Crispy Oven-Roasted Peppers with Garlic and Herbs

These Oven Roasted Peppers are sweet, flavorful, and simple to prepare. They make a versatile topping or side—perfect on grain bowls, tacos, sandwiches, eggs, or alongside grilled proteins.

Why You’ll Love This Recipe

These sweet roasted peppers are a staple in my kitchen—I make them several times a month. They require only minimal prep and deliver big flavor. A quick 5 minutes of prep and about 35 minutes in the oven produces tender, caramelized pepper slices with soft skins and intensified sweetness.

Serve them warm or cold. They’re excellent on grain bowls with chicken or falafel, on fajitas and tacos, layered into sandwiches, tossed into salads, or served next to eggs and steaks.

All About Bell Peppers

Bell peppers are available year-round, with peak freshness and flavor in late summer. For the best results, choose firm peppers without blemishes, wrinkles, or soft spots. Brightly colored red, yellow, and orange peppers are the sweetest; green peppers have a more bitter, vegetal flavor.

Ingredients

This recipe uses just two simple ingredients:

• Multi-colored bell peppers: A mix of red, yellow, and orange peppers is ideal for sweetness (green peppers can be used but will be less sweet).
• Olive oil: Extra virgin olive oil to coat the slices for even roasting. A neutral oil like avocado oil can be substituted if preferred.

Full ingredient amounts are listed in the recipe card below.

How to Oven Roast Bell Pepper Slices

1. Preheat the oven to 350°F (175°C).
2. Slice the peppers into 1/2″ thick strips. Arrange the slices on a large baking sheet, drizzle with olive oil, and toss to coat. Spread them in a single layer without overcrowding so they roast evenly.
3. Bake for about 35 minutes, until the peppers are softened and the edges begin to char. Serve warm or chilled with your favorite dishes.

Variations

• Add sliced red onion for extra sweetness and texture.
• Make them spicy: Sprinkle red pepper flakes or roast sliced jalapeños alongside the peppers.
• Finish with balsamic: Drizzle balsamic vinegar over the peppers before roasting for a tangy-sweet glaze.
• Grill instead of roast: Quarter the peppers, coat with oil, and grill directly on medium heat for 10–15 minutes, turning once.

Serving Suggestions

Use roasted peppers to enhance pizzas, sandwiches, tacos, grain bowls, salads, and grilled meats. They pair especially well with pesto turkey sandwiches and sweet potato taco bowls, and they add color and flavor to many meal types.

Make Ahead and Storage

Make ahead: Roasted peppers are excellent for meal prep. Cool them to room temperature before storing.

To store: Refrigerate in an airtight container for up to 4 days.

To freeze: Freezing is not recommended, as it can negatively affect texture.

Frequently Asked Questions (FAQ)

More Roasted Vegetable Recipes

• Roasted Tomatoes on the Vine
• Honey Thyme Roasted Rainbow Carrots
• Roasted Carrots and Green Beans
• Garlic Rosemary Roasted Potatoes
• Roasted Butternut Squash with Brussels Sprouts

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Oven Roasted Peppers