Roasting Peppers Without Oil


This is an easy guide for roasting peppers without oil, whether they are whole, cut in half, or sliced. You can use this guide for roasting any type of peppers you want.

There is just something about roasted peppers that I just love. It brings out and enhances the sweetness, gives it a wonderful texture, and adds that great smoky (or charred) flavor. There are different ways of roasting peppers without oil and they will be outlined here.

We have roasted bell peppers, banana peppers, jalapeno peppers, habanero – you name it we probably roasted them. Roasting peppers without oil is the healthiest option to use. And you know most people use oil when roasting. Believe it or not – you really don’t need to use any oil at all. I’ve listed several different ways of roasting peppers without oil below. Just make sure when roasting in an oven, you use parchment paper or a Silpat mat. The major difference between any of the peppers is of course time. You will want to keep an eye on them and make note of how long it takes with the different kinds and size of peppers. This guide is for roasting bell peppers but the same method applies to all kinds of peppers. Also, the oven and grills vary by wattage and make, so this is a factor as well.

How To Roast Peppers In The Oven - A Plant-Based Revolution
How To Roast Peppers

Oven Method

My go-to method for roasting peppers without oil is the oven method and I’ve done it forever. Probably because I’m always in the kitchen so it’s just easier for me. Always wash your peppers or any vegetable to remove anything that may have been sprayed or any residue.

Roasting the peppers not only deepens the flavor, but it allows you to blister and remove the thick skin. Thin-skinned peppers don’t need to be peeled, but it does add a nice smoky flavor. Roasted and peeled chile peppers can be used right away in your favorite recipes or frozen for later.

Using whole peppers (with stems attached), arrange on the baking sheet. If using ones cut in half, or even sliced, arrange face down on your lined baking sheet. You can usually fit quite a few peppers on the sheet. So depending on how large your baking sheet is, and how large your peppers are, depends on how many will fit. You will want to bake these for about 35-45 minutes at 475°F. Mine were done in 35 but again I have a double oven and the wattage is higher. Reminder: If you live in a high-altitude area, you will need to adjust the time.

Time To Cook Your Peppers

Depending on your oven, place your baking sheet in the center of the oven. There is a reason for placing items in the center. Since the oven’s heating element does not stay on all the time and only emits intermittent bursts of intense heat, it is actually consistently hotter near the top of the oven.  So, as a general rule of thumb, if you need something to brown very well on the bottom, such as pizza or a pie crust, put it on the lowest rack. See my article on oven rack positions.

Keep an eye on the peppers about 30 minutes in. You will know they are done as the peppers start to puff and then deflate just a tad with a charred look. Once they cool off, they become wrinkled. Remove when done and cut the stem off and remove the seeds.

Since there are always pros and cons, there is a little extra step in this because you would need to remove the stem and seeds. I personally prefer roasting them cut in half. See my note on how to peel the skin.

Roasting Sliced Peppers – Oven

This is another great way to prepare but you can choose which way is good for you. Naturally, you want to wash and dry the peppers. Always dry them as the water can add moisture while baking. All you need to do is to slice the peppers in half, remove the stem and seeds, and place them cut side down on the baking sheet either cut in half or sliced pieces. Always make sure your baking sheet is lined.

Roasting Peppers - Halved - A Plant-Based Revolution
Roasting Peppers – Halved

Line the peppers next to one another leaving about 3/4″ between each one, and roast for 40-45 minutes. If you live in a high altitude, you will need to adjust for a longer time.

Grill Method

Roasting Peppers On Grill - A Plant-Based Revolution
Roasting Peppers on the Grill

Truth be told – this is my absolute favorite method – grilling them. It’s super easy, less cleanup and for some reason, it tastes divine! It’s best to use the peppers whole unless you have a grill mat to place on top – which is what I do. Then if you want you can slice in half or use whole. Start your grill and let it get to the desired temp. Place the peppers either directly on the grill on the open flame, or on a grill mat. You’ll want to flip them a couple of times to make sure they get nice and charred. How many you place on a grill depends on the size of your grill. Be adventurous and get as many as you can on there!

