Can I roast whole bell peppers instead of slicing them?

Yes, you can! Roast whole peppers at 425°F for about 40-45 minutes, turning occasionally, until the skin is charred and blistered. Place them in a bowl covered with plastic wrap to steam for 15 minutes, then peel away the skin and remove seeds. This method gives you beautiful pepper "fillets" perfect for sandwiches.

My peppers seem to be burning rather than roasting. What am I doing wrong?

Your oven might run hot. Try reducing the temperature by 25 degrees and keep a closer eye on them. Also, make sure your peppers are sliced to the recommended 1/2-inch thickness—thinner slices will cook faster and can burn easily.

Can I make these roasted peppers in an air fryer?

Absolutely! Set your air fryer to 350°F and cook for about 15-20 minutes, shaking the basket every 5 minutes. They won't have quite the same depth of flavor as the longer oven method, but they'll still be delicious and ready in a fraction of the time.

Are roasted red peppers from a jar the same as these homemade roasted peppers?

Not quite. Jarred roasted peppers are typically preserved in an acidic brine or oil solution and have a softer texture. These homemade oven-roasted peppers have more complex caramelized flavors and a meatier texture. Plus, you control exactly what goes into them!

Easy Oven Roasted Bell Peppers Recipe

Name: Easy Oven Roasted Bell Peppers Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 5 bell peppers (any color), cut into 1/2-inch strips, stems and seeds removed; 3 tablespoons olive oil; 1 teaspoon kosher salt; 1 teaspoon dried oregano; 1/2 teaspoon garlic powder

Transform ordinary bell peppers into something extraordinary with this simple roasting technique! These oven-roasted bell peppers develop an incredible depth of flavor as they slowly caramelize in the oven. The natural sweetness intensifies while the edges get that perfect touch of char. It’s a versatile side dish that pairs brilliantly with almost any main course, and the best part? It requires minimal hands-on effort while your oven does all the heavy lifting!

Why You’ll Love This Recipe

Effortless Preparation: Just slice, season, toss, and the oven takes care of the rest. Perfect for those nights when you want something delicious without hovering over the stove.
Incredible Flavor Transformation: Something magical happens when bell peppers spend time in the oven. They transform from crisp and bright to tender, sweet, and deeply flavored.
Versatile: These roasted peppers work as a side dish, sandwich topping, pasta mix-in, salad addition, or even as part of an antipasto platter.
Naturally Healthy: A veggie dish that’s naturally low-carb, gluten-free, vegan, and packed with vitamin C and antioxidants.

Ingredients You’ll Need

Bell Peppers: The stars of the show! Use any color you prefer—red are sweetest, yellow and orange are mild and fruity, while green have a slightly bitter, grassier flavor. Mix colors for a gorgeous presentation.
Olive Oil: Coats the peppers for even roasting and brings its own rich flavor to the dish. Use a good quality olive oil if you can—you’ll taste the difference.
Kosher Salt: Enhances all the natural flavors and helps draw out moisture for better caramelization.
Dried Oregano: Adds a wonderful Mediterranean dimension that complements the natural sweetness of the roasted peppers perfectly.
Garlic Powder: Provides that savory depth without the risk of fresh garlic burning in the long roasting process.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Mediterranean Style

Add a pinch of red pepper flakes, a sprinkle of fresh thyme, and finish with crumbled feta cheese and kalamata olives after roasting.

Italian Twist

Mix in some Italian seasoning instead of just oregano, and finish with a drizzle of balsamic glaze and fresh basil after roasting.

Mexican Inspired

Season with cumin, chili powder, and a squeeze of lime juice after roasting. Perfect for fajitas!

Antipasto Version

After roasting, marinate the peppers in additional olive oil, minced fresh garlic, and a splash of red wine vinegar for a delicious antipasto component.

How to Make Oven Roasted Bell Peppers

Step 1: Prep Your Peppers

Preheat your oven to 350°F. Wash and dry the bell peppers, then remove the stems and seeds. Slice them into even 1/2-inch strips—uniform thickness ensures they’ll roast evenly.

