Roasting Peppers Article -
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How to Roast Peppers

Roasting sweet and hot peppers at home is remarkably easy.

Liven up Mexican dishes, sandwiches, antipasto platters, and salads with sweet, freshly roasted peppers.

1. Preheat your oven's broiler.

2. Use two teaspoons of vegetable oil for each pepper. Avoid extra-virgin olive oil as its smoke point is low and will burn when broiled.

Coat each pepper evenly with oil. A pastry brush is useful, but fingers will work in a pinch. Make sure to coat inside the folds of each pepper.

    3. Arrange the peppers on a baking sheet and place the baking sheet on the highest rack in your oven.

      4. Keep a watchful eye on the peppers. When dark splotches begin to appear on the peppers, remove the baking sheet from the oven.

        5. The peppers will be very hot. Using tongs, carefully turn each pepper over. Once all of the peppers are turned, return the sheet to the oven.

          6. When the tops of the peppers begin to darken again, remove them from the oven and place them into a large bowl. Cover the bowl with plastic wrap, making sure that it is sealed air-tight all the way around. The steam from the trapped hot peppers will loosen the skins.

            7. Once the peppers are cool enough to handle (probably about 15 to 20 minutes), pull the stems out of each pepper.

              8. Hold one end of the pepper down on a flat surface and gently peel the skin off of each pepper. The skin should slide off fairly easily.

                9. Lift each pepper up and hold it with one hand, while using your other hand to squeeze down the pepper's length. The bulk of the seeds and pulp should drop out the bottom.

                  10. With the backside of the knife, slit open the side of each pepper and spread them out (ribbed side up). With the dull side of your knife, scrape off any of the ribs or membrane that remains in the pepper.

