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Roasted sliced sweet peppers with browned, caramelized edges
Jonas Mitchell avatarJonas Mitchell

Roasted Sweet Peppers

Sweet peppers roasted until tender with browned, caramelized edges — ready in under 30 minutes, no peeling required.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: lunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large sweet bell peppers (red, orange, or yellow), sliced into 1/2-inch strips
  • 2 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper (optional)

Equipment

  • 1 baking sheet
  • 1 Parchment paper (optional)
  • 1 Tongs

Method
 

  1. Preheat oven to 425°F.
  2. Slice the peppers into 1/2-inch strips, discarding stems and seeds.
  3. Toss the strips with olive oil, salt, and pepper.
  4. Spread them in a single layer on a baking sheet, leaving space between pieces.
  5. Roast 18–25 minutes, until the edges are browned and the peppers are tender.

Notes

For a peeled, jarred-style texture instead, roast the peppers whole at 450°F for 25–40 minutes, steam covered for 10–15 minutes, then peel. Don't crowd the pan — peppers need space to char, not steam.
Nutrition Facts (per serving)
  • Calories: 45
  • Carbohydrates: 9g
  • Protein: 1g
  • Fat: 2g
  • Saturated Fat: 0g
  • Sodium: 150mg
  • Fiber: 2g
  • Sugar: 5g
Estimated — 1 serving = roughly 1 roasted bell pepper's worth of strips with oil and salt as per the recipe card above.