These delicious roasted peppers are seasoned with olive oil, garlic, oregano, and red pepper flakes, then baked in a hot oven until tender and flavorful.
Look at these gorgeous, colorful roasted peppers! They are as flavorful as they are pretty. Plus, they are so easy to make and ready in 30 minutes. They're one of my easiest vegetable recipes. Raw peppers dipped in cream cheese dip are one of my favorite snacks, but they are even better when roasted, transforming from crunchy and slightly sweet to intensely savory.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Bell peppers: I like to use several different colors, but if you have just one color, that's fine, too!
- Olive oil: You can drizzle the peppers with olive oil or coat them with olive oil spray.
- 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 a teaspoon of fresh minced garlic instead of garlic powder.
- You can use dried thyme as a substitute for oregano.
- Add a teaspoon of chili powder for a Tex-Mex flavor. This is my husband's favorite version.
- After 10 minutes in the oven, sprinkle the peppers with grated Parmesan and return them to the oven to finish cooking.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Cut the bell peppers into quarters and remove the seeds and membranes.
Arrange the peppers in a single layer on a rimmed baking sheet. Drizzle or spray the peppers with olive oil and sprinkle them with spices.
Bake them until tender and charred in spots, for about 20 minutes at 450°F. Serve immediately.
I just made this recipe. I used red peppers because that's what I had. They came out so delicious! Thank you!
Jeanne Verity
Read more comments
I just made this recipe. I used red peppers because that's what I had. They came out so delicious! Thank you!Recipe 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. The most noticeable difference is between green (the least ripe) and red (the ripest) peppers. Red peppers are significantly sweeter than green ones, which are slightly bitter.
- You can roast additional veggies alongside the peppers on the same sheet pan or on a separate one. See the photo below - I baked bell 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 at 450°F.
Recipe FAQs
There's no need to flip them. Roasting them undisturbed promotes browning.
Bell peppers have thin, edible skin. There's no need to peel it.
Yes, but they don't make the dish overly spicy.
Yes. Heat the broiler on high (450°F) and position an oven rack 6 inches below the heating element (not directly below). Arrange the seasoned peppers, skin side up, on a foil-lined baking sheet. Broil until the skins blister and develop some char, about 8-10 minutes, rotating the pan once for even cooking. Start checking around 6 minutes, in case your broiler runs hot.
Serving Suggestions
Since I roast the peppers in a 450°F oven, I like to serve them with a main dish 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 and Using the Leftovers
Roasted peppers can be stored in a sealed container in the fridge for 3-4 days. I store them in a glass food container, as shown in the image below.
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!
Recipe Card
Easy Roasted Peppers
Video
Ingredients
- 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
Instructions
- 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, then use your hands to coat them.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.
Notes
- 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.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Roberto Martinez says
Absolutely delighted. Nice and roasted on the out, nice and juicy on the inside, and flavorful. Yummy.
Vered DeLeeuw says
Thank you so much, Roberto, for trying the recipe and leaving a review.
Stephen C. says
I made this recipe with both red and green bell peppers. I added my condiments, and it came out delicious. I added leftover black olives and will add to a pasta or a pizza for SB Sunday. Thank you kindly!!!
Vered DeLeeuw says
Sounds like the perfect game day meal, Stephen! Thanks for the review.
Louise says
Easy, delicious, healthy. Will add to my rotation. Thank you!
Vered DeLeeuw says
You're very welcome, Louise! I'm glad you liked it and appreciate the review.
Jo says
Delicious!!!
Vered DeLeeuw says
Glad you enjoyed them, Jo! Thank you so much for the review.