                    Sep. 1, 2009 2:55 pm
                    What temperature do you set the oven?
                    Sep. 3, 2009 10:34 am
                    Set your oven to 500 degree F.
                    Sep. 7, 2009 3:43 am
                    I've been wanting to learn how to roast peppers for a long time. I used to live near a friend who used to roast peppers for salads & I keep postponing to email her and ask her how she did it. Thank you so much for this post. I will try it and let you know how it goes.
                    Sep. 10, 2009 8:31 am
                    This is so helpful! I've never roasted peppers because I thought it would be much more difficult. Can't wait to use this method for a recipe soon! Thanks!
                    Sep. 11, 2009 4:38 pm
                    I opted just to skip step 8 and 9, and simply sliced the peppers open so that they would lay flat. I then used a flat-edged paring knife and scraped both sides (seeds and membranes, then skin). Seemed much easier than peeling the skin away by hand.
                    Sep. 14, 2009 3:47 pm
                    "What temperature do you set the oven?" + "Set your oven to 500 degree F." When you turn on your ovens BROILER it should be preset to 500 F. Remember you are broiling them(where the heat comes from the top) not baking 'em..
                    Sep. 24, 2009 6:16 am
                    Any way to save these for future use? I have several red peppers I don't want to waste.
                    Sep. 29, 2009 12:34 pm
                    how do I dry peppers to make a powder of them?
                    Sep. 29, 2009 12:38 pm
                    cont. My brother has given me habenero peppers and I have too many of them , I was wondering if there is a way to dry them and make some chili powder out of them. Also they dont seem to freeze well the seeds turn brown inside and I love the heat. If someone can help me i would appretiate it. I need an answer ASAP. Thanks
                    Oct. 1, 2009 6:19 pm
                    To save the peppers for future use we freeze them in serving portions. Put a serving (we generally use a whole pepper per serving) laid flat on a piece of wax paper. Fold the wax paper over the pepper covering it on all sides and fold the edges. You can put several layers of pepper servings in one quart zip lock freezer bag. When you pull out the frozen, roasted pepper, pull of the wax paper right away. It peels off the frozen pepper, and use in your recipe. They are also easier to cut when frozen.
                    Oct. 2, 2009 12:44 pm
                    What was the verdict re: roasting vs. broiling? Do you bake at 500 degrees or broil. The instructions say "roast" but one comment stated that they are broiled. Help?
                    Oct. 5, 2009 4:49 am
                    You broil! See top: Step #1
                    Oct. 7, 2009 7:51 am
                    For Habenero pepper drying I take them and place them on a cookie sheet and place them into a 170 degree oven overnight. I check them in the morning to see if all the peppers are dried. If they are still leathery I put them back in for a few hours. Let the peppers cool and then, while wearing rubber gloves, break peppers up and remove all stems and as many of the seed membranes as you can. Then take the remaining parts and place them into a food processor and pulverize. Place the powder and flakes into an airtight container and stor in the freezer. I have placed some into vacuume bags and have stored them for up to 2 years.
                    Oct. 9, 2009 10:54 am
                    I have a gas oven and I want to roast them in the oven .
                    Oct. 24, 2009 7:03 am
                    You can roast your peppers over a grill flame, gas stove top burner, or inside an electric or gas oven. These are directions for roasting them in an oven. The roasting is done by using your broiler. The pan should be about 6 inches from the top element which will be the only one to turn on, at a very hight heat (hence broiling instead of baking). To save for later, you can simply roast and prepare as many peppers as you have (I have a fridge drawer full) and then put in oil in the fridge for salads or freeze for use in pureed and baked/cooked recipes like roasted red pepper hummus, sauces, soups, etc. I'm planning to freeze mine for later use.
                    Oct. 25, 2009 8:38 am
                    After they are roasted and cooled, they are great for canning with tomatoes. Saves for great sauce in the winter!
                    Nov. 24, 2009 6:09 pm
                    I noticed how much I have been paying for a bottle roasted pepper(s), after i was through yelling, decided to roast my own. This recipe was easy to follow & my peppers came out perfectly. My stove has a high & low broiler setting, I used the high, the peppers were really close to the flame, but did not burn. Have used the recipe twice this week.
                    Dec. 1, 2009 10:44 pm
                    I had the best guacamole ever recently and was told by the server that it had roasted peppers, I am eager to try this. Thanks for the info.
                    Dec. 16, 2009 2:25 pm
                    Thanks for the crystal clear photo instructions. I make hummus from scratch and I'm adding a roasted red pepper to a batch for a pot luck, to make it special.
                    Dec. 17, 2009 2:28 pm
