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Red, green, and yellow roasted peppers in a bowl.
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How to Roast Peppers

Learn how to roast peppers and chilies in the oven or on a gas burner. Use this method for bell peppers, poblanos, serranos, jalapeños, and more!
Course Side Dish
Cuisine American
Cook Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 35kcal

Ingredients

  • 1 pound bell peppers or chilies (see note 1)

Instructions

Stovetop method:

  • Turn the flame of a gas stove to HIGH. Using tongs, place chilies directly in or over the flame until the skin is charred and blistered but not ash white, turning occasionally, about 2 to 3 minutes. Or, roast over a very charcoal or gas grill for 3 to 5 minutes.
  • Transfer to a bowl and cover tightly with plastic wrap. Let stand until the skin starts to loosen and the peppers are cool enough to handle, about 10 minutes.
  • Wearing gloves or using a clean kitchen towel, carefully rub off and discard the blackened skin. Leave the stem and seeds intact if desired for your recipe; otherwise, remove and discard them.

Broiler method:

  • Arrange an oven rack as close to the broiler element as possible and preheat on HIGH. Line a baking sheet with aluminum foil for easy cleanup. Arrange peppers in a single layer on prepared baking sheet.
  • Broil the peppers until the skin is charred and blistered but not ash white, turning often, about 5 to 10 minutes.
  • Transfer to a bowl and cover tightly with plastic wrap. Let stand until the skin starts to loosen and the peppers are cool enough to handle, about 10 minutes.
  • Wearing gloves or using a clean kitchen towel, carefully rub off and discard the blackened skin. Leave the stem and seeds intact if desired for your recipe; otherwise, remove and discard them.

Oven method:

  • Preheat oven to 400 degrees. Line a baking sheet with aluminum foil for easy cleanup. Arrange peppers in a single layer on prepared baking sheet.
  • Broil the peppers until the skin is charred and blistered but not ash white, turning occasionally, about 30 to 40 minutes.
  • Transfer to a bowl and cover tightly with plastic wrap. Let stand until the skin starts to loosen and the peppers are cool enough to handle, about 10 minutes.
  • Wearing gloves or using a clean kitchen towel, carefully rub off and discard the blackened skin. Leave the stem and seeds intact if desired for your recipe; otherwise, remove and discard them.

To seed the peppers for stuffing:

  • Using a small knife, slit each pepper lengthwise from the stem to the bottom, leaving the top 1/2-inch and the bottom 1/2-inch uncut. Leaving the stem intact, remove seeds and membranes. Wipe inside of pepper with a damp towel and dry well.

To slice or chop the peppers:

  • Slit each pepper lengthwise and lay flat. Cut out stem, remove seeds and membranes, and slice or chop as desired.

Video

Notes

  1. Peppers vs. chiles: They are the same thing; it’s really just a matter of naming conventions. “Chile” is the Spanish word for capsicums such as jalapeños, serranos, habañeros, poblanos, and so on. Americans sometimes spell it “chili” but now we are moving towards “chile” because “chili” is the stew with the meat. We sometimes say “pepper” in the United States because when Columbus arrived, he thought chiles were “peppers” (as in spicy black pepper, a member of the Piper genus). He was wrong. We always use the word “pepper” for non-spicy peppers such as bell peppers. This process for how to roast peppers works for any chile pepper; bell pepper, poblano, jalapeño, or otherwise.

Nutrition

Calories: 35kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 239mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3550IU | Vitamin C: 145mg | Calcium: 8mg | Iron: 1mg