Skip the open flame and the jar from the store. Your toaster oven does a better job than most people realize, and the whole process takes about 25 minutes start to finish.
Roasted red peppers are one of those ingredients that makes everything they touch better. Pasta, sandwiches, dips, eggs, grain bowls. Once you start keeping a container of them in the fridge you’ll find reasons to use them constantly.
Here’s how to do it right.
Why Roast Your Own Instead of Buying Them?
The jarred stuff is convenient and it’s not terrible, but homemade roasted peppers have better texture, more flavor, and none of the brine that makes jarred peppers taste flat. You also control the char level, which is where most of the flavor lives.
The other reason is cost. A jar of roasted red peppers at the grocery store runs $4 to $6 for a small amount. A bag of fresh bell peppers costs about the same and gives you three or four times as much once roasted.
Picking the Right Peppers
Red bell peppers are the classic choice and the sweetest option. Orange and yellow work just as well and have a similar flavor profile. Green bell peppers are more bitter and don’t roast as well for most uses.
Look for peppers that are firm, brightly colored, and free of soft spots. Larger peppers with fewer bumps are easier to work with because they lay flat on the pan more cleanly.
How to Roast Bell Peppers in the Toaster Oven
What you need: bell peppers, a little olive oil, a baking sheet, parchment paper or foil, and a container with a lid for steaming.
Step 1: Preheat and prep your pan. Set your toaster oven to 425°F. Line a small baking sheet with parchment paper or foil and give it a light coat of olive oil.
Step 2: Cut and flatten the peppers. Slice each pepper in half or thirds lengthwise. Pull out the stem, seeds, and any white pith. Place the pieces cut side down on a cutting board and press down firmly with your palm to flatten them out. This helps them make better contact with the pan and char more evenly.
Step 3: Arrange and roast. Place the flattened peppers skin side up on your prepared pan in a single layer. Roast at 425°F for 12 to 20 minutes depending on the size of your peppers and how your toaster oven runs. You’re looking for blistered, blackened skin and flesh that has started to collapse and soften. Don’t pull them too early. The char is the point.
Step 4: Steam to loosen the skins. This step makes a big difference. As soon as the peppers come out of the oven, transfer them straight into a container with a lid and seal it. Let them sit for at least 10 minutes. The steam that builds up inside loosens the skins so they come off cleanly without fighting you.
Step 5: Peel and use. Once the peppers are cool enough to handle, rub the skins off with your hands or a paper towel. They should slip right off. Leave them whole or slice into strips depending on what you’re using them for.
Storing Your Roasted Peppers
Refrigerate in a covered container for 2 to 3 days. For longer storage, slice them into strips and freeze flat on a baking sheet, then transfer to a freezer bag once solid. They’ll keep for up to 3 months and you can pull out exactly as much as you need.
A drizzle of olive oil in the storage container helps keep them from drying out in the fridge.
Ways to Use Roasted Red Peppers
This is where it gets good. Once you have a batch in the fridge, you’ll use them faster than you think.
Stir them into pasta with olive oil and Parmesan for a 10-minute weeknight dinner. Add them to scrambled eggs or frittatas. Blend them into a sauce for chicken or pork. Layer them on sandwiches and paninis. Toss them into grain bowls or on top of pizza. Chop them up and fold them into a simple dip with cream cheese or hummus.
Frequently Asked Questions
Do I need to use oil on the peppers before roasting? Not on the peppers themselves. A light oil on the pan is enough to prevent sticking. Oiling the peppers before roasting can actually interfere with the charring process.
Can I roast other colors of bell pepper the same way? Yes. Red, orange, and yellow all work great with this method. Green peppers roast fine but have a more bitter flavor that not everyone enjoys.
Can I use this method with a convection setting? Yes and it works even better. Convection circulates the heat more evenly and can cut a few minutes off your roasting time. Keep an eye on them after the 10-minute mark if using convection.
What if my toaster oven runs hot? Start checking around the 12-minute mark. Every toaster oven is a little different. You want significant blackening on the skin but you don’t want the flesh to turn to mush underneath.
Toaster Oven Roasted Red Pepper
Ingredients
Method
- Adjust the toaster oven cooking rack to the middle position and heat to 425°F. Lightly oil a roasting pan or line it with parchment paper.
- Slice the peppers in half or thirds lengthwise. Remove the stem, seeds and any large pieces of the white pith.
- Place the peppers cut side down on a cutting board and use the palm of your hand to gently press down and flatten them. Arrange flattened peppers skin side up on the prepared pan.
- Roast peppers until they have begun to collapse and the skins are wrinkled and bubbled with black spots (12 to 20 minutes depending on the size of the peppers and your toaster oven).
- Quickly remove the peppers from the pan and transfer to a shallow covered container. Place lid on container and leave for at least 10 minutes to steam.
- Once the peppers are cooled enough to handle rub the skins off with your hands or with a paper towel.
- Leave the peppers whole or slice into strips or chunks before returning them to the covered container.
- Store refrigerated for 2-3 days or slice and freeze for up to 3 months.