                    this is more complete than the instructions on ehow. Thanks, they turned out yummy@
                    Dec. 21, 2009 9:04 am
                    I plan to prepare roasted peppers for Christmas dinner. If I make them today (Monday, the 21st), will they be fresh on Friday?
                    Jan. 5, 2010 4:57 am
                    we do ours on the bbq and add a little olive oil and salt and serve them on steak. yum!
                    Jan. 25, 2010 11:10 am
                    Noboy mentioned the best part- Don't loose the juice! It's delicious and becomes a wonderful pasta sauce when thickened slightly with a very little bit of flour/water paste (as when making gravy). preserve every drop you can as you work the peppers (do it over a bowl). If a pepper bursts in the oven, save the juice from the pan as well. Simmer that juice with the paste (Not a Lot!) and pour it over pasta with the sliced up peppers on top. mmmmmmmm!
                    Small fish small pond 
                    Feb. 6, 2010 11:22 am
                    Thanks Daniel, Michele and others. Off to the kitchen!. I purchased some Trader Joe's Tomato & Roasted Red Pepper Soup - but it has no UMPH and no particulates. I am in a pepper growing area and have previously grilled them. Have a couple of big red peppers. Thanks
                    Small fish small pond 
                    Feb. 6, 2010 11:36 am
                    Thanks Daniel and Michelle and all. Off to the kitchen. Attempting to add some charachter to a Trader Joe's Roasted Tomato and Red Pepper soup. I like particulates. I live in a big pepper growing area and have previously only had them grilled.
                    Mar. 24, 2010 8:47 am
                    Thanks for the freezing instructions, Rachel. I am roasting a basket of red peppers I got at the local commercial farmer's market as I write. My easy, oil-free way to do it, with pictures, is on my blog "HeidiCooksSupper." I open and seed them first. I also have a recipe for red pepper sauce posted there.
                    Apr. 5, 2010 3:20 pm
                    What a fantastic and easy recipe. Perfect everytime. Once roasted they can be used for anything. What is the best way to preserve them in the refrigerator. I've seen them put in jars /w garlic and oil but not olive oil because of how it congeals. Any suggestions!
                    Apr. 10, 2010 3:09 pm
                    great recipe thank you!! what about storing/marinating them in olive oil and garlic? mmmmmm
                    Jun. 1, 2010 10:29 am
                    I agree that cutting and flattening them out first after roasting, it's much easier. I have also found that for $1 you can buy a large jar at your local Dollar Store. They aren't as fresh as doing them yourself and you don't get that "self" satisfaction of roasting your own but it's cheaper and easier. If you're combining them in a dish with other ingredients, it doesn't seem to matter.
                    Jul. 5, 2010 5:47 pm
                    If you have a gas stove, I use tongs and roast them directly over the flame. No need to coat them in oil before doing so.
                    Jul. 10, 2010 6:40 pm
                    I just use the grill. Put it on high, coat the peppers in oil (olive oil is fine) cook covered till they turn black and bubbled then turn. I seal mine in covered glass for a while and then peal the skins off. If they get a little blackened, that just adds to the flavor!
                    Jul. 17, 2010 8:06 am
                    reading everyone's version of roasting peppers and this original article, I am going to give it a shot. As I read I think of ways I can use Jalapeno's for various forms of cooking. Today will be a roasted jalapeno aioli with garlic, the use of garlic will be my test to see how the flavors go together, then may infuse the same ingredients for a cooking oil. Next i think I will warm some jalapeno with an oil and put in a bottle for adding to recipe's.
                    Sep. 4, 2010 4:21 am
                    I roast my green chiles on a gas grill out on my deck. They are wonderful! I use them to make green chili, scrambled eggs, etc. I'll be moving back to the Midwest soon and will definitely miss the green chiles here in Colorado.
                    Sep. 8, 2010 6:42 am
                    I would like to jar my roasted peppers, anyone know how I could do this so they would keep?
                    Sep. 14, 2010 5:14 pm
                    If you are putting your peppers in the oven whole .. please .. be careful when you open the door to turn them or get them out ! A number of years ago, my Japanese friend was roasting her peppers, opened the door ... at the precise second the pepper exploded! It sprayed a small amount of scalding hot pepper on her cheek .. she needed hospital treatment .. and had a read mark for nearly two years !! So yes... I LOVE these peppers... but I am now very careful !!!
                    Sep. 26, 2010 1:33 pm
                    We absolutely love these in my house. Roasted peppers are a favorite that we grew up with in our italian family. Try them drizzled with olive oil w/fresh garlic & a pinch of salt, on sliced sourdough (toasted, or not)...mmm the best!
                    Sep. 28, 2010 5:44 am
