Roasted Red Peppers


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Roasted red peppers make a great side or a colorful addition to any antipasto platter, summer salad, or sandwich recipe

Oven-roasted peppers are so incredibly easy to make! No need to buy them in a jar when it’s so easy to make them fresh from the kitchen.

Roasted Red Peppers cooked on a baking sheet with a spoon

Why We Love Roasted Red Peppers

  • Roasting the peppers gives them a mildly charred, smoky flavor with a tinge of sweetness!
  • They’re perfect to add to dips, soups, stews, pasta, and stir-fries.
  • 5 simple ingredients are all it takes to make these roasted red peppers!

Ingredients/Variations

BELL PEPPERS: We used red in this recipe, but feel free to use any color of bell pepper. Orange, yellow, even green would all taste great. Or use a variety of peppers for a bright & colorful dish!

SEASONINGS: The bell peppers are tossed in olive oil, Italian seasoning, garlic, salt, & pepper. So simple, yet so flavorful!

VARIATIONS: Try this tasty blend for homemade ranch seasoning or even Cajun spice for a bit of a kick!

ingredients to make Roasted Red Peppers

How to Slice Red Peppers

  1. Place a bell pepper on a cutting board & slice off the top, close to the stem.
  2. Cut the bell pepper in half & remove the pith (the pale, white inner flesh) & seeds.
  3. Slice the bell pepper into strips or 1” pieces.

ingredients in a bowl to make Roasted Red Peppers

How to Roast Red Peppers

It’s so easy to roast peppers, no need to buy them in cans or jars!

  1. Toss prepared bell peppers with olive oil, garlic, & Italian seasoning (per the recipe below).
  2. Roast seasoned peppers on a baking sheet until they are lightly charred & tender.
  3. Serve warm or chill & use in recipes.

Store roasted red bell peppers in a covered container or jar with a tight-fitting lid for up to a week in the refrigerator. Freeze roasted bell peppers in zippered bags with the date labeled on the outside for up to 8 weeks.

Best Bell Pepper Dishes

What are your fave seasonings for bell peppers? Leave a comment below! 

Roasted Red Peppers cooked on a baking sheet with a spoon
5 from 3 votes
Review Recipe

Roasted Red Peppers

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Author Holly Nilsson
These Roasted Red Peppers are easy & make and full of flavor. They're so much better than the store-bought version!

Ingredients

  • 3 large red bell peppers
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • salt & pepper to taste

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Instructions

  • Preheat oven to 425°F.
  • Wash peppers and chop into 1" pieces. Toss with oil, garlic and seasonings.
  • Spread peppers onto a greased baking pan and roast 18-20 minutes or until lightly charred and tender.
  • Serve warm or add to salads, soups or pasta.

Nutrition Information

Calories: 73, Carbohydrates: 8g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 5mg, Potassium: 272mg, Fiber: 3g, Sugar: 5g, Vitamin A: 3860IU, Vitamin C: 158mg, Calcium: 19mg, Iron: 1mg

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

Keyword best Roasted Red Peppers recipe, how to make Roasted Red Peppers, Roasted Red Peppers, Roasted Red Peppers recipe
Course Appetizer, Side Dish
Cuisine American, Italian
Roasted Red Peppers cooked on a baking sheet with text
Roasted Red Peppers with text
cooked Roasted Red Peppers with text
Ingredients and finished Roasted Red Peppers with text

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About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. I’m SO happy you posted this, b/c we use a lot of them here. I won’t buy ’em in a jar anymore, since they sound super easy to make. For our many uses, I’ll need to cut the peppers into larger pieces. I’ve seen whole red peppers roasted (on TV cooking shows), and after taking them out of the oven they let them ‘steam’ (covered tightly), then scraped off the outer char & scraped out the seeds & membranes inside of the pepper. It looked to be pretty messy, so I’d much rather clean out the peppers while they’re raw, & not yet oily, as you have done here. Thanks very much, Holly. This post was vary helpful to me.

    1. You’re welcome Angelina! It makes my day when people let me know that they found the information posted helpful :)