Make this easy recipe for delicious roasted peppers in minutes!
Lightly oiled bell peppers are oven-roasted until tender and caramelized with smoky-sweet flavor.

3 Reasons You Need to Try These Roasted Peppers…
- Made with just two ingredients, this simple dish can be used in so many ways (see below!).
- Roasting enhances the peppers’ natural sweetness and adds a smoky flavor. Yum!
- You can make these ahead of time and store them in the fridge for up to 3 days.

Simple Ingredients, Delicious Results!
Bell Peppers: Use any color of bell pepper! Red bell peppers are fully ripened and are sweeter than orange, yellow, or green.
Oil: Olive oil is light and allows the peppers to caramelize without making them greasy.
Easy Delicious Variations
- Toss in chunks of red onions, cherry tomatoes, strips of portobello mushrooms, or slices of potatoes to make an easy roasted veggie medley!
- Use fresh jalapenos, poblanos, and Anaheim peppers.
- Use avocado, coconut oil, or leftover melted bacon grease to add even more depth of smoky flavor to roasted peppers.
- Make them in the oven, on the grill, or in the air fryer.



How to Make Roasted Peppers
- Prep the bell peppers then broil until charred, turning as needed.
- Transfer to a bowl and cover.
- Remove the skin and cut the peppers open. Remove the tops, seeds, and core before using.

Holly’s Top Ways to Use Roasted Peppers
The possibilities for using roasted peppers are endless!
- Up-level dips and dressings, or top chicken burgers and salads with gourmet-style roasted bell peppers.
- Add diced roasted peppers to a frittata or blend them into soups and stews for a sweet-smoky flavor upgrade.
- Roasted red peppers are also a colorful and tasty addition to an antipasto platter and can be sprinkled with fresh herbs like thyme, oregano, or rosemary, or this DIY Italian seasoning blend.
Leftover Love!
Keep cooled roasted peppers in a covered container in the refrigerator for up to 3 days. Stir in some chopped garlic, a splash of balsamic vinegar, or a little homemade Italian dressing.
Freeze roasted peppers in small zippered bags and lay them flat in the freezer. Once frozen, stack the bags up (like books) to save freezer space. Freeze for up to 2 months.
More Flavor Packed Roasted Vegetables
Did you make these Roasted Peppers? Leave a rating and a comment below.

Roasted Peppers
Equipment
Ingredients
- 4 bell peppers (use more or less as desired) any variety
- 2 tablespoons olive oil or to taste
Instructions
- Wash and dry the peppers. Brush the outside with oil and place on a baking tray.
- Turn broiler on to high heat.
- Place peppers under broiler. Turn the peppers occasionally using tongs until all sides are charred and black. This will take about 15 minutes.
- Once roasted, remove from the heat and immediately transfer to a bowl. Cover with a plate or plastic wrap and let rest for 5-10 minutes.
- Remove the charred skin with your hands or with a paper towel.
- Gently cut the pepper open, removing the seeds and core. Slice or dice as desired.
- Store in the fridge up to 3 days.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Love love love roasted bell peppers!
I place them in a glass jar with olive oil and fresh basil.
I then use them on toast for breakfast or for a snack.
That’s a great way to enjoy them! Thanks for sharing.
Question-
Do you put the peppers on a baking sheet? If so, do you use parchment paper?
I used both but the parchment seemed to create a lot smoke! I removed the parchment paper after 7 minutes and left the peppers on the baking sheet.
I am curious how you do it- baking sheet or straight onto the wire rack?
Thank you!
MBT
You can put the peppers on a baking sheet or right on the rack. The parchment paper would burn at a high temperature so I don’t use it when making these.