Oven roasted peppers are sweet and tender and make a delicious healthy snack. Roasted sweet peppers can be enjoyed on their own, as part of an antipasto platter or enjoyed in many different recipes. You will love these roasted bell peppers.
I love going to Italian restaurants that serve roasted sweet peppers when they bring out the bread. Forget about the butter because this is my perfect way to start a meal. At home, I always keep jars of roasted peppers in my pantry to use in a pinch. When I have the time I like to make a whole batch of homemade ones to keep in the fridge.
These keep for a good week and are great with chicken or fish, on sandwiches, in salads or on toasted bread. I love eating them on whole wheat pita breads too. Add some feta cheese and you have the perfect lunch. Roasting peppers is a little bit of work however, it doesn't take long and is not very complicated.
Ingredients needed for Roasted Bell Peppers
- Bell Peppers – Everyone loves roasted red peppers but you can follow this method with any color of pepper you wish.
- Olive Oil – A little olive oil helps everything brown nicely and also adds flavor to the peppers after they are roasted.
- Garlic – More flavor to add to the already roasted peppers.
- Salt and Pepper – Because food just tastes better when you add salt and pepper.
How to Make Oven Roasted Peppers
- The first thing to do is preheat your oven to 450 degrees. Next drizzle a light coating of olive oil on some bell peppers and place on a cookie sheet or roasting pan. I like to use red and yellow ones but any color will work. Place in the oven on the highest rack possible. Turn them every 10 minutes. You want them to be charred on all sides. This should take about 30 to 40 minutes.
- Remove the pan of roasted sweet peppers from the oven and let the charred peppers sit for about 10 minutes. See those bad boys resting?
- The skins will loosen and you can pull them off once they are cool enough to work with. Remove the stem and seeds. Cut the peppers in one inch wide slices. Place in a container. Add some sliced garlic cloves and drizzle with olive oil. If you let them marinate in the oil and garlic for a day, they will be soooo good! Season with salt and pepper before serving.
Roasted Sweet Pepper Pairings
Besides snacking, roasted bell peppers can be used in a variety of recipes.
- Roasted peppers are the perfect topping for a Gluten Free Pizza.
- A Cheesy Veggie Panini piled high with balsamic portabello mushrooms and roasted peppers makes a light and flavorful lunch option.
- Roasted bell peppers are just the thing to take these Philly Cheesesteak Breakfast Sandwiches to the next level.
- Toss roasted sweet peppers into Greek Shrimp and Artichoke Salad for a burst of flavor.
More Oven Roasted Veggie Recipes
- Oven Roasted Asparagus with Lemon Zest
- Roasted Cranberry Glazed Brussels Sprouts
- Roasted Corn on the Cob via Everyday Eileen
Sweet and smokey oven roasted peppers are perfect for adding flavor and texture to so many different dishes.
If you like these Oven Roasted Peppers, please leave a 5-star rating.
Roasted Sweet Bell Peppers
Ingredients
- 4 bell peppers (any color you'd like to use)
- 1 Tablespoon olive oil, plus extra for drizzling
- 1 clove garlic, thinlt sliced
- salt and pepper, to taste
Instructions
- The first thing to do is preheat your oven to 450 degrees. Next drizzle a light coating of olive oil on some bell peppers and place on a cookie sheet or roasting pan. I like to use red and yellow ones but any color will work. Place in the oven on the highest rack possible. Turn them every 10 minutes. You want them to be charred on all sides. This should take about 30 to 40 minutes.
- Remove the pan of roasted sweet peppers from the oven and let the charred peppers sit for about 10 minutes. See those bad boys resting?
- The skins will loosen and you can pull them off once they are cool enough to work with. Remove the stem and seeds. Cut the peppers in one inch wide slices. Place in a container. Add some sliced garlic cloves and drizzle with olive oil. If you let them marinate in the oil and garlic for a day, they will be soooo good! Season with salt and pepper before serving.
Nutrition
First Published February 2011 ; Updated August 2021
Jennifurla
I just tonight had some spicy chicken breast topped with roasted peppers and provolone. I love the flavor so much
Gigi Centaro
Lisa,
You're so right. These are work but easy and worth every minute. Nothing beats fresh roasted peppers. The jarred ones don't even come close. After they sit in the oil and garlic for a day serve them on top of hot, freshly cooked pasta. A delicious vegetarian meal.
That Girl
I don't think I've ever between to a restaurant that brought our roasted peppers with the bread. Clearly I am deprived.
Meaghan Luby
you have to love a roasted pepper, yummm! thanks for sharing 🙂
-meg
@ http://www.clutzycooking.blogspot.com
@ http://www.myscribblednotebook.blogspot.com
The Japanese Redneck
I've roasted poblano's for stuffing. Weird that I don't like bell peppers. But, will eat jalepeno, banana, poblano and some jarred hot peppers.
teresa
i've never gotten roasted peppers at a restaurant, but it sounds healthier a lot healthier then a big slab of butter, and just as delicious! love roasted peppers!
Maria
I make a huge batch of roasted peppers in the summer and freeze them. They are so good!
marla
Thanks for sharing this technique with us. Love roasted peppers on my salads.
Fight the Fat Foodie
I do this a lot with produce from our garden. I roast then freeze batches for the winter. they keep much better that way.
The Food Hunter
I love homemade roasted peppers. We eat so many of them it's sometimes hard to make them fast enough.
Val
I've never made my own, but it's on the bucket list! Roasted peppers are almost like candy to me!! Delish!
kat
Sounds a little easier than my way of holding them over the flame of my gas stove
Lynn
if you shake the heck out of them while they are in the bag, the charred skin comes off! Best sandwich, toasted bread with light cream cheese, roasted red pepper and grilled chicken