How to Roast a Red Bell Pepper


Recently, I ran across an attractive vegetarian lasagna recipe that called for roasted red bell peppers from a jar. It occurred to me that perhaps the writer did not know how easy it actually is to roast fresh bell peppers at home. It's so easy that I thought twice about adding this post at the risk of boring readers, however I am hoping that some of you will find this post helpful, and start roasting your own red bell peppers at home. Freshly roasted bell peppers are sweeter, smokier and have a superior texture to the ones from the jar.  They are an excellent addition to sandwiches, soups and pastas, among other dishes. This is a recipe that was shared with me by Sherry Page of Culinary Getaways at a cooking demonstration during my truffle trip


Step one: Rinse and dry the red bell peppers completely. Place the whole fresh red bell pepper on top of a burner. Have metal kitchen tongs ready. Turn the gas stove onto medium high to high, a hot temperature that you are comfortable working with.    


Step two: Watch for the sides of the bell pepper to blister, char and blacken, which should take roughly 2-3 minutes per side. When a side is blackened, rotate the red bell pepper with your kitchen tong to blacken the next side of the bell pepper. Repeat until the entire bell pepper (except the stem) is blackened.


Step three: Place the completely blackened bell pepper into a paper bag. If you are roasting multiple peppers, place as many that will fit into the bag, and fold down the bag. Allow the peppers to rest for at least 20 minutes.

Step four: Once the peppers have steamed in the paper bag for at least 20 minutes, remove a pepper and rub the skin off. The charred skins should peel off effortlessly, and voilĂ  you'll have homemade roasted red bell peppers tastier than any that come a jar!

51 comments:

Cool Lassi(e) said...

Very informative post dear. I usually roast peppers in the oven. The stove-top method is totally new to me. Will try it out next time I roast a pepper. :)

Sara said...

I roast my peppers the exact same way! On the range. Glad to know I'm not the only one!

Sanura said...

Thanks for the information. I recently brought a jar of roasted red peppers, and the taste was completely awful. You're right, this does look completely simple.

Farmgirl Cyn said...

Usually I roast a bunch of them when they are at their peak in August, and I typically do it on the gas grill. Doesn't heat up the kitchen and i get a mess of 'em done at once. I then freeze them for use thru the winter. Love them on pizza!

Stella said...

Hey Christine, this is a very well written and informative post. I knew how to roast, but forgot about the paper bag step. But what about us folks that are plagued with electric stoves? If you know of another way, I would love to know...

Wendy (The Local Cook) said...

While it is fairly simple to roast your own peppers (I posted about it last summer in my own blog), it does require that one head out to the farmer's market and remember to roast and freeze said peppers. Otherwise it's actually cheaper to buy then in a jar. I have no idea why those red peppers are so dang expensive out of season.

Fresh Local and Best said...

Thanks for your helpful comments everyone!

Stella - You can roast the peppers on the grill as Farmgirl Cyn recommends, or you can broil them on the top shelf of the oven. It's a little bit more work, but worth a try.

high low said...

Our friend had us over for dinner and roasted tomatoes the same way. It had a nice smokey flavor and made a delicious salsa.

Sook said...

Thanks for this post. I attempted to roast red peppers once and failed. So I am going to have to save this post to try it again! Thanks!

Simply Mel said...

I love this tip via Sherry! Brilliant! Thank you for reminding me...

Mari's Cakes said...

Beautiful Peppers!

That is the way I roast them....it give it such a different but delicious taste then when it is done in the oven.

Un Saludo!

Simply Life said...

t roasted red peppers for the first time in years so this is helpful as I wasn´t sure what the best approach was! thanks!

A Year on the Grill said...

a great post... once you make your own, you never go back

Joanne said...

This is exactly how I roast red bell peppers! Love the stovetop method.

Bob said...

I love roasting bell peppers, it's a good time. I've found that wrapping the blackened peppers in paper towels instead of a bag makes the whole thing easier. You just rub off the skin with the paper towels that are wrapped around the pepper when it's ready, ball them up and toss em.

Bellini Valli said...

They really are easy to prepare and make a delicious salad with very little seasoning.

T.W. Barritt at Culinary Types said...

I've actually been afraid to try roasting red peppers on top of the gas range. I usually stick to the oven/broiler, but you've given me the confidence to give it a try.

La Table De Nana said...

We love the paper bag technique!

Thank you for the pretty pics as always~

Bridgett said...

I love roasting peppers and use them often. As usual, your photos are perfect.

