Learn how to roast bell peppers and get a perfect result every time. Roasting is one of the simplest methods to prepare bell peppers.
I have to admit, roasting is my favorite way to prepare almost every vegetable. It brings out so much flavor, and you don’t have to tend it while cooking. Roasted bell peppers are absolutely mouth-watering.
Roasted Bell Peppers
Wondering how to make oven-roasted bell peppers? Keep this advice in mind, and you’ll get the tastiest outcome every time.
First, it goes without saying, but fresh, high quality produce tastes better. Select only firm bell peppers, and avoid any with spots.
Second, you can roast your bell peppers whole, halved, or in pieces. I typically slice mine into inch wide strips, but it depends what you plan to use them for.
Roasting whole will allow you to fit twice as many peppers on the pan. This is helpful when canning a crop of bell peppers for later use.
The only other factor is when you prefer to remove the core and seeds. I like to finish that task while the pepper is still firm. If you roast them whole, you’ll have to seed them afterward.
How To Roast Bell Peppers
Here are the step-by-step instructions on how I roast bell peppers:
Prep the oven: Preheat your oven to 425°F.
Prep the bell peppers: Clean the peppers. Then, remove the core, seeds, and ribs from within. Slice them in half or into thin strips.
Prep the pan: Lightly oil a large sheet pan. Place the bell pepper halves on it, sliced side down. Then, put it in the oven.
A fish spatula is my favorite tool for turning vegetables. It is thin and flexible for sauteing, frying, turning, and lifting anything from fish to cookies to vegetables.
How Long To Roast Bell Peppers
Not sure how long to roast bell peppers? It usually takes around 10 minutes if you slice your bell peppers or 20 minutes if you halve them or leave them whole.
You can check them with a pair of tongs when they look finished. They should be charred in places, and they should look like they’re collapsing in on themselves.
After they are finished roasting, you have the option to remove the skins. I do not usually perform this task. The skin is thin and edible, and I like the taste of the charred bits.
If you want to peel the skins for canning, or because you don’t like the taste or texture, all you have to do is let them steam a bit.
Cover the hot peppers with a bowl or other moisture barrier when you take them out of the oven if you plan to remove the skins. Wait 10 to 15 minutes, and you’ll find the skins easy to remove.
How to Roast Bell Peppers
- 1 tablespoon olive oil
- 4 bell peppers sliced into thin strips
- ½ teaspoon kosher salt adjust to taste
- ¼ teaspoon freshly ground pepper adjust to taste
- Preheat your oven to 425°F. Place the bell peppers on the baking sheet and drizzle with oil. Season with salt and pepper and toss to coat.
- Roast the bell pepper strips for 10 minutes. The pieces should be slightly charred and fork-tender when done.