How to Make Perfect Roasted Peppers
Updated Jan 11, 2026
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This guide shows you how to make perfect roasted peppers — whether under the broiler or on the grill — by blistering the skins until charred, steaming them to loosen the skin, and peeling. The result: tender, smoky, versatile peppers you can use in salads, sandwiches, pastas, and more. You’ll end up with lush, velvety peppers that taste far better than jarred.
If you’ve ever admired those glossy, melt-in-your-mouth roasted peppers at the prepared foods counter and wished you could make them at home, this how to make perfect roasted peppers guide is for you. With just a broiler or a hot grill, you char the skins until they blister all over, then let the peppers steam briefly so the skin slips right off — leaving you with peppers that are tender, slightly smoky, and incredibly versatile. Once you’ve got this simple technique down, you’ll toss these beautiful peppers into salads, sandwiches, pastas, and salsas all year long.
Why You’ll Love Perfect Roasted Peppers
- So easy.
- Can spruce up any dish.
- Tender, lush, velvety, slightly smoky
- You only need one ingredient.
If you are a roasted pepper fan, char up a couple whenever you turn on the broiler or the grill, as they take minutes to make. Then you’ll have them in your fridge to eat and cook with all week long. Perfection is finishing these with a little drizzle of Basil Oil.
And once you have those leftover peppers, try this Grilled Cheese with Roasted Peppers, Peach and Roasted Red Pepper Salsa, or maybe just spread a piece of toasted olive-oil slathered bread with some pesto or chimichurri sauce, place a piece of roasted pepper on top, and dust liberally with some Parmesan.
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What's In This Post?
All You Need is….
- Bell peppers – Any color bell pepper works: red, orange, yellow, green, purple, striped, whatever.
How To Roast Peppers Under the Broiler
- Prepare: Preheat the broiler. Move the top rack directly under the broiler. Place the peppers on a baking sheet (preferably covered with aluminum foil), then place them under the broiler.
- Cook the peppers: Cook until the tops of the peppers have started to blacken and blister. Then, turn the peppers and allow all sides to blacken and blister.
- Peel the peppers: Place the peppers in a bowl and cover for about 10 minutes. Remove the cover, and when cool enough to handle, peel off the skin and split open the pepper to remove the stem, seeds, and membranes.
How To Roast Peppers On the Grill
- Prepare the grill: Preheat the grill to medium-high or high heat. Place the peppers on the grill. Cook until the bottom of the peppers starts to blacken and blister. Then turn and cook until the entire pepper is dark and the skin has blistered.
- Peel off the char: Place the peppers in a bowl and cover for about 10 minutes. Remove the cover, and when cool enough to handle, peel off the skin and split open the pepper to remove the stem, seeds, and membranes.
Storage
These peppers will keep in the fridge for about 5 days in a sealed container.
What to Serve with Roasted Peppers
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How to Make Perfect Roasted Peppers
Ingredients
- 1 Bell Pepper (or as many as you like; any color or variety)
Instructions
- Preheat the grill to medium-high or high heat.
- Place the peppers on the grill. Cook until the bottom of the peppers starts to blacken and blister, anywhere from 1 to 4 minutes. Then, turn the peppers about 1/4 turn, and allow the side now facing the fire to blacken and blister. Continue until the entire pepper is dark and the skin has blistered.
- Place the peppers in a bowl and cover with plastic wrap or a dishtowel for about 10 minutes. Remove the cover (or let it sit longer, if you’re not in a hurry). Once cool enough to handle, peel off the skin, and split open the pepper to remove the stem, seeds, and membranes.
- Slice or dice the peppers according to how you want to use them.
Perfect every time, on the grill in summer, under the broiler the rest of the year