Name: Oven Roasted Bell Peppers: Sweet, Smoky, Silky Perfection
Prep time: 10 min
Cook time: 35 min
Total time: 60 min
Ingredients: 6 large bell peppers (red/yellow/orange); 3 –4 tbsp extra-virgin olive oil; 3 cloves garlic (sliced); ½ tsp kosher salt; ¼ tsp black pepper

Introduction

Table of Contents

Oven-roasted bell peppers are kitchen gold—sweet, smoky, and melt-in-your-mouth tender. Five minutes of prep, 30 minutes in a hot oven, and you have the most versatile ingredient: antipasto, sandwich booster, pasta sauce base, or straight-from-the-jar midnight snack. Presented in a white ceramic bowl drizzled with olive oil and scattered with basil, they offer that gorgeous charred-blister look everyone fights over.

Ingredients

For the Oven Roasted Bell Peppers (makes about 3 cups): • 6 large bell peppers (red, yellow, orange – mix colors for beauty)
• 3–4 tbsp extra-virgin olive oil
• 3 cloves garlic, thinly sliced (optional but recommended)
• ½ tsp kosher salt
• ¼ tsp black pepper
• Optional flavor boosters: fresh thyme sprigs, balsamic vinegar, red pepper flakes

For Storing/Serving: • More good olive oil, fresh basil, flaky salt

Step-by-Step Process

Preheat
Set oven to 450°F (convection) or 475°F (regular). Line a large rimmed baking sheet with foil for easy cleanup.
Prep the peppers
Wash and dry peppers. Cut in half through the stem, remove seeds and ribs (keep stem on for pretty presentation). Flatten slightly with your hand.
Season
Place cut-side down on the sheet. Drizzle generously with olive oil, rub to coat all sides. Sprinkle with salt and pepper. Scatter garlic slices and thyme around if using.
Roast
Roast 30–40 minutes until skins are blackened and blistered in spots and peppers are completely soft. (Rotate pan once halfway.)
Steam for easy peeling
Immediately transfer hot peppers to a large bowl and cover tightly with plastic wrap (or put in a paper bag and close). Let steam 15 minutes—this loosens the skins.
Peel
When cool enough to handle, peel off skins (they slip right off). Don’t rinse—flavor lives in those charred bits!
Finish & store
Slice into strips, return to the bowl with any juices and garlic from the pan. Drizzle with more olive oil. Add a splash of balsamic if desired. Serve warm or store.

Tips for Perfect Roasted Bell Peppers

• Higher heat + longer roast = deeper smoky flavor
• Don’t skip the steaming step—makes peeling effortless
• Save every drop of the roasting juices—liquid gold for dressings
• Roast double batches—they disappear fast
• Red/yellow/orange are the sweetest; green works, but is less sweet
• Charred skin = flavor—don’t be afraid of black spots

Variations and Customization

• Italian-Style: add capers + anchovies after roasting
• Spanish Escalivada: roast with eggplant and onion
• Spicy: sprinkle red pepper flakes before roasting
• Balsamic Glazed: toss peeled peppers with 1 tbsp balsamic + honey
• Mediterranean: marinate with feta, olives, oregano
• Smoky Romesco Base: blend roasted peppers with almonds + sherry vinegar

Storage and Serving Tips

• Keeps 7–10 days submerged in olive oil in fridge (flavor improves daily)
• Freezes beautifully up to 6 months (portion in oil or flat in bags)
• Bring to room temp before serving—flavor blooms
• Quick refresh: warm in a skillet with a little oil
• Use oil from the jar on bread or in vinaigrettes
• Serve on crostini, in sandwiches, over burrata, or straight from the jar

Nutritional Information

Based on 6 servings:

Calories: 110 kcal
Total Fat: 7g
Carbohydrates: 10g (Fiber 3g, Sugars 7g)
Vitamin C: 250% Daily Value
Vitamin A: 80% Daily Value

Conclusion

These oven-roasted bell peppers are pure kitchen alchemy—ordinary peppers transformed into silky, smoky candy that makes everything better. Once you taste homemade, you’ll never go back to the jarred kind. Roast a tray on Sunday, and your meals will thank you all week.