Here’s How To Roast Peppers At Home

roasted peppers

If you are wondering how to roast peppers, there's actually a few ways to do it.  You can do in the oven, under the grill or broiler or over a flame (gas or barbeque).

I personally find roasting peppers in the oven most convenient. However many people prefer the grill or flame method because the flesh of the pepper remains more firm and less "cooked".

The choice is yours. Once cooked, I usually like to marinate them but they have a myriad of uses.

But first, here's how to roast peppers.

How To Roast Peppers:

  1. Pre-heat the grill to high or if you are using the oven, pre-heat this to 220C/425F/Gas7.  
  2. Place the whole peppers on a baking tray and roast in the oven for about 20 to 25 minutes until the skin has become slightly blackened and loose. If you are using the grill or a hot flame this will take less time but you will need to keep a close eye on the peppers.
  3. Now remove the peppers from the heat and place in a polythene bag (a freezer bag is ideal) or in a bowl covered with clingfilm.  Leave to cool for at least 15-20 minutes.
  4. Once cool, the skin on the peppers can be peeled off easily with a sharp knife. Also remove the stem, membrane and seeds.

What To Do With Your Roast Peppers?

Roast peppers are a great ingredient in sauces, salads, pizzas, soups etc.
I particularly like to marinate them. It's a delicious way to serve them and also means that they will keep for days after roasting.  Here's how to do it.


Marinated Peppers

marinated peppersYou can play around with this roast peppers recipe with different herbs.  Oregano and thyme are good and dried herbs work well too.  

Use ½ teaspoon of dried herbs in place of the fresh basil.  You can also cut down or omit the garlic if you prefer.  

For this recipe, you will need:

2 Roasted Peppers, different colours
4 cloves of garlic, crushed
3-4 tablespoons of olive oil
1 tablespoon of balsamic vinegar
2 tablespoons of fresh basil, torn


  1. Once roasted, cut the peppers into thick strips and place in a bowl.
  2. Add the garlic, olive oil, balsamic vinegar and herbs and mix well.
  3. Marinate for a couple of hours.

These peppers will keep for about a week if you cover with oil and keep them in the fridge. They are great in sandwiches, salads, on pizzas or bruschetta.


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