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.
- 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!
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
Roasted peppers are delicious and so easy to make in the oven.
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Wash and dry the peppers. Brush the outside with oil and place on a baking tray.
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Turn broiler on to high heat.
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Place peppers under broiler. Turn the peppers occasionally using tongs until all sides are charred and black. This will take about 15 minutes.
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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.
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Remove the charred skin with your hands or with a paper towel.
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Gently cut the pepper open, removing the seeds and core. Slice or dice as desired.
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Store in the fridge up to 3 days.
Peppers can also be roasted on a gas stove with the element turned to medium-high or on a grill at high heat.
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
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