This post shows you how to roast red peppers on a grill, and freshly-roasted red peppers are much better than roasted red peppers from a jar! And the process for roasted red peppers on a grill is really quite easy! 

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How To Roast Red Bell Peppers on a Barbecue Grill

Before I tell you how easy it is to roast sweet bell peppers on a barbecue grill, let me first reassure everyone that there’s absolutely nothing wrong with roasted red peppers that come in a jar. In fact for years I kind of pooh-poohed the idea of roasting your own peppers, and then I had one of those big packages of six bell peppers you get at Costco, and suddenly I just felt like roasting some peppers.

It took me a few tries to get a process I thought was actually easy, and while I’m not going to claim I’ll never use the jarred red peppers again, there’s no doubt that the flavor of the freshly roasted peppers is just wonderful. Keep reading for my tips on How to Roast Red Peppers on a Grill, and check below for more ideas for using those roasted red peppers!

What ingredients do you need?

All you need for roasting red peppers on a grill is some red bell peppers and a grill. I used a gas barbecue grill; you can probably make this on an electric grill or a wood-pellet grill too, but I haven’t tried that.

More Roasted Peppers on the Grill:

Check out How to Roast Green Chiles on a Grill if you’re a fan of those slightly-spicy peppers. Or use Cooking Tips for more how-to posts like this one.

Favorite Recipes with Roasted Red Peppers:

Grilled Garlic Chicken with Red Pepper Aioli

Artichoke Heart Salad

Roasted Red Pepper Dip with Feta

No-Pasta Salad with Zucchini and Italian Sausage

Roasted Cauliflower Steaks with Red Pepper, Capers, and Olives

How To Roast Red Bell Peppers on a Barbecue Grill process photos

Tips for Roasting Red Peppers on a Grill:

  1. The first time I tried roasting peppers, I kept them whole. This worked just fine, but I found it was hard to get the skin evenly charred, and areas that didn’t get as much heat were a bit harder to peel. I also decided removing the seeds would be much easier if you did it before you roasted the peppers.
  2. The second time I roasted peppers, I cut them in half. That was better, but I still wanted a slightly flatter shape.
  3. The method that worked best for me was to cut the whole peppers in fourths like you see in the first photo above, then cutting the seeds out of each quarter piece and slightly trimming both ends where the pepper curls up.
  4. Preheat the gas or charcoal barbecue grill to high before putting the peppers on. Then lay the peppers on, skin side down, making sure not to put them too close together. (The photos shown skin side up are only to illustrate how charred they’re getting, roast your peppers skin side down the whole time!)
  5. Most of my peppers took 20-25 minutes to get that full-charred look I wanted, but time your peppers by how they look because your grill may be hotter or colder than mine. This next shot was after 12 minutes. You can see that the pepper on the right is about half charred, but the one on the left is barely starting to roast.
  6. After a while it’s obvious I’m going to need to rotate peppers on the grill to get them all charred black like I want them to be. When all the peppers are quite black, take them directly off the grill and put them in a small glass or heavy plastic bowl.
  7. Immediately cover the bowl with plastic wrap (or a tight fitting lid) and let the hot peppers sit for about 15 minutes. The steam will loosen the skins so they’ll peel right off.
  8. Here’s one pepper peeled with the removed charred skin to the left of the pepper. You can see there are some areas where the pepper flesh started to slightly char, which adds a lot of smoky flavor.
  9. Here are all eight pieces peeled, which probably took me no more than 3-4 minutes to do. I rinsed my hand a few times, but it’s important not to rinse the peppers because that rinses off some of the smoky charred flavor.
  10. This is the stack of roasted pepper strips I got from two sweet red bell peppers.
  11. If you don’t have a gas grill, peppers can also be roasted in the oven, under a broiler, or even on top of a gas burner.
  12. If you’re lucky enough to have an abundance of peppers in your garden, roasted peppers can be frozen. I would seal them in a bag using the FoodSaver Vacuum Sealer if you have one.
How To Roast Red Bell Peppers on a Barbecue Grill process photos
Yield: 4 servings

How To Roast Red Peppers on a Grill

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

This post will show you How to Roast Red Peppers on a grill, and the freshly-roasted red peppers are so flavorful and surprisingly easy to make!

Ingredients

  • 2 large red bell peppers

Instructions

  1. Cut the whole peppers in quarters, cut out the seeds from each piece, and slightly trim both ends where the pepper curls up.
  1. Preheat the gas or charcoal barbecue grill to high before putting the peppers on. Then lay the peppers on, skin side down, making sure not to put them too close together.
  2. Most of my peppers took 20-25 minutes to get that full-charred look I wanted, but time your peppers by how they look.
  3. I waited until peppers were about half charred, and then rotated them after about 12 minutes so different ones were in the hotter spots on the grill. You can turn them over for part of the cooking time, but it's not necessary.
  4. When all the peppers are quite black, take them directly off the grill and put them in a small glass or heavy plastic bowl.
  5. Cover the bowl with plastic wrap (or a tight fitting lid) and let the hot peppers sit for about 15 minutes. The steam will loosen the skins so they'll peel right off.
  6. After I waited 15 minutes, it took me no more than 3-4 minutes to remove the skins. I rinsed my hand a few times, but it's important not to rinse the peppers because that rinses off some of the smoky charred flavor.
  7. If you don't have a gas grill, peppers can also be roasted in the oven, under a broiler, or even on top of a gas burner.

Notes

If you're lucky enough to have an abundance of peppers in your garden, roasted peppers can be frozen. I would seal them in a bag using the FoodSaver Vacuum Sealer if you have one.

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Roasted red peppers are a great choice for any low-carb diet, Keto, or low-glycemic diet plan, or for any phase of the original South Beach Diet. 

Find More Recipes Like This One:
Use Cooking Tips to find more posts like this one.Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pintereston Facebook, on Instagram, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This tip about roasting red peppers was first posted in 2008! I’ve done it many times since then, and the post was last updated with more information in 2022.

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