Roasting peppers is one of the best ways to enjoy them – the skin blisters and the flesh becomes soft and sweet. Try our simple methods for roasting at home, then try them in our favourite recipes below. Discover the most efficient way to prepare and cook peppers and avoid reaching for that jar in the supermarket.
Check out our top recipes for peppers to get some dinner inspiration.
Why do you roast peppers?
Roasting, charring or blackening peppers brings out layers of flavours that will take your dishes to the next level. The flesh of the veg becomes super-soft and sweet, making it perfect for blitzing into sauces, soups and dips.
How do I prepare peppers?
When roasting peppers, you can either choose to halve them or keep them whole. Halving them is the preferred method, as it’s best to get the fiddly prep done before cooking. Cut each pepper in half through the stalk, then remove the white membrane with a small serrated knife. Scoop the seeds out with a dessert spoon and discard.
Different ways to roast peppers
- Use baking parchment instead of foil (as this can transfer a metallic flavour to the peppers).
- Blackening and blistering the peppers is a good thing. The more blackened the skin becomes, the easier it will be to peel. This also gives a tasty, lightly charred flavour to the flesh of the peppers.
- Stick with red peppers. These have the sweetest flavour and work best for roasting. Most varieties of red pepper work well, including Romano.
Basic roasted pepper cooking methods
How to roast peppers in the oven
- Heat oven to 220C/200C fan/gas 7.
- Line a large, flat baking sheet with baking parchment.
- Halve the peppers and arrange on the baking sheet cut-side down.
- Roast for 30-35 mins until the skin is shrivelled and lightly blistered.
- Set aside to cool completely before peeling.
How to grill peppers
This is a speedier method for roasting peppers.
- Heat a grill to high.
- Halve the peppers and arrange on a nonstick, unlined baking sheet cut-side down (do not use baking parchment, as this can easily catch under the grill).
- Grill for 15-20 mins until blistered and softened.
How to roast peppers on the hob
Traditionally, roasted peppers are cooked directly on a gas hob. This method is particularly useful if you’re looking to achieve a smokier, charred flavour.
- Put whole peppers directly on the flame of a gas hob and cook for 10-15 mins, turning often, until completely charred. You’ll know they’re done when they reach a deep, blackened colour.
How to peel roasted peppers
Once your peppers are roasted, pile them (still hot) into large food bags and seal. Set aside to cool in the bags, then peel off the skins and scrape away any lingering seeds. Alternatively, leave your peppers to cool at room temperature before peeling. The skin should slip right off if the peppers have been roasted well, so if you’re having trouble removing the skins, it may be worth cooking your peppers for slightly longer.
How do I store roasted peppers?
Once peeled and cooled, you can store your peppers in an airtight container in the fridge for five days. Alternatively, slice the peppers and put them in a jar with good-quality olive oil and crushed garlic cloves, then store in the fridge for up to one week. Do not freeze the peppers.
Roasted pepper recipe ideas
Roasted peppers work beautifully in so many dishes. They can be blitzed into a homemade hummus, tossed through a salad or eaten as part of an antipasto platter. Make a large batch of roasted peppers to use in different dishes. Homemade roasted peppers are more budget-friendly and tastier than their shop-bought counterparts.
1. Really easy roasted red pepper sauce
2. Pepper & walnut hummus with veggie dippers
3. Walnut & red pepper pesto pasta
4. Cumin roast peppers & tomatoes
5. Roasted red pepper & tomato soup with ricotta
What’s your favourite recipe for roasted peppers? Leave a comment below…