♥peachkins♥ said...

roasted pepper are very flavorful! I love them in salads!

Gloria said...

Love roasted peppers your look really yummy!! gloria

Elizabeth in SLO said...

Beautiful pictures! I'm going to try roasting some peppers this way.

Chef E said...

Yum! I just had some on my salad for dinner!

Chow and Chatter said...

what a great post, bet it tastes amazing, are you in San Fran now?

ARUNA said...

that's a nice information!

El said...

These sure beat the ones out of a jar. I've always done it under the broiler. Never thought of using the stove top. Thanks for the tip!

sweetlife said...

great post..I never buy the jarred version..too easy to make at home..you should try this with poblanos..yum!!

sweetlife

Dee said...

I don't think anything replaces the flavor of home roasted peppers. The flavor just does not come from a jar. Good post & great photos.

Tara said...

ugh i wished i liked peppers!

Trissa said...

I love roasted red peppers (in fact just made a dish using them!). They are so easy as you said to make and so much cheaper too!

Sarah said...

Very informative! This is my favorite way to roast peppers in the kitchen and at home.

Anncoo said...

Thanks for sharing. I would like to try this one day.

Debinhawaii said...

Great post! I usually roast them this way if I have one or two, if I need more I use the broil in the oven method. You are right--the taste is so much better when you make them yourself. ;-)

A Canadian Foodie said...

Now this is something I have an intimate knowledge of being married to a man from Eastern Europe. I could never roast one at a time. I do three or four cases! And on the outside grill... otherwise, close to the same as what you do. I skip the paper bag step. It is unnecessary if they are already cooked as much as you want them to be. There is nothing better than home roasted red peppers. And, they freeze beautifully. I make a day, or two, of this every fall. I roast and clean and bag and freeze. The messy bits I use to make Ajvar which is even better than a roasted pepper. I usually make a my Red Pepper Salad with balsamic and Garlic (check it out) and it is to die for. The Ajvar is very labour intensive. I call it my Red Pepper Caviar. And, it is the best thing I have ever eaten in my life when made with the peppers one can get in Eastern Europe. They are meatier, less juicy and have a depth of flavour that in not comparable to any I have had here, yet. Thanks for sharing such an important "to do" as it is healthier to make your own, and so easy!

Pam said...

Love roasted red peppers, if only I could convince hubby of the same! Thanks for all the info!

5 Star Foodie said...

Great tip with the paper bag - I will try that next time!

lostpastremembered said...

That is one perfectly roasted pepper... it could win a contest! Dr Lostpast is deathly allergic to them but I miss there wonderful flavor. Thanks for the memory!!

kat said...

I do the same thing on our stove using our grill basket I always end up with ashes flying around my kitchen though.

Gulmohar said...

How I wish I had a gas cooking range :-)

Flour said...

Now I'm looking for a recipe that calls for roasted peppers...LOL Thanks for sharing. Looks great!

Flour said...

Now I'm looking for a recipe that calls for roasted peppers...LOL Thanks for sharing. Looks great!

Barbara said...

Unfortunately, I have a glass stopped stove so I do mine in the oven.
But I had seen someone do it your way before and was envious because the flavor would be so much better! And on a grill, even better!

Barbara said...

Unfortunately, I have a glass stopped stove so I do mine in the oven.
But I had seen someone do it your way before and was envious because the flavor would be so much better! And on a grill, even better!

Pierce said...

You have no idea how timely your post is! I actually had been reading about roasting peppers as I have four right now, and didn’t want them to go to waste. Perfect timing!

tigerfish said...

What is the idea of that paper bag for?

Bell peppers too shy after being roasted? lol.

Cinnamon-Girl said...

Thanks for the handy tutorial! I never make them and I really should. They have great flavor.

Michelle said...

Wonderful how-to with gorgeous photos.

Instead of putting the peppers in a paper bag, I just lay them on a cutting board and put a skillet lid over them. The steam loosens the skin and it comes right off.

Megan said...

Agh! I feel so enlightened. I had no idea you could do that! That seems so easy and then you don't have peppers soaked in oil either. Thanks so much for posting this. You didn't bore me at all.

Cynthia said...

I love all the pepper shots in this post.

HippieMom said...

The bag step is great! I have been rolling them in newspapers for ages!!! Thank you for the tip.
xOxO.

OysterCulture said...

You're right, they are so easy to roast, and the freshly made ones are the best, none of that bitter flavor from the jar. Quick easy and so good for you