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+ servings

How to Roast Peppers

Arlene Mobley - Flour On My Face
Roasting peppers at home is so easy to do that you'll never buy an overpriced fancy jar of them again.
5 from 1 vote
Course Main Dish
Cuisine American
Servings 4 peppers
Calories 24 kcal


  • 4 bell or poblano peppers
  • saran wrap
  • large glass bowl
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  • Wash the peppers of your choice and put them on a cookie sheet.
  • Put the peppers in the oven under the boiler. My oven has a high and low setting for the broiler so I let them cook for about 10 minutes under low and then turn the heat up to high. Once the skin gets black and bubbles on one side flip them over. Cook each side of the pepper this way until the entire outside skin of the peppers are nice and black. Remove the cookie sheet from the oven.
  • Then place the hot peppers in a plastic bowl with a lid, a bowl covered with plastic wrap or a zip lock bag. The heat from the roasted pepper will cause steam to form and after about 10 minutes the skin from the peppers will easily pull away from the roasted pepper.
  • Slice or chop the roasted pepper. Use them immediately in a recipe or store them in the fridge in a sealed container for 3 or 4 days.


Calories: 24kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 4mg | Potassium: 208mg | Fiber: 2g | Sugar: 3g | Vitamin A: 440IU | Vitamin C: 96mg | Calcium: 12mg | Iron: 1mg
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