Easy Weeknight Roasted Peppers Recipe

Introduction

Roasted bell peppers are a simple, flavorful side dish perfect for busy weeknights. This easy recipe brings out their natural sweetness with a touch of herbs and spice, making them deliciously tender and slightly charred.

Ingredients

• 4 medium-sized bell peppers
• 2 tablespoons olive oil
• 1/2 teaspoon Diamond Crystal kosher salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes

Instructions

1. Step 1: Preheat your oven to 450°F. Line a rimmed baking sheet with high-heat-resistant parchment paper or foil for easy cleanup.
2. Step 2: Cut the bell peppers into quarters and remove all the seeds and membranes to ensure they roast evenly.
3. Step 3: Arrange the pepper quarters on the baking sheet. Drizzle with olive oil and use your hands to coat each piece thoroughly.
4. Step 4: Sprinkle the peppers evenly with kosher salt, black pepper, garlic powder, dried oregano, and red pepper flakes for a balanced, savory flavor.
5. Step 5: Roast the peppers in the oven for about 20 minutes, or until they are tender and have developed charming charred spots. Serve immediately for best taste.

Tips & Variations

• Use a mix of colored bell peppers for a vibrant presentation and varied sweetness.
• Try adding a splash of balsamic vinegar after roasting for tangy depth.
• For extra smoky flavor, roast the peppers under the broiler for 1-2 minutes after baking, watching closely to avoid burning.
• If you prefer milder spice, reduce or omit the red pepper flakes.

Storage

Store leftover roasted peppers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet or microwave until heated through. They also work great cold in salads or sandwiches.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I roast other types of peppers using this method?

Yes, this recipe works well with poblano, Anaheim, or sweet Italian peppers. Adjust roasting time slightly depending on size and thickness.

Should I peel the peppers after roasting?

Peeling is optional. Roasted skin adds a smoky flavor and texture, but if you prefer, you can let the peppers cool then gently peel off the charred skin.

Easy Weeknight Roasted Peppers Recipe

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★★★★★

4.6 from 92 reviews

This easy weeknight roasted peppers recipe features tender, flavorful bell peppers seasoned with garlic, oregano, and a touch of spice, roasted to perfection in the oven. It’s a quick and versatile side dish that pairs well with a variety of meals, delivering smoky charred spots and vibrant taste with minimal effort.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: American
• Diet: Halal

Ingredients

Scale 1x2x3x

Peppers

• 4 medium-sized bell peppers

Seasoning

• 2 tablespoons olive oil
• 1/2 teaspoon Diamond Crystal kosher salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes

Instructions

1. Preheat Oven: Preheat your oven to 450°F (232°C) and line a rimmed baking sheet with high-heat-resistant parchment paper or aluminum foil to prevent sticking and make cleanup easier.
2. Prepare Peppers: Cut each bell pepper into quarters, then thoroughly remove all seeds and the white membranes inside to ensure even roasting and a pleasant texture.
3. Toss with Oil: Arrange the pepper quarters on the prepared baking sheet. Drizzle with olive oil, then use your hands or a spoon to coat each piece evenly, which helps with caramelization and flavor absorption.
4. Season Peppers: Sprinkle the peppers evenly with kosher salt, black pepper, garlic powder, dried oregano, and red pepper flakes to add layers of savory and spicy flavor that complement the sweet peppers.
5. Roast Peppers: Place the baking sheet in the oven and roast the peppers for about 20 minutes, or until they are tender and have nicely charred spots. Check occasionally to achieve your preferred level of char.
6. Serve: Remove from the oven and serve the roasted peppers immediately as a delicious side or incorporate them into your favorite dishes.

Notes

• For milder peppers, reduce or omit the red pepper flakes.
• The roasting time may vary slightly depending on your oven and pepper size; keep an eye to avoid burning.
• These roasted peppers can be stored in an airtight container in the refrigerator for up to 3 days.
• Use high-heat-resistant parchment paper or foil to prevent flames or smoke during roasting.
• Feel free to substitute olive oil with avocado oil for a different flavor profile.

Keywords: roasted peppers, bell peppers, easy side dish, oven roasted peppers, weeknight recipe, roasted vegetables