Steaming Method

Once you’ve roasted or grilled your peppers, the next step is to cover and steam them while they are still hot for 30 minutes or so. If you can peel the skin off after roasting, then you don’t need this step but it does help to peel it easily!

Place your roasted peppers in a pot to steam with a lid. You can use a double boiler if you have one. If you do not have a double boiler or want a simpler method, my grandmother always would place the roasted peppers in a bowl, covered with a plate so that the moisture stays in and is sealed.

Let them steam either way for 30 minutes. Sometimes I don’t want to take that extra time so I just peel the outer skin off when I take them off the grill or out of the oven. You want to make sure the peppers are cooled enough to handle it. How do you peel the peppers? Here’s how:

You can peel whole or sliced peppers. Before you do anything, make sure you do not rinse the peppers after roasting. You would be removing that great flavor. The skin should just peel right off.  If no one is looking, you can sneak a bite or two 🙂

Cutting the Peppers after Roasting

After you have peeled them, you can now cut them into the pieces you need. If you are needing them to make the cheddar sauce, cut into small pieces so that it blends better. To use them for recipes and need bigger pieces, you can slice them and refrigerate them to use for your next meal. If you want to can them, you’ll need to save the juices from steaming. juices. I will do a section on canning probably in a couple of months. Next is information on how to store them after roasting.

Roasted Pablano and Pequillo Peppers

Storing Your Peppers

You’ve now made wonderful roasted peppers so now it’s time to talk storing. Peppers can be easily stored 3 ways – refrigerator, freezer, or by canning. You can choose which way you would like to store them that will benefit you.

Refrigerator Method:

You can store your freshly roasted peppers in the fridge Storing roasted peppers in the refrigerator is great for short-term storage. They should keep for 1-2 weeks. Make sure you keep them stored in an airtight container. Of course, always check and if you see mold, toss out and make a note of how long it keeps in your refrigerator. I once had an older refrigerator that didn’t work at its peak so nothing lasted long. Now I have a newer model and I can keep things pretty long. Some tips to keep in mind:

  • Always store your leftovers in an airtight container in the refrigerator for no more than 6-7 days.
  • Feel free to add some of the juice from the peppers in the container.
  • Always check for mold or any kind of spoilage. If it smells or has spoiled, please throw it out immediately.

Can You Freeze Roasted Peppers?

The answer is yes absolutely! That’s what is so great about roasted peppers. I have been able to store them for months at a time. They never last a year because I am always using them. You will be surprised to know who easy they are to thaw. Freezing most vegetables, and this is no exception, is the perfect way of preserving their freshness and flavor. Just don’t place them in a container with other vegetables. The flavors will cross “contaminate”.

Tips For Freezing:

  • Always make sure when you are freezing anything regardless of what it is – to use a very tightly sealed container that is freezer safe. When I freeze more than one item in a freezer container (if they can be layered) I always use freezer paper between the layers. See my article on Batch Cooking for more freezer tips.
  • When it comes time to thaw, just leave it out on your counter for about 10 minutes. It doesn’t take long so you can always use it pretty quick.
  • Keep your peppers in the freezer for 3 months. If you want longer storage, I will use freezer Ziploc bags and double bag each one. This helps to prevent freezer burn and you can keep them longer.

That pretty much it in a nutshell. Please let me know if you make some. I love hearing from everyone. Be sure to take a photo and tag me using the hastag #aplantbasedrevolution on Instagram and Facebook!

Michele Wallace

Entrepreneur and author of A Plant-Based Michele has also earned her Plant-Based Nutrition Certification from eCornell University. The book is an easy and complete guide for those wanting to get healthy and offers step-by-step instructions, including over 85 delicious and healthy recipes.
A Plant-Based Revolution is dedicated to whole food plant-based nutrition.

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