Our simple roasted peppers are a snap to make, they 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. They are super quick to make and 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. 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, ranch potatoes, 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!

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