Oven-Roasted Sweet Peppers Recipe

Oven-Roasted Sweet Peppers are so easy to make and so worth it as they add a delicious flavor to many of your favorites foods and dishes.

The roasting process brings out a smoky flavor that will enhance your recipes and dishes from soups and sauces to pasta dishes, salads, and more!

There is no denying that sweet peppers are delicious! You can enjoy them raw but they are extra delicious when oven-roasted!

In addition to the delicious flavor they bring to your recipes and dishes, did you know they are good for you? Sweet peppers are low in calories and are loaded with nutrition. Sweet peppers such as bell peppers come in a variety of colors.

As you may know, peppers are first green, then turn to yellow and then orange. Left on the vine, peppers will then turn red. The longer on the vine, the sweeter the pepper becomes.

You can certainly enjoy the delicious flavor of sweet peppers raw, but sweet peppers are extra delicious when roasted! The roasting process brings out a smoky flavor that will enhance your recipes and dishes.

So, the next time you have a batch of yummy peppers, go ahead and enjoy a few raw but then try our yummy Oven-Roasted Sweet Peppers recipe!

We especially love roasted red peppers in our Italian Salad Roll-Ups! These yummy roll-ups are the perfect hand-held salad! The recipe features the delicious combination of Romaine, Provolone, Roasted Peppers & Salami.

You may also like our yummy Quinoa Stuffed Peppers recipe! You can stuff those gorgeous bright red peppers with quinoa, spinach, corn, cheese, and herbs for a delicious meal!

Oven-Roasted Sweet Peppers Recipe

Ingredients

sweet peppers, various colors
olive oil

How to make Oven-Roasted Sweet Peppers

1. Preheat the oven to 450 degrees

2. Clean the peppers and cut them into quarters or 8ths, depending on the size of the peppers.

3. Remove all the inside membrane as well as the seeds.

4. Lay the peppers skin side up on a parchment lined baking sheet

5. Roast the peppers for approximately 15 – 20 minutes or until soft. In the last few minutes of cooking, turn the oven to broil, and broil the peppers until the skins develop a black char on them, and blister.

6. Remove the peppers into a bowl and cover with plastic wrap and a tea towel.

7. Let the peppers sit in the bowl for a half hour to cool.

8. When the bowl is cool, remove the plastic wrap and begin sliding off the charred portions of the pepper’s skin.

9. Place the roasted peppers into a glass jar or airtight container, and cover the peppers in olive oil.

10 Enjoy!

NOTES: Alternatively, you can oil and season the pepper pieces with a good oil that has a high smoke point (grapeseed, coconut, etc) and add salt and pepper to the peppers before you roast them.

I chose to not season them as I wasn’t 100 percent sure what I wanted to use them for and I preferred not having any pre-seasoning or other flavors already present, limiting what I could use them for.

Print this delicious Oven-Roasted Sweet Peppers recipe!

Oven-Roasted Sweet Peppers Recipe

Chrysa

Oven-Roasted Sweet Peppers are so easy to make and so worth it as they add a delicious flavor to many of your favorites foods and dishes.

The roasting process brings out a smoky flavor that will enhance your recipes and dishes from soups and sauces to pasta dishes, salads, and more!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Cooling Time 30 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Side Dish

Cuisine Italian

Servings 1 Jar

Calories 1078 kcal

Ingredients

  

1x2x3x

• ▢ 4 sweet peppers various colors
• ▢ 1/2 cup olive oil

Instructions

 

• Preheat the oven to 450 degrees F.
• Clean the peppers and cut them into quarters or 8ths, depending on the size of the peppers.
• Remove all the inside membrane as well as the seeds.
• Lay the peppers skin side up on a parchment lined baking sheet.
• Roast the peppers for approximately 15 – 20 minutes or until soft. In the last few minutes of cooking, turn the oven to broil, and broil the peppers until the skins develop a black char on them, and blister.
• Remove the peppers into a bowl and cover with plastic wrap, tea towel or dish towel.
• Let the peppers sit in the bowl for 30 minutes to cool.
• When the bowl is cool, remove the plastic wrap and begin sliding off the charred portions of the pepper’s skin.
• Place the roasted peppers into a glass jar or airtight container, and cover the peppers in olive oil.

Notes

Alternatively, you can oil and season the pepper pieces with a good oil that has a high smoke point such as grapeseed, coconut, etc and add salt and pepper to the peppers before you roast them.

(I chose to not season them as I'm usually not 100 percent sure what I want to use them for and I prefer having any preseasoning or other flavors already present, limiting what I can use them for.)

This recipe can easily be adjusted with more peppers and more/less oil to fit the jar(s) you will be using.

Nutrition

Calories: 1078kcalCarbohydrates: 29gProtein: 5gFat: 109gSaturated Fat: 15gPolyunsaturated Fat: 12gMonounsaturated Fat: 79gSodium: 21mgPotassium: 1005mgFiber: 10gSugar: 20gVitamin A: 14904IUVitamin C: 609mgCalcium: 34mgIron: 3mg

I am not a nutritionist. These values were calculated automatically with the Spoonacular Food API.

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