Learn how to roast peppers 4 different ways, including roasting peppers in the oven, broiler, over direct flame, and on the grill - let's get roasting!
Roasting Peppers - How to Roast Peppers
Roasted peppers offer a wonderful flavor and richness to many dishes. Roasting them brings out the natural sweetness of the peppers, intensifying their flavor by caramelizing the sugars.
Roasting peppers also allows you to easily remove the outer skin, which can affect the texture of your food.
Roasted chili peppers are delicious and soft, and also perfect for making stuffed pepper recipes. Traditional ways to roast peppers include roasting over an open fire, broiling, baking or grilling.
Basically, you apply a heat source, wait for the chili pepper skins to blacken, char, and loosen, then peel. The hotter the heat source, the more you will affect the actual meat of the pepper, so beware of applying too high of heat.
Here are 4 easy ways to roast peppers, including over an Open Flame, on the Grill, in the Oven, and under the Broiler.
How to Roast Chili Peppers on a Gas Stove with Open Flame
- First, produce a HIGH FLAME on your stove top.
- Place the chili pepper directly over the flame. Allow skin to blacken and bubble up. It will start to do so in about 2-3 minutes.
- Flip the chili pepper and blacken both sides. Do not allow to catch fire or turn gray and ashen.
- Add chili pepper to a plastic baggie and seal. Allow to steam in the baggie about 5 minutes to loosen the skin.
- Remove peppers from baggie and peel off the skin.
How to Roast Chili Peppers on the Grill
- Heat the grill to HIGH heat.
- Place the chili pepper directly onto the lightly oiled grates. Allow skin to blacken and bubble up. It will do so in about 2-3 minutes.
- Flip the chili pepper and blacken both sides.
- Add chili pepper to a plastic baggie and seal to steam and loosen the skins, about 5 minutes, then peel and discard the skins.
How to Roast Chili Peppers in the Oven
- Set the oven temp to 400 degrees F.
- Place whole chili peppers on a lightly oiled baking sheet in the center of the oven and bake 20-30 minutes, or until skins are thoroughly blackened, flipping occasionally to achieve even charring and roasting.
- Remove peppers from heat.
- Add the charred chili pepper to a plastic baggie and seal, or to a bowl and cover. Allow to steam in the baggie about 10 minutes to loosen the skin.
- When the skins are loosened and the chilies are cool enough to handle, peel off the skins.
How to Roast Chili Peppers in the Broiler
- Set the oven to broil.
- Place whole chili peppers on a lightly oiled baking sheet 6 inches from the broiler flame, and broil about 5-10 minutes, or until skins are thoroughly blackened, flipping every couple minutes.
- Remove peppers from heat.
- Add the charred chili pepper to a plastic baggie and seal, or to a bowl and cover. Allow to steam in the baggie about 10 minutes to loosen the skin.
- When the skins are loosened and the peppers are cool enough to handle, peel off the skins.
How to Peel Roasted Peppers
No matter how you roast your peppers, peeling them is easy once they are properly roasted.
To peel your roasted peppers, add them to a large bowl or sealable baggie. Cover them in the bowl with plastic or a towel, or simply seal the bag for 20 minutes or so.
This will allow the residual heat of the peppers to steam and loosen the skins.
Once they are cooled enough, you can peel off the skins with your fingers. You can also use a towel to gently peel them, but be careful not to rub off the skins, as you can remove the smoky flavor.
You can discard the charred skins, or dehydrate them to make a smoky seasoning.
Other Ways to Roast Chili Peppers
If you have an electric stove top and are unable to use an open flame, and also do not have access to an oven, try pan cooking the chili peppers, skin sides down, in a hot skillet or pan until the skins char and loosen from the pepper flesh.
Then let them steam in a baggie or paper bag to loosen the skins further enough to peel away.
Using Roasted Peppers
Roasted peppers are great for stuffing or adding to many other dishes. Here are some recipes that use roasted peppers:
Related Chili Pepper Roasting/Cooking Tips
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
How to Roast Peppers (Roasting Chili Peppers) - Recipe Method
Ingredients
- 8 large chili peppers (bell peppers, poblano peppers, or any type of pepper)
Instructions
- To roast the peppers over an open flame, turn a gas flame to HIGH. Set the peppers directly over the flame. Turn the peppers occasionally with tongs until all sides are blackened and blistered. Do not let them burn or turn white
- To roast the peppers in the oven, preheat oven to 400 degrees or set it to broil. Set the peppers onto a baking sheet (aluminum foil will make for easy cleanup), and bake for 20-30 minutes, until the skins are blackened and blistered, turning occasionally to evenly roast the peppers.
