Learn how to make delicious roasted capsicums (bell peppers) at home in the oven with my easy tips and tricks.
Oven-roasting the capsicums makes them soft and juicy, plus it brings out their natural sweetness.
Rather than roast the capsicums over an open flame on the stove or grill to achieve that charred taste, I choose to make mine in the oven because I think it's by far the easiest method, and it makes the finished capsicums not only charred and yummy but also soft and luscious.
Slice up the roasted capsicums and add them to dishes like salads, sandwiches or pizzas.
You can also serve them as a side dish or on a grazing board or antipasto platter or use them to make a roasted red pepper dip or pesto.
Table of Contents
Why you will love these roasted capsicums
- A great way to add some sweet, smoky flavour to your dishes.
- These are easily made in the oven, but make you look like a kitchen boss!
What you need to make this recipe
*Please see the recipe card below for exact quantities and detailed instructions
- capsicums (peppers/bell peppers) - I have used red capsicums (red bell peppers) but you could also use yellow capsicums or green capsicums - they all have a slightly different taste so feel free to use what you prefer
*Please see the recipe card below for exact quantities and detailed instructions
How to roast capsicums
- Place the whole peppers (capsicums) onto a baking tray or sheet pan and bake for 20 minutes.
- Turn each capsicum, then bake for a further 20 minutes.
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- Cover with plastic wrap and allow to sit for 10 minutes.
- Peel off the skins and discard, along with the stems and seeds.
Top tips for the best result
- Select firm capsicums with smooth skin without any wrinkles or soft spots.
- You are looking for most of the surface to be blackened and charred.
- Take care when peeling the capsicums - because these are baked whole juices will collect inside the peppers and this will stay quite hot even though the outside of the peppers may be cool enough to handle.
- Don't rinse the capsicums after you peel off the skin, you will lose some of the smoky taste.
- If you have sensitive skin it may be a good idea to wear kitchen gloves when peeling the capsicums.
Storage
- Once you have removed the stem and seeds you can store roasted capsicums in an airtight container in the fridge for up to three days. Or add enough olive oil to the container to cover the peppers completely and store for up to two weeks in the fridge.
- Suitable to freeze (once the stem and seeds are removed).
Frequently asked questions
It makes the roasted peppers soft and highlights its natural sweetness.
Sealing in the steam created by roasting the capsicum loosens the skin and it should slip off easily.
Everything except the stem and seeds.
Yes - but the texture of the skin becomes papery and not very pleasant to eat.
Other recipes you may enjoy
Charred Broccoli - a great way to get your family to eat broccoli! Lightly charred tender-crisp florets with a sprinkle of parmesan cheese.
Red Pepper Aioli - roasted red pepper aioli is a rich and creamy sauce that combines garlic mayonnaise and roasted red capsicums (peppers) to make a zingy condiment.
Sage Butter Sauce - this rich, nutty sauce made with brown butter and crispy sage leaves is easier than you think and can be drizzled over vegetables or pasta.
📖 Recipe
Roasted Capsicums
Ingredients
- 4 large red capsicums (red peppers/bell peppers)
Watch me make this recipe
Instructions
- Preheat the oven to 210c.
- Place the whole capsicums onto a baking tray and bake for 20 minutes.4 large red capsicums
- Then turn over each capsicum, and bake for a further 20 minutes until skins are blistered and charred.
- Immediately place the charred capsicums into a medium-sized bowl and cover them tightly with plastic wrap.
- Allow to sit for 10 minutes to loosen the skins (and they are cool enough to handle).
- Remove the stalks and seeds (be careful of accumulated moisture inside the whole capsicums - this could be hot), and the skins should peel off easily.
Notes
- Don't rinse the capsicums after peeling them, you will lose some of the smoky flavour.
- If you have sensitive skin it may be a good idea to wear kitchen gloves when peeling the capsicums.
- 4 large (raw) capsicums should yield approximately 1 cup of roasted capsicum.
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Couldn't believe how easy these were to make, thanks for the video it was great.
I know, right?! So much easier than you think!