Save Roasting bell peppers enhances their natural sweetness and adds a smoky depth. Start by halving and deseeding vibrant red, yellow, or orange peppers, then drizzle with olive oil, salt, and pepper. Roast at high heat until skins blister and chars appear, then steam and peel off the skins for tender, flavorful strips. These peppers bring a colorful, versatile touch to any dish, with optional garnishes like parsley, capers, or garlic to boost freshness and complexity.
I used to think roasted peppers came from a jar until a neighbor handed me a bag of fresh bell peppers from her garden and said, just throw them in the oven. The smell that filled my kitchen that afternoon—sweet, smoky, almost caramelized—made me wonder why I'd never done this before. Now I roast peppers whenever I see them on sale, and they've become my go-to for adding color and flavor to almost everything.
The first time I served these at a dinner party, someone asked if I'd marinated them overnight. I hadn't—I'd just roasted them that afternoon and drizzled them with olive oil. That's when I realized how much flavor you can coax out of something as simple as a bell pepper with a little heat and patience.
Ingredients
- Bell peppers (red, yellow, or orange): Red peppers are the sweetest, but yellow and orange work beautifully too and look gorgeous on a plate.
- Extra-virgin olive oil: This isn't just for roasting, it becomes part of the flavor, so use something you'd actually want to taste.
- Sea salt: I like flaky sea salt for this because it clings to the peppers and gives little bursts of flavor.
- Freshly ground black pepper: Just a bit adds warmth without overpowering the sweetness of the peppers.
- Fresh parsley: A handful of chopped parsley makes the whole dish feel brighter and fresher.
- Capers: These little bursts of brine are optional, but they add a salty tang that balances the sweetness perfectly.
- Garlic: Thinly sliced raw garlic gives a sharp, clean bite that mellows as it sits with the warm peppers.
Instructions
- Preheat and prep:
- Turn your oven to 220°C (425°F) and line a baking sheet with parchment paper. This keeps cleanup easy and prevents sticking.
- Prepare the peppers:
- Wash and dry the peppers, then cut them in half lengthwise and pull out the stems, seeds, and white membranes. I like to run my thumb along the inside to make sure I get everything.
- Arrange on the sheet:
- Place the pepper halves cut side down on the baking sheet so the skins are facing up. This helps them blister and char evenly.
- Season and drizzle:
- Drizzle olive oil over the peppers and sprinkle with salt and pepper. Don't be shy with the oil, it helps the skins blister and adds flavor.
- Roast until charred:
- Roast for 25 to 30 minutes, until the skins are blistered and blackened in spots. Your kitchen will smell incredible.
- Steam to loosen skins:
- Transfer the hot peppers to a bowl and cover tightly with a plate or plastic wrap. Let them steam for 10 minutes, this makes the skins peel off like magic.
- Peel and slice:
- Once cool enough to handle, peel off and discard the skins—they should slip right off. Slice the peppers into strips.
- Garnish and serve:
- Arrange the strips on a plate and top with parsley, capers, and garlic if you like. Serve warm or at room temperature.
Save I once brought a platter of these to a potluck, and by the time I looked over, the dish was empty and someone had scraped up the oil and garlic with bread. That's when I knew this wasn't just a side dish anymore, it was something people remembered.
Storing and Using Leftovers
Roasted peppers keep beautifully in the fridge for up to five days in an airtight container. I like to pour a little extra olive oil over them before sealing the container, it keeps them moist and flavorful. Use them on toast, tossed into pasta, layered in sandwiches, or straight from the container with a fork.
Flavor Variations
A splash of balsamic vinegar just before serving adds a sweet, tangy depth that makes the peppers taste almost jammy. You can also toss them with fresh basil instead of parsley, or add a pinch of red pepper flakes if you want a little heat. I've even drizzled them with honey and served them alongside grilled chicken, and it worked beautifully.
Serving Suggestions
These peppers are at home on a mezze platter, piled on bruschetta, tucked into wraps, or served alongside grilled fish or chicken. They're equally good warm from the oven or chilled from the fridge the next day.
- Try them on top of creamy hummus with a drizzle of tahini.
- Layer them into a sandwich with fresh mozzarella and arugula.
- Toss them with pasta, olives, and feta for a quick Mediterranean bowl.
Save There's something quietly satisfying about turning a few bell peppers into something this vibrant and delicious. It's one of those recipes that reminds me that the best food doesn't have to be complicated.
Recipe FAQs
- → How do I roast bell peppers evenly?
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Place pepper halves cut side down on a lined baking sheet, ensuring even spacing. This helps skins blister uniformly for easy peeling.
- → Why should I steam peppers after roasting?
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Steaming softens the skins and makes them easier to peel off without damaging the tender flesh beneath.
- → Can I use other oils for roasting?
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Extra-virgin olive oil enhances flavor, but light fruit oils like grapeseed or avocado also work well.
- → What dishes pair well with roasted peppers?
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They complement Mediterranean salads, sandwiches, bruschetta, or serve as a flavorful side to grilled dishes.
- → How should roasted peppers be stored?
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Keep them in an airtight container refrigerated for up to five days to maintain freshness.
