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Roasted Peppers--Step-By-Step With Photos

Updated on September 19, 2012
DzyMsLizzy profile image

Healthy food choices, vegetarian recipes, kitchen tips & shortcuts interest Liz , also treat foods & animal welfare.

Roasting Peppers Is Easy

You can go to the store and buy a can of diced or whole mild green chilies to use in a variety of recipes. The cost for a 4-ounce can is about eighty-five cents for the chopped chilies. That works out to $3.40 a pound! As I recall, the whole ones cost more.

Instead of that, you can have fresh roasted peppers, the same thing as they sell in the store, (only better!) for much less, and know it's absolutely fresh, with no added burden of salt for those who may need to watch their salt intake.

5 stars from 1 rating of Roasted Peppers

Cook Time

Prep time: 3 min
Cook time: 10 min
Ready in: 13 min
Yields: As many peppers as you have...
Peppers on the grill
Peppers on the grill
Most of the peppers are nearly done
Most of the peppers are nearly done
Dump the blackened peppers into a paper sack
Dump the blackened peppers into a paper sack
Close top and let them sit a few minutes
Close top and let them sit a few minutes
Peel the skins from each pepper
Peel the skins from each pepper
Remove the stem
Remove the stem
Scrape out the seeds
Scrape out the seeds | Source


  • As many as you have or want of Ripe Peppers:, Red, Green, Orange, or Yellow Bell Peppers; Anaheim or other chili peppers


  1. Wash all the peppers
  2. Method 1: Pre-heat a barbeque grill, and using tongs, arrange peppers evenly on the grates.
  3. Method 2-A: Electric ovens: Set oven to 'broil' setting; place peppers on a cookie sheet, and move an oven rack up just under the broiler/heating coil, with just enough clearance for the peppers and the cookie sheet
  4. Method 2-B: Gas ovens: Set the broiler pan to its middle setting so the peppers do not contact the burner or the flame directly
  5. Watch the peppers closely! You want the skins to blacken, but do not allow them to start to smoke or catch fire. As they blacken, using tongs and an oven mitt, turn them over so they are done evenly on both sides.
  6. When the skins have blackened fairly evenly, using tongs, remove all the peppers to a paper bag, and roll the top shut. Allow the bag to sit for about 5 minutes. When the peppers have sat in their bag for the 5 minutes, take them out, one at a time (leave the others in the bag until you are ready for them).
  7. Use your fingers and a sharp knife to skin them. The heat and blackening will have made the skin blister up, and it is very easy to remove. Once the skins are off, cut off the stem end, and remove the seeds. (It is trickier if you want them whole--I usually slit them open down one side.)

Food Safety Note:

Peppers are a low-acid food, despite the fact that they can induce a severe case of heartburn.

Therefore, it is not considered safe to do home-canning of peppers. Either use your prepared peppers at once in a recipe, or freeze them instead.

Peppers can be tray-frozen on a non-stick cookie sheet, then once frozen, they are easily lifted off for storage in a freezer bag. By tray-freezing, you have the individual peppers remain separate, so you can grab just what you need for a recipe, instead of having them all frozen together in a big clump.

To Seed Or Not To Seed?

For most dishes, you don't want the seeds, especially with Bell peppers, where seeds would just be annoying in the dish.

For chili peppers, if you are going to make salsa, removing the seeds is optional, depending on how spicy-hot you want it--most of the heat is in the seeds.

You Are Finished!

Your peppers are now ready for use in any dish you want. You can add red roasted bell peppers to a fried eggplant sandwich (for example); you can use roasted Anaheim chilies for chilies rellenos, or in salsas or to add to burritos or tacos.

Enjoy! It's always better when you make it yourself.

© 2012 Liz Elias


Submit a Comment

  • DzyMsLizzy profile image

    Liz Elias 5 years ago from Oakley, CA

    Hello, Southernmapart,

    No, these particular peppers are not a very hot variety, and they don't feel hot in your hands at all. (Jalapeños or Habañeros might be another matter.) But, if you mean 'hot off the stove,' by the time you're peeling them, they've also cooled down enough to just be warm from the oven or grill.

    Thanks much for stopping by and I'm glad you enjoyed the article.

  • profile image

    Southernmapart 5 years ago

    Nice article. I like to roast my own pimentos. Do the hot peppers heat up your hands while you're working with them?

  • DzyMsLizzy profile image

    Liz Elias 5 years ago from Oakley, CA

    @ Jamie Brock--Thanks so very much for your nice comment; much appreciated, and I'm so glad you liked the article and found a useful tidbit. Thanks, too for the votes and share!

