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Let’s talk about easy ways to level up your cooking game! Roasted bell peppers make for a side dish or topping for soooo many different meals.
Once you try making roasted bell peppers, you will make the excuse to have them at every meal. Sweet and tender, they compliment every dish!
A lot of people love roasted red peppers. But, to me, a variety of colors really make for a beautiful presentation.
They have been a staple around here lately. They get a big, fat five star rating!
I first fell in love with roasted peppers about 5 years ago when we were on vacation with my parents in the Tennessee mountains. They made roasted peppers, just the good old green variety, as a topping for Italian sausage and Italian beef sandwiches.
I have to be honest, until that moment I HATED green bell peppers. With a passion. But, since my first bite in that cabin, I haven’t looked back.
Now, whether it’s green peppers, yellow peppers or sweet peppers of any color, this method of preparing them it’s darn tasty.
So let’s jump into the best method for roasted bell peppers. I’m telling you, you’ll want to run out and get a bunch of bell peppers just for the occasion!
Some of our other favorite VEGGIE RECIPES we have on our site include: Easy Mexican Veggie Lettuce Wraps Recipe, Tempura Veggies, and Crispy Baked Parmesan Asparagus Fries Recipe.
WHY THIS RECIPE WORKS:
- Simple Ingredients: All you need are bell peppers, olive oil, and a few spices—ingredients you probably already have at home.
- Versatile Use: Homemade roasted peppers can be used in so many dishes, from salads to sandwiches, adding a sweet and smoky flavor.
- Easy Preparation: With minimal prep and the oven doing all the work, it’s a stress-free way to cook bell peppers to perfection.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Bell peppers (any color)
- Olive oil
- Kosher salt
- Dried oregano
- Garlic powder
HOW TO MAKE ROASTED Bell PEPPERS:
- Preheat oven to 350°F degrees.
- Place sliced peppers into a large bowl with the remaining ingredients. Toss to coat.
- 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.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT TO USE ROASTED PEPPERS IN?
I love to serve them as a side dish with spaghetti, as a topping for cheeseburgers or bratwurst, or even on pizza (like this deep dish pizza).
They are so versatile and jazz up any dish.
ARE ROASTED PEPPERS SPICY?
This simple side dish is not spicy at all.
In fact, roasting them concentrates the sugars in the peppers making them SUPER sweet.
Then again, if you want some hot peppers roasted this way, I wouldn’t blame you!
WHATS THE DIFFERENCE BETWEEN ROASTED PEPPERS AND ROASTED RED PEPPERS?
Typing this blog post I can imagine those gears turning in your head. Aren’t these just like roasted red peppers?
Yes and no.
This recipe for roasted peppers is for a side dish or topping. Traditionally, roasted red peppers are something totally different.
When you think of roasted red peppers, you are thinking of fire roasted peppers. That is a whole different blog post and recipe my friends!
Fire roasting peppers is exactly as it sounds, placing peppers, normally red bell peppers over an open flame and charring the skin.
Then, the skin is removed and the peppers are now used in dishes, soups, or sauces.
You can also find jarred roasted red peppers ready made normally by the olives and pickles in grocery stores.
ANY ADDITIONS OR SUBSTITUTIONS?
Coming right up! Whatever color bell pepper you use, here are some great ideas.
Bring on the fresh peppers! You often find your favorite ways to do things by experimenting.
Additions:
- Add red onion slices to roast alongside the peppers.
- Sprinkle with balsamic vinegar before roasting for extra flavor.
- Top with fresh basil after roasting for a fragrant touch.
- Include other veggies like zucchini or eggplant for a mixed roast.
- Add a sprinkle of feta cheese when serving.
- Drizzle with lemon juice after roasting for a zesty kick.
- Sprinkle with crushed red pepper flakes for some heat.
- Add a dash of black pepper to the seasoning.
Substitutions:
- Olive oil: Substitute with extra virgin olive oil or avocado oil.
- Kosher salt: Use sea salt or table salt instead.
- Dried oregano: Replace with Italian seasoning or dried basil.
- Garlic powder: Use fresh minced garlic or garlic salt (reduce added salt if using garlic salt).
- Bell peppers: Use any combination of red, yellow, orange, or green bell peppers.
- Oven method: Try grilling the peppers on a gas grill for a smoky flavor.
- 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.
- 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
- 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.
- 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.
HOW TO STORE:
Refrigerator: Place the cooled roasted peppers in an airtight container and store in the refrigerator for up to 5 days.
They make great leftovers for quick meals.
So many different ways to use them!
Freezer: For longer storage, place the roasted peppers in a freezer-safe bag or container.
It’s a great way to store them for up to 3 months.
Thaw in the refrigerator overnight before using.
DANA’S TIPS AND TRICKS:
There you have it— Roasted Bell Peppers made easy!
This simple recipe brings out the best flavor in bell peppers. It makes them tender, sweet, and so juicy!
Whether you’re a seasoned chef or just starting out, this is a great addition to your cooking repertoire.
So grab some peppers, fire up the oven, and get ready to enjoy one of the best vegetables in a whole new way!
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If you’ve tried this ROASTED BELL PEPPERS, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Easy Oven Roasted Bell Peppers Recipe
Ingredients
Instructions
Notes
Nutrition
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