Simple Roasted Red Bell Peppers
Sweet, smoky, and incredibly tender roasted red bell peppers made with just a handful of pantry staples. The high heat of the oven concentrates their natural sugars while adding a subtle char. Perfect as a side dish, tossed into salads, or blended into sauces.
For 4 servings
- prep
Preheat the oven and prep the peppers.
1.Preheat oven to 425°F (220°C).2.Wash the bell peppers, cut them in half lengthwise, and remove the stems, seeds, and white membranes.3.Line a baking sheet with parchment paper for easier cleanup.TIPCutting the peppers in half allows them to lie flat and get an even char. - prep
Season the peppers.
1.Arrange the pepper halves cut-side up on the prepared baking sheet.2.Drizzle evenly with olive oil and rub to coat all surfaces.3.Tuck the garlic slices into the cavities of the peppers.4.Season with a pinch of salt and pepper. - roast · ~25 min
Roast until tender and charred.
1.Place the baking sheet on the center rack of the oven.2.Roast for 20-25 minutes until the peppers are very tender and the skins are blistered and slightly blackened in spots.TIPThe skins should look wrinkled and charred, but don't let them turn completely black. A little char adds a wonderful smoky flavor. - serve
Serve warm or at room temperature.
Transfer the roasted peppers to a serving plate. Spoon any juices from the pan over the top. Enjoy them as a side dish, toss them into a salad, or blend them into a sauce or soup.
TIPFor an extra layer of flavor, drizzle with a little balsamic vinegar or scatter fresh basil leaves on top.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Place peppers cut-side down for the first 10 minutes to maximize blistering and char.
- 2Resist peeling the peppers unless the recipe calls for it; the charred skin adds smoky depth.
- 3Use a rimmed baking sheet to catch the sweet juices that release during roasting.
- 4Let roasted peppers cool in their own juices on the pan for 5 minutes before serving.
- 5Make ahead: store peeled or unpeeled roasted peppers in olive oil in the fridge for up to 5 days.
- 6For even cooking, choose peppers of similar size and thickness.
- 7Use the leftover garlic cloves from the cavities—they become sweet and spreadable.
Adapt it for your goals.
Smoky-spiced
Add ½ teaspoon smoked paprika and a pinch of cayenne to the olive oil before brushing. This deepens the smoky character and adds gentle heat.
balsamic glazedBalsamic-glazed
Drizzle 1 tablespoon balsamic vinegar over the peppers halfway through roasting. The vinegar reduces to a sweet-tangy glaze that complements the char.
garlic herbGarlic-herb
Replace the sliced garlic with 2 smashed cloves and add 2 sprigs fresh thyme or rosemary to the baking sheet. The herbs infuse the oil and peppers with earthy notes.
cumin limeCumin-lime
After roasting, squeeze fresh lime juice over the peppers and sprinkle with ½ teaspoon ground cumin. This bright, citrusy twist works well in tacos or grain bowls.
no oilNo-oil
Omit the olive oil entirely and roast the peppers dry. They will still caramelize and soften, though with less richness. Ideal for oil-free diets or reducing calories.
Why this is on our healthy list.
Rich in Vitamin C
Red bell peppers are exceptionally high in vitamin C, which supports immune function and collagen production. A single roasted pepper provides more than 100% of the daily recommended intake.
High in Antioxidants
The deep red color comes from lycopene and beta-carotene, powerful antioxidants that help reduce oxidative stress and inflammation in the body.
Heart-Healthy Fats
The small amount of olive oil provides monounsaturated fats, which are associated with better cholesterol levels and reduced risk of heart disease.
Low-Calorie and Filling
With only about 30-40 calories per pepper, roasted red peppers offer a satisfying, low-calorie way to add volume and flavor to meals without excess energy.
Frequently asked questions
Yes, but note that green peppers are less sweet and more bitter; red, yellow, and orange peppers will caramelize better due to higher sugar content.
