There’s something absolutely magical about roasted peppers—they’re sweet, smoky, and incredibly versatile. Whether you’re serving them as a side dish, tossing them into pasta, or layering them into sandwiches, this roasted peppers recipe is truly the best way to bring out their natural flavors. I’ve been making roasted peppers for years, and I’m excited to share my foolproof method with you today.
The beauty of roasted peppers lies in their simplicity. You need just a few quality ingredients and a hot oven to transform ordinary bell peppers into something restaurant-worthy. The high heat causes the pepper skins to blister and char, which not only makes them easier to peel but also concentrates all those wonderful sweet flavors. This is one of those recipes that looks impressive but requires minimal effort—perfect for weeknight dinners or meal prep.
I love serving these alongside homemade pizza dough or as a topping for fresh bagels. They’re also wonderful served cold as part of an antipasto platter, or warm as a side dish. The balsamic vinaigrette I often drizzle over them adds a sophisticated touch that elevates the entire dish.
What makes this roasted peppers recipe truly the best is how adaptable it is. You can roast them ahead of time and store them in the refrigerator for up to five days, making them perfect for meal prep. Whether you prefer red, yellow, orange, or a combination of all three, this method works beautifully with any color pepper. The technique is so straightforward that even beginner cooks will have success, yet the results are sophisticated enough to impress dinner guests.
I’ve tested this method countless times, tweaking temperatures and techniques to find the absolute best approach. The key is getting your oven hot enough and positioning your peppers correctly to achieve that perfect char. Once you master this simple technique, you’ll find yourself making roasted peppers constantly. They’re that good.
According to Serious Eats, roasting peppers is one of the most fundamental cooking techniques that every home cook should master. And I completely agree! This recipe has become a staple in my kitchen, and I know it will become one in yours too. For more detailed information on pepper preparation and variations, New York Times Cooking offers some wonderful insights into different roasting methods.
The best part? Once you learn how to make roasted peppers this way, you’ll never go back to any other method. The combination of high heat, proper timing, and a few quality ingredients creates something absolutely delicious that tastes like you spent hours in the kitchen when you really only spent minutes preparing them.
Ingredients
- 4 large bell peppers (red, yellow, orange, or a combination), whole
- 3 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 2 tablespoons balsamic vinegar
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes (optional)
- Fresh basil for garnish (optional)
- Parchment paper for baking sheet
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper to make cleanup easier and prevent sticking.
- Wash the bell peppers thoroughly under cool running water and pat them completely dry with paper towels. Moisture on the peppers can prevent proper charring.
- Place the whole peppers directly on the prepared baking sheet, spacing them about 2 inches apart so heat can circulate around each pepper.
- Roast the peppers in the preheated oven for 25-30 minutes, turning them halfway through cooking with tongs. You want the skins to become blackened and blistered all over.
- When the peppers are charred and soft, carefully remove them from the oven and place them in a large bowl. Cover the bowl tightly with plastic wrap or a lid.
- Let the peppers steam in the covered bowl for 10-15 minutes. This step is crucial as it helps loosen the skin from the flesh, making peeling much easier.
- Once cooled enough to handle, carefully peel away the blackened skin using your fingers or a small paring knife. The skin should come off easily after steaming.
- Cut the peeled peppers in half lengthwise and remove the stem and seeds. Discard the charred skin, stem, and seeds, keeping only the tender pepper flesh.
- Cut the roasted pepper flesh into ¼-inch strips or bite-sized pieces, depending on your intended use.
- In a small bowl, whisk together the olive oil, minced garlic, balsamic vinegar, kosher salt, black pepper, and red pepper flakes if using.
- Place the roasted pepper strips in a serving bowl or storage container and pour the vinaigrette over them.
- Toss gently to coat all the pepper pieces evenly with the dressing.
- Garnish with fresh basil if desired. Serve warm, at room temperature, or chilled depending on your preference.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Pro Tips
Charring Level: Don’t be afraid of the blackened skin—it’s exactly what you want! The charring concentrates the sweet flavors and makes the skin peel away easily. Aim for about 60-70% of the surface to be blackened.
Steaming Step: This is non-negotiable for easy peeling. The steam creates moisture that loosens the skin from the flesh. If you skip this step, you’ll have a much harder time removing the skin.
Make-Ahead Option: You can roast the peppers up to 2 days ahead, store them in an airtight container without the vinaigrette, and add the dressing just before serving for the freshest flavor.
Storage Tips: Store roasted peppers in the refrigerator in an airtight container. They’ll keep for 5 days easily. You can also freeze them for up to 3 months if you want to preserve them longer.
Serving Suggestions: Serve warm alongside homemade yeast rolls, toss into pasta, layer onto sandwiches, use as pizza topping, add to grain bowls, or serve cold as an appetizer. They’re also delicious with fresh mozzarella and basil.
Flavor Variations: Try adding a splash of red wine vinegar instead of balsamic, or drizzle with pesto. Some people love adding a pinch of smoked paprika to the oil mixture for extra depth.
Oven Method Variations: If your oven has a broiler, you can place peppers on a broiler pan and broil them 4-5 inches from the heat source for 15-20 minutes, turning halfway through. This method is faster but requires more attention.
Garlic Adjustment: If you prefer a more subtle garlic flavor, reduce the garlic to 1-2 cloves. For garlic lovers, you can increase to 4-5 cloves or add roasted garlic cloves instead.