Can I use different vegetables with this same method?

Absolutely! This roasting method works wonderfully for zucchini, eggplant, onions, and carrots. Just adjust cooking times as needed – denser vegetables may need longer, while more delicate ones might need less time.

Why are my peppers not caramelizing properly?

The most common cause is overcrowding the pan. Make sure your peppers are arranged in a single layer with a bit of space between pieces. Also check that your oven temperature is accurate – some ovens run cooler than their settings indicate.

Is there a quicker way to roast these peppers?

Yes, you can increase the oven temperature to 425°F and reduce the cooking time to about 25-30 minutes. However, the slower roasting process develops a deeper flavor and more tender texture. If you're in a hurry, the higher-temp method still produces delicious results.

Can I use fresh garlic instead of garlic powder?

Fresh garlic can burn during the long roasting time, which gives a bitter flavor. If you prefer fresh garlic, add it during the last 10-15 minutes of roasting, or toss the finished peppers with minced garlic while they're still hot.

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, stem 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 magical with this incredibly simple oven-roasted recipe. These peppers develop a deep, sweet flavor as they slowly roast, with edges that caramelize to perfection. Whether you’re looking for a versatile side dish, a topping for sandwiches, or a colorful addition to pasta, these roasted bell peppers deliver big flavor with minimal effort – perfect for those busy weeknights when you want something delicious without the fuss.

Why You’ll Love This Recipe

Hands-off cooking: Pop them in the oven and let the heat do all the work while you prepare the rest of your meal or simply relax.
Versatile: These roasted peppers can be used in countless ways – serve them as a side, add to pasta, top sandwiches, blend into sauces, or include in your meal prep for the week.
Budget-friendly: Bell peppers are often affordable, especially when in season, making this a cost-effective way to add vibrant flavor and nutrition to your meals.
Naturally healthy: A dish that’s naturally gluten-free, vegan, low-carb, and packed with vitamins – no special ingredients required!

Ingredients You’ll Need

Bell peppers: Choose any colors you like – red, yellow, and orange tend to be sweeter than green. Each color brings its own unique flavor profile and nutritional benefits.
Olive oil: Helps the peppers roast evenly and enhances their natural flavor. Use a good quality olive oil for the best taste.
Kosher salt: Brings out the natural sweetness of the peppers. The coarser texture of kosher salt works perfectly for roasting.
Dried oregano: Adds a Mediterranean flair that complements the peppers beautifully. The herb blooms in the oil while roasting, releasing its aromatic oils.
Garlic powder: Provides a mellow garlic flavor without the risk of burning that comes with fresh garlic. It distributes evenly throughout the dish.

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

Don’t be afraid to customize these roasted peppers to make them your own:

Herb variations: Swap the oregano for Italian seasoning, herbes de Provence, or fresh rosemary for a different flavor profile.
Spice it up: Add red pepper flakes, smoked paprika, or a pinch of cayenne for a spicier version.
Mixed vegetable roast: Combine the peppers with onions, zucchini, eggplant, or cherry tomatoes for a complete roasted vegetable medley.
Balsamic finish: Drizzle with balsamic vinegar or glaze during the last 10 minutes of roasting for a sweet-tangy flavor.
Cheese lover’s version: Top with a sprinkle of parmesan or feta cheese after roasting for a savory finish.

How to Make Oven Roasted Bell Peppers

Step 1: Prepare the Peppers

Preheat your oven to 350°F. Cut the bell peppers into even 1/2-inch strips, removing the stems and seeds. Even slicing ensures they’ll cook at the same rate and look beautiful when served.

Step 2: Season the Peppers

Place your sliced peppers in a large bowl, then add olive oil, kosher salt, dried oregano, and garlic powder. Toss everything together until each pepper strip is evenly coated with oil and seasonings. Take your time here – good coverage means better flavor.

Step 3: Arrange for Roasting

Line a baking sheet with foil (optional, but makes cleanup a breeze) and arrange the seasoned pepper strips in a single layer. Avoid overcrowding – peppers too close together will steam rather than roast, and you’ll miss out on that delicious caramelization.

Step 4: Roast to Perfection

Bake the peppers for 60 minutes total, turning them every 20 minutes with a spatula. This rotation ensures each piece gets evenly roasted and slightly charred at the edges. You’ll know they’re done when they’re tender and have those beautiful caramelized spots.

Pro Tips for Making the Recipe

Color coordination: Use a mix of different colored peppers for a visually stunning dish that provides varied nutrients.
Prep ahead: Slice peppers up to two days in advance and store in an airtight container in the refrigerator to make dinner assembly even quicker.
Uniform thickness: Keep your pepper slices consistent in thickness for even cooking – thinner slices will cook faster and get more caramelized.
Don’t rush: The full hour of cooking time is what develops the deep, complex flavor. If you’re short on time, you can raise the temperature to 400°F and reduce cooking time to about 35-40 minutes, but the slower roast gives superior results.
Use the right pan: A rimmed baking sheet works best, as it allows air to circulate while containing any juices that release during roasting.

How to Serve

These versatile roasted peppers shine in so many ways:

As a Side Dish

Serve warm alongside grilled chicken, steak, or fish for a colorful, healthy side dish. They pair beautifully with Mediterranean-inspired main courses or simple protein dishes.

In Main Dishes

Fold into pasta with a drizzle of olive oil and some fresh basil for a simple vegetarian meal. Add to risotto, grain bowls, or scrambled eggs for an instant flavor boost.

On Sandwiches and More

Layer onto sandwiches, wraps, burgers, or pizzas. The sweet, roasted flavor elevates even the simplest sandwich into something special.

Make Ahead and Storage

Storing Leftovers

Store roasted peppers in an airtight container in the refrigerator for up to 5 days. They actually improve in flavor after a day as the seasonings continue to meld.

Freezing

These peppers freeze beautifully! Cool completely, then place in freezer bags or containers. Remove as much air as possible before sealing. They’ll keep for up to 3 months in the freezer.

Reheating

Thaw frozen peppers in the refrigerator overnight. Reheat in a 350°F oven for about 10 minutes, or briefly in the microwave. You can also add them cold to salads or room temperature to sandwiches.

FAQs

Can I use different vegetables with this same method?

Absolutely! This roasting method works wonderfully for zucchini, eggplant, onions, and carrots. Just adjust cooking times as needed – denser vegetables may need longer, while more delicate ones might need less time.
Why are my peppers not caramelizing properly?

The most common cause is overcrowding the pan. Make sure your peppers are arranged in a single layer with a bit of space between pieces. Also check that your oven temperature is accurate – some ovens run cooler than their settings indicate.
Is there a quicker way to roast these peppers?

Yes, you can increase the oven temperature to 425°F and reduce the cooking time to about 25-30 minutes. However, the slower roasting process develops a deeper flavor and more tender texture. If you’re in a hurry, the higher-temp method still produces delicious results.
Can I use fresh garlic instead of garlic powder?

Fresh garlic can burn during the long roasting time, which gives a bitter flavor. If you prefer fresh garlic, add it during the last 10-15 minutes of roasting, or toss the finished peppers with minced garlic while they’re still hot.

Final Thoughts

There’s something truly magical about transforming simple bell peppers into this sweet, tender, and flavorful dish with just a handful of pantry staples. I find myself making these roasted peppers almost weekly because they’re so easy and adaptable. Whether you’re a seasoned cook or just starting out, this recipe delivers impressive results with minimal effort – exactly the kind of cooking we all need more of in our lives. Give these a try, and I’m confident they’ll become a regular in your cooking rotation too!