Easy Roasted Bell Peppers

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These roasted bell peppers come out tender and caramelized with just olive oil, oregano, and salt. Here’s my favorite method and the best uses!

One of the best ways to cook a bell pepper, I’ve found is in the oven! These roasted bell peppers are so full of flavor, I almost dropped my fork on the first bite. Roasting brings out a sweet and charred flavor in this healthy veggie that’s so delicious, it’s hard to describe.

It’s so unlike the flavor of raw peppers, almost like it’s 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.

5 Star Reader Review

⭐⭐⭐⭐⭐ “These are my favorite roasted peppers!!! The oregano adds so much flavor. I add onion wedges too and grill my sausage separately and then mix them all together: delicious! I also just make the peppers and onions as a side. These are the best!” -Jackie

Ingredients You’ll Need

Bell peppers: Red, orange, and yellow peppers roast up the sweetest, so I like them the best: but I do like adding in a green pepper for color. Green peppers have a slightly more bitter flavor.
Olive oil: This is my go-to oil for roasting.
Dried oregano: This brings in a Mediterranean vibe, though you can omit it if desired.
Kosher salt and black pepper: All you need are salt and pepper to bring out that beautiful sweet flavor.

How To Roast Bell Peppers

You can make roasted bell peppers look a variety of different ways. I like to thinly slice them, but you can also quarter them for larger pieces, or even roast them whole. (If you are looking for roasted stuffed bell peppers, go to my Stuffed Peppers or Stuffed Green Peppers.) Here are the basic steps for how to roast bell peppers:

Preheat the oven to 450°F. Crank up that oven! Roasted bell peppers need a hot oven temperature to get perfectly tender.
Cut the peppers and toss with seasonings. If you need tips for cutting, here’s how to cut a bell pepper. 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.

Alternate Method: Whole Roasted and Peeled

If you’re looking to make peeled roasted peppers like the kind you get in a jar, you can roast them whole. This is similar to what you’d use in an easy romesco dip or roasted red pepper sauce. Here’s what to do:

Add the peppers to a foil-lined baking sheet.
Broil (with the pan a few inches under the heating element) for about 15 to 20 minutes, turning very few minutes with tongs, until the skins are blackened on all sides.
Transfer the peppers to a bowl, cover them with a plate, and allow them to steam for 10 to 15 minutes.
Slip off the skins, then remove the stems and seeds. Voila: whole roasted and peeled peppers!

Do You Have To Peel Them?

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!

Flavor Variations to Try

Add red onion: Adding an onion makes it into my Roasted Peppers and Onions..
Garlic: Smash a few garlic cloves and add them to the pan.
Smoky: Swap the oregano for 1 teaspoon each smoked paprika and cumin.
Balsamic: Add a sprinkle of balsamic vinegar before roasting.
Feta: Make them into a Mediterranean-style side dish by topping with crumbled feta, parsley, and lemon zest.

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:

Side dish. Eat them plain as a side dish: they’re truly fantastic! Everyone will ask for the recipe.
Fajitas. Add black beans and tortillas, and you’ve got make-shift fajitas!
Quesadillas. Use them as a quesadilla filling.
Tacos. They’re a fantastic taco filling for avocado tacos, egg tacos, or shrimp tacos.
Breakfast scramble. Add them to a breakfast vegetable scramble for a delicious start to the day.
Omelette. Make a roasted pepper and Parmesan omelette.
Sandwich filling. They add big flavor in a avocado grilled cheese or rainbow vegetable sandwich.
Pizza topping. Throw them on a pizza, like this healthy pizza with peppers.

Storing and Freezing Roasted Peppers

You can store leftover roasted bell peppers refrigerated for up to 4 days. Rewarm them in a skillet over medium heat. In theory you can freeze them for up to 3 months, but they become very soft after thawing.

Dietary Notes

This roasted bell peppers recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Frequently Asked Questions

Should I roast peppers skin side up or down?

I place slices skin side up so they get blistered.

Do you need oil to roast peppers?

I like using just a bit of olive oil to keep things from drying out.

Are roasted bell peppers healthy?

Bell peppers are a great source of vitamin C, and a a medium red bell pepper has even more than an orange (source).

Are roasted red peppers the same as pimentos?

No, pimentos are a specific type of sweet pepper; most jarred roasted red peppers are bell peppers.