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Close-up of a knife chopping roasted peppers and red chili peppers on a wooden cutting board.
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How to Roast & Freeze Peppers

This simple method shows how to roast peppers until perfectly blistered, remove the skins, and freeze them for later use in soups, sauces, and everyday meals. A practical, no-waste recipe for making the most of a pepper harvest.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Meal Prep
Cuisine: American
Keyword: customizable, diverse, freezer-friendly, fresh, from the garden, healthy recipes, homemade, jalapeño, make-ahead, meal-prep, multi-use, salad, spicy
Author: Angela Judd

Equipment

Ingredients

  • Peppers - My favorite types to use are mild or medium spice varieties. See note

Instructions

How to Roast Peppers (Broiler/Oven Method):

  • Preheat your oven to 425–450°F (220–230°C), or use the high broil setting. Line a baking sheet with parchment paper or foil.
    Person placing a sheet of parchment paper onto a baking tray, preparing the kitchen for delicious roasted peppers.
  • Wash the peppers, slice them in half lengthwise, and remove the stems, seeds, and membranes.
    A knife and chopped roasted peppers are on a wooden cutting board, with pepper seeds scattered around.
  • Place peppers skin-side up on the baking sheet.
    Close-up of roasted peppers, their vibrant red pieces spread out on a metallic surface.
  • Roast for 20–30 minutes, until the skins are charred and blistered. Keep a close eye on the peppers; you may need more or less time.
    Roasted peppers: Red bell pepper slices roasting on a tray in an oven, illuminated by the oven’s heating element.
  • If all sides aren’t charred, use metal tongs to turn the pepper until the entire skin is blackened and blistered.
    Charred roasted peppers and tomatoes scattered on a surface, likely grilled or fire-roasted.
  • Transfer the hot peppers to a bowl and cover tightly with plastic wrap, a lid, or a clean towel. You can also place them in a paper bag and fold it closed. Let them steam for 10–15 minutes to loosen the skins.
    Close-up of dried red chili peppers and seeds, seen through a transparent plastic container with embossed text—some peppers have a rich, roasted appearance.
  • When cool enough to handle, peel off the skins with your fingers or a paring knife. Avoid rinsing the peppers under water so you don’t wash away flavor. If your peppers are thin-walled and the skin doesn’t peel easily, that’s fine—leave it on; the taste is still delicious.
    A close-up of a knife chopping a mix of red and blackened roasted peppers on a wooden cutting board.
  • Chop or slice peppers as desired.
    A knife slicing roasted peppers on a wooden cutting board.

How to Store or Freeze Roasted Peppers:

  • Chop the roasted peppers and portion them into small silicone molds in two sizes, depending on how you plan to use them.
    Gloved hands holding a green tray filled with flavorful, chopped roasted peppers.
  • Freeze until solid, then pop the frozen portions out of the molds and transfer them to a freezer-safe bag. This makes it easy to grab just the amount you need for soups, dips, or sauces.
    Chopped roasted peppers in clear plastic bags on a wooden surface.
  • For short-term storage, keep peeled, sliced, or whole roasted peppers in an airtight container covered with olive oil in the refrigerator for up to two weeks. For longer storage, freezing is the best option.
    Close-up of cooked chicken with sautéed red and green roasted peppers in a skillet.

Notes

Pepper Types:
Sweet/Mildly Spicy Varieties — Carmen, Corno di Toro, and Bell peppers
Medium-Heat Varieties — Anaheim, Poblano, Hungarian Wax
Thin-walled hot peppers can be roasted, but be careful! They cook much faster and may not peel as easily. They still taste amazing and are great for meal prep.
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