Easy Weeknight Roasted Peppers

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

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 92kcal

4 bell peppers medium-sized
2 tablespoons olive oil
½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt
¼ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon dried oregano
¼ teaspoon red pepper flakes

Preheat the 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.
4 bell peppers
Place the peppers on the prepared baking sheet. Drizzle them with olive oil and use your hands to coat them well.
2 tablespoons olive oil
Sprinkle the peppers with salt, pepper, garlic powder, oregano, and red pepper flakes.
½ teaspoon Diamond Crystal kosher salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon dried oregano, ¼ teaspoon red pepper flakes
Roast until tender and charred in spots, about 20 minutes. Serve immediately.

Seasonings, especially salt, are guidelines. Adjust to taste
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.
There's no need to peel the peppers.
These peppers keep well in a sealed container in the fridge for 3-4 days. To serve the leftovers, gently reheat them in the microwave at 50% power or serve them cold like antipasti.