                    This is one of the best ways to "save the season". The local red peppers are much more flavorful than the grocery store varieties. And how wonderful to pull this taste of summer out of your freezer or refrigerator. I've kept them packed in olive oil for a couple of months in my frig (I think this is kind of longer than recommended). Now I'll try freezing some and maybe vacuum packing them.
                    Nov. 5, 2010 10:49 am
                    I'm in a motorhome and have a convection oven...without a broil selection, how can you "roast red peppers"
                    Nov. 8, 2010 8:06 pm
                    How do you do this without oil? During a girls weekend my friend made a great soup with roasted bell peppars. From what I saw she just cut them in half first, removed the seeds and put them on a cookie sheet in the oven, no oil, and they turned out great. I don't know exactly all that she did since we were busy talking and drinking wine ;) but I'm almost certain she didn't use any oil. Anyone have a recipe or instructions? Thanks!
                    Nov. 27, 2010 4:50 pm
                    Roasted red pepper in toaster-convection oven: I buy peppers only on sale and then freeze them. When I want them roasted, I put them, still frozen, directly on the oven rack. I put aluminum foil on crumb tray to catch drippings. No oil necessary. The toaster oven cooks the skin and thaws the flesh at the same time. Toast until you notice the skin blackening, both top & bottom.Then give them a 1/4 turn and toast the side until they show blackening. When all sides are blackened, remove and place in large paper or plastic bag & close. Allow them to cool. When cool, remove skin, seeds and membranes. Lightly salt both sides with Kosher salt. Cold pack in Mason jar with light vinegar brine or in olive oil. Refrigerate.
                    Nov. 27, 2010 5:04 pm
                    Roasting and Broiling are the same... high dry-heat near a radiant heat source. Contrast this with a braise, closed container with moisture present,isolated from dry heat source.
                    Dec. 3, 2010 1:59 pm
                    Good advice on the peppers, very easy to do. I did mine in a shallow Corning dish, and I've just put the lid on it when I took them out about five minutes ago. The Corning that I used has a domed lid, and they fit perfectly! I like the site and have used it several times, but never posted before. I did the sweet peppers that I got in a batch, and didn't realize there were LOTS of jalapenos in it, too. Now I have to try to do something with them as well.
                    Jan. 27, 2011 3:36 am
                    There is no statement in the directions....oven at what temperature? broil?
                    Jan. 27, 2011 4:17 am
                    I did find my answer above...thx
                    Feb. 9, 2011 8:11 am
                    Okay. I need to roast a pepper (never done that). I read the above recipe. Why do you have to skin it?? Wouldn't you want to have that flavor? I am blending the pepper with other ingredients in a lasagna recipe.
                    Mar. 4, 2011 3:16 am
                    Thanks!! I always wanted to do it the proper way. My kids loves red peppers. One thing I wanted to ask though: Can we preserve them by putting them in oil or vineager. In this way they can be very handy and I was thinking of preserving when the peppers are good and cheap in the season. Thanks
                    Mar. 4, 2011 7:52 am
                    It was a great way to roast the peppers. I added one garlic head to the peppers. Once roasted squeeze the garlic out, cut the peppers and add extra virging olive oil, balsamic vinegar and salt. The result is an explosion of flavor in your mouth... amazing!!!
                    Mar. 23, 2011 7:35 am
                    okay , I found this to be a great instruction onn roasting peppers. I would like to add for those of us who work and feed the gang a couple tips. When you oil your pepper (what ever kind)put a reasonable amount of oil NOT olive oil, in a ziploc bag. Add your peppers seal and shake. this does end with you washing your hands but is quicker and much easier than measuring and brushing. Also when it comes to peeling , place the hot pepper in a bowl and add ice and Cold water the peels come right off after a five min. soak.Enjoy!!
                    Apr. 8, 2011 8:38 pm
                    These peppers are easy to do on top of your gas range. Just cut one slit in the body of the pepper, sp it doesn't build up steam and explode on you. I do a mixed peppers and tomatoes blackened, Jalapeno, Italian and Bells, along with about a third as many of the Romano tomatoes. When I have enough to fill my big corning ware pot, I leave the top on, til they cool. Then when they are all skinned, add about a heaping tablespoonful of roasted garlic, and pack them in a couple of pint jars covered with a mix of olive oil and your favorite vinegar. They will keep for weeks, if they last that long. Not at this house. They go into everything from lasagna, to pizza, to a clam dish, and for the paella, they are a must.
                    Jul. 14, 2011 7:56 am
                    I am Italian and I have been roasting peppers for over 40 years and I never used oil to coat before roasting, I just think it is a waste of good oil and time, you are going to throw away the skins anyway. Mine come out sweet and charred just right every time. I put oil, lemon and seasonings and put is a jar.
                    terry noll 
