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.

Roasted peppers

One of the best ways to cook a bell pepper? In the oven! These Roasted Bell Peppers are so full of flavor, I almost dropped the fork on the first bite. Roasting brings out a sweet and charred flavor in this healthy veggie that’s hard to describe. It’s so unlike it’s flavor raw, it’s like an entirely different vegetable! Roasted bell peppers make a fantastic side dish, or use them as a filling for fajitas, topping for salads, filling for sandwiches, and more.

How to roast bell peppers

You can make roasted bell peppers look a variety of different ways. We chose to thinly slice them, but you can also quarter them for larger pieces. If you are looking for roasted stuffed bell peppers, that’s another thing entirely! Head to our Stuffed Peppers recipe. Here are the basic steps for how to roast bell peppers:

  • Use high heat. Crank up that oven! Roasted bell peppers need an oven temperature of 450 degrees Fahrenheit to get perfectly tender.
  • Cut the peppers and toss with seasonings. Again, strips or quarters make it easy to roast. Toss with olive oil, dried oregano, and salt. It sounds simple, but the flavor that comes out is immense.
  • Roast for 25 to 30 minutes. Roast the peppers until they’re tender…that’s it!
Roasted bell peppers

Do you have to peel roasted bell peppers?

No! Jarred roasted bell peppers have the peel removed. Many recipes for roasting poblano peppers call for removing the skin. Why? Some people think that the skin has an unappealing texture on a roasted pepper. But you know what? You’ll barely even notice the skin on these roasted peppers. The flavor is beautiful and the skin is perfectly tender. No peeling necessary!

Fun fact: bell peppers are loaded with Vitamin C!

One of the reasons we love these roasted bell peppers: they’re loaded with a massive amount of Vitamin C! In fact, it’s way higher than in oranges, though citrus usually gets the most credit for this nutrient. Here are some nutrition facts about bell peppers that make us love this tasty side dish even more:

  • Peppers are loaded with Vitamin C. A medium red bell pepper provides a whopping 169% of your daily vitamin C! (Source) That means eating 1 serving of this roasted peppers recipe provides 126% of daily needs, since it uses 3 bell peppers.
  • Peppers may improve eye health and prevent against anemia. Some studies indicate peppers could cut the risk of macular degeneration and low iron (Source).
Roasted bell peppers

Ways to use roasted bell peppers

What can you do with lots of bell peppers? Roast them! There are so many tasty ways to use roasted bell peppers and incorporate them in your cooking:

Variation: add red onion!

Want to mix up these roasted bell peppers? Add red onion! All you need is a red onion and it makes a beautiful color and contrasting savory flavor. Go to Roasted Peppers and Onions.

How to roast peppers

More ways to eat bell peppers

Got lots of bell peppers? Here are some ideas on how to use them:

  • Quinoa Stuffed Peppers This vegetarian stuffed peppers recipe is a colorful and delicious healthy dinner, full of Mediterranean flavors like lemon, parsley and feta.
  • Grilled Bell Peppers Grilled peppers and onion are the perfect side dish! Fire up the grill for your main dish, and cook these on the side to make it a meal.
  • Stuffed Peppers with Beans These easy stuffed peppers boast a simple Mexican inspired filling that packs big flavor! It’s a crowd pleasing vegetarian dinner idea.

This roasted bell peppers recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

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Roasted peppers

Epic Roasted Bell Peppers


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x

Description

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.


Ingredients

Scale
  • 3 multi-colored bell peppers
  • ½ tablespoon olive oil
  • ½ teaspoon dried oregano
  • ¼ teaspoon kosher salt
  • Fresh ground pepper

Instructions

  1. Preheat the oven to 450 degrees Fahrenheit. 
  2. Cut the peppers into wide strips or quarters. Toss them with olive oil, oregano, kosher salt and pepper.
  3. 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.
  • Category: Side Dish
  • Method: Roasted
  • Cuisine: Vegan
  • Diet: Vegan

Keywords: Roasted bell peppers, How to roast peppers

More roasted vegetables

Roasting is by far our favorite way to cook vegetables! Here are some more of the best vegetables to roast:

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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8 Comments

    1. Hi! For this recipe we don’t steam and peel the peppers — just eat them straight as a side dish.

  1. Is the dried oregano tossed with the peppers along with the olive oil, or is sprinkled after roasting? The dried oregano is not mentioned in Step #2.

  2. First time I have baked peppers, or used parchment. I decided to follow the recipe exactly on this first time, and they came out perfectly! They looked just like the picture, with the toasted edges. Moist, and so sweet! I had no fresh spices for grinding but dipping spices, so I used those, along with the others suggested. A very good dish to serve, with, in this case, fried chicken with sage.

  3. Really easy and good! We had this while traveling and had to go without oregano but it didn’t matter. Yum!