How to Make Roasted Red Peppers

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Baking sheet of roasted peppers for our tutorial on how to to make roasted red peppers

Have you ever wondered what would happen if you just put a pepper in the oven? We can confirm that deliciousness happens (truly)! Roasted red peppers are one of the unsung heroes of the kitchen, bringing sweet and fruity brightness along with smoky and savory satisfaction. 

With roasted red peppers, you can make classics like Romesco Sauce and Roasted Red Pepper Tomato Soup, but the possibilities are endless. Enjoy them in pasta, on roasted veggie sandwiches, in bowls, and beyond! There’s just 1 pan and 30 minutes between you and these delicious peppers. Let’s do this! 

Four red bell peppers

How to Make Roasted Red Peppers

It might be tempting to just buy a jar of roasted peppers from the store, but making them at home is so easy, more delicious, and you don’t have to worry about how to use the rest of the jar before they go bad. Once you learn to make them at home, you may never be able to go back to store-bought (consider yourself warned!).

Simply add whole bell peppers to a bare baking sheet and roast until the skins are blackened and wrinkly (about 25-30 minutes at 500 degrees Fahrenheit or 260 degrees Celsius). Flipping the peppers at the halfway point helps them cook evenly.

Close up shot of blistered skin on a bell pepper

When they come out of the oven, wrap them in foil for 10 minutes to steam the peppers, making it easier to peel off the skins. Once you peel them and remove the seeds and stems, they’re ready to enjoy! See — so easy, right!?

Roasted red bell peppers in foil

We hope you love these roasted red peppers! They’re:

Quick & easy
& Super versatile!

Roasted red peppers are delicious in pastasoupromesco, salads, bowls, curry, on pizza, and beyond!

More Roasted Vegetable How-Tos

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Bowl of roasted red peppers

How to Make Roasted Red Peppers

Easy, step-by-step recipe for roasted red peppers that are sweet, smoky, and endlessly versatile. Just 1 pan, 1 ingredient, and 30 minutes required!
Author Minimalist Baker
Roasted red peppers on a baking sheet
5 from 3 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 (Peppers)
Course Helpful How-to
Cuisine Gluten-Free, Oil-Free, Vegan
Freezer Friendly 1 month
Does it keep? 2-3 Days


  • 4 medium to large red bell peppers


  • Preheat the oven to 500 degrees F (260 C) and place the whole red peppers on a bare baking sheet.
  • Roast until the skin of the peppers is blackened and wrinkly — about 25-30 minutes — flipping halfway through. Cover in foil for 5-10 minutes to steam, then remove (peel away) charred skin, seeds, and stems.
  • Enjoy them in pasta, soup, romesco, salads, bowls, curry, on pizza, and beyond!
  • Store leftovers in the refrigerator for up to 2-3 days. Or to store longer, freeze in an ice cube tray, then transfer to a sealed container for up to 1 month or more.



*Nutrition information is a rough estimate calculated with medium-sized red bell peppers.

Nutrition (1 of 4 servings)

Serving: 1 pepper Calories: 30.9 Carbohydrates: 7.2 g Protein: 1.2 g Fat: 0.4 g Saturated Fat: 0.1 g Polyunsaturated Fat: 0.2 g Monounsaturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 5 mg Potassium: 251 mg Fiber: 2.5 g Sugar: 5 g Vitamin A: 3725 IU Vitamin C: 152 mg Calcium: 8.3 mg Iron: 0.5 mg

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My Rating:

  1. Pauline says

    I have a comment, the picture of your roasted peppers looks amazing and would make a great cover for your next cookbook.
    I hope you don’t mind me saying 😉


  2. Kristin says

    Suggestion: Save the environment some aluminum foil — put the roasted peppers in a bowl or tupperware container and cover tightly. Or re-use a plastic bag, then recycle it!

      • Kathy Sellenriek says

        I use a paper bag. After 15 minutes, tear open the bag and start peeling; put the peppers in a sealed container ( I like glass pyres with lids. All the skins and seeds stay on the bag to roll up and throw away!

    • Deanna says

      Any time I roast peppers on a bare sheet, the juice they bleed out ruins the sheet. Anything I cook in the future then sticks to where the burnt spots are. I hate putting down a foil barrier because of the toxicity. Any tips for cleaning the sheet pan or avoiding the stains in the first place?

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Deanna, oiling the pan with a little avocado oil can help prevent sticking, but it does make it smoky – perhaps cooking at a slightly lower heat would prevent the smoking? Hope that helps!