• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Plant Based School
  • Home
  • Recipes
  • About Us
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Subscribe
  • About Us
  • All Recipes
  • Mains
  • Pasta
  • Sweet
  • Collections
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×

    Home » Sides

    Roasted Peppers

    Published: Oct 2, 2022 · by Nico

    Jump to Recipe

    Roasted peppers are simple and easy to make and taste delicious. You can serve them as a side dish or use them in other recipes.

    This post shows you how to make roasted red peppers at home, peel them, and marinate them to make them super tasty.

    roasted bell peppers with a fork
    On this page:
    • Ingredients
    • Instructions
    • Serving suggestions
    • Variations
    • Storage
    • Tips
    • Questions
    • More vegetable sides
    • Recipe

    Check out our best vegetable sides recipe collection!

    There are many ways of roasting peppers. Some use a grill; others char them under a broiler.

    Many roast their bell peppers over an open gas flame directly on a burner on the stovetop. While such a technique produces smokey and delicious roasted peppers, it also makes a mess in your kitchen, no matter how careful you are.

    A quicker, simpler, and much more hands-off way of roasting red peppers is in the oven, at high temperature, on a baking sheet. If you have an air fryer, that works too.

    Oven roasting is a simple, clean, and healthy way to make smokey and juicy roasted peppers.

    Roasting improves flavor, helps maximize the absorption of certain nutrients like vitamin A, and makes the peppers more digestible.

    After roasting, we let the peppers cool down, peel them, and season them in a simple marinade of extra virgin olive oil, red wine vinegar, garlic, and basil. This is our favorite way of making and eating roasted peppers.

    red and yellow bell peppers with basil

    Ingredients

    ingredients red and yellow bell pepper

    Bell peppers

    You can use any color bell pepper. Red bell peppers are the sweetest when roasted, but yellow, orange, and green are delicious too.

    We use a mix of yellow and red bell peppers.

    Basil Marinade

    To make a basil marinade, you'll need extra virgin olive oil, red wine or balsamic vinegar, garlic, fresh basil leaves, salt, and pepper.

    Parsley marinade

    To make a parsley marinade, you'll need extra virgin olive oil, white vinegar, capers, parsley, garlic, salt, and pepper.

    Instructions

    Preheat the oven to 450°F or 230°C. Wash and dry the bell peppers and arrange them on a sheet pan lined with parchment paper.

    bell pepper on a baking tray

    Roast in the oven for about 30 to 40 minutes until they are soft and charred outside.

    Turn on the side (45 degrees turn) after 20 minutes.

    charred peppers after baking

    Transfer roasted peppers to a bowl, cover with plastic wrap or foil, and let cool down for 30 minutes.

    Note: while in the bowl, the steam trapped by the wrap will loosen up the skin of the peppers, and it'll be easier for you to remove it.

    roasted peppers in a bowl with foil

    Peel the peppers with your hands, remove their seeds and the stem, break them into smaller strips and transfer them into a bowl or serving platter.

    Tip: try not to use any water to preserve the most flavor at this stage. The peppers might still be hot, so don't burn yourself. Be careful about the hot liquid that might hide inside them.

    peeling the pepper after roasting

    Season with olive oil, vinegar, crushed garlic, salt, black pepper, and fresh basil leaves or parsley.

    Marinate for half an hour (or more) before serving.

    marinated bell peppers with bread and basil

    Serving suggestions

    Roasted bell peppers are a versatile recipe, and you can use them in sandwiches, to make hummus, in wraps, on pizzas, in a soup, for a red pepper pasta dish, to make red pepper pesto, romesco sauce, crostini, or bruschetta.

    You can chop them up and add them to a rice salad, farro salad, pasta salad, couscous salad, quinoa salad, chickpea salad, and chickpea pasta salad.

    Finally, you can eat them as an appetizer or a side dish, with a slice of grilled bread or homemade focaccia.

    • romesco sauce
      Romesco Sauce
    • hummus
      Hummus
    • roasted red pepper pasta
      Roasted Red Pepper Pasta
    • red pepper pesto
      Red Pepper Pesto
    • Rice salad with olives and tomatoes
      Rice Salad
    • couscous with vegetables
      Couscous with Vegetables
    • focaccia with rosemary
      Focaccia
    • chickpea salad
      Chickpea Salad

    Variations

    Italian style marinade

    A common way to marinate roasted peppers in Italy is with flat-leave parsley. Mix 6 tablespoon extra virgin olive oil, 3 tablespoon white vinegar, 1 tablespoon capers, 1 handful of chopped parsley, 2 crushed garlic cloves, salt, and pepper to taste.

    Asian Style Marinade

    Mix 2 crushed cloves of garlic, 10 mint leaves, a small handful of chopped coriander, 2 tablespoon of peanut oil, 4 tablespoon of soy or tamari sauce, 1 tablespoon toasted sesame oil, 1 tablespoon lime juice, 1 tablespoon of agave syrup or maple syrup.

    Greek Style Marinade

    Mix 2 crushed cloves of garlic, 6 tablespoon greek extra virgin olive oil, 3 tablespoon white wine vinegar, juice of half a lemon, a big handful of chopped parsley, 10 leaves of chopped mint, 1 teaspoon of Greek dried oregano, salt, and pepper to taste.

    bell peppers on bread

    Storage

    Store seasoned roasted bell peppers in the refrigerator for about 4 to 5 days. Put them in a bowl, airtight container, or jar and cover them with olive oil. Let them out of the fridge at room temperature for about 30 minutes before serving them.

    You can also freeze roasted peppers; however, in this case, we recommend not marinating the peppers.

    All you need to do is roast, peel and seed the peppers, place them in a bowl or container suitable for freezing, write the date on the container, and freeze for up to 3 months.

    To defrost them, take them out of the freezer, then let them thaw slowly in the refrigerator. Once completely thawed, you can proceed with the marinade described in the recipe above.

    Tips

    Rinsing with water or not?

    To keep the maximum roasted and smokey flavor, avoid rinsing your peppers under running water after they are roasted.

    Scraping the peel and the seeds with a knife or with your hands is best.

    Crush the garlic

    We recommend crushing the garlic rather than adding minced or sliced garlic to the marinade. Crushed garlic will add plenty of flavor to the peppers without overpowering them with a garlic taste.

    Let marinate

    Marinating adds flavor. Let your peppers stay in the marinade for at least half an hour before serving. You can prepare your peppers one day in advance; they will taste fantastic.

    Serve at room temperature

    If you store roasted peppers in the refrigerator, take them out and let them be at room temperature for about 30 minutes before serving.

    Serving roasted peppers cold reduces their flavor.

    bell peppers marinated

    Questions

    Are roasted bell peppers healthy?

    Peppers are one of the healthiest vegetables around. They are rich in vitamins A, B6, and C - much more than oranges or carrots. Roasting the peppers will still give you plenty of vitamin C and increase the absorption of the A vitamin.

    Should you