- To roast the peppers in the oven broiler, set your oven to broil. Set the peppers onto a baking sheet (aluminum foil will make for easy cleanup), skin sides up, and broil for 5-10 minutes, until the skins are blackened and blistered, turning every few minutes to evenly roast the peppers.
- To roast the peppers on the grill, produce a HIGH FLAME on your grill. Place the chili pepper directly onto the lightly oiled grates. Allow skin to blacken and bubble up. It will do so in about 2-3 minutes. Flip the chili pepper and blacken both sides to evenly roast the peppers.
- Allow the peppers to cool enough to handle. Transfer them to a bowl and cover them with plastic or a paper towel, or place them into baggies or paper bags to let the skins steam and loosen.
- If using for stuffing, carefully peel away or rub off and discard the charred skins. Otherwise, simply peel, stem and seed, then chop and use as needed.
Video
Nutrition Information
NOTE: This recipe post was updated on 10/25/24 to include new information, photos, and video. It was originally published on 4/14/24.
John says
Since I haven't tried this recipe yet, this is a question rather than review. Are jalapeno peppers considered "chile peppers"? Can I roast jalapeno peppers in the manner you describe, and would there be any benefit? Thanks for the help. (Stars given in anticipation!)
Mike Hultquist says
John, yes, they are and you can absolutely roast them the same way. I hope you enjoy them! Roasted jalapenos are one of my favorite things.
Glenda Palermo says
Love roasted peppers and now I have more ways to roast them. The best is the suggestion to make the smoky seasoning. Thanks!
Mike Hultquist says
Thanks, Glenda. Yep, so many ways to roast and enjoy!
CJ says
I use a wire basket over a gas stove flame, shaking the basket easily turns for even roasting.
Mike Hultquist says
Perfect!
Vane Hugo says
Can the air fryer be used to roast peppers?
Mike Hultquist says
Vane, yes, you can use an air fryer. Use similar times, but check it half way through to make sure nothing burns. Enjoy!
Richard Bourdeau says
Very interesting, I found this article very helpful!
Mike Hultquist says
Glad to help! =)
William Schulze says
Hi Mike!
Thanks for all you do!
My preferred way to roast (bell) peppers/chiles is in a "tumble basket" with a rotisserie, like what is done in countless parking lots across the great southwest. The rotisserie also does fabulous poultry--including the turkey on Thanksgiving. It's a fave of mine.
Mike Hultquist says
Thanks, William. Yes, the tumble baskets are outstanding.
Deborah says
I got a bag of 'medium' (lm assuming med.heat) Hatch chilies -all green - at TJs. I plan to roast as described above but wonder do you have any suggestions for storing once roasted? Id like to have them for winter cooking. Thanks!
Mike Hultquist says
Deborah, I freeze my roasted peppers. I have a post on that here: https://www.chilipeppermadness.com/preserving-chili-peppers/freezing-roasted-chili-peppers/ -- Enjoy!
Marie H says
Has this been done with green cayenne peppers? Perhaps also without removing the skins? They were breaking the drought stressed branches, so figured I needed to get them off those weaker areas. Pounds of green cayennes. Now I'm reading the basic preservation non-dehydrator method for all peppers is blanching or roasting, before chopping and canning. (My freezers are FULL.)
Idea was to slit open, remove seeds, then either dice and roast in cast iron (like Shishitos)? Or leave mostly whole, roast, and if necessary peel skins? I love the blackened skins on Shishitos, which are otherwise very boring peppers. Hoped to retain or acquire that effect on these peppers that I worry could be bitter/lacking in flavor (no rain).
I'm not brave enough to eat one beforehand though, to test raw flavor, also because of no rain. Ha. I'll dehydrate them if I'll ruin any chance at good flavor, experimenting this way, but I keep sniffing them and thinking of winter enchiladas, with more powerful flavor than the usual tame canned green chilies.
Mike Hultquist says
Marie, yes, though adjust your roasting time so as not to burn them.
Josie L Magistro says
Hi there! I have also found another way to roast your peppers on an electric stove. Believe it or not, it works! Just turn on the burners (heating elements). I use medium heat because it cooks quickly if too high. Just place peppers directly on the element and flip to scorch all sides. Vola'! Just like on the grill! Easy to peel too! I use this method in the winter mostly. This method helps keep the peppers a little bit firmer than the stove way. Try it!
Mike Hultquist says
I saw someone do this recently, actually. Yes, it works. It really chars them FAST, though. I would prefer flame for more even cooking, but still works if that's all you got! Thanks for sharing, Josie!