    @ johnooo--It takes a little time, but it is really very easy. I bet you get a wide variety of peppers where you live. I'm happy you liked the hub, and thanks very much for the vote and tweet-share!

  • john000 profile image

    John R Wilsdon 5 years ago from Superior, Arizona

    I love peppers, and this hub has given me the confidence to start doing my own. This is one of my favorite times of the year in Arizona. Many communities around southern and central Arizona are featuring New Mexico Hatch Peppers. They smell great and taste even better.

    Thumbs up and tweeted:)!

  • Jamie Brock profile image

    Jamie Brock 5 years ago from Texas

    I love peppers and what a tasty way to spice up healthy foods that might otherwise be a bit bland. I also love the idea of freezing them on the tray for individual servings. Voting UP, useful and sharing :)

  • DzyMsLizzy profile image

    Liz Elias 5 years ago from Oakley, CA

    @ iefox5--They taste just fine--not quite as sharp as if eaten raw, but depending on the pepper used, they don't lose their spice or bite entirely, especially with the hotter varieties. Usually, only bell peppers are eaten raw, such as in salads, but the others are more commonly used as ingredients in other recipes. If you've ever used the small cans of "diced green chilies" from the store, the taste is much the same, for the variety I used here. Thanks for stopping by.

    @ Glimmer Twin Fan--Yes, this is a great way to save all the end-of-season abundance so it does not go to waste, and it's really easy. I'm glad you liked the hub, and I thank you for your input.

  • Glimmer Twin Fan profile image

    Glimmer Twin Fan 5 years ago

    I never knew how to do this. Great hub and am definitely going to do this with all of those end of season pepper out there. Love them on sandwiches. Thanks for the info!

  • iefox5 profile image

    iefox5 5 years ago

    Roasted peppers? How about the taste?

  • DzyMsLizzy profile image

    Liz Elias 5 years ago from Oakley, CA

    @ Peggy W--Ooh..roasted with herbs and olive oil--that sounds like a yummy variation! Thanks so much for sharing that, and for the votes and stars as well. I'm delighted you liked the recipe and instructions.

    @ Ruchira--Thank you so much for the compliment; I'm so glad you liked the hub.

    @ savingkathy--Thanks very much for stopping by and commenting; much appreciated.

    @ NMLady--Oh, wow--sidewalk roasters! That must smell delightful indeed! Thank you for the compliment; I'm glad you liked the pics, and thanks for sharing your local custom.

  • NMLady profile image

    NMLady 5 years ago from New Mexico & Arizona

    Fall means ALL the grocery stores in New Mexico are roasting outside their front doors. Just thinking of the smell makes me hungry! Nice pics BTW.

  • savingkathy profile image

    Kathy Sima 5 years ago from Ontario, Canada

    Mmmm, I love roasted peppers. Thanks for sharing your tips!

  • Ruchira profile image

    Ruchira 5 years ago from United States

    Amazing pix and I love spicy stuff. Gotta try it :) Thanks dzymslizzy :)

  • Peggy W profile image

    Peggy Woods 5 years ago from Houston, Texas

    We love peppers! We also love them roasted and often mix them in with other veggies when I roast them with olive oil and herbs in the oven. You have given a clear demonstration of how to roast peppers for those who might not know how to do it. Up votes, sharing and I gave you a 5 star rating on this hub.

  • DzyMsLizzy profile image

    Liz Elias 5 years ago from Oakley, CA

    Hello, 2patricias,

    Thank you very much! We did have rather a bumper crop this year! I'm looking forward to using them through the winter. I'm still boggled at the scope of the project you've taken on--and the generosity of it to boot!

  • 2patricias profile image

    2patricias 5 years ago from Sussex by the Sea

    I've now added this to the Recipe Index for HubPages. It could be very useful for anybody with a good pepper crop.

  • DzyMsLizzy profile image

    Liz Elias 5 years ago from Oakley, CA

    Hi there, drbj,

    Thanks a lot! I'm glad you liked article. Peppers ARE very good for us--lots of vitamins. Too bad they are a problem for some folks' digestive systems...those with ulcers must feel so cheated.

  • drbj profile image

    drbj and sherry 5 years ago from south Florida

    Thanks for this neat info, Lizzy. Peppers are good for us.

  • DzyMsLizzy profile image

    Liz Elias 5 years ago from Oakley, CA

    Hello, Mhatter99,

    Thanks for stopping by--I'm pleased you liked the recipe.

  • Mhatter99 profile image

    Martin Kloess 5 years ago from San Francisco

    Thank you for sharing this with us.