Roasted Peppers Recipe - Healthy Recipes Blog (2024)

You'll only need a few simple ingredients to make these roasted peppers. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

• Bell peppers: Red, orange, green, or yellow. I like to use several colors - it makes for a pretty presentation, as seen in the photos. But if you have just one color, that's fine too!
• Olive oil: I love cooking with this delicious oil. You can use avocado oil if you prefer an oil with a higher smoke point.
• To season: Kosher salt, black pepper, garlic powder, dried oregano, and red pepper flakes.

Variations

• Instead of olive oil, I sometimes coat the peppers with melted butter or ghee.
• You can use fresh minced garlic (about 1 teaspoon) instead of garlic powder.
• You can use dried thyme instead of oregano.
• Add a teaspoon of chili powder for a Tex-Mex flavor profile. This is my husband's favorite version of this recipe.
• After 10 minutes in the oven, sprinkle the peppers with grated parmesan and return them to the oven to finish cooking.

Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:

Cut the bell peppers into quarters and remove the seeds and membranes.

Arrange the peppers in a single layer on a rimmed baking sheet. I line the baking sheet with parchment paper for easy cleanup. Drizzle or spray the peppers with olive oil.

Sprinkle the peppers with spices.

Bake them until tender, for about 20 minutes, in a 450°F oven.

Expert Tips

• Different pepper colors make for a pretty presentation - pretty enough to serve this dish to guests. There are also subtle flavor differences between different-colored bell peppers, making for a more interesting dish all around, not just visually.
• You can roast additional veggies with the peppers, using the same sheet pan or a separate one. See the photo below? I roasted peppers, red onions, and broccoli, all at the same time. This made for a delicious and colorful side dish! They all needed about 20 minutes in a 450°F oven.

Should roasted peppers be peeled?

I don't peel them. Bell peppers have thin, edible skin. There's no need to peel it in this recipe.

Why do you roast peppers?

They are indeed excellent when eaten raw, but roasting transforms them. It deepens their flavor, and the olive oil and spices further enhance it. It's an entirely different experience than eating them in their raw state.

Do different colored bell peppers taste different?

Should I turn the peppers midway through baking?

There's no need to turn them. Simply bake them for about 20 minutes, until tender and charred in spots, and then pull them out of the oven.

Serving Suggestions

Since I bake these bell peppers in a 450°F oven, I like to serve them with a main dish that I can cook in the same oven, such as:

• Shrimp parmesan
• Roasted pork tenderloin
• Turkey legs
• Pesto chicken
• Baked catfish
• Cajun chicken
• Oven chicken kabobs
• Baked chicken breast, as shown in the photo below:

Ah, that's the best part! These peppers keep well in the fridge, in a sealed container, for 3-4 days. Here's how I store them in a glass food container:

To serve the leftovers, gently reheat them in the microwave at 50% power. Or do as I do and eat them cold the next day for lunch, with cold cuts, cheese,and hard-boiled eggs. They make a great antipasti plate!

Foodie Newsletter

I send out a weekly newsletter with a recipe and tips. Want these recipes in your inbox?Subscribetoday! You can unsubscribe at any time.

Easy Roasted Peppers

These roasted peppers are seasoned with olive oil, oregano, and crushed red peppers. Roasting brings out their unique flavor.

Servings: 4 servings

Calories: 92kcal

Subscribe! I send out a weekly newsletter with a recipe and tips. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

Nutrition per Serving

Serving: 1 pepper | Calories: 92 kcal | Carbohydrates: 7 g | Protein: 1 g | Fat: 7 g | Saturated Fat: 1 g | Sodium: 142 mg | Fiber: 2 g