How to Roast Bell Peppers (Oven Method)
Roasting bell peppers is one of the easiest ways to add flavor to any dish! You can make sauces and spreads, add them to pasta salads and sandwiches, top pizza, or put them out as an appetizer.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: ~4 cups
- Category: Appetizers, how-to
- Method: Oven
- Cuisine: Mediterranean
Ingredients
Scale
- 8-10 bell peppers (red, yellow, orange)
- ~1/4 cup olive oil
- a generous pinch of salt
Instructions
- Preheat your oven to 450 degrees; line a rimmed baking sheet with foil, if desired.
- Slice off the pepper stems and deseed; then slice into fourths, lengthwise. Place the peppers into a bowl and toss with olive oil and salt.
- Dump peppers onto prepared baking sheet and spread evenly across. Roast at 450 for at least 30 minutes (maybe 35-40 depending on your oven). The peppers are done when they're slightly collapsed and charred on the edges.
- Let peppers cool, and use immediately or store in glass in the fridge until ready to use.
Notes
*Roasted bell peppers are delicious in warm or chilled dishes alike! I love serving them chilled as part of a Mediterranean-style appetizer plate with olives, cheeses, sourdough, almonds, etc.
*Fresh roasted bell peppers will keep for a week in the fridge. For longer-lasting results, you could follow a canning & preserving method.
