Roasted Peppers Recipe - Healthy Recipes Blog (2024)

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Last updated: · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

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These roasted peppers are seasoned with olive oil, garlic, oregano, and crushed red peppers.

Oven roasting highlights and brings out their unique flavor. And the leftovers are excellent, too!

Roasted Peppers Recipe - Healthy Recipes Blog (1)

Look at these gorgeous, colorful roasted peppers! They are as flavorful as they are pretty. Plus, they are so easy to make. They're one of my easiest vegetable recipes.

Raw peppers are one of my favorite snacks. I slice and dip them in Geek yogurt dip, sour cream dip, or cream cheese dip. But they are even better when roasted. Oven-baking brings out their unique flavor. My entire family loves this recipe.

Jump to:
  • Ingredients
  • Variations
  • Roasted Peppers Instructions
  • Expert Tip
  • Recipe FAQs
  • Serving Suggestions
  • Storing Leftovers
  • More Pepper Recipes
  • Foodie Newsletter
  • Recipe Card
  • Let's Connect

Ingredients

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You'll only need a few simple ingredients to make these roasted peppers. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

  • Bell peppers: Red, orange, green, or yellow. I like to use several colors - it makes for a pretty presentation, as seen in the photos. But if you have just one color, that's fine too!
  • Olive oil: I love cooking with this delicious oil. You can use avocado oil if you prefer an oil with a higher smoke point.
  • To season: Kosher salt, black pepper, garlic powder, dried oregano, and red pepper flakes.

Variations

  • Instead of olive oil, I sometimes coat the peppers with melted butter or ghee.
  • You can use fresh minced garlic (about 1 teaspoon) instead of garlic powder.
  • You can use dried thyme instead of oregano.
  • Add a teaspoon of chili powder for a Tex-Mex flavor profile. This is my husband's favorite version of this recipe.
  • After 10 minutes in the oven, sprinkle the peppers with grated parmesan and return them to the oven to finish cooking.

Roasted Peppers Instructions

Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:

Cut the bell peppers into quarters and remove the seeds and membranes.

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Arrange the peppers in a single layer on a rimmed baking sheet. I line the baking sheet with parchment paper for easy cleanup. Drizzle or spray the peppers with olive oil.

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Sprinkle the peppers with spices.

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Bake them until tender, for about 20 minutes, in a 450°F oven.

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Expert Tip

Different pepper colors make for a pretty presentation - pretty enough to serve this dish to guests.

There are also subtle flavor differences between different-colored bell peppers, making for a more interesting dish all around, not just visually.

Recipe FAQs

Should roasted peppers be peeled?

I don't peel them. Bell peppers have thin, edible skin. There's no need to peel it in this recipe.

Why do you roast peppers?

They are indeed excellent when eaten raw, but roasting transforms them. It deepens their flavor, and the olive oil and spices further enhance it. It's an entirely different experience than eating them in their raw state.

Do different colored bell peppers taste different?

Yes. The most noticeable difference is between green (the least ripe) and red (the ripest) peppers.

Red peppers are significantly sweeter than their green counterparts, which are slightly bitter. They taste sweeter whether eaten raw or baked in the oven.

Should I turn the peppers midway through baking?

There's no need to turn them. Simply bake them for about 20 minutes, until tender and charred in spots, and then pull them out of the oven.

Serving Suggestions

Since I bake these bell peppers in a 450°F oven, I like to serve them with a main dish that I can cook in the same oven, such as:

  • Baked chicken breast
  • Shrimp parmesan
  • Roasted pork tenderloin
  • Turkey legs
  • Pesto chicken
  • Baked catfish
  • Cajun chicken
  • Oven chicken kabobs

Storing Leftovers

Ah, that's the best part! These peppers keep well in the fridge, in a sealed container, for 3-4 days. Here's how I store them in a glass food container:

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To serve the leftovers, gently reheat them in the microwave at 50% power. Or do as I do and eat them cold the next day for lunch, with cold cuts, cheese,and hard-boiled eggs. They make a great antipasti plate!

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More Pepper Recipes

  • Stuffed Peppers without Rice
  • Stuffed Poblano Peppers
  • Roasted Mini Sweet Peppers
  • Peppers Pizza

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Recipe Card

Roasted Peppers Recipe - Healthy Recipes Blog (13)

4.98 from 602 votes

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Roasted Peppers

These roasted peppers are seasoned with olive oil, oregano, and crushed red peppers. Roasting brings out their unique flavor.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Side Dish

Cuisine: American

Servings: 4 servings

Calories: 92kcal

Author: Vered DeLeeuw

Ingredients

  • 4 bell peppers medium-sized
  • 2 tablespoons olive oil
  • ½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ¼ teaspoon red pepper flakes

Instructions

  • Preheat your oven to 450°F. Line a rimmed baking sheet with high-heat-resistant parchment paper or foil.

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  • Cut the bell peppers into quarters, then remove the seeds and membranes.

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  • Place the peppers on the prepared baking sheet. Drizzle them with olive oil and use your hands to coat them well.

    Roasted Peppers Recipe - Healthy Recipes Blog (16)

  • Sprinkle the peppers with salt, pepper, garlic powder, oregano, and red pepper flakes.

    Roasted Peppers Recipe - Healthy Recipes Blog (17)

  • Roast until tender and charred in spots, about 20 minutes. Serve immediately.

    Roasted Peppers Recipe - Healthy Recipes Blog (18)

Video

Notes

  • Different pepper colors make for a pretty presentation, enough to serve this dish to guests. There are also subtle flavor differences between different-colored bell peppers, making for a more interesting dish all around, not just visually.
  • There's no need to turn the peppers midway through baking.
  • These peppers keep well in the fridge, in a sealed container, for 3-4 days. To serve the leftovers, gently reheat them in the microwave at 50% power or serve them cold like antipasti.

