, muhammara and Romesco sauce. They add so much flavor and umami 🤤!
But you can also enjoy them as a tasty starter or side dish with a quick Italian or Greek marinade.
Try them with focaccia, on crunchy bruschetta, or over whipped ricotta with a side of with warm pita. So GOOD ✨!
How to roast red peppers in the oven
Step1: Roast the peppers.
Preheat the oven to 430°F (220°C). Wash and dry the bell peppers, then arrange them whole on a baking tray. No oil needed at this stage.
Bake for 30 to 40 minutes, turning them about 45 degrees halfway through for even charring. The peppers should collapse, soften, and develop a nicely charred exterior.
Step 2: Steam and Peel.
Transfer the hot roasted peppers to an airtight container or cover a bowl with a plate. Let them steam for 15 minutes. This helps loosen the skin for easier peeling.
Once cool enough to handle, peel off the skin, remove the seeds and stems, and watch out for any hot liquid inside.
Now you can add them to sauces, dips, spreads, and other recipes. Or you can marinate them to enjoy as a delicious starter or side dish.
👨🏻🍳 Tip: Avoid rinsing the peppers under water to preserve their rich, smoky flavor.
⚠️ Note: The peppers may still be very hot so handle with care!
How to marinate roasted peppers?
Tear peppers into strips and place them in a bowl or serving platter. Drizzle with marinade ingredients, toss and let marinade from 15 to 30 minutes at room temperature, or up to 2 days in the fridge. Pick one from the following three marinades:
🇮🇹 Italian marinade: 6 tbsp Italian extra virgin olive oil, 3 tbsp white vinegar, 2 tbsp chopped parsley or basil, 2 crushed garlic cloves, salt and pepper to taste.
🇬🇷 Greek marinade: 2 crushed garlic cloves, 6 tbsp Greek extra virgin olive oil, 3 tbsp red wine vinegar, juice of half a lemon, a big handful chopped parsley, 10 leaves chopped mint, 1 tsp dried oregano, salt and black pepper to taste.
🌏 Asian-Inspired marinade: 2 grated cloves of garlic, 10 mint leaves, a small handful chopped coriander, 2 tbsp peanut oil, 4 tbsp soy or tamari sauce, 1 tbsp toasted sesame oil, 1 tbsp lime juice, 1 tbsp maple syrup.
Other roasting methods to consider
- Air fryer: Fastest, cleanest, and great taste. Place peppers in the air fryer at 400°F (200°C) for 15–20 minutes, turning once. Peel and marinate as previously explained.
- Open flame: This method is messy but delivers an incredible smoky flavor!. Char peppers individually over a stovetop gas flame, turning frequently with tongs until soft and blistered. Peel and season as before.
- Grill: Great taste, ideal if the grill is already in use. 20 minutes for whole peppers and 5 minutes for sliced ones. Peel and season as before.
Tips
- Avoid rinsing the peppers while peeling, as water can strip away their rich, roasted flavor.
- For the best taste, marinate them for at least 15 minutes in high-quality extra virgin olive oil, vinegar, salt, garlic, and black pepper.
- Serve at room temperature to enhance their natural sweetness and depth of flavor.
Frequently asked questions
No. There is no need to oil the bell peppers before roasting.
Bell peppers are done roasting when they collapse and become juicy and tender. Their skin should be charred and easy to peel off.
It’s best to peel roasted bell peppers since the charred skin can be tough, slightly bitter, and difficult to digest for some people.
Make Ahead: Roasted peppers taste even better the next day and keep well in the fridge.
Refrigerate: Store in an airtight container with a thin layer of olive oil for 4 – 5 days. For the best flavor, let them sit at room temperature for 20 minutes before serving.
Freeze: Freeze unseasoned roasted peppers for up to 3 months. After roasting and peeling, let them cool before transferring to a freezer-safe container.
Thaw & Use: Defrost in the fridge, then marinate as desired before serving.
More easy side dishes
If you tried this roasted peppers recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Roasted Peppers
Ingredients
- 4 bell peppers
Italian Marinade (see more marinades in the notes below)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar or apple cider vinegar
- 2 cloves garlic crushed
- ½ teaspoon salt or more to taste
- 2 twists black pepper
- 10 leaves basil or a handful of parsley
Instructions
- Preheat the oven to 430°F (220°C). Wash and dry 4 bell peppers, then arrange them whole on a baking tray. No oil needed at this stage.Bake for 30 to 40 minutes, turning them about 45 degrees halfway through for even charring. The peppers should collapse, soften, and develop a nicely charred exterior.
- Transfer the hot roasted peppers to an airtight container or cover a bowl with a plate. Let them steam for 15 minutes. This helps loosen the skin for easier peeling.Once cool enough to handle, peel off the skin, remove the seeds and stems, and watch out for any hot liquid inside.
- Now you can add them to sauces, dips, spreads, and other recipes. Or you can marinate them to enjoy as a delicious starter or side dish.To marinade them, tear peppers into strips and place them in a bowl or serving platter. Season with 2 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 2 cloves garlic, ½ teaspoon salt, 2 twists black pepper, and 10 leaves basil.Toss and let marinade from 15 to 30 minutes at room temperature, or up to 2 days in the fridge.
Video
Notes
- Air fryer: Fastest, cleanest, and great taste. Place peppers in the air fryer at 400°F (200°C) for 15–20 minutes, turning once. Peel and marinate as previously explained.
- Open flame: This method is messy but delivers an incredible smoky flavor!. Char peppers individually over a stovetop gas flame, turning frequently with tongs until soft and blistered. Peel and season as before.
- Grill: Great taste, ideal if the grill is already in use. 20 minutes for whole peppers and 5 minutes for sliced ones. Peel and season as before.
- Avoid rinsing the peppers while peeling, as water can strip away their rich, roasted flavor.
- For the best taste, marinate them for at least 15 minutes in high-quality extra virgin olive oil, vinegar, salt, garlic, and black pepper.
- Serve at room temperature to enhance their natural sweetness and depth of flavor.
- Make Ahead: Roasted peppers taste even better the next day and keep well in the fridge.
- Refrigerate: Store in an airtight container with a thin layer of olive oil for 4 – 5 days. For the best flavor, let them sit at room temperature for 20 minutes before serving.
- Freeze: Freeze unseasoned roasted peppers for up to 3 months. After roasting and peeling, let them cool before transferring to a freezer-safe container.
- Thaw & Use: Defrost in the fridge, then marinate as desired before serving.
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
Welcome to our blog, we are glad you are here.
this is the first of Nico’s recipes I have seen or tried… Nico & Louise you have a new fan!!! The unique flavours of humous, yogurt, sumac and basil with the roasted peppers is not only easy but so delicious!
Thank you! This is without a doubt one worth repeating. It can be a main without much addition and a side to many dishes.
Fantastic, Donna, oh how I love the sumac hummus with roasted peppers and yogurt sauce, I’m SO happy that you tried the serving suggestion 🥳.
Thanks for being here, and for taking the time to leave your valuable feedback 🥰.
Best, Louise
I started watching you on Pinterest, I love your style of presenting the food, you look happy and so intune with cooking that I decided to try your recipes. Thank you for teaching how to produce wonderful dishes.
Nicole, we’re so happy you are here!
Thank you for your kind message, that made our day 🙂
All the best,
Louise