Oven roasting highlights and brings out their unique flavor. And the leftovers are excellent, too! Look at these gorgeous, colorful roasted peppers! They are as flavorful as they are pretty. Plus, they are so easy to make. They’re one of my easiest vegetable recipes. Raw peppers are one of my favorite snacks. I slice and dip them in Geek yogurt dip, sour cream dip, or cream cheese dip. But they are even better when roasted. Oven-baking brings out their unique flavor. My entire family loves this recipe.
Ingredients
Instructions
Storing Leftovers
More Pepper Recipes
Recipe Card
Bell peppers: Red, orange, green, or yellow. I like to use several colors - it makes for a pretty presentation, as seen in the photos. But if you have just one color, that’s fine too! Olive oil: I love cooking with this delicious oil. You can use avocado oil if you prefer an oil with a higher smoke point. To season: Kosher salt, black pepper, garlic powder, dried oregano, and red pepper flakes.
Cut the bell peppers into quarters and remove the seeds and membranes. Sprinkle the peppers with spices. Bake them until tender, for about 20 minutes, in a 450°F oven.
Shrimp parmesan Roasted pork tenderloin Turkey legs Pesto chicken Baked catfish Cajun chicken Oven chicken kabobs Baked chicken breast, as shown in the photo below:
To serve the leftovers, gently reheat them in the microwave at 50% power. Or do as I do and eat them cold the next day for lunch, with cold cuts, cheese, and hard-boiled eggs. They make a great antipasti plate!
