Versatile and Colorful, Roasted Peppers are a Cinch to Make.
Known for its beautiful landscapes, sun-soaked beaches, and delicious food, the Mediterranean region is not only a popular travel destination but also home to a style of cooking and eating that’s become known as the Mediterranean Diet. Fresh ingredients, healthy prep methods, and generous portions of olive oil, lean protein, and many vegetables make this way of eating especially beneficial. One dish that spans the region—from Italy through Greece to Bulgaria—is roasted peppers.
Whether you’re a gardener with a bumper crop of bell peppers that you need to do something with, you’re tired of buying the pricy jarred roasted peppers, or you just want a fresh, simple side dish, Roasted Peppers fit the bill. Packed with vitamin C, these Roasted Peppers are ready with minimal prep time and a hands-off roasting time, so you can either prep the rest of your meal or simply relax with a glass of wine (the Mediterranean way!).
Once roasted, you will love the bright but slightly smoky flavor of Roasted Peppers. Softened but not mushy, they cut easily if you’re serving them whole as a side dish. Alternatively, if you want to use them in hummus, an appetizer, or toss in a salad, they’re super easy to slice up and store for later. And the colors! Use all the different colors available for bell peppers: green, red, yellow, and orange. So pretty and appetizing. Eat the rainbow, people!
Prepping your Peppers
The part of this recipe that takes the most hands-on time is prepping the peppers. Bell peppers need to be cleaned out on the inside. Unlike their spicier relatives (think jalapeños), you don’t necessarily need to use caution when removing the seeds. Since the peppers are sweet, the seeds won’t hurt your skin or eyes. But you do want to get all the seeds out. The other thing you’re removing is the membrane, which can taste bitter if left in. The easiest way to do this is to gently slide your knife blade in between the membrane and the pepper wall. Slide carefully until removed. Give the pepper a second rinse to ensure all seeds are gone, and you’re done!
FAQs & Tips
How to Make Ahead and Store?
Roasted Peppers are a dream to make ahead and store. For refrigerator storage, place the cooled peppers in an airtight container and you can store them for about 7-9 days. To freeze, simply stack the cooled peppers with squares of parchment paper in between. Pop the stacks in an airtight container and they can be stored for up to 6 months. You can just use one pepper at a time or the whole batch when they’re frozen this way.
Tips for Even Roasting
To ensure even roasting and browning on your peppers, try these tricks. Make sure the pepper slabs are similar in size to one another and as flat as possible. Additionally, about halfway through the roasting time, rotate your pan so they get equal time in the hotter back portion of your oven. You’re going for touches of caramelization and spotty, blackened edges — not charred all over to a crisp.
Can I roast peppers on the grill?
If it’s too hot outside to oven-roast at 450 degrees, you can certainly use a gas grill instead. Follow all of the same prep instructions, but use aluminum foil instead of parchment paper, which will burn in a grill. Preheat your grill to medium-high. Once it is hot, place the peppers (on a foil-lined grill-safe pan) on your grill. Check frequently, and they should be done in around 8-10 minutes.
Serving Suggestions
Roasted Peppers have a ton of uses. As pictured here, they are a scrumptious, colorful side dish to any meal. For appetizers, consider slicing them to use on crostini or canapés. You can also make hummus out of Roasted Peppers. Our Cream Cheese Stuffed Peppers are a great idea, too. Slice them and incorporate them into a salad (tossed green or a roasted veggie salad). If you need inspiration, try our Best Quinoa Salad. Finally, they are also delicious sliced and layered in your favorite sub sandwich — they work well with Italian subs or a veggie sub. Since they keep for so long in the fridge or freezer, Roasted Peppers are great to have on hand!
Roasted Peppers
Ingredients
- 4 medium-sized bell peppers
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
Instructions
- Preheat your oven to 450°F.
- Line a rimmed baking sheet with parchment paper or foil.
- Cut the bell peppers into quarters, removing the seeds and membranes.
- Arrange the pepper quarters on the baking sheet.
- Drizzle olive oil over the peppers and gently toss to coat evenly.
- Season with kosher salt, black pepper, garlic powder, dried oregano, and red pepper flakes.
- Roast in the preheated oven until the peppers are tender and have charred edges, about 20 minutes.
- Remove from the oven and serve hot as a flavorful side dish.
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