Kitchen Basics: Roasting Bell Peppers (or any peppers!)

Roasting bell peppers is an easy way to cook them for adding to sandwiches, salads, pasta or other veggie dishes. There are a few ways to roast peppers, with variations in how to cut the peppers, mostly. You can roast them whole or halved, but I like this method, for a few reasons: 1) It’s easy to prep the bell peppers 2) You slice them, so you can seed them before roasting 3) Once you roast them, you can easily cut the pre-cut sections into any size you need for your meal.

You can actually roast any peppers using this method! Just leave them in the oven until the skins are charred and wrinkly, so they’ll peel easily! The easy steaming method after roasting also helps with the skin removal. Steam them by placing the roasted bell peppers into a medium sized bowl and covering it with a plate for 30 minutes. You can skip this step, and you will still be able to peel the peppers, it just might be a little bit more difficult.

Store the peppers in olive oil. Use as much or little oil as you like, but you really only need to coat the peppers. I like adding garlic, salt and pepper to the peppers that will be refrigerated, just for that little bit of extra tastiness.

I’ve written the directions for roasting just two bell peppers here, but you can roast as many as will fit on your baking sheet. Just adapt the amount of olive oil, garlic, salt and pepper if you use it.

You might be interested in trying my Mardi Gras Muffaletta Sandwiches, which has roasted red bell peppers on the sandwiches. You might also enjoy looking at my other Kitchen Basics for tips and suggestions you can use every day in the kitchen. Enjoy!

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Kitchen Basics: Roasting Bell Peppers (or any peppers!)

An easy method for roasting bell peppers for use in salads, sandwiches, pasta dishes or with other vegetables.

Cuisine

American, Italian, Southern US

Keyword

bell pepper, chipotle peppers, green bell pepper, jalapeno pepper, red bell pepper, serrano pepper

Prep Time

5 minutes

Cook Time

25 minutes

Passive Time

30 minutes to steam the peppers

Servings

Ingredients

• 2 bell peppers
• 1 tablespoon olive oil
• 2 cloves garlic minced
• salt and pepper

Cuisine American, Italian, Southern US Keyword bell pepper, chipotle peppers, green bell pepper, jalapeno pepper, red bell pepper, serrano pepper Prep Time 5 minutes Cook Time 25 minutes Passive Time 30 minutes to steam the peppers Servings Ingredients 2 bell peppers 1 tablespoon olive oil 2 cloves garlic minced salt and pepper

Instructions

1. Preheat the oven to 450° F. Line a baking sheet with parchment paper or coat lightly with olive oil.
2. Halve the bell peppers and remove any seeds, membranes and stems. Cut each bell pepper half into a few large pieces.

   
3. Place each pepper piece cut side down on the baking sheet.
4. Bake until the skins are wilted, wrinkly and slightly charred.

   
5. Place the bell pepper pieces in a medium mixing bowl and cover the bowl with a plate. Let sit, covered, for 30 minutes. (optional) Let the peppers cool.
6. Once the peppers are cool enough to handle, peel the skins off of each piece of pepper.
7. Cut or slice the pepper segments into whatever size you need for your use. (I cut mine into 1/4-inch wide slices.)

   
8. In a medium sized bowl (dry and reuse the bowl you steamed the peppers in), Toss the peppers in olive oil, minced garlic and salt and pepper.
9. Cover and store in the refrigerator until ready to use, or use immediately. The oil-coated peppers will last one week in the refrigerator. Enjoy on sandwiches, in salads, and with pasta.

   

Recipe Notes

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