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.
Carol says
I am growing Hatch Chiles right now. What is the best recipe to can them, once I have roasted them?
Mike Hultquist says
Carol, I have information you can start with here: https://www.chilipeppermadness.com/preserving-chili-peppers/canning-or-jarring-chili-peppers/
Kathryn Cuming says
IT doesn't say WHY we should remove the skin. Could someone explain that, please?
Michael Hultquist - Chili Pepper Madness says
Kathryn, the skins become papery and charred, and are not always pleasant in texture after being roasted, so they are usually removed. I hope this helps.
Bea says
Yes this does help because I was wondering the same thing. Thank you!
Peggy Stears says
Trying this today! My husband loves spicey and hot food, do you have a good salsa recipe also?
Michael Hultquist - Chili Pepper Madness says
Thanks, Peggy. Yes, I have a lot of Salsa Recipes here: https://www.chilipeppermadness.com/chili-pepper-recipes/salsas/. Enjoy!
Beepo de Boppi says
è molto eccellente per la mia pizza!
David says
A couple of years ago I roasted a huge batch of excess green bell peppers over an open fire on an 18"x36" folding grill. It took four of us a half day to roast, peel and pack them all. Most of them were frozen in one gallon bags but we canned many of them in olive oil and, man, were those good on pizzas and salad.
This is a great tutorial. Thanks for sharing your passion with the world.
Michael Hultquist - Chili Pepper Madness says
That is AWESOME, David! Dang, that must have been a LOT of peppers. WOW. Wish I would have been there that day. I can imaging the wonderful scent of roasting peppers. I appreciate the comments!
Jackie goins says
Can you broil previously frozen jalapeños?
Michael Hultquist - Chili Pepper Madness says
Jackie, yes, you can. Just thaw them first and dry them off before broiling. Let me know how it turns out for you.
John K says
You know those large propane burners they sell for boiling turkeys in oil and setting your decks on fire? Well, they make a pretty high flame and with a grill plate you can roast the heck out of chiles without fumigating your kitchen (entire house). Or, use a big two or three burner camp stove if you have one...goes a lot faster that way.
Michael Hultquist - Chili Pepper Madness says
Great tip, John!
Bottle Top Hops says
So you guys leave the seeds in?
REPLY: Yes, though you can remove them if you'd like afterward. -- Mike from Chili Pepper Madness.
DaveD says
If you have a gas grill, I would use that. It's easier and faster IMHO than broiler or cooktop.
REPLY: Yes, works great on the grill as well. -- Mike from Chili Pepper Madness.
george zook says
what is the best way to store roasted chilies ... and can you dry them like in pictures in the west ... strung on strings?
REPLY: George, roasted peppers are best stored by freezing them. Place them into airtight bags and set them in the freezer. Thaw to use for later. I've never tried to dry roasted peppers, though I imagine a dehydrator would work. -- Mike from Chili Pepper Madness.
Josie L Magistro says
Hi George Zook! I thought I could explain why you see those dried peppers hanging on strings. I'm sicilian and my parents being from Sicily would do this often. It was to obtain the dried seeds to plant in the spring! It seemed like the easiest way to get a lot of seeds. It worked of course because we were canning those peppers in the fall. Enjoy your peppers!
Mike Hultquist says
Thanks for sharing, Josie!
Sonny says
I have roasted jalapenos, removed the skins, and smoked them on very low heat on my grill. Later, they can be dried further in a dehydrator if needed, or I use a solar oven. Then grind them up and use to season just about anything. Eggs, meat, casseroles, you name it. (Well maybe not ice cream.) Smoked jalapenos... makes just about anything better!
don vukovic says
How far from the broiler elements are those peppers ?
REPLY: Don, I usually keep them in the middle of the oven, a bit closer toward the top. -- Mike from Chili Pepper Madness.
Kris says
This was the best page for roasting chilis. It was very clear, concise, easy to follow and the method worked.
Michael Hultquist - Chili Pepper Madness says
Thanks, Kris!