Method 1: Oven Roasting (Most Convenient)

  1. 1

    Halve, deseed and flatten

    Cut peppers in half lengthways. Remove seeds and white membrane. Press down to flatten each half slightly so they sit cut-side down without rocking. Place skin-side up on a foil-lined baking tray.

  2. 2

    Roast at 220°C until charred

    Roast at 220°C (200°C fan-forced) for 25–30 minutes until the skins are blackened and blistered in patches. The more charring, the deeper the smoky flavour. Do not undercook — the char is what you want.

  3. 3

    Steam in a covered bowl, then peel

    Transfer immediately to a bowl and cover tightly with cling wrap, a plate, or a lid. Leave for 10–15 minutes. The trapped steam loosens the skin from the flesh. After steaming, the skin peels away easily in strips — peel from the charred side. Do not rinse with water (this washes away flavour). Some charred bits remaining are fine.

Method 2: Gas Flame (Fastest, Most Smoke)

Place a whole pepper directly on a gas burner over a medium-high flame using tongs. Turn with tongs every 1–2 minutes until the entire skin is blackened and the pepper has softened. Place in a covered bowl and steam as above. This method gives the most intense smoky char flavour and takes just 5–8 minutes.

Method 3: Grill or Broiler

Halve and deseed as above. Place cut-side down under a hot grill or on a BBQ on high heat. Grill until skins blister and char. Steam and peel. Great for outdoor cooking.

Uses for Roasted Peppers

  • Antipasto platter with olive oil, garlic and fresh herbs
  • Blend into roasted pepper pasta sauce or soup
  • Layer in sandwiches, wraps and burgers
  • Slice and toss through pasta or salads
  • Serve with grilled meats and chicken

Frequently Asked Questions

Store peeled roasted peppers in an airtight container in the fridge for up to 5 days. Cover with a little olive oil to prevent drying. They can also be frozen — lay flat on a tray until solid, then transfer to a zip-lock bag. Frozen roasted peppers last 3 months and defrost quickly at room temperature or in the fridge overnight.
Not necessarily — the skin is safe to eat. However roasted pepper skin has a papery, slightly bitter texture that is unpleasant in most applications. When the pepper is used blended (in a sauce or soup), the skin blends in and is barely noticeable. For antipasto, sandwiches or dishes where texture matters, peeling gives a much better result.