A Guide to Roasted 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.

Meggan’s notes

Roasted peppers are an essential element of Mexican cuisine. Over red-hot coals, poblano peppers are turned into tender strips of mixed peppers called Rajas, eaten with queso, and tucked into gorditas, tacos, and tortillas. Spicier chilies are tamed on the fire and added to salsas and sauces, every one more delicious than the next.

Roasting peppers brings out their natural sugars, and makes them supple and downright irresistible in my eyes. I’ll show you how to roast peppers over a direct flame (on the stove or outside, right over the coals on the grill) and even in the oven.

What you’ll need for Roasted Peppers

• Peppers or chiles: This method works for any kind of pepper including bell peppers, poblano and pasilla chilies, jalapeños, and serranos. The recipe is written for one pound, but as long as you have the cooking space available, you can increase the quantity of peppers (this may increase the cooking time slightly).
• Tongs: You’ll want fire- or oven-tongs for turning your peppers on the stove, grill, or in the oven.
• Baking sheet: Useful when broiling or oven-roasting the peppers. I suggest covering the rimmed baking sheet with aluminum foil for easy cleanup.
• Bowl: If you’re planning to remove the skins of peppers, transfer them to a bowl large enough to hold them all.
• Plastic wrap: Sealing the bowl with plastic wrap helps the skins “steam” so they are easy to remove.
• Kitchen gloves: Whether you use nitrile gloves or something sturdier, gloves keep your hands clean when you handle peppers. Taking off the skin can be messy (and the peppers might still be hot), but more importantly, protect yourself against super spicy chiles like serranos by keeping your hands covered. And if you’re a parent of children, I suggest always wearing gloves in case you need to move quickly from spicy chiles to some child-led disaster at a moment’s notice. You don’t want to accidentally touch a child with spicy chiles on your hands!
• Paper towels or a clean kitchen towel: These make it easier to rub the skins off roasted peppers, but they aren’t required.
• Chef’s knife and a cutting board: For slicing or dicing roasted peppers.

How to Roast Peppers

Stove or grill method:

1. Turn the flame of a gas stove or grill to HIGH.
2. 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.
3. Or, roast over a very hot charcoal or gas grill for 3 to 5 minutes.

Broiler method:

1. 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.
2. Arrange peppers in a single layer on prepared baking sheet.
3. Broil the peppers until the skin is charred and blistered but not ash white, turning often, about 5 to 10 minutes.

Oven method:

1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil for easy cleanup.
2. Arrange peppers in a single layer on prepared baking sheet.
3. Broil the peppers until the skin is charred and blistered but not ash white, turning occasionally, about 30 to 40 minutes.

How to peel Roasted Peppers

1. 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.

2. 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.

How to seed and slice roasted peppers

1. 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.

1. 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.

Roasted Peppers Recipe tips and variations

• Yield: This method results in 1 pound of roasted peppers, but can easily be scaled up or down as desired.
• Storage: Transfer roasted peppers to a covered container and refrigerate for up to a week. Or, store them in the freezer for up to 3 months. Canned roasted peppers? Even longer.
• Freezer: Cool roasted, peeled peppers completely. Transfer to a freezer-safe container, label, date, and freeze up to 3 months. Thaw overnight in the refrigerator.
• Steam those skins: Wrapping in plastic wrap (or a zip-top plastic bag also works!) is a crucial step after roasting peppers. It makes the pepper’s papery, tough outer skin loosen and separate from the rest of the vegetable. And that makes it easier to remove! If the skin doesn’t fall off easily, grab a clean kitchen towel or some dry paper towels and rub with those.
• Rock a pair of gloves: I definitely recommend wearing gloves (heat-resistant cooking gloves are perfect for roasting and peeling, although disposable gloves can work for the peeling process). Some peppers are spicy no matter what, and I always seem to have an itch near my eye when I handle peppers without gloves. I’ve paid the price more than once, and don’t want you to make the same mistake.
• To seed or not to seed? Once the peppers are finished, you can leave them as-is, with seeds inside, or remove the seeds. Read your recipe to see what it calls for. Depending on what you’re cooking, keep them whole for stuffed peppers, or stem, seed, and chop and add them to soups, salads, sandwiches, and the most phenomenal salsa recipe ever!
• Aim for blackened peppers, not ash: Try not to roast the peppers so long that they begin to shoulder into ash. The stem may burn like a match, and that’s okay, but you want to preserve the sweet flesh of the pepper under that blistered skin.
• Cooking times may vary: Watch the peppers closely as they roast. Different-sized peppers will need more or less cooking time than what is specified in this guide for how to roast peppers. You’ll get the hang of it!
• DIY diced green chilies. Roasted, peeled, and diced jalapeño peppers can be used in any recipe calling for a can of “diced green chiles.”

More Mexican cuisine favorites

Mexican Recipes

Homemade Mexican Rice

Mexican Recipes

Chicken Tinga

Mexican Recipes

Recipe for Carne Asada Meat

Chipotle Copycat Recipes

Chipotle Corn Salsa (Copycat)

Roasted Peppers Recipe

By Meggan Hill

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!

Cook Time 15 minutes mins

Total Time 15 minutes mins

Servings 4 servings

Course Side Dish

Cuisine American

Calories 35

5 from 12 votes

ReviewPrint

Ingredients 

US CustomaryMetric

• ▢ 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 hot 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.

Recipe 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: 35kcalCarbohydrates: 7gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 5mgPotassium: 239mgFiber: 2gSugar: 5gVitamin A: 3550IUVitamin C: 145mgCalcium: 8mgIron: 1mg

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