Roasted Peppers

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 peppers! They are as flavorful as they are pretty. Plus, they are so easy to make. They're one of my easiest vegetable recipes.

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.
• 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.
• 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.
• After 10 minutes in the oven, sprinkle the peppers with dry-grated parmesan, then return them to the oven to finish cooking.

Roasted Peppers 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, then remove the seeds and membranes.
• Arrange the peppers 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 450°F. That's it!

Expert Tip

Recipe FAQs

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:

• Baked chicken breast
• Shrimp parmesan
• Roasted pork tenderloin
• Turkey legs
• Pesto chicken
• Baked catfish
• Cajun chicken
• Oven chicken kabobs

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!

More Pepper Recipes

👩🏻‍🍳 I publish a new or updated recipe every month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

Recipe Card

4.98 from 595 votes

Pin Recipe Share on Facebook Print Recipe

Roasted Peppers Recipe

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

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Side Dish

Cuisine: American

Servings: 4 servings

Calories: 92kcal

Author: Vered DeLeeuw

Cook ModePrevent your screen from going dark

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. 

Add Your Own Notes

Click here to add your own private notes. They're only visible to you. If you clear your browser's cache, they'll be lost.

Nutrition per Serving

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

SubscribeI publish a new or updated recipe once a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

DisclaimersMost of our 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 our Terms of Use carefully before using any of our recipes.

❤️ Let's connect! Follow me on Pinterest, Facebook, TikTok, YouTube, Instagram, or Twitter.