Our simple roasted peppers are a snap to make, go with almost any entree, and are incredibly delicious. Roasting brings out the natural sugars! These roasted peppers are one of my favorite all-time favorite ways to serve vegetables. The whole family loves them. While they roast the natural sugars in the pepper concentrates and they are utterly delicious!
I usually plan on 1/2 a pepper per person when serving as a side dish. Â If there are any leftovers they’re wonderful on sandwiches, tossed in with pasta, tossed in a salad, or diced up and added to just about anything.
Another thing I love about these is there’s no need to peel them. The skins are plenty soft from the roasting. The overall texture is firmer than the peeled variety but far more appealing, in my humble opinion, to eat. All those dark brown parts on the peppers are exactly what you’re looking for they tell you they cooked just right. Roast them on a piece of parchment and clean up is a breeze.
If you’re looking for more vegetable recipes your family is guaranteed to love, try my fried eggplant, sauteed asparagus (with lots of garlic!), KFC coleslaw, and Arkansas green beans!
Roasted Red Pepper Ingredients
- Olive Oil: I like the flavor of olive oil. You can use any neutral flavor vegetable oil can be used.
- Bell Peppers: I like to use sweeter bell peppers such as red, orange, and/or yellow peppers.
- Salt + Pepper: Add to taste.
Storing + Freezing + Make-Ahead
- How long will these last in the fridge? You can store these in the fridge for 3-4 days.
- Can these be frozen? Technically, yes, but I prefer them made fresh.
- Make-Ahead Tips: I cut the peppers up in the morning and store them in a resealable plastic bag.
- Food Safety: If you’d like more info on food safety check out this link.
Serving Recommendations
These peppers make the perfect accompaniment to just about anything. Chicken, beef, fish, or poultry. Try them with my crockpot pork tenderloin, buttermilk roasted chicken, Mississippi pot roast, or my family’s favorite spaghetti recipe with ground beef.
More Vegetable Recipes You’ll Love!
- Sweet Corn Casserole
- Southern Green Beans
- Au Gratin Potatoes
- Zucchini Corn Fritters
- Fajita VeggiesÂ
- Brown Sugar Glazed Carrots
- Fried Cabbage and Bacon
- Cucumber Tomato Salad
- Buttered Potatoes
- Sweet Potato Casserole
- Ranch Potatoes
- Tennessee Onions
Simple Roasted Peppers
Ingredients
- 2 tablespoons olive oil
- 4 medium mixed bell peppers sliced into 1/2-inch strips
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper.
- Toss sliced peppers in olive oil (2 tablespoons) until they're evenly coated. Spread evenly in a single layer on a prepared baking sheet. Generously season with salt and pepper.
- Roast peppers in preheated oven until they are soft and some of the tips are browned and the skins are deeply browned where they're touching the parchment, about 18-20 minutes. Serve!
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[…] Simple Roasted Peppers […]
I wrote a second comment bc I couldn’t edit the first. Please use the second one (and also not this.)
This is the best recipe I’ve found, though (for roasted bell peppers). It’s to the point and gives people freedom to just cook the lovely peppers. I’m surprised there aren’t more comments.
Thank you, Lisa! 🙂 <3
This is what I was looking for: a simple recipe that lets the flavor of the peppers shine. All the others had cooking times and temperatures that seemed too high. Yours came out perfect so I’m glad I found it! No need to make a big deal about peppers: just need a lot of them, because their so good!
This is the recipe I’ve been looking for. Simple and it makes sense. Everything wants them cooked and really high temperatures for a long time. Maybe that’s for whole Peppers or half Peppers but anyhow this is just what I wanted. It’s simple but sometimes it’s hard to find simple! Thank you for posting this recipe.
Hi, Lisa! Thank you so much, it’s so easy to make, right? 🙂
Roasts the peppers perfectly – no guessing! Peppers are one of the few veggies my youngest son likes, and he scarfed these up! Only 4 simple ingredients! I like to serve them over eggs or hash browns for breakfast, in salads , or With their taste and color they really spark things up!
Wow, that’s amazing, Elizabeth! I love how you serve these peppers! Thanks for the feedback. 🙂
I bought a lot of bell pepper last week and I don’t know what to do with the excess anymore, I roasted a lot this morning!
Woohoo! I’m glad you saved it. 🙂