About this recipe
Roasting bell peppers is one of those simple kitchen tricks that makes you feel like a total pro. Whether you’re using red, orange, yellow, or even green peppers, roasting brings out their sweetness, softens their texture, and gives them that irresistible smoky flavor that makes everything taste better.
You can roast them ahead of time and keep them in the fridge to use throughout the week—tossed into salads, folded into wraps, layered in sandwiches, or blended into creamy sauces and soups.
Why you’ll love this recipe
- You’ll save money and skip preservatives compared to store-bought jars.
- It’s easy: just slice, roast, steam, peel, and you’re done.
- It works with any color of bell pepper.
- Roasted peppers freeze beautifully for later.
ingredient notes
- Red bell peppers: Sweet, mellow, and the most popular for roasting.
- Yellow & orange bell peppers: Slightly less sweet than red but beautifully fruity and bright.
- Green bell peppers: Less sweet, more earthy, and a little bitter. Still delicious when roasted, especially for savory dishes.
- Olive oil (optional): Helps blister the skin and adds richness.
- Salt: Optional, but a light sprinkle enhances the flavor.
How to roast bell peppers
- You can roast them whole or sliced, depending on how you plan to use them.
- Roast them in the oven or air fryer.
- Grill them directly over a gas burner or an open flame to achieve a deep, smoky flavor.
- Use the broiler for a quicker method—watch closely!
How to store roasted bell peppers
- Short-term storage (fridge): Store them in an airtight container or glass jar. For extra moisture and flavor, add a splash of olive oil. Store in the refrigerator for up to 5 days.
- Long-term storage (freezer): Peel the roasted peppers and slice them or leave whole. Arrange on a baking sheet to freeze individually. Once frozen, transfer to a freezer-safe bag or container. Use within 2–3 months for best flavor and texture.
Bonus tip: If you freeze them with a bit of olive oil in ice cube trays or silicone molds, you can pop out just what you need for sauces, soups, or pastas.
Add garlic cloves or onion slices to roast alongside the peppers.
How to use roasted bell peppers
Add them to soups for depth and richness
- Tomato and Red Bell Pepper Soup: Roasted red peppers balance the acidity of the tomatoes, making this creamy soup even more flavorful.
- Roasted Red Bell Pepper and Potato Soup with Spices: A warming, spiced soup where roasted peppers play perfectly with potatoes and earthy spices.
Blend them into pasta sauces
- Creamy Vegan Roasted Red Pepper Pasta: A simple, creamy sauce that’s full of flavor and perfect for a quick weeknight dinner.
- Vegan Ragu with Mushrooms and Lentils: Add roasted peppers to the base to deepen the flavor of this hearty, plant-based ragu.
Use in grain bowls and salads
- Farro Salad with Roasted Cauliflower and Romesco Sauce: Romesco is a roasted red pepper–based sauce that adds bold flavor to grain salads.
- Roasted Vegetables with Red Bell Pepper Sauce: Blend roasted peppers into the sauce and serve over a tray of roasted veg for a stunning side or main dish.
Mix into mains and comfort food
- Vegan Sloppy Joes: Fold chopped roasted red peppers into the lentil mixture for a sweet, smoky twist.
- Three-Bean Chili: Roasted peppers add depth to the chili base, complementing the beans and spices beautifully.
How to Roast Bell Peppers (Red, Orange, Yellow & Green)
Ingredients
- 4 bell peppers red, orange, yellow, or green
- Olive oil optional
- Pinch of salt optional
Instructions
Oven Method:
- Preheat oven to 450°F (230°C).
- Slice peppers in half and remove seeds and stems.
- Place cut-side down on a baking sheet lined with parchment or foil.
- Roast for 25–30 minutes until blistered and blackened.
- Transfer to a bowl, cover, and steam for 10 minutes.
- Peel off the skin and use as desired.
Open Flame Method:
- Place whole peppers directly over a gas flame or grill.
- Rotate every 2–3 minutes until all sides are blackened.
- Transfer to a bowl, cover, steam for 10 minutes, peel, and use.
Air Fryer Method:
- Preheat air fryer to 400°F (200°C).
- Halve or quarter the peppers, remove seeds.
- Lightly coat with oil, air fry 10–12 minutes, shaking halfway.
- Steam and peel.
Notes
Fridge: Up to 5 days in an airtight container or jar. Freezer: Peel, freeze flat, store up to 2–3 months.
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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