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Fork lifting up roasted red bell peppers
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5 from 4 votes

How to Roast Red Peppers

Learn how to roast red peppers in the oven through this easy step-by-step tutorial. This is a simple technique for homemade jarred red peppers
Course Condiments
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Steaming Time 15 minutes
Total Time 50 minutes
Servings 4 servings
Calories 37kcal
Author Yumna Jawad


  • 4 red bell peppers cut in half and seeded


  • Preheat the oven to 450ºF. Line a baking sheet with aluminum foil.
  • Place the peppers on the prepared baking sheet, cut side down. Roast until the peppers soften and the skin starts to blister, about 25 minutes. Turn the heat to broil and broil on high for an additional 5 minutes.
  • Remove from the oven and transfer the roasted red peppers to a glass bowl. Cover with plastic wrap or a lid and allow the steam to soften the peppers for 15 minutes.
  • Remove the lid and allow the peppers to cool enough to handle. Use your hands to peel off the blistered skins and discard them.
  • Use as directed in a recipe or store in a jar in the fridge for up to 7 days.


Storage: Store roasted red peppers in a clear jar with about a tablespoon of olive oil. This will keep them fresh for up to 2 weeks. 
Freezing Instructions: Pack tightly into a freezer-safe container and they will last for for up to 1 year in the freezer. 


Calories: 37kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 251mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3726IU | Vitamin C: 152mg | Calcium: 8mg | Iron: 1mg