Name: Simple Roasted Peppers
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons olive oil; 4 medium mixed bell peppers (sliced into 1/2-inch strips); salt (to taste); black pepper (to taste)

This post may contain affiliate links. Please read our disclosure policy.

Roasted peppers are one of the easiest, most flavorful side dishes you can make. With just a few ingredients and a hot oven, you get tender, sweet peppers with those delicious browned edges that make them hard to stop eating.

The first time I ever ate roasted peppers was at the iconic Sacramento restaurant Biba, and I never forgot them. I had no idea a vegetable could be so delicious — or so easy to prepare. As they roast, the peppers become so sweet and caramelized they almost taste like candy.

Seeing how versatile they are is what made me start making them at home. They’re the perfect side dish for almost anything, but I especially love serving them with Italian food or grilled dishes. I usually plan on about ½ a pepper per person when serving these as a side dish, and if you happen to have leftovers, they’re fantastic on sandwiches, tossed with pasta, added to salads, or diced into just about anything.

There’s also no need to peel them here. The skins soften beautifully in the oven, and those dark brown spots are exactly what you’re looking for—they tell you the peppers are roasted just right.

If you’re looking for more vegetable side dishes your family will actually want to eat, be sure to try my Sheet Pan Mediterranean Vegetables, Fajita Veggies, Tennessee Onions, and Honey Glazed Carrots next.

How to Roast Peppers at 425°F (Quick Answer)

Slice bell peppers into strips, toss with olive oil, salt, and pepper, then roast at 425°F for 20–30 minutes, until tender with lightly browned edges.

Spread them out on the pan so they roast instead of steam, and you’ll get that sweet, caramelized flavor every time.

✨ Before You Begin

✨ Slice evenly. Try to keep your pepper strips about the same thickness so they cook at the same rate.

✨ Don’t overcrowd the pan. This is the #1 mistake—if the peppers are piled up, they’ll steam instead of roast.

✨ Use high heat. 425°F is the sweet spot for getting tender peppers with just the right amount of browning.

Simple Roasted Peppers Ingredients + Key Notes

This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.

Bell Peppers: Red, orange, and yellow peppers are sweeter and roast beautifully, but green peppers work too if you prefer a more savory flavor.

Olive Oil: Helps the peppers soften and caramelize. You can use any neutral oil if needed.

Salt + Pepper: Simple seasoning is all you need to bring out the natural sweetness.

Optional Add-Ins: Garlic powder, onion powder, or Italian seasoning are all great if you want to change things up.

🥣 How to Make Simple Roasted Peppers

Prep the peppers. Slice the peppers into even strips, removing the seeds and stems.

Season and spread. Toss the peppers with olive oil, salt, and pepper, then spread them out in a single layer on a parchment-lined baking sheet.

Roast. Bake at 425°F until the peppers are tender and lightly browned around the edges, tossing once halfway through if desired.

⭐ Pro Tips

⭐ Give them space. If the pan is crowded, the peppers will release moisture and steam instead of roast.

⭐ Roast at 425°F for the best texture. It’s hot enough to help the peppers caramelize around the edges while keeping them tender and flavorful.

⭐ No need to peel the peppers. The skins soften beautifully in the oven, so you can skip the extra step. They’ll have a slightly firmer texture than peeled peppers, but in my opinion, they’re much more satisfying to eat.

⭐ Look for those browned edges. When you see those dark, caramelized spots, that’s when the peppers are at their most flavorful.

⭐ Use parchment for easy cleanup. It keeps the peppers from sticking and makes cleanup a breeze.

Sliced vs Whole Roasted Peppers

For this recipe, sliced peppers are the easiest and most versatile option.

Sliced peppers: No peeling required, slightly firmer texture, perfect for sides and everyday meals
Whole peppers: Typically roasted until blistered, then steamed and peeled for a softer texture (great for dips or jar-style roasted red peppers)

If you’re looking for simple and delicious, sliced peppers are the way to go.

Ways to Use Roasted Peppers

These are incredibly versatile and can be used in so many ways:

Tossed with pasta
Added to sandwiches or wraps
Mixed into salads or grain bowls
Served with grilled meats or chicken
Added to fajitas or tacos
Used as a pizza topping

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.

Serving Recommendations

These roasted peppers are the perfect side dish for just about anything. I especially love serving them with Italian food or grilled meals, but they’re also delicious with everyday favorites like Buttermilk Roasted Chicken, Crockpot Pork Tenderloin, Mississippi Pot Roast, or my Spaghetti Recipe with Ground Beef.

Frequently Asked Questions

◆ How long to roast peppers at 425?

Most sliced bell peppers take about 20–30 minutes at 425°F, depending on how thick they’re cut and how browned you like them.

◆ Can I roast peppers sliced instead of whole?

Yes—and it’s actually easier. Sliced peppers roast faster and don’t need to be peeled, making them perfect for everyday meals.

◆ Do I need to peel roasted peppers?

Not for this method. The skins soften during roasting and are perfectly pleasant to eat, so you can skip the extra step.

◆ Why are my roasted peppers soggy?

This usually happens when the pan is overcrowded or the oven temperature is too low. Make sure the peppers are spread out in a single layer and roast at 425°F.

◆ What color bell peppers work best?

Red, orange, and yellow peppers are sweeter and caramelize beautifully, while green peppers have a slightly more savory flavor.

◆ Can I make roasted peppers ahead of time?

Yes! You can roast them ahead and store them in the fridge for a few days. They’re great reheated or even served at room temperature.

More Vegetable Side Dishes You’ll Love

Cucumber Tomato Salad — fresh, simple, and full of bright flavor

Roasted Potatoes and Carrots — classic oven-roasted comfort side

Fried Cabbage and Bacon — savory, hearty, and packed with flavor

Sweet Corn Casserole — creamy, cozy, and always a crowd favorite

Buttered Potatoes — simple, tender, and perfectly comforting

Tried This Recipe?

If you enjoyed this recipe, please take a moment to leave a star rating and a quick comment — I love hearing from you!

Tip for mobile readers: scroll just a bit to tap the stars — thank you!

Hungry for more cozy recipes? Subscribe to my FREE newsletter so you never miss a new family favorite.

Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen

Save Recipe!

Print Recipe Pin Recipe