These Oven Roasted Peppers are flavorful, sweet, and easy to make. They're great on everything from grain bowls and tacos to sandwiches.
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Why You'll Love This Recipe
You're going to love these sweet roasted peppers! I make them at least a few times a month.
My favorite way to serve them is over grain bowls with chicken or falafel. They're also great on fajitas, tacos, eggs, and more!
Roasted bell pepper slices take just 5 minutes to prep before oven-roasting for 35 minutes. Roasting at a lower heat allows the sugars to caramelize for the best flavor.
There's no need to peel the skin off of them. Lower heat makes the peels perfectly soft and the peppers super sweet.
Looking for more fresh veggie side dishes? We have plenty to choose from!
All About Bell Peppers
Bell Peppers are easy to find year-round at most grocery stores. Their peak season is the late summer when they'll be freshest with the most flavor.
To choose the best bell peppers, look for firm ones without any blemishes or bruises. Be sure they are not wrinkled and are vibrant in color.
Multi-colored bell peppers like red, yellow, or orange will be the sweetest. Green bell peppers are a little more bitter. Read more about bell peppers.
Ingredients
I love that this recipe is made with just two ingredients, bell peppers and olive oil.
- Multi-Colored Bell Peppers: A mixture of red, yellow, and orange bell peppers. You could use green peppers, but they won't be as sweet and will have a different flavor.
- Olive Oil: Extra virgin olive oil to help them roast evenly. You could substitute for your favorite neutral-tasting oil, like avocado oil.
*The full ingredient list with amounts is in the recipe card below.
How to Oven Roast Bell Pepper Slices
- Preheat the oven to 350°F.
- Using a sharp knife, slice the peppers into ½" thick slices. Place on a large baking sheet and drizzle with olive oil. Toss until fully coated. Spread out on the baking sheet, ensuring not to overcrowd.
- Bake for 35 minutes or until softened and the edges begin to char. Serve either warm or cold with your favorite dishes.
Variations
- Add some sliced red onion.
- Give them a kick. Sprinkle some red pepper flakes on top or roast some sliced jalapeños along with them to make them spicy.
- Drizzle some balsamic vinegar over them before baking.
- Roast the peppers on the grill. You'll put them directly on the grill, so instead of slicing them, quarter them so they don't fall through the grates. Coat them in olive oil, then put them directly on the grates of a heated grill at medium heat. Cook for 10-15 minutes, flipping halfway.
Serving Suggestions
Oven Roasted Peppers are an excellent topping for pizza, tacos, sandwiches, grain bowls, salads, grilled steak, eggs, and so much more! Try them on these Sweet Potato Taco Bowls or Pesto Turkey Sandwiches.
Make Ahead and Storage
Make Ahead: These roasted bell peppers make a great topping for so many things, so they're perfect for meal prepping for the week. Once they're cooked, let them cool to room temperature before refrigerating.
To Store: Refrigerate in an airtight container for up to 4 days.
To Freeze: I don't recommend freezing these pepper slices since it can affect the texture.
Frequently Asked Questions (FAQ's)
The best method for roasting peppers is on a lower heat in the oven. This caramelizes the natural sugars in the peppers, making them taste super sweet.
Roasted bell pepper slices will take about 35 minutes in a 350°F oven, depending on the size of the slices. Roast them until soft, and the edges are beginning to char.
More Roasted Vegetable Recipes
- Roasted Tomatoes on the Vine
- Honey Thyme Roasted Rainbow Carrots
- Roasted Carrots and Green Beans
- Garlic Rosemary Roasted Potatoes
- Roasted Butternut Squash with Brussels Sprouts
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Print📖 Recipe
Oven Roasted Peppers
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dishes
- Method: Roast
- Cuisine: American
Description
These Oven Roasted Peppers are flavorful, sweet, and easy to make. They're great on everything from grain bowls and tacos to sandwiches.
Ingredients
- 3 multi-colored bell peppers
- 1 tablespoon extra virgin olive oil
Instructions
- Preheat the oven to 350°F.
- Using a sharp knife, slice the peppers into ½" thick slices. Place on a large baking sheet and drizzle with olive oil. Toss until fully coated. Spread out on the baking sheet, ensuring not to overcrowd.
- Bake for 35 minutes, or until softened and the edges are beginning to char. Serve either warm or cold with your favorite dishes.
Notes
Select red, orange, or yellow bell peppers. Green ones will be more bitter.
To store, refrigerate in an airtight container for up to 4 days.
Nutritional Values (per serving) are approximates only.
Nutrition
- Serving Size: 1 serving
- Calories: 68
- Sugar: 5.2 g
- Sodium: 4.9 mg
- Fat: 3.9 g
- Saturated Fat: 0.5 g
- Carbohydrates: 7.4 g
- Fiber: 2.6 g
- Protein: 1.2 g
- Cholesterol: 0 mg
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