Olive Oil Roasted Peppers

Name: Olive Oil Roasted Peppers
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 bell peppers; 2 tablespoons olive oil; ½ teaspoon Diamond Crystal kosher salt; ¼ teaspoon black pepper; ½ teaspoon garlic powder; ½ teaspoon dried oregano; ¼ teaspoon red pepper flakes

User Reviews

5.0

159 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 servings
Calories
92 kcal
Course
Side Dish
Cuisine
American

Olive Oil Roasted Peppers

Winston Campbell

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These roasted peppers are seasoned with olive oil, garlic, oregano, and crushed red peppers. Roasting brings out their unique flavor.

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Ingredients

Servings

4 bell peppers medium-sized
2 tablespoons olive oil
½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt
¼ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon dried oregano
¼ teaspoon red pepper flakes

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Instructions

Preheat the oven to 450°F. Line a rimmed baking sheet with high-heat-resistant parchment paper or foil.
Cut the bell peppers into quarters, then remove the seeds and membranes.
Place the peppers on the prepared baking sheet. Drizzle them with olive oil and use your hands to coat them well.
Sprinkle the peppers with salt, pepper, garlic powder, oregano, and red pepper flakes.
Roast until tender and charred in spots, about 20 minutes. Serve immediately.

Notes

Different pepper colors make for a pretty presentation, enough to serve this dish to guests. There are also subtle flavor differences between different-colored bell peppers, making for a more interesting dish all around, not just visually.
There's no need to turn the peppers midway through baking.
There's no need to peel the peppers.
These peppers keep well in a sealed container in the fridge for 3-4 days. To serve the leftovers, gently reheat them in the microwave at 50% power or serve them cold like antipasti.