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Roasted Bell Peppers turn a few crisp peppers into sweet, slightly charred, melt in your mouth strips with almost zero effort, and they have become my go to side whenever I want color on the plate without any fuss. I first threw a pan together on a busy weeknight when Maddie begged for something other than plain veggies, and now we make them on repeat next to our grilled rib eye steaks.
Once you see how easy it is to roast peppers in the oven, you will keep a tray going every single week.
Roasted Bell Peppers Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 1 hour
- ⏳ Total Time: 1 hour 15 minutes
- 🍽️ Serving: 5 servings
- ⚡ Calories: 107kcal
- 🌶️ Flavor Profile: Sweet, savory, and lightly charred with garlic and oregano
- ✋ Difficulty: Easy, on par with our fried red potato wedges
Quick Answer
Slice bell peppers into half inch strips, then toss them with olive oil, kosher salt, dried oregano, and garlic powder. Spread them in a single layer on a lined baking sheet and roast at 350 degrees F for about 60 minutes, turning every 20 minutes, until the peppers are tender and slightly charred at the edges.
Jump to:
- Roasted Bell Peppers Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Roasted Bell Peppers
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Roasted Bell Peppers FAQs
- Other Recommended Easy Side Dish Recipes
- Easy Oven Roasted Bell Peppers Recipe
Why This Recipe Works
Click to see the technique science
- Low and slow heat brings out the sweetness. Roasting at 350 degrees F gives the natural sugars in the peppers time to caramelize instead of scorch, so every strip turns sweet and deeply flavored.
- A single layer means real char. Spreading the strips out so they are not crowded lets the dry oven air reach every side, which is what creates those tasty charred edges instead of soggy, steamed peppers.
- Turning every 20 minutes evens everything out. Tossing the pan a few times during baking keeps any one strip from burning and helps them all soften at the same pace.
- Olive oil carries the seasoning. Coating the peppers in oil first helps the salt, oregano, and garlic powder cling to every strip so you taste seasoning in each bite.
- Any color of pepper works. Red, yellow, and orange peppers are the sweetest while green is a touch more savory, so a colorful mix gives you the most rounded flavor and the prettiest pan.
Why You’ll Love This Recipe
- They are almost completely hands off. You just toss, spread, and let the oven do the work while you cook the rest of dinner.
- Five simple ingredients you probably already have make a side that tastes like it took real effort.
- They are naturally low calorie, vegan, and gluten free, so they slide right onto almost any plate, including next to our marinated cold green bean salad.
Key Ingredients
Here is what makes this simple side shine. You only need a handful of pantry staples plus a few fresh peppers.
- Bell Peppers: The star of the show. Use any colors you like, red, yellow, orange, and green all work. A rainbow mix looks gorgeous and gives you the best balance of sweet and savory.
- Olive Oil: Helps the peppers roast up tender and carries all the seasoning so it sticks to every strip.
- Kosher Salt: Draws out moisture and seasons the peppers from the outside in. Kosher salt is gentler than table salt, so it is easy to control.
- Dried Oregano: Adds a warm, herby note that pairs beautifully with sweet roasted peppers. Italian seasoning works too if that is what you have on hand.
- Garlic Powder: Brings savory depth without the risk of fresh garlic burning during the long roast.
See recipe card for exact quantities.
Variations and Substitutions
These roasted peppers are easy to make your own. Here are a few ways we like to switch things up.
- Add onions: Toss in thick sliced yellow or red onion for a classic peppers and onions combo.
- Make them spicy: Add a pinch of red pepper flakes or a sliced jalapeno before roasting.
- Balsamic finish: Drizzle with a little balsamic vinegar in the last 10 minutes for a sweet, tangy glaze.
- Fresh herbs: Stir in chopped fresh basil or parsley right after they come out of the oven.
- Cheese it up: Sprinkle with grated parmesan or crumbled feta while still warm, then serve them next to our Italian sliders cold sub sandwich.
How to Make Roasted Bell Peppers
- Preheat your oven to 350 degrees F and line a large baking sheet with foil for easy cleanup.
