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

Description

A simple and flavorful recipe for oven-roasted bell peppers that makes these sweet and tender vegetables shine. Perfect as a side dish, topping for sandwiches, or a base for numerous recipes, these roasted peppers are versatile and incredibly easy to make.

Ingredients

Scale

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

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Instructions

Preheat the oven
Preheat your oven to 350°F (175°C). This ensures consistent, even roasting for the bell peppers.
Prepare the peppers
Place the sliced bell peppers into a large mixing bowl. Add the olive oil, kosher salt, dried oregano, and garlic powder. Toss the peppers until they are evenly coated in the seasoning mixture.
Arrange on a baking sheet
Line a baking sheet with foil or parchment paper, if desired, for easier cleanup. Spread the seasoned bell peppers in a single layer to allow them to roast evenly.
Roast the peppers
Bake the peppers for 60 minutes, turning them every 20 minutes for uniform roasting and slight charring. The peppers are ready when tender and lightly charred around the edges.

Notes

Cut Even Slices: For even cooking, ensure the bell peppers are sliced into uniform 1/2-inch strips.
Use Parchment or Foil: Lining the baking sheet makes cleanup quick and easy.
Single Layer: Spread the peppers out in a single layer to avoid steaming and ensure proper roasting.
Turn Occasionally: Turning the peppers every 20 minutes helps them roast evenly and develop a delicious char.
Customize Flavor: Feel free to tweak the seasoning. Add additional garlic powder, oregano, or even some red pepper flakes for heat.
Watch the Oven: Oven performance can vary, so check the peppers during the final 10 minutes to avoid overcooking or burning.

Nutrition

Serving Size: 1 serving
Calories: 118 kcal
Sugar: 5g
Sodium: 395mg
Fat: 9g
Saturated Fat: 1.5g
Unsaturated Fat: 7.5g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 3g
Protein: 1g
Cholesterol: 0mg