                    Jul. 19, 2011 11:39 am
                    I am also Italian and remember the roasted peppers from my childhood. I cut the peppers in half and place them cut side down on aluminum foil on a cookie sheet. Broil them without oiling them. And follow the other directions about covering them with plastic wrap; peel them and make strips with your hands. No knife needed. Then I add fresh, minced garlic, parsley, olive oil and salt. They last about a week in the refg. in a covered container. Serve them over a crusty bread. YUM ! ! !
                    Jul. 29, 2011 2:31 pm
                    Worked great in the broiler, although I turned mine several times. Will skip the oil next time. Did anaheim peppers for a mexican dish...
                    Aug. 15, 2011 8:05 am
                    A lot of good knowledge here!!! At this moment the only thing I have to add is I have a small NU WAVE OVEN that I use and it works well. I live alone and saves me a lot of work. I love heat also so i fill it up set timer for the size of the peppers.
                    Pat D 
                    Sep. 8, 2011 4:33 am
                    Wonderful recipe. I roasted a bunch of sweet peppers on the BBQ. I placed them in a bowl and covered with plastic wrap for 10 minutes and then removed the skin and seeds etc., put the juice and peppers in a jar and covered with olive oil. I use these peppers for lots of sauces and the oil for frying shrimp or for stir fry. It is absolutely delish. I keep this jar in the fridge. Try it you'll love it.
                    Sep. 18, 2011 5:07 pm
                    This was very easy, thank you for the help!
                    Sep. 27, 2011 2:08 pm
                    Tried this the other day and think I ruined my cookie sheet in the buckled and warped in the oven. Just a cheap pan, I guess? Also, the peppers were not as easy to peel as the instructions suggest, making me wonder if I let them cool too long. I had heard somewhere else that they should cool to room temp before peeling...wonder if that effected ease of peeling.
                    Sep. 29, 2011 4:45 pm
                    When you take them out of the oven put them in a bowl and cover in plastic wrap for 15 minutes....the steam will loosen the skins and they're easy to peel!
                    Nov. 10, 2011 11:27 am
                    I'm in the middle of trying these. I have finished roasting the peppers under the broiler, and now they are in a bowl covered with plastic wrap. The one mistake I made: I didn't double-check the instructions and brushed my peppers with extra-virgin olive oil. They seem ok. I guess we'll find out when we eat them. But I have a question: Has anyone tried spraying these with cooking spray instead of brushing with vegetable oil? If so, let me know how that turned out. Thanks.
                    Nov. 16, 2011 5:52 pm
                    Why do I have to copy 8 pages of comments to get to the instruction on how to roast red peppers? I should be able to copy the only part I want.
                    Jo Self 
                    Jan. 18, 2012 1:47 pm
                    I tried this recipe with a single red bell pepper in the toaster oven using the same instructions. It was a delicious snack for me on a cold winter day!
                    Jan. 22, 2012 12:30 pm
                    I had never roasted peppers, I thought it was to hard. This was so easy!
                    Feb. 3, 2012 1:56 pm
                    I just roasted a huge bag of Sunset Ancient Sweets I bought at Sams. They are fab. your recipe worked perfectly. Now I have to try all the ways you fellow cooks have posted on how to preserve those luscious roasted peppers.Tonight they are going to become an appetizer with olive oil and garlic on tiny pitas. Thanks all. I'm going to love this site.
                    Feb. 4, 2012 11:02 am
                    Used this recipe today to put peppers in a salad. This is so easy and so awesome to the taste. Thank you!
                    Mar. 4, 2012 3:59 pm
                    Two tips. Roast the peppers @400 degrees for about 20 minutes, then broil on low to char the skin. When you take them out from under the broiler,, throw the immediately into a plastic freezer bag and seal. They'll steam themselves for 15 minutes, charred skin is a lot easier to remove.
                    margaret denardo 
                    Mar. 17, 2012 3:11 pm
                    i love roasted peppers....yay
                    May 24, 2012 7:30 am
                    Great 'basic' recipe. Thanks!
                    Jul. 6, 2012 4:30 pm
                    I'm not sure the need or process of "peeling" the peppers, any peppers for that matter, after roasting or blackening. Hi, I'm Robert Stephens. Down home in the Yucatan where I live most of the year when not on assignment, we NEVER peel peppers. This may be helpful. Take all peppers, and simply roast them till the blackening occurs. Then, slice open, remove membrane. Leave the blackened "skin' on and it gives a wonderful, hearty, smoky, rich flavor. There is no need to peel any peppers, ever. Robert Stephens Scaled Dynamics NASA Visual Exploration Yucatan, MX.
                    Jul. 27, 2012 5:28 pm
                    It's different in a gas oven than the electric oven, and you need to watch a bit closer, but I think you get a better product!!!
                    Aug. 9, 2012 10:02 am