Step 2: Season

Place your sliced peppers in a large bowl. Drizzle with olive oil, then sprinkle with kosher salt, dried oregano, and garlic powder. Use your hands to toss everything together, making sure each pepper strip is nicely coated with oil and seasonings.

Step 3: Arrange and Roast

Line a baking sheet with foil for easier cleanup (though this is optional). Spread the seasoned pepper strips in a single layer—this is crucial for even roasting! If they’re piled up, they’ll steam rather than roast.

Step 4: Roast with Care

Bake for a total of 60 minutes, but here’s the important part: turn the peppers every 20 minutes. This ensures all sides get that beautiful caramelization. They’re ready when they’re tender and have some charred edges.

Pro Tips for Making the Recipe

Color Strategy: Use multiple colors of bell peppers not just for visual appeal but for flavor variety. Each color has a slightly different flavor profile!
Oil Distribution: Use your hands to massage the oil and seasonings into the peppers—it coats them much more evenly than using utensils.
Patience Pays Off: Don’t rush the roasting process by increasing the temperature. The long, slower roast at 350°F is what develops that incredible depth of flavor.
Sheet Pan Selection: Use a rimmed baking sheet to contain any juices that release during roasting.
Perfect Char: If you want a bit more char at the end, you can broil them for the final 1-2 minutes—but watch them closely!

How to Serve

As a Side Dish

These roasted peppers make an excellent side for grilled or roasted meats, particularly Mediterranean-style chicken, lamb, or fish.

Grain Bowls

Add to quinoa or rice bowls with your favorite protein for a nutritious, colorful meal.

Sandwich Enhancement

Layer into sandwiches or wraps for a sweet, flavorful component that adds moisture without making bread soggy.

Pasta Partner

Chop and toss with pasta, a drizzle of olive oil, fresh herbs, and a sprinkle of parmesan for a simple weeknight dinner.

Appetizer Offering

Serve room temperature with crusty bread and a soft cheese like goat cheese or burrata for an easy appetizer.

Make Ahead and Storage

Refrigerating

Store cooled roasted peppers in an airtight container in the refrigerator for up to 5 days. They actually improve in flavor after a day in the fridge!

Freezing

These roasted peppers freeze beautifully. Place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag. They’ll keep for up to 3 months.

Marinating

For an extra flavor boost, store refrigerated peppers submerged in olive oil with herbs and garlic—they’ll become even more flavorful over several days.

Reheating

Warm gently in a skillet over medium-low heat, or place in a 300°F oven for about 10 minutes. They’re also delicious at room temperature or cold!

FAQs

Can I roast whole bell peppers instead of slicing them?

Yes, you can! Roast whole peppers at 425°F for about 40-45 minutes, turning occasionally, until the skin is charred and blistered. Place them in a bowl covered with plastic wrap to steam for 15 minutes, then peel away the skin and remove seeds. This method gives you beautiful pepper “fillets” perfect for sandwiches.
My peppers seem to be burning rather than roasting. What am I doing wrong?

Your oven might run hot. Try reducing the temperature by 25 degrees and keep a closer eye on them. Also, make sure your peppers are sliced to the recommended 1/2-inch thickness—thinner slices will cook faster and can burn easily.
Can I make these roasted peppers in an air fryer?

Absolutely! Set your air fryer to 350°F and cook for about 15-20 minutes, shaking the basket every 5 minutes. They won’t have quite the same depth of flavor as the longer oven method, but they’ll still be delicious and ready in a fraction of the time.
Are roasted red peppers from a jar the same as these homemade roasted peppers?

Not quite. Jarred roasted peppers are typically preserved in an acidic brine or oil solution and have a softer texture. These homemade oven-roasted peppers have more complex caramelized flavors and a meatier texture. Plus, you control exactly what goes into them!

Final Thoughts

These oven-roasted bell peppers might seem simple, but they’re a perfect example of how good ingredients treated with care can create something truly special. The long, gentle roasting transforms ordinary peppers into something sweet, complex, and versatile. I find myself making a big batch almost weekly to add vibrant flavor to meals throughout the week. Give this recipe a try—I promise these roasted peppers will become a staple in your kitchen too!