Roasted bell peppers are seasoned with olive oil, garlic, oregano, and crushed red peppers. Roasting really brings out their unique flavor. Delicious!
Look at these gorgeous, colorful roasted bell peppers! They are as flavorful as they are pretty. And they are so easy to make and very healthy.
I love raw peppers. It’s one of my favorite snacks! I slice them thinly and sprinkle with sea salt and oregano. Or I dip them in Geek yogurt dip. Yum.
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.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty recipe. 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 (another healthy ingredient!)
- Kosher salt and black pepper
- Spices: garlic powder, dried oregano, and red pepper flakes
How to roast peppers
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
- Cut the peppers into quarters, then remove the seeds and membranes.
- Arrange them on a parchment-lined rimmed baking sheet.
- Drizzle them with the olive oil and sprinkle with the spices.
- Bake at 450F for 20 minutes. That’s it!
How to serve roasted bell peppers
They make a wonderful side dish to meat, poultry or fish. 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 easily as other 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 option is to serve them with these flavorful oven chicken kabobs.
What about leftovers?
These roasted bell peppers keep 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!
More bell pepper recipes that you might enjoy
Stuffed peppers are amazing. They’re somewhat labor-intensive, but they are very much worth it.
And a much easier dish that I like to make for breakfast are these breakfast stuffed peppers with eggs and sausage.
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Roasted Bell Peppers
- 4 medium bell peppers
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- Preheat oven to 450 degrees F. Line a rimmed baking sheet with parchment paper.
- Cut the bell peppers into quarters, then seed and trim them.
- Place the bell peppers on the prepared baking sheet. Drizzle with the olive oil and use your hands to coat them well.
- Sprinkle the bell peppers with salt, pepper, garlic powder, oregano and red pepper flakes.
- Roast until tender and charred in spots, about 20 minutes. Serve the roasted bell peppers immediately.