Simple Roasted Pepper Strips
These simple roasted bell pepper strips are incredibly easy to prepare, transforming vibrant peppers into tender, sweet morsels perfect for a variety of dishes or as a healthy snack.
For 4 servings
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
Wash and thoroughly dry the bell peppers. Carefully slice each pepper in half lengthwise, then remove the stem, all seeds, and any white pith from the inside.
Cut each pepper half into uniform ½-inch wide strips. Aim for consistent size to ensure all strips cook evenly at the same rate.
Place the cut pepper strips onto the prepared baking sheet. Drizzle evenly with olive oil, then sprinkle with sea salt, freshly ground black pepper, and the optional garlic powder and dried oregano.
Toss gently with your hands or a spatula to ensure all pepper strips are lightly and evenly coated with the oil and seasonings.
Spread the seasoned pepper strips in a single layer across the baking sheet. Ensure they are not overcrowded; overcrowding can cause the peppers to steam rather than roast and caramelize. Use a second baking sheet if necessary.
Roast for 20-25 minutes, or until the peppers are tender, slightly shriveled, and have some beautifully browned, caramelized edges. The exact time may vary depending on your oven and pepper thickness.
Remove from the oven and let cool slightly before serving. These roasted peppers can be enjoyed warm, at room temperature, or chilled.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1**Even Roasting**: Avoid overcrowding the baking sheet. If you have too many peppers, use two sheets or roast in batches to ensure they caramelize and develop flavor instead of steaming.
- 2**Flavor Boost**: For an extra layer of flavor, add a pinch of smoked paprika, a sprig of fresh rosemary, or a few crushed whole garlic cloves to the baking sheet before roasting.
- 3**Storage**: Store leftover roasted peppers in an airtight container in the refrigerator for up to 4-5 days. They are excellent for meal prep and can be used cold or gently reheated.
- 4**Versatility**: Use roasted peppers in sandwiches, wraps, salads, pasta dishes, omelets, frittatas, or blend them into a creamy sauce or dip like romesco.
Adapt it for your goals.
Herb Infusion
Add fresh herbs like thyme, rosemary, or oregano sprigs to the baking sheet during roasting for an aromatic boost that infuses into the peppers.
Spicy KickSpicy Kick
Toss the peppers with a pinch of red pepper flakes or a dash of cayenne pepper before roasting for a subtle, warming heat.
Balsamic GlazeBalsamic Glaze
Drizzle with balsamic vinegar or a store-bought balsamic glaze during the last 5-10 minutes of roasting, or after, for a tangy-sweet finish that complements the peppers' sweetness.
Why this is on our healthy list.
Rich in Vitamin C
Bell peppers are an excellent source of Vitamin C, which supports immune function, aids in collagen production, and acts as a powerful antioxidant.
Antioxidant Powerhouse
Packed with various antioxidants like carotenoids (beta-carotene, lutein, zeaxanthin), bell peppers help protect cells from oxidative damage and reduce inflammation.
Digestive Health
Roasting softens the fibers in bell peppers, making them easier to digest for many people, while still providing beneficial dietary fiber that supports gut health.
Frequently asked questions
Yes, roasted bell peppers are excellent for meal prep. Store them in an airtight container in the refrigerator for up to 4-5 days and enjoy them cold or gently reheated.
