When summer peppers are plentiful, you can’t do much better than to char them over an open flame until blistered and soft. From piquant dips to cool salads to layering on sandwiches – the smoky sweet and creamy flesh provides unparalleled flavor to any number of dishes. 

But is grilling the best way to “roast” a bell pepper? How else can it be done? Is one method better than another in a certain dish? And why wouldn’t I just buy that convenient jar that sits on the shelf at my grocery store?

I’ll cover all the ways to roast a bell pepper, the benefits of each method, and what types of dishes they benefit the most. Because to answer the last question, jarred ain’t got nothing on the real thing. 

1. Grilling 

What: This simple technique will give you an intense smoky flavor and medium soft flesh. Because the intense heat of the grill will char the skin of the pepper quickly, it doesn’t have as much time to fully soften. 

How: For this method, put whole bell peppers over a medium high heat directly on the grill grates. Check on them often, and turn them when they are blackened and charred on the bottom side. Continue to cook until they are blackened all over, then remove them to a plate and allow them to cool. Remove the stem, seeds and peel. 

Why: This method is perfect when you want a smoky flavor to the bell pepper that only a grill can impart. The flesh will retain a slightly firmer texture than other methods, so use it when you want the peppers to be a little more al dente. 

2. Broiling

What: Broiling the peppers has you do the leg work up front, removing the stems and seeds, leaving only the skins to remove. It has a slightly less smoky flavor than the grilling method, but still will impart some smokiness due to the char of the skin under the broiler. 

How: Cut the peppers into sections along the ribs, usually about 3 pieces. Remove the seeds and stem, and place them skin side up on a foil lined baking sheet. Position the rack 10-12 inches from the heat source, and place the pan in the oven set to broil. Rotate the pan as needed for even blackening. When the peppers are charred all over, wrap the foil around them and let them steam until cool enough to handle. Remove the skins and discard.

Why: This is a great method if you don’t have a grill, or want a less intense but still present smokiness. 

3. Gas stove

There are recipes that will instruct you to blister your bell peppers directly over a gas flame, but I do not recommend it. For one, it’s a mess. Secondly it can be dangerous, and thirdly the pepper is hardly allowed to cook before the skin blackens, leaving a very firm flesh.

4. Slow Roasting

What: I used to be team broil all the way, however I was cooking from a Middle Eastern cookbook that had me slow roast bell peppers in the oven and discovered this method has its purpose. The technique is simple, and it results in a super soft flesh with a mellow flavor. 

How: Place a few bell peppers on a foil lined baking sheet and roast at 425 F for 45-55 minutes. Wrap them up in the foil to steam until cool enough to handle, then peel as much as will come off and discard the stem and seeds. It’s okay if not all of the skin will come off. 

Why: This method results in a buttery soft flesh with little smokiness, for when you don’t want as much of that flavor in your final dish. It takes a bit longer than other methods, but the majority is not active time.

5. Jarred

I will concede that I do have a few recipes that call for jarred bell peppers. It is a shortcut, for sure, but one that should only be used when the peppers are not the star, and merely play a supporting role. I have yet to find a brand of jarred roasted bell peppers that comes anywhere close to the flavor and texture achieved by roasting at home. 

Recipes Starring Roasted Peppers:

Sausage & Roasted Bell Pepper Tart with Fresh Mozzarella

This yeasted tart dough makes a fine base for myriad toppings. It takes a little advanced planning, as it needs to rest for an hour before using, or you can make it a few hours ahead of time. Here, I use roasted bell peppers, sausage, and onions seasoned with rosemary for a hearty, free form tart. Serve it alongside a green salad or bowl of soup.

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Chipotle Maple Barbecue Sauce

I came across this recipe years and years ago in the long since defunct Gourmet magazine, and while I would love to give credit where credit is due, I can no longer find the source copy for reference. Fortunately, I had committed it to memory, as I make it all of the time – it is one of the best barbecue sauces I've ever tasted and most simple to make. You would never guess there is not one drop of tomato sauce in it; instead, it is based completely upon roasted bell peppers. Because of this, it is important to roast your own peppers, as jarred will not yield the same depth of flavor. Baste the sauce over bone-in chicken breasts as they grill. Serve a separate portion in a big bowl alongside the chicken.

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Charred Pepper & Walnut Dip

A versatile dip that shines as part of a tapas spread, it is also wonderful served alongside grilled vegetables, chicken skewers or grilled meat. The aroma when grinding the nuts, garlic and salt together is to die for, and almost worth making it for this alone. Use either sweet or smoked paprika, per your preference.

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Roasted Bell Pepper Caprese Salad

As with any simple dish with a few ingredients, it is the quality of those ingredients that is crucial to it's success. Do not be tempted to use jarred bell peppers, as they will lack the flavor and texture that is so unique to home roasted peppers. Once you are comfortable with the straightforward and easy process of roasting your own peppers, you'll be hard pressed to go back to the jar. Make this into more of an antipasti plate by adding olives, prosciutto, or marinated anchovies, if you like.

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Anchovy, Roasted Pepper & Smoked Mozzarella Pizza

This is a pizza for anchovy lovers. If you, like me, fall firmly into this category, make this pizza now. There is nothing particularly difficult about this recipe, especially if you use store-bought pizza dough, but I do recommend roasting your own bell peppers for the best flavor. The jarred variety is lacking in both taste and texture. The sauce is quick to make – a thick and jammy base for the layers of cheese, peppers and little fishies.

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Shakshuka

There are many versions of shakshuka, a popular breakfast dish originating in North Africa and the Middle East. Mine is adapted from Sami Tamimi’s cookbook, but brings in smoked paprika, roasted bell peppers and harissa sauce for more depth of flavor. I like to serve it as a weeknight dinner, with lots of warm crusty bread to sop up the sauce. If you happen to have any parsley or fresh cilantro around, chop some up and garnish the dish for a bit of brightness.

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