Roasted Peppers

There are many ways of roasting peppers. You can cook them on a grill or an open gas flame, under a broiler, in the oven, or in an air fryer.

No matter what method you use, what’s certain is that homemade roasted peppers are substantially superior to store-bought ones that come in a jar.

They are also easy to make, and you can control the ingredients for the marinade, making it with good quality oil and more or less salt and vinegar based on your taste.

Here’s a quick summary of what you can expect from the different cooking methods:

• Air fryer: our favorite method because it’s the fastest, cleanest, and the roasted bell peppers taste great!
• Oven-baked: also excellent, but it takes twice as long as in the air fryer.
• Broiler: Similar to oven-baked, with a good char.
• Open flame: taste is probably the best, but your stovetop will be a mess and the kitchen full of smoke.
• Grill: excellent flavor. Recommended if you have a grill and use is already on for something else.

Bell peppers

You can use any color of bell pepper.

Red bell peppers are the sweetest when roasted, but yellow, orange, and green are delicious, too, although slightly less sweet, especially the green ones.

Pick peppers that are firm to the touch for best results.

Substitute other pepper varieties such as poblano peppers, Cuban peppers, and other mild peppers for bell peppers.

Extra virgin olive oil

The oil is to season the pepper after they are cooked. We recommend extra virgin olive oil for the best taste and nutritional profile.

Vinegar

The sweetness of roasted peppers is a perfect flavor match with the acidity of vinegar. We recommend red wine vinegar, white wine vinegar, or apple cider vinegar.

For a sweeter taste, go for balsamic vinegar.

Garlic

Crushed garlic is added to the other ingredients to infuse the peppers with a mild garlic aroma.

Fresh herbs

We recommend seasoning the roasted bell peppers with fresh basil or flat-leaf parsley. Optionally you can add a few capers.

Roast the peppers

Preheat the oven to 430°F or 220°C. Wash and dry the bell peppers and arrange them whole on a baking tray. There’s no need for oil at this stage.

Roast for 30 to 40 minutes. Turn on the side – 45 degrees turn – halfway through cooking.

They should collapse, get soft, and be charred outside.

Transfer the roasted peppers to an airtight container and let them steam with their heat for 15 minutes—a bowl with a plate on top works too.

Note: the steam will loosen up the skin of the peppers, making them easier to peel.

Peel the peppers, remove their seeds and the stem, and pay attention to the hot liquid that might hide in them.

Tip: Avoid rinsing the roasted peppers in water to preserve the most flavor.
Note: The peppers might still be hot, so don’t burn yourself.

Side dish or appetizer

Pull the roasted bell peppers apart into smaller strips and transfer them into a bowl or serving platter.

Season with extra virgin olive oil, vinegar, crushed garlic, salt, black pepper, and fresh basil leaves.

Toss well and let marinate for 15 minutes before serving them as a delicious side dish or appetizer on toasted bread, bruschetta, focaccia, or crostini.

Arrange a layer of hummus on a platter, make a well in the center, and fill with roasted bell peppers you previously tossed in olive oil, salt, pepper, and basil.

Drizzle with Greek yogurt diluted in water, extra virgin olive oil, and a pinch of paprika, sumac, or za’atar.

Serve with crispy pita chips or warm pita bread.

Use them for other recipes

• Romesco sauce.
• Red pepper pesto.
• Roasted red pepper pasta.

Or add them to…

• A wrap or sandwich.
• Grain bowls: Rice salad, farro salad, barley salad.
• Salads: Pasta salad, couscous salad.
• Legumes: chickpea salad, chickpea pasta salad.

Air fryer peppers

Put the peppers in the air fryer basket. Air fry at 400°F or 200°C for 15 to 20 minutes, turning them once.

Peel and marinate, as explained before.

Gas burner peppers

Char one pepper at a time on a gas burner on the stovetop until soft and charred outside. Turn often with tongues.

Peel and season, as explained before.

Note: this method is messy and will fill your kitchen with smoke. The taste is delicious, though!

A common way to marinate roasted peppers in Italy is with flat-leave parsley.

Mix 6 tablespoons of extra virgin olive oil, 3 tablespoons of white vinegar, 1 tablespoon of capers, 1 handful of chopped parsley, 2 crushed garlic cloves, sea salt, and black pepper to taste.

Asian Style Marinade

Mix 2 crushed cloves of garlic, 10 mint leaves, a small handful of chopped coriander, 2 tablespoons of peanut oil, 4 tablespoons of soy or tamari sauce, 1 tablespoon toasted sesame oil, 1 tablespoon lime juice, 1 tablespoon of agave syrup or maple syrup.

Greek Style Marinade

Mix 2 crushed cloves of garlic, 6 tablespoons Greek extra virgin olive oil, 3 tablespoons white wine vinegar, juice of half a lemon, a big handful of chopped parsley, 10 leaves of chopped mint, 1 teaspoon of Greek dried oregano, sea salt, and black pepper to taste.

Make ahead: roasted peppers are an excellent recipe to make ahead as they keep in the fridge for days, and they are tastier on the second day.

Refrigerator: keep in the fridge for 4 to 5 days in an airtight container, covered by a thin olive oil layer. Take them out of the fridge 20 minutes before serving for the best flavor.

Freezer: freeze roasted peppers before seasoning them. Roast, peel, let them cool down, then transfer them into a freezer-friendly container and freeze for up to 3 months.

Thaw in the fridge, then marinade as recommended above.

• Avoid rinsing with water when you peel the peppers because the water will wash off their roasted flavor.
• Marinate for at least 15 minutes in good quality extra virgin olive oil, vinegar, salt, garlic, and pepper.
• Serve them at room temperature for the best flavor.

If you love roasted peppers, or you’re trying to increase your veggie intake a little, take a look at these healthy sides:

• Stuffed bell peppers: with delicious rice and lentil filling.
• Roasted artichokes and potatoes: an easy one-tray serving of vegetables!
• Sweet potato salad with roasted potatoes.
• Garlic and lemon roasted broccoli: fork-tender and crispy.
• Shaved Brussels sprouts salad with a creamy mustard dressing.
• Red cabbage slaw with walnuts and fresh apple.
• Oven-roasted Brussels sprouts with a sweet syrup-vinaigrette.
• Baked and tender sweet potatoes: a favorite vegetable side dish for Thanksgiving!
• Roasted cauliflower with fresh herbs and lemon.

For many more side dish ideas, check out our sides category page.