Easy Oven Roasted Peppers
How to roast peppers in the oven with one of two methods, each more suitable for different pepper varieties based on the ease of peeling the skins and removing the seeds. The peppers can be enjoyed in a variety of salads, savory dips or as toppings to pasta and proteins.
Print
Pin
Calories: 43kcal
Equipment
- baking sheet lined with parchment paper or silicone mat
Ingredients
- 4 raw bell peppers
Instructions
- Preheat your oven to 450 F. Line a baking sheet with parchment paper.
Method 1 - Roasting Peppers Cut in Half
- Cut the peppers in half lengthwise and with a small, sharp knife remove the tops, seeds and ribs (veins).
- Arrange the halves outer side facing up into the parchment paper. Roast for 30 to 40 minutes, until heavily charred and blistered.*
- Remove the roasted pepper halves from the oven and transfer them to a bowl or other container. Cover with plastic foil or lid. Allow them to sweat until cooled enough to handle.
- Remove the skins by gently peeling them off from the peppers' flesh with your fingers.
- Enjoy in various recipes - consult the post for ideas.
Method 2 - Roasting Whole Peppers
- Arrange the whole peppers onto the prepared baking sheet.
- Roast for 40 to 50 minutes or as necessary until heavily charred and blistered.*
- Remove from the oven and transfer to a bowl or container. Cover with plastic foil or lid. Allow to sweat until cool enough to handle.
- Remove the skins by peeling them off the flesh, pull out the tops and clean out the seeds. If you rinse the roasted peppers to remove the seeds some of the flavor will be lost. You can use a moist paper towel to gently wipe off seeds sticking to the flesh.
- Enjoy in various recipes - consult the post for ideas.
Video
Notes
*The more charred and blistered the peppers are the easier it will be to peel the skins later because they will have separated from the flesh more completely.
Whole bell peppers (or Poblano, Hatch chiles etc) take a bit longer to roast than halved ones and it is useful to turn them over once or twice during roasting to expose the flesh on all sides to the heat of the oven. These larger pepper varieties are easier to roast halved with their seeds removed.
Smaller and thinner skinned peppers (mini sweet, sweet Italian, jalapenos, serrano, etc) roast faster, so watch them closely. Smaller peppers are also easier to roast whole because they are easier to clean (once you pull the tops the seeds tend to come out too). Peeling them is more forgiving as they are generally thinner skinned and if you miss an area it will not impact the gustatory experience.
Nutrition
Serving: 1pepper | Calories: 43kcal | Carbohydrates: 9.9g | Protein: 1.6g | Fat: 0.5g | Fiber: 3.3g | Sugar: 6.8g | Vitamin A: 257IU | Vitamin C: 311mg | Calcium: 11mg | Iron: 0.7mg