                    You put your oven on broil.You do not use the temp setting.
                    Aug. 26, 2012 2:30 pm
                    These can create a fire when broiling them on the top rack! Be careful! Mine are all black now, not sure if they are done or not!
                    Sep. 20, 2012 10:52 am
                    I am interested in canning the peppers by placing them into Jars and cold packing them after they are processed can I do this thank you .
                    Rachael Smart 
                    Nov. 2, 2012 8:48 am
                    I can roasted red peppers by packing them into sterilized jars and pouring a heated mixture of 1 cup olive oil, 3 cloves garlic, red pepper flakes, 1/2 tsp. pickling salt, basil leaves and 3/4 cup cider vinegar over them to cover leaving 1/2 inch head space. Seal jars and process in boiling water bath for 15 minutes. This makes enough liquid for about 2 pints. Got this recipe from a preserving book.
                    Jan. 29, 2013 11:42 am
                    Great tips! I love roasted bell peppers :)
                    Feb. 4, 2013 9:12 am
                    To clear up some confusion on the "broil at 500*", some ovens have the broiler right in the main oven, not underneath. If you have a gas oven with a storage drawer underneath, your broiler is in the main part of your oven. This is when you will set your oven to 500* or to "broil". On my oven, I have 2 dials, one for the temp and one for the setting, like "bake" "broil" or "clean". If you look on the inside of the oven, you will see a long metal piece where the heat/flame will come from. If you have a gas oven without the storage drawer, or a "warming drawer" underneath, then this is where your broiler is. Then you would put the peppers in that part. If you have an electric oven, I believe that the broiler part is in the main part of the oven, but I'm not sure as I've never had an electric oven. See you owners manual. If you don't have that, you can probably google it!
                    Mar. 11, 2013 6:14 am
                    I am trying roasting red peppers for the first time, but the kicker is, I am living in Germany. Ovens here use hieroglyphics on their ovens (pictograms that dont make sense) and there are no online instruction manuals. Since I cannot figure out a broiling setting, what is the second best way to make these? "bake" at 500F?
                    Mar. 11, 2013 6:31 am
                    also, @Marbiehof, what do you mean by "main part of the oven"?
                    Apr. 20, 2013 5:08 pm
                    I just taught myself & my 15 yr old how to roast peppers on the stove top.........EASY BREEZIE!!!!!! Roasted, pealed seasoned sliced and stored in a jar with some garlic and evo!!! Yumm
                    Oct. 26, 2013 3:47 pm
                    Not all broilers are on top of the oven! So don't say "position rack on tip rack of oven. My broiler is underneath and separate for the oven so the whole oven doesn't get dirty when you broil something. These instructions were not the best. Thanks to the comments asking what temperature to set it at which explained broiling, not baking.
                    Dec. 16, 2013 6:21 pm
                    I cut my peppers in half first and scoop out the seeds. The seeds are set aside to feed to my chickens, who love them. I then place the pepper halves on a olive oil greased pan and bake at 450 until blackened. And I eat them as is. I don't understand the concept of remove skin from peppers. I can see scooping out the innards of a whole baked eggplant and disposing of the skin because it is inedible, but not on peppers. I love baking things like this. Mushrooms too. So much easier then all the work my aunt used to go through to stuff and bake them.
                    Mar. 3, 2014 8:50 am
                    For an alternative to "roasted peppers" My Italian grandmother used no oil...instead she used paper bags and relied on the steam within the pepper to separate the skin. Simply place a paper bag on its side, install peppers in the bag, roll the bag closed, and place in 425 oven. In about 15-20 minutes (depending on pepper size, the skin will be blistered from the pepper.
                    Apr. 3, 2014 1:19 am
                    I wanted to reply to Daniel's 2009 question and don't know if he's still around to ever read this. Anyway, this recipe says to preheat your oven's broiler, and there's some information about this likely true for most home ovens. The broiler is the heating element on the roof of an oven, and if you turn your oven knob all the way up to BROIL it turns on that broiler heating element, and the floor baking heating element shuts off. (Broiling food means heating it from above.) All the temperatures on the knob from OFF to 550 degrees F regulate the baking element on the floor of an oven. and it BAKES food until you go past 550 degrees. You can't get back to the bake function unless you turn oven off. Then you can turn it back on to bake. A good thing to do is use an oven thermometer to check to see if your oven temperature correlates accurately to the number on the knob, and a digital thermometer is supposed to be best to use. If the temperature isn't accurate you can sometimes find
                    Aug. 13, 2014 4:30 pm
                    I roast my peppers on my grill no oil. Let them cool, bag them and them in the freezer.
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