roasted bell peppers

This easy recipe for oven roasted bell peppers is a healthy and simple side dish that takes only 20 minutes to get on the table! Learn how to easily roast peppers with this step by step tutorial and video!

Easy Oven Roasted Peppers

red, yellow, and green bell peppers

red onion

extra virgin olive oil

lemon

salt and pepper

Slice peppers and onion into thin (about 1/4 inch) strips and place in a medium bowl.

Add olive oil and salt and pepper and use your hands to mix, being sure each piece of the veggies are thoroughly coated.

Arrange veggies on a baking pan ensuring not to overcrowd them. 

Bake for 20 minutes or until edges start to turn black. Serve warm or cool.

Delicious and easy to make, will make it again and again

I followed the directions exactly, twice. The peppers burned both times. I roast broccoli at 400 for 7 minutes. 25 minutes at 450?? Impossible

I made these peppers this evening and they were perfect. I cannot understand how Christine's were burnt. I can only assume that her cooker may be faulty or she is using the grill instead of the oven.

https://content.jwplatform.com/videos/sU2WcHmK.mp4

Oven Roasted Peppers Recipe

Here's how to make roasted bell peppers! Baking them in the oven brings out a sweet, charred flavor that makes a stellar side dish.

Epic Roasted Bell Peppers

multi-colored bell peppers

olive oil

oregano

salt

pepper

Preheat the oven to 450 degrees Fahrenheit. 

Cut the peppers into wide strips or quarters. Toss them with olive oil, oregano, kosher salt and pepper.

Line a baking sheet with parchment paper. Place the peppers on the baking sheet and roast 25 to 30 minutes until tender. Store any leftovers refrigerated for up to 4 days.

Make your own roasted red peppers with this foolproof recipe! Homemade roasted red peppers taste better than store-bought. Recipe yields about 1 1/2 cups roasted red peppers.

Roasted Red Peppers

red bell peppers

Preheat the oven to 450 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper to prevent sticking.

To prepare the bell peppers, position one pepper upright with the base against a cutting board. Using a sharp chef’s knife, slice downward, one side at a time, to create four slabs. Use a knife or spoon to remove and discard any membranes still attached to the slabs.

Place the pepper slabs, skin side facing up, on the prepared sheet in a single layer. Roast the peppers for 25 to 30 minutes, rotating the pan halfway through baking, until the tops are blistering and darkening, and the flesh is easily pierced through with a fork. 

Scoop the peppers into a medium bowl, then cover the bowl with a plate to trap the steam. Set the bowl aside and let the peppers cool until they are comfortable to handle, about 10 to 20 minutes. 

Peel the blistered skin off of each pepper and discard the skins. Use the roasted peppers as desired. Leftover roasted peppers will keep in a jar in the refrigerator, covered, for 7 to 10 days.

I prefer Piedmont Roast Peppers.
Halve pepper lengthways keeping half of the stalk attached to hold the shape, De-seed. Fill each half with sliced garlic and chopped peeled beefsteak tomatoes. Add two or three anchovy fillets on top and drizzle with extra virgin olive oil. Roast in oven at 450F for 50 minutes or until edges are beginning to burn or blacken.Eat with fresh rye or seeded bread as a dip.

BravoI think roasted red peppers are the best. Now I’m going to say the F word, in my house they make fun of me all the time…FREEZER! I do freeze mine and they last a long time (I get all carried away at my local veggie/fruit market and buy too many?). I recently made the red cabbage and black bean slaw and added them, slicing them frozen is so easy. Yummm!!!

Trex here again the recipe is cabbage and black bean slaw page 142 of Kate’s great cookbook. You’ll have to buy her book to get the recipe!!!

I love all peppers and they are great to eat in so many ways! I love roasting them in the oven because making a large quantity of healthy food helps assure that we will eat it! Peppers go with everything from breakfast eggs, sandwiches, dips, and as a lovely side dish at dinner. I just bought a Turkish stovetop grilling pan called a Közmatik. I'm hoping this will allow me to roast a few veggies when the mood strikes! Thank you and keep the delicious recipes coming.

Perhaps I’m not looking hard enough, but is there a recipe print link? Thanks for the recipe!

I have been roasting bell peppers since I was a little girl.  My Grandma kitchen was my home I learn endless recipes and more from her. As she raised me and being German we do spend most of our time in the kitchen. Can openers, electric appliances ……. what was that? But her recipe and mine to this day 60 years later: 
Home grown peppers, oil, frying pan, onions, vinegar, salt, pepper and sugar and serve cold. Since we did this in session time well the whole day was spent also canning……. Thanks all, Conny from Texas

I do the same with roasting a # bag of the mini peppers, but I toss with a spoon of olive oil before placing on a baking sheet on parchment and roasting at 425. I add a few of these mini roasted peppers to salads and sandwiches. The stems pull off easily after roasting and you don't even need to cut them up.

I do this all the time with Hatch Chilis and then freeze them after they are peeled.  

I assume roasted bell peppers can be frozen also.  It would be wonderful to have these on hand whenever I want one.

Store bought are packed in citric acid that changes the taste of the pepper.  

Thanks for the recipe.

I freeze mine from time to time, when I have some left overs. You only need to make sure to dry out as much of excess water you can out of them. Hope this helps!

These turned out great!  We usually roast chilis on the grill but roasted these in the oven just as the recipe was written and they turned out perfectly.  It is important to start peeling them as soon as they are cool enough to handle because peeling gets more difficult as they cool.  We are garnishing our grilled steaks with these peppers tonight!  Thanks.

Ok just the picture of these babies made me want to try… YUM forget freezing cause they won’t last long in my house! I put mine on ciabatta bread with roasted eggplant and zucchini, used peppers and instead of Mayo, I used pesto! Now that’s a sandwich .. awesome recipe and thanks for sharing

Another winner! I love how you select the perfect thing to make so easy for me. You are my "go to" and I thank you so much. I read in one of your recent blog posts that you were expecting a baby and I just want you to know that I am thinking about that as I peel these peppers and saying a little prayer for you and your little family.

!!!Just made these yesterday and LOVE them!  So easy and SO much better than even the best store bought ones.  Thank you

I also forgot to mention that using the plate to cover them and allowing the steam to loosen the peels was awesome!  They came right off.

The best recipe!!!!!!! I added a bay leaf to the jar, cover them in good olive oil. 
 Since the first week in November,  I have made 4 DOUBLE BATCHES for my family and friends. They eat the pimentos for breakfast in their bagels. 
Thanks.

https://content.jwplatform.com/videos/oy0EnT0h.mp4

Watch how to make roasted red peppers in this short video! Homemade roasted red peppers taste better than store-bought with this foolproof recipe.

Top 3 roasted bell peppers recipes from across the web

The most viewed roasted bell peppers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Oven Roasted Peppers

Epic Roasted Bell Peppers

Roasted Red Peppers

Top 3 roasted bell peppers recipes from across the web

The most viewed roasted bell peppers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Oven Roasted Peppers

Epic Roasted Bell Peppers

Roasted Red Peppers

The most viewed roasted bell peppers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine