Smoky Roasted Bell Peppers (Print Version)

Sweet bell peppers roasted and seasoned with olive oil and herbs for a smoky, vibrant side dish.

# What You'll Need:

→ Vegetables

01 - 4 large bell peppers (red, yellow, or orange)

→ Oils & Seasonings

02 - 2 tablespoons extra virgin olive oil
03 - 1 teaspoon sea salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1 teaspoon balsamic vinegar (optional)

→ Garnish

06 - 2 tablespoons chopped fresh basil or parsley (optional)
07 - 1 clove garlic, minced (optional)

# How-To Steps:

01 - Heat oven to 425°F.
02 - Wash and dry whole bell peppers; arrange on parchment-lined baking sheet.
03 - Cook peppers for 25–30 minutes, turning once or twice until skins are charred and blistered.
04 - Transfer peppers to a heatproof bowl; cover tightly and let steam for 10 minutes.
05 - Remove skins, stems, and seeds; slice peppers into strips.
06 - Combine pepper strips with olive oil, salt, black pepper, and optional balsamic vinegar.
07 - Stir in minced garlic and herbs if desired. Serve warm or at room temperature.

# Expert Tips:

01 -
  • The vibrant colors and smoky taste make it feel like a special treat, no matter how simple the ingredients
  • It’s versatile enough to dress up a salad or shine as a standalone appetizer that always impresses
02 -
  • Letting the peppers steam after roasting is key—without that step peeling is a frustrating chore
  • Mixing pepper colors not only looks stunning but layers the flavor in a way single colors can’t match
03 -
  • Use parchment paper to prevent sticking and make cleanup a breeze
  • For an extra smoky flavor, consider charring the peppers directly over a gas flame if you can safely do so

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