Simple Roasted Pepper Strips
Sweet, smoky, and tender strips of bell pepper roasted until their edges just begin to char. The high heat concentrates their natural sugars, making them irresistibly soft and juicy. Perfect as a colorful side dish, tossed into pasta, or layered in sandwiches.
For 4 servings
- prep
Preheat the oven and prep the peppers.
1.Preheat the oven to 425°F (220°C).2.Line a large baking sheet with parchment paper for easy cleanup.3.Wash the bell peppers, slice off the tops and bottoms, remove the core and seeds, then cut into 1-inch wide strips.TIPUse a mix of red, yellow, and orange peppers for the sweetest flavor and prettiest presentation. - mix
Toss the peppers with oil and aromatics.
Place the pepper strips in a large bowl. Drizzle with olive oil, add the sliced garlic, a pinch of salt, and a pinch of black pepper. Toss until every strip is evenly coated.
- roast · ~15 min
Roast the peppers until tender and charred at the edges.
Spread the peppers in a single layer on the prepared baking sheet, making sure they aren't crowded. Roast for 12-15 minutes, flipping once halfway through, until the peppers are tender and the edges are blistered and slightly blackened.
TIPDon't flip too early — letting them sit undisturbed helps develop those dark, flavorful char marks. - serve
Transfer to a serving dish and serve warm or at room temperature.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For even roasting, cut peppers into uniform 1-inch strips so they cook at the same rate.
- 2Don't overcrowd the baking sheet; leave space between strips so steam escapes and char forms.
- 3Roast until you see deep brown blisters on the edges — that's where the sweetness concentrates.
- 4Let roasted peppers cool in their own juices on the sheet for 5 minutes before serving for extra tenderness.
- 5Make ahead: store cooled peppers in a sealed container with their oil for up to 5 days in the fridge.
- 6Save any leftover oil from the pan to drizzle over salads or bread for instant flavor.
Adapt it for your goals.
Balsamic-glazed
Drizzle 1 tablespoon of balsamic vinegar over the peppers during the last 5 minutes of roasting for a tangy-sweet glaze that complements the smoky char.
herb infusedHerb-infused
Add 2 sprigs of fresh thyme or rosemary to the baking sheet before roasting; the herbs release oils that perfume the peppers without overpowering them.
spicySpicy
Toss the pepper strips with ½ teaspoon red pepper flakes or a thinly sliced fresh chili along with the garlic for a kick of heat.
cheesy finishCheesy finish
Sprinkle 2 tablespoons of grated Parmesan or crumbled feta over the hot peppers right after roasting for a salty, umami boost.
low oilLow-oil
Reduce olive oil to 1 teaspoon and toss peppers with a teaspoon of water; they'll steam-roast tender with minimal oil, still achieving light char if spaced well.
Why this is on our healthy list.
Rich in Vitamin C
Bell peppers, especially red ones, are an excellent source of vitamin C, which supports immune function and skin health.
Low in Calories
This dish is naturally low in calories, making it a guilt-free way to add volume and flavor to meals.
Good Source of Fiber
Each serving provides dietary fiber from the pepper skins and flesh, aiding digestion and promoting fullness.
Antioxidant-Rich
The colorful peppers contain carotenoids like beta-carotene and lutein, which help protect cells from oxidative stress.
Frequently asked questions
Sogginess usually means the pan was overcrowded or the oven wasn't hot enough. Ensure peppers are in a single layer with space between them, and let the oven fully preheat to 425°F.
