These roasted peppers are seasoned with olive oil, garlic, oregano, and crushed red peppers.
Oven roasting highlights and brings out their unique flavor. And the leftovers are excellent, too!
Look at these gorgeous, colorful roasted peppers! They are as flavorful as they are pretty. Plus, they are so easy to make. They're one of my easiest vegetable recipes.
Raw peppers are one of my favorite snacks. I slice and dip them in Geek yogurt dip, sour cream dip, or cream cheese dip. But they are even better when roasted. Oven-baking brings out their unique flavor. My entire family loves this recipe.
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Ingredients
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.
Instructions
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.
Recipe FAQs
I don't peel them. Bell peppers have thin, edible skin. There's no need to peel it in this recipe.
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.
Yes. The most noticeable difference is between green (the least ripe) and red (the ripest) peppers.
Red peppers are significantly sweeter than their green counterparts, which are slightly bitter. They taste sweeter whether eaten raw or baked in the oven.
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:
Storing Leftovers
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!
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Recipe Card
Easy Roasted Peppers
Ingredients
- 4 bell peppers - medium-sized
- 2 tablespoons olive oil
- ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
Instructions
- Preheat your oven to 450°F. Line a rimmed baking sheet with high-heat-resistant parchment paper or foil.
- Cut the bell peppers into quarters, then remove the seeds and membranes.
- Place the peppers on the prepared baking sheet. Drizzle them with olive oil and use your hands to coat them well.
- Sprinkle the peppers with salt, pepper, garlic powder, oregano, and red pepper flakes.
- Roast until tender and charred in spots, about 20 minutes. Serve immediately.
Video
Notes
- Different pepper colors make for a pretty presentation, 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.
- There's no need to turn the peppers midway through baking.
- These peppers keep well in the fridge, in a sealed container, for 3-4 days. To serve the leftovers, gently reheat them in the microwave at 50% power or serve them cold like antipasti.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Eileen
Oh so YUMMY!!!!
Vered DeLeeuw
Glad you liked it, Eileen!
Ariaa
Nice
Pam
These are wonderful! Hot or cold. I had a bunch of peppers to use up.. Made 6 instead of 4. Recipe is perfect! Cooking time was longer.
Vered DeLeeuw
I'm so glad you enjoyed this recipe, Pam! I agree - they're excellent hot or cold. Thanks for the feedback about the cooking time.
Claire Louise Teague
This is so easy and delicious that I've made it twice this first week!
Vered DeLeeuw
Yay! I'm so glad this was a success, Claire!
Jeanne Verity
I just made this recipe now. I used red peppers because that's what I had. they came out so delicious! Thanks you!
Vered DeLeeuw
I'm so glad you enjoyed this recipe, Jeanne! Many thanks for taking the time to review it.
Diane copeland
Can roasted peppers be frozen?
Vered DeLeeuw
Hi Diane,
Yes. Freeze them in a single layer in freezer bags for up to three months. Thaw them overnight in the fridge and then remove them from the bags and reheat them in the microwave.
Rebecca Aisenbach
Vered is a Hebrew name which means rose. Was that your givennname?
Vered DeLeeuw
Hi Rebecca,
Yes. Vered is my first name.
Elaine Paoletti
No need to peel skin off after roasting?
Vered DeLeeuw
Hi Elaine,
No need. You can peel it if you want, but I don't.