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Roasted red peppers are one of my favorite salad toppers and overall flavor boosters. I used to be intimidated by roasting my own peppers at home, but not anymore. They are SO EASY to make yourself (in literally minutes!), and I think they’re better since they’re not packed in oil like the store-bought variety.

roasted red peppers on baking sheet

How to Roast Red Peppers (The Easiest Way!)

You can roast red peppers whole on the grill or over a stove burner, but I consider both of those methods a little more time-consuming because you actually have to watch the pepper to know when to turn it. (Since you’ll have to turn it to blacken all 4 sides of the pepper.)

If you ask me, the easiest and most efficient way to roast a pepper is in the oven.

You simply chop off all 4 sides of the pepper, discarding the seeds in the middle, then place them on a pan skin-side-up to broil to blackened perfection. (Don’t worry, you won’t be eating the blackened skin.)

roasted red peppers in glass container

Peel the Roasted Red Peppers

After broiling, you simply place them in a sealed glass jar to steam until they are cool enough to handle. After that, the peels are easily removed. These peppers are made without oil and are packed with SO MUCH flavor.

They’re perfect for adding to salads, sandwiches, wraps, or pasta.

skinned roasted red peppers in a line

roasted red peppers overhead on pan

How to Roast Red Bell Peppers

5 from 3 votes
A fool-proof method for roasting red peppers in just minutes!
prep20 mins cook10 mins total30 mins


  • Red bell peppers , as many as you'd like


  • Wash and dry your bell peppers, then slice off the 4 sides. Use your knife to carefully remove the seeds and white pith, then place the peppers cut-side-down on a baking sheet. (You can line your baking sheet with foil for even quicker clean up later!)
  • Place the baking sheet under the broiler for about 10 minutes, until the the skin is blackened.
  • Carefully remove the hot peppers from the pan, and place them in a glass container topped with an airtight lid. Leave the peppers in the sealed container for about 15-20 minutes, until they are cool enough to handle.
  • They should be nice and steamed when they are cool, and the skins will easily peel off using your fingers. Discard the skins, and use your roasted peppers however you like!
  • Leftover peppers can be stored in the airtight container in the fridge for up to one week.


Calories: 9kcal | Carbohydrates: 1g | Sodium: 1mg | Potassium: 62mg | Sugar: 1g | Vitamin A: 930IU | Vitamin C: 38mg | Iron: 0.1mg
Course: Side Dish
Cuisine: American
Keyword: how to roast red peppers

roasted red peppers on baking sheet top view

Here are some Roasted Red Pepper Recipes:

Reader Feedback: What’s your favorite way to use roasted red peppers?

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

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  1. What is the distant for the red peppers to be from the heat source when broiling? Should peppers be in the center position of the oven?

  2. This is so much easier than broiling them on the stove top burner, and they are so much easier to handle. Thank you for sharing!

  3. I never knew it was this easy to roast peppers! Thank you for the photos– they are very helpful. I just used your method and now I’m never buying them prepared at the store again.