This method works great for most kinds of peppers including Poblanos, Anaheims, Hatch-style chiles, paprika chiles, jalapenos and pimientos; though depending on the peppers, some skins are a little more difficult to remove. If the type of pepper has a thinner skin and flesh, check more often to prevent scorching.
Prep time: PT10M
Cook time: PT20M
Total time: PT30M
Rating
4.94 stars (49 reviews)
Keywords
How to Roast Red Peppers
Ingredients
Bell peppers or other peppers of your choice ((see note in description box above))
A foil-lined baking sheet
Categories
condiment
Side Dish
Steps
Preheat the oven to 450 degrees F.
Cut the peppers in half and remove the stems, seeds and membranes. Lay the peppers on a foil-lined baking sheet, cut side down. Roast the red peppers for 15-20 minutes or until the skins are very dark and have collapsed. (There is no need to rotate or turn the peppers.) Once the skins are blackened remove the peppers from the oven.
At this point most people recommend placing the roasted peppers in a paper bag to steam for about 10 minutes to help loosen the skin. I've never found that to be necessary, but I guess it depends on how stubborn your particular peppers are! Simply let the peppers cool for a few minutes until comfortable enough to handle and then peel the skins off and discard them.
You can slice or dice the peppers in advance or store them in halves. Stored in the fridge in an airtight container they'll keep for up to about a week. If you store them covered in oil in the fridge they'll keep for at least 2 weeks. For longer storage you can freeze them in ziplock bags.
Reviews
Matthew Telles on 2025-12-07 (5 stars): This worked great! Couldn’t find the jar red peppers so I decided to try it myself for chickpea pasta salad. Thanks for the great tip. The paper bag worked great.
Thane on 2025-01-13 (5 stars): Thank you for the ease of roasting the peppers and additional suggestions, paper bag or not. Very helpful.
Deb on 2024-04-20 (5 stars): I needed 1/4 cup diced roasted red peppers for a recipe. Last time I bought a jar I used them for one recipe and ended up throwing the rest of the jar away after it sat in the refrigerator for weeks. This worked perfectly!! Roasted 1/4 of a red pepper and was good to go. Thank you for sharing!
Cathy on 2022-03-30 (5 stars): I no longer have a gas stove and needed to roast some peppers. I roasted one poblano and one jalapeno. I did put in a paper bag. The skins just fell off. I always had trouble when I charred on my gas stove. Very easy and worked perfectly.
Tia on 2022-03-16 (5 stars): Easy and delicious
Thanks
Michael on 2022-02-20 (5 stars): I made these as instructed (plus some of the tweaks above) and they came out perfect and so I’m not sure why so many people had problems? As others advised, I a) put the oven shelf quite high, so it was just 4 inches from the top of the oven, b) put some wax paper / baking parchment under the peppers so they wouldn’t stick and c) piled them up after they were cooked (30 mins) and popped a glass Pyrex bowl over them to steam and the skins pretty much fell off. Very easy and the flavour was great, thanks!
Bee on 2022-01-09 (5 stars): Definitely do not need to pollute the earth more with placing them into a one use plastic bag. Just let them cool until you can handle them and skin peels right off. Do more to save this earth especially if you have children, reduce your waste. Plastic does not biodegrade
J. Hurt on 2021-12-28 (5 stars): I had two red and two yellow peppers. Rinsed, dried, cut in half and de-seeded all four. My pan was small so I did them in two batches. I sprayed the cut sides of each with a bit of non-stick spray, lightly seasoned with a little garlic salt, and I mean VERY little. Foil only, no oil. 450 degrees for 30 minutes, rotating the pan one quarter turn. Needed about 15 more minutes. Great charring, no sticking at all. Placed warm pepper halves in a Lg ziplock bag for 30 minutes to steam. Skin peeled off with a little assist from a paper towel or two. Stored my treasures in an air sealed zip lock bag; again, no oil, and popped them in the freezer. So easy to slice them once frozen and I'm hoping they last. They were recipe ready! They're great in grilled cheese, grilled tuna salad and all pasta salads!
Nikki on 2021-12-21 (5 stars): Marvelous! Worked perfect,my oven took 27 minutes til sunk in(I checked at 22, they were scorched but not sunk). Skin came off easy, after roasted I gently moved bottoms to check if stuck, when hot I was able to slide them and they did not stick. My house smells wonderful.
Elizabeth (Betsy) Maya on 2021-12-20 (5 stars): Followed the instructions. Washed, dried & cut them as to the recipe. They looked & smelled beautiful, but removing the skin was not as easy as you say. I got about 3/4 cup out of the
whole. ARGH.......was disappointed. On to garlic!
Elizabeth (Betsy) Maya on 2021-12-20 (5 stars): I wash out the plastic bags & dry thoroughly. I use them because you can ''mold'' them to where you want them in the freezer.
