How To Roast Bell Peppers

Knowing how to roast bell peppers on the grill, in the oven, or on the stovetop is gonna up your everyday cooking game. It'll also put you in touch with your inner nonna. Here's how to make yourself some roasted bell peppers.

How to Roast Bell Peppers Recipe

Knowing how to roast bell peppers is an indispensable life lesson. Sorta like learning to tie your shoelaces and remembering to say please and thank you. You can roast bell peppers on the grill, on the stovetop, or in the oven. It’s up to you. The results are always the same—and are something you’re going to find indispensable in everyday cooking. Here’s how to make them.–Renee Schettler Rossi

Special Equipment: Long-handled tongs (optional)

How to Roast Bell Peppers Recipe

  • Quick Glance
  • 25 M
  • 25 M
  • Servings vary


  • Bell peppers (any color)
  • Olive oil (optional)


  • 1. Preheat a grill or a gas stovetop burner on high.
  • 2. If using a grill, toss the bell peppers on the grill rack, directly over the heat, and cook, turning frequently with tongs, until blistered and blackened on all sides. If using a gas stovetop burner, roast a single bell pepper at a time by grasping it with tongs and holding it over the flames of a gas burner turned on high, turning occasionally, until blistered and blackened on all sides. If using a broiler, adjust the oven rack so the bell peppers are a few inches from the heating element and cook, turning frequently with tongs, until blistered and blackened on all sides.
  • 3. Toss the charred bell peppers in a brown paper grocery bag and tightly close the bag by rolling the top over several times or dump the charred bell peppers in a bowl and cover tightly with plastic wrap. Let the bell peppers steam for about 5 minutes.
  • 4. Grab a paring knife and halve each bell pepper lengthwise. Cut out the stem, seeds, and ribs and toss them in the compost. Place the bell pepper, interior side down, on a cutting board and flatten the bell pepper with the palm of your hand. Pull the charred peel off with your fingers, using a sharp knife to scrape or to cut off patches that don’t readily come off. You want to leave some bits of black on for flavor.
  • 5. Use the peppers immediately or store them in a plastic container, refrigerated, for up to 1 week. If desired, you can pack the roasted bell peppers in olive oil to cover.
Hungry for more? Chow down on these:

Hey, there. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Send it along. Covet one of those spiffy pictures of yourself to go along with your comment? Get a free Gravatar. And as always, please take a gander at our comment policy before posting.

Rate this recipe!

Have you tried this recipe?
Let us know what you think.