Go Back

Roasted Peppers

Roasting fresh summer bell peppers brings out their natural sweetness and adds a delicious smoky flavor in just a few simple steps.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 50
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 large bell peppers any color
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder

Equipment

  • Baking sheet
  • Parchment paper
  • Cutting board
  • Sharp knife
  • Tongs

Method
 

  1. Preheat the oven to 450°F (232°C) to achieve a nice char on the peppers.
  2. Wash and thoroughly dry the bell peppers to remove any moisture.
  3. Slice each pepper in half lengthwise and remove the seeds and stems.
  4. Place the pepper halves in a bowl and drizzle with olive oil, salt, black pepper, and garlic powder; toss to coat evenly.
  5. Arrange the seasoned pepper halves cut side down on a baking sheet lined with parchment paper.
  6. Roast in the preheated oven for 25 to 30 minutes, until the skins blister and develop dark spots.
  7. Carefully remove the baking sheet from the oven and let the peppers cool slightly, about 5 minutes.
  8. If desired, peel off the charred skins for a smoother texture; the skins are edible so this step is optional.
  9. For extra flavor, marinate the roasted peppers in balsamic vinegar or lemon juice after roasting (optional).

Notes

For extra flavor, marinate the roasted peppers in balsamic vinegar or lemon juice after roasting.