Roasted bell peppers are seasoned with olive oil, garlic, oregano, and crushed red peppers.
Oven-roasting really highlights and brings out their unique flavor. And leftovers are very good too.
Look at these gorgeous, colorful peppers! They are as flavorful as they are pretty. Plus, they are so easy to make. They're one of the easiest vegetable recipes on this website, and leftovers are great too - which is why I make them quite often for my family.
I love raw peppers. It's one of my favorite snacks! I slice them thinly and sprinkle them with sea salt and oregano. Or I dip them in Geek yogurt dip. But as much as I love them raw, I find that they are even better when roasted. Oven baking really brings out their unique flavor.
You'll only need a few simple ingredients to make 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 (whatever color combination you want). I like to use several different colors - it makes for a pretty presentation, as you can see in the photos.
Olive oil: I love cooking with this delicious oil. But if you'd rather use an oil with a higher smoke point, you can use avocado oil instead. It has a higher smoke point.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.
Spices: I like to use garlic powder, dried oregano, and red pepper flakes. Make sure the spices you use are fresh! A stale spice can easily ruin a dish.
Roasting bell peppers is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Your first step is to cut the peppers into quarters, then remove the seeds and membranes.
Now, arrange them in a single layer on a rimmed baking sheet.
Drizzle them with olive oil and sprinkle them with spices. You can also spray them with olive oil spray if that's more convenient.
Bake until tender, about 20 minutes at 450F. That's it! See? I told you this was an easy recipe!
Using different pepper colors makes for a pretty presentation, pretty enough to serve to guests if you're so inclined. There are also subtle flavor differences, so it makes for a more interesting dish all around, not just visually.
Frequently asked questions
I don't peel them. Bell peppers have thin, edible skin. There's no need to peel it in this particular recipe.
It's true that they are excellent when eaten raw. But roasting completely transforms them. It deepens their flavor considerably, and the olive oil and spices further enhance it. It's a completely different experience than eating them in their raw state.
Yes, absolutely. 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 when eaten raw, but they also taste sweeter when baked in the oven.
No, there's no need to turn them. You can simply bake them for about 20 minutes, until tender and charred in spots, then pull them out of the oven.
Variations and substitutions
I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:
- Instead of olive oil, coat the peppers with melted butter.
- Use fresh minched garlic (about 1 teaspoon) instead of garlic powder.
- After 10 minutes in the oven, sprinkle the peppers with dry-grated parmesan, then return them to the oven to finish cooking.
These tasty peppers make a wonderful side dish for meat, poultry, or fish. As mentioned above, I make this dish often, because it's so easy to make, and because I almost always have bell peppers in the fridge. They keep well and don't spoil as quickly as other types of produce.
I often serve them with baked chicken breast, because they both require the same oven temperature and the same roasting time. Can you say EASY? It's the perfect weeknight meal!
And another easy and tasty option is to serve them with these flavorful oven chicken kabobs.
Ah, that's the best part! These peppers keep really well in the fridge, in a sealed container, for 3-4 days. Gently reheat them in the microwave on 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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Roasted Bell Peppers with Olive Oil
- 4 medium bell peppers
- 2 tablespoons olive oil
- ½ teaspoon Diamond Crystal kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- Preheat your oven to 450 degrees F. Line a rimmed baking sheet with high-heat-resistant parchment paper.*
- Cut the bell peppers into quarters, then seed and trim them.
- Place the bell 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.