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Nutrition per Serving

Serving: 1pepper | Calories: 92kcal | Carbohydrates: 7g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 142mg | Fiber: 2g

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Disclaimers

Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.

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More Vegetable Recipes

  • Fried Cabbage
  • Roasted Eggplant
  • Roasted Brussels Sprouts
  • Green Beans with Bacon

About the Author

Roasted Peppers Recipe - Healthy Recipes Blog (29) Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

Reader Interactions

Comments

    Review this Recipe or Ask a Question:

  1. Elaine Paoletti

    No need to peel skin off after roasting?

    Reply

    • Vered DeLeeuw

      Hi Elaine,
      No need. You can peel it if you want, but I don't.

      Reply

Roasted Peppers Recipe - Healthy Recipes Blog (2024)

FAQs

Are roasted peppers healthy? ›

High in Vitamin C: Roasted peppers are a great source of vitamin C, which is important for immune system function, skin health, and wound healing. Anti-inflammatory properties: Roasted peppers contain antioxidants and other compounds that have been shown to have anti-inflammatory properties.

What is the healthiest way to cook peppers? ›

Cooking a pepper will break down its cell walls, making the carotenoids inside easier for your body to absorb. However, try to avoid overcooking peppers. Cooking a pepper for too long will remove some of its vitamin C content. To get the maximum possible nutrition from peppers, try lightly cooking them in a stir fry.

Is it better to roast or fry peppers? ›

Roasting peppers is one of the best ways to enjoy them – the skin blisters and the flesh becomes soft and sweet. Try our simple methods for roasting at home, then try them in our favourite recipes below. Discover the most efficient way to prepare and cook peppers and avoid reaching for that jar in the supermarket.

Which color bell pepper is the healthiest? ›

Red peppers pack the most nutrition, because they've been on the vine longest. Bell peppers come in a range of colors, including red (the sweetest), orange, yellow, and green.

Why remove skin from roasted peppers? ›

Some say don't. It's a waste of time, and it discards important nutrients others claim a peeled bell pepper or tomato tastes better. I find peeling releases the flavor faster and improves the taste in most sauces and, facilitates digestion. Peeling isn't all that difficult.

Does cooking destroy vitamin C in peppers? ›

Raw peppers indeed had the most vitamin C, she found. Ten minutes of boiling reduced the vitamin C level by about 25 percent. But as the peppers boiled for 20 or 30 minutes, she says, the vitamin C level began to rise again. This might be because after boiling for that long, the peppers begin to lose water.

Is bell pepper healthier than tomatoes? ›

“Red capsicum has almost 50 per cent more calories than tomato because of its natural sweetness. Although it has more sugar, it also has 50 per cent more fibre, over eight times the vitamin C and beta carotene and over 15 times the vitamin E. Winner: It's a tie!

Are peppers healthier, raw or cooked? ›

Bell peppers, whether raw or cooked, are packed with vitamin C and various antioxidants. Eating them raw provides maximum vitamin C content, but cooking bell peppers can increase the availability of other nutrients.

How long does it take to roast bell peppers? ›

The amount of time needed to roast bell peppers in the oven will greatly depend on the size of the peppers. Smaller peppers can be ready in as little as 25 minutes while larger peppers can take up to 40 minutes. You'll want to keep an eye on them and rotate every 7-10 minutes to allow each side to cook and char evenly!

How to cut peppers for roasting? ›

Here's an easy way to slice a pepper for chopping, roasting, or taking a big crunchy bite: With the stem-end facing up, cut down the sides of the pepper around the stem. Cut four or five slices all the way around, leaving the stem-end intact.

Does roasting peppers make a difference? ›

Roasting peppers enhances their sweetness, and adds a wonderful smoky char depth and silky texture.

Can dogs eat bell peppers? ›

Red, green, orange, and yellow bell peppers are all safe for dogs to eat, though red bell peppers offer the most health benefits for dogs. While dog owners can safely give sweet peppers to their pets as an occasional dog treat, spicy peppers—such as chili peppers or jalapeños—are not safe for dogs.

Can you eat the baby bell pepper inside the bell pepper? ›

The pepper baby, or parasitic twin, is perfectly edible, however, so it's almost like getting more bang for your buck. I suggest just eating the little pepper inside a pepper and continue to marvel at the strange mysteries of nature.

Which bell pepper is best for baby? ›

Red and yellow peppers also have higher amounts of vitamin C. Serve them alongside iron-rich foods like beans or lentils, and the vitamin C will help your baby's body absorb the plant-based iron in the legumes.

Are roasted peppers better than raw? ›

Bell peppers, whether raw or cooked, are packed with vitamin C and various antioxidants. Eating them raw provides maximum vitamin C content, but cooking bell peppers can increase the availability of other nutrients. Roasting or grilling bell peppers enhances their natural sweetness and offers a delightful flavor.

Does roasting peppers remove nutrients? ›

Stir-frying and roasting preserved the nutrient compositions, antioxidant components, such as AsA content, TCC, and TP levels, and antioxidant activities in red peppers than boiling and steaming.

Do peppers lose nutrients when cooked? ›

Raw red peppers provide more vitamin C because vitamin C breaks down with heat. But other antioxidants like carotenoids and ferulic acid go up when red peppers are cooked. Stir-fry or roast red peppers. Do not boil red peppers—boiling red peppers loses the most nutrients and antioxidants.

Are roasted peppers good for cholesterol? ›

Red bell peppers are chock full of the phytochemical lycopene, which is not found in green peppers, they are also a good source of cholesterol-lowering soluble fiber. The powerful antioxidants vitamins A and C are also found abundantly in this ruby red veggie.

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