- Slice the bell peppers into half inch strips, removing the stem and seeds, then add them to a large bowl with the olive oil, kosher salt, oregano, and garlic powder. Toss until every strip is well coated.
- Spread the peppers out on the baking sheet in a single layer so they roast instead of steam.
- Bake for about 60 minutes, turning every 20 minutes, until the peppers are tender and slightly charred. Serve warm and enjoy.
Recipe Tips & Tricks
- Cut the strips evenly so they all roast at the same rate. Half inch is the sweet spot.
- Do not crowd the pan. Use two sheets if you need to, because crowded peppers steam and never char.
- Line with foil or parchment for almost no cleanup, though it is completely optional.
- Watch the last 10 minutes closely. Ovens vary and you want charred edges, not burnt ones.
- Save the leftovers. They keep in the fridge for up to 5 days and are amazing cold on sandwiches.
- Double the batch. Roasted peppers disappear fast and reheat beautifully the next day.
Serving Ideas and Suggestions
Roasted bell peppers are one of the most versatile sides in my kitchen. Pile them next to a juicy main like our grilled rib eye steaks or spoon them over better than takeout beef and broccoli for a pop of color and sweetness.
They also shine tucked into sandwiches and wraps. Layer them onto Italian sliders, fold them into a morning omelet, or pile them over Southern fried chicken for a fast, colorful weeknight plate.
For an easy dinner spread, set out a bowl of these peppers alongside Maxwell Street Polish sausage sandwiches and let everyone build their own plate. They are just as good at room temperature, which makes them perfect for potlucks and meal prep.
Roasted Bell Peppers FAQs
No, there is no need to peel these Roasted Bell Peppers. Because they are cut into strips and roasted at a moderate temperature, the skins stay tender and fully edible. Peeling is only really needed when you blister whole peppers under a broiler to make jarred style roasted red peppers.
Yes, they are perfect for making ahead. Roast them up to 3 days in advance, cool completely, and store in an airtight container in the fridge. Serve them cold, at room temperature, or gently reheated in a warm oven or skillet.
Store cooled peppers in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them in a freezer bag for up to 3 months and thaw in the fridge before using. They are delicious stirred into pasta, eggs, soups, and grain bowls.
You can roast Roasted Bell Peppers at 400 to 425 degrees F if you are short on time, which gives you more char in about 25 to 35 minutes. The lower 350 degree method takes longer but produces sweeter, more evenly tender peppers, which is why it is my favorite.
Red, yellow, and orange bell peppers are the sweetest and roast up beautifully. Green peppers are a little more savory and slightly bitter, so a mix of colors gives you the most balanced flavor and the prettiest presentation.
Yes, they are a naturally healthy side. Bell peppers are loaded with vitamin C and antioxidants, and this recipe uses just a touch of olive oil, so a serving comes in around 107 calories. They are also vegan, gluten free, and low carb.
Looking for more easy veggie sides to round out dinner? Try our marinated cold green bean salad with tomatoes next.
Easy Oven Roasted Bell Peppers Recipe
Ingredients
- 5 bell peppers (any color you wish) cut into 1/2 inch strips, stem and seeds removed
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
Instructions
- Preheat oven to 350°F degrees.
- Place sliced peppers into a large bowl with the remaining ingredients. Toss to coat.5 bell peppers (any color you wish), 3 tablespoons olive oil, 1 teaspoon kosher salt, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder
- Place peppers on a baking sheet (I line mine with foil, which is optional) in a single layer.
- Bake for 60 minutes, turning every 20 minutes. Peppers are ready when they are tender and slightly charred.
Notes
- Cut Even Slices: Slice the peppers into even strips to ensure they cook uniformly.
- Use Parchment Paper or Foil: Line your rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
- Single Layer: Spread the peppers in a single layer on the baking sheet to promote even roasting.
- Turn Occasionally: Turn the peppers every 20 minutes to get that perfect roasted flavor and slight char.
- Adjust Seasonings: Feel free to adjust the spices to your liking. Add more garlic powder or dried oregano if you love those flavors.
- Watch the Oven: Oven temperatures can vary, so keep an eye on the peppers during the last 10 minutes to prevent burning.
Nutrition
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