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.

sliced Roasted Peppers on a plate

3 Reasons You Need to Try These Roasted Peppers…

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

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

  1. Prep the bell peppers then broil until charred, turning as needed.
  2. Transfer to a bowl and cover.
  3. Remove the skin and cut the peppers open. Remove the tops, seeds, and core before using.
slicing Roasted Peppers on a cutting board

Holly’s Top Ways to Use Roasted Peppers

The possibilities for using roasted peppers are endless!

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.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
sliced Roasted Peppers on a plate
5 from 3 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Roasted Peppers

Roasted peppers are delicious and so easy to make in the oven.
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 25 minutes
Servings 8 servings
buy hollys book

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

Peppers can also be roasted on a gas stove with the element turned to medium-high or on a grill at high heat.
5 from 3 votes

Nutrition Information

Calories: 46 | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 2mg | Potassium: 126mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1863IU | Vitamin C: 76mg | Calcium: 4mg | Iron: 0.3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish, Snack
Cuisine American
tender and caramalized Roasted Peppers on a sheet pan with writing
sliced Roasted Peppers on a plate with a title
close up of Roasted Peppers on a sheet pan and sliced in a bowl with a title
Roasted Peppers on a sheet pan with a title

Categories:

, ,

Recipes you'll love

About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

5 from 3 votes (3 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. 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.

  2. 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

    1. 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.