Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. I enjoy them as a healthy light snack quite often, though you can work them into so many wonderful dishes. They’re so versatile for adding to salads, wraps, sandwiches, soups, and so much more. I think you’ll love them, too! Roasting red bell peppers is easy, as is roasting just about any peppers. Bell peppers are easier because they are thick fleshed and become almost meaty after roasting. The skins char up and peel away very easily. Let’s talk about how to make roasted red peppers, shall we? Roast the peppers on a baking sheet skin sides up (aluminum foil or parchment paper will make for easy cleanup) for 20-30 minutes at 400 degrees F (220C), until the skins are blackened and blistered. It could take up to 40 minutes, depending on your oven. To roast the peppers on the grill, produce a HIGH FLAME on your grill. Place the chili pepper directly onto the lightly oiled grates. Allow skin to blacken and bubble up. It will do so in about 2-3 minutes. Flip the chili pepper and blacken both sides to evenly roast the peppers. Allow the peppers to cool enough to handle. Transfer them to a glass bowl and cover the bowl with plastic wrap or a paper towel, or place them into baggies or paper bags to steam the peppers and loosen the skins for 20 minutes. Steaming will make it easy to remove the skins. Peel and discard the charred skins from the cooled peppers and use as desired. Boom! Done! Easy recipe, isn’t it? Roasting red peppers is very easy to do. Eat them up however you’d like! More on that below. Add them to sandwiches, wraps, pasta and salads. Use them to top pizza. Roasted red peppers make great sauces and dips. You can mix them up in so many ways. That’s it, my friends. I hope you enjoy my roasted bell peppers recipe. Let me know if you make it. I’d love to hear how it turned out for you. Try it with green, yellow or orange bell peppers. Just as delicious! You can also cover them with olive oil in the jar to last up to 2 weeks, refrigerated. Roasted peppers in oil are delicious. You can also freeze roasted peppers for 6 months or longer in sealed baggies or containers. NOTE: This recipe was updated on 7/29/24 to include new information, photos, and video. It was originally published on 2/23/20.
