Whether it’s peak season for bell peppers or the middle of winter, I love cooking with them for their vibrant color and incredible versatility. This Oven Roasted Pepper recipe celebrates everything that makes bell peppers special—starting with their crisp texture and mild sweetness, then transforming them under the broiler until charred, caramelized, and tender, with a smoky depth that’s irresistible. While you can grab a jar from the grocery store, roasting your own is surprisingly simple, delivers fresher flavor, and lets you skip the preservatives and added sugars. Plus, you control everything—from the pepper variety, the size of the pepper, to the heat level if you want to mix in spicy ones. Once you taste homemade roasted peppers, you’ll never go back to store-bought.
Table of Contents
Why You Will Love These Oven Roasted Peppers
- This is quick and easy, and can be ready to eat in less than 30 minutes.
- Make a large batch and freeze in a sealed container for later use or when you meal prep for the week.
- The simple ingredients can be found at any grocery store.
- Enjoy these on a baguette, your favorite salad, and even on top of tacos!
- These juicy roasted peppers are dairy-free, gluten-free, grain-free, Paleo, Whole30, Low Carb, and Specific Carbohydrate Diet legal.
Ingredients You Will Need
- Bell peppers: I like to use red bell peppers, orange peppers, and yellow peppers in this recipe, but you can mix it up how you like.
- Oil: I like to use high-quality extra virgin olive oil in this. It has a delicious flavor, and it has a high smoke point. You could also use avocado oil for very similar results.
- Balsamic vinegar: The combination of the oil and balsamic vinegar gives this recipe a very classic flavor. You could also use red or white wine vinegar if you prefer.
- Fresh Garlic Cloves: I highly recommend using finely chopped fresh garlic. The flavor is unmatchable and so delicious.
- Capers: To release an even more delicious umami flavor, you will want to finely chop the capers in this recipe.
- Herbs: I prefer the combination of Fresh Basil and Fresh Chives for this recipe. You can use oregano instead of basil, and you could also add parsley.
You can find the recipe card below with the full list of ingredients
Kitchen Tools You Will Need:
- Large Baking Sheet
- Large Bowl
- Small Bowl
- Paring Knife or Vegetable Peeler
- Cutting Board
Peeling the Peppers
Don’t skip the step to cover the peppers after roasting them whole. The trapped steam loosens the skins, making them slide off easily without tearing the tender flesh.
How To Make These Oven Roasted Bell Peppers:
- Turn the oven on to broil. Wash peppers and place whole peppers onto a rimmed baking sheet lined with aluminum foil or parchment paper.
- Cook the peppers, turning every few minutes until charred all over. Transfer the peppers to a bowl and cover with plastic wrap. Leave for 10 minutes to soften.
- While the peppers are softening, stir together the olive oil, vinegar, capers, garlic, basil, chives, salt, and black pepper in a small bowl.
- Peel the skin off of each pepper and cut it in half. Place on a cutting board, remove the stem and seeds, and slice the peppers with a sharp knife into 1 inch-wide strips. Place pepper strips in a bowl, pour the dressing over top, and toss to coat them. Garnish with additional herbs if desired.
How to Modify:
- Toss with red pepper flakes for added spice.
- Add other vegetables, like red onion, green bell peppers, and add hot peppers, like poblano peppers or jalapenos, if you like spicy!
- If you don’t care for capers, feel free to leave them out.
Dietary Customizations
- Skip the garlic if your diet can’t tolerate it.
Serving Suggestions:
I have so many favorite ways to enjoy these roasted peppers. Here are some ideas:
- Serve this on a chunk of baguette or sourdough bread. Here’s my Balsamic Zucchini and Pepper Crostini recipe for inspiration.
- These are a great addition to grilled chicken, Bone-In Ribeye Steak, pork chops, or seafood.
- Top it on a salad or toss it into a pasta salad with black olives. I especially loved roasted peppers in this Greek Pasta Salad.
- Add it to a hearty sandwich with fresh mozzarella, or this Ribeye Steak Sandwich with Caramelized Onions and Herb Mayo.
- Add them to your scrambled eggs or omelet, or add them to a frittata.
- Put them on top of your homemade pizza.
- Enjoy it on your favorite dip made with plain Greek yogurt or sour cream.
Common Questions
These bell peppers will last in the fridge for 3-5 days. Be sure to bring to room temperature before storing in a glass airtight container or in a large glass jar. You can warm these on your stove in a large skillet on medium heat for 3-5 minutes, or place them on a sheet pan in a preheated oven at 350 degrees for about 10-15 minutes. These will also warm beautifully in an air fryer at 350 degrees for 5-7 minutes.
Yes—if you want to skip the oven method, try grilling them on an outdoor grill and placing them over an open flame, until charred to perfection. You can also roast them on high heat (450 degrees F) if you want to skip the broiler. Cover in a large bowl and proceed with the full recipe instructions on the recipe card.
Using an air fryer is a great way to make this simple recipe. Set the temperature to 400 degrees F. Cook the peppers for 10-15 minutes until charred to perfection. Transfer the peppers to a bowl and cover with plastic wrap. Leave to soften for 10 minutes. Stir together the remaining ingredients in a small bowl. Peel the skin off the peppers and cut them in half. Remove the stems and seeds and slice the peppers into 1-inch strips. Place the peppers in a large bowl and toss with the dressing to coat well. Garnish with desired herbs.
Many people love them from places like Whole Foods, but making them at home is far superior in my opinion. The store-bought ones tend to have a texture that would suggest they aren’t roasted long enough, and they tend to be strong on the vinegar side. The beauty of making them at home is that the flavor is consistent, and using fresh peppers gives you amazing sweet peppers. The store-bought ones are great and convenient, but sometimes you have to go through many brands to find the one you like.
Here Are More Bell Pepper Recipes You’ll Love…
- Balsamic Zucchini and Pepper Crostini
- Spicy Feta Dip
- Sheet Pan Greek Chicken
- Stuffed Pepper Soup
- Chorizo and Roasted Pepper Frittata
If you make these Oven Roasted Bell Peppers let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Oven Roasted Peppers
Ingredients
- 5 bell peppers 2 red, 2 orange, 1 yellow
- ¼ cup extra virgin olive oil
- 2 tsp balsamic vinegar
- 2 cloves garlic minced
- 1 tbsp capers finely chopped
- 2 tbsp fresh basil thinly sliced into strips
- 1 tbsp chopped fresh chives
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Place the bell peppers onto an aluminum foil lined sheet pan. Turn the oven on to broil.
- Cook the peppers turning every few minutes until charred all over. Transfer the peppers to a bowl and cover with plastic wrap. Leave for 10 minutes to soften.
- While the peppers are softening in a small bowl stir together the olive oil, vinegar, capers, garlic, basil, chives, salt and pepper
- Peel the skin off of each pepper and then cut the peppers in half, remove the stem and seeds and then slice the peppers into 1 inch wide strips. Place the strips of pepper into a bowl and pour the dressing overtop and toss to ensure they are all coated. Garnish with additional herbs if desired
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried This Recipe?
Leave a comment below and let us know how it was!
This post was originally published on October 19, 2016 and updated with new photos and copy on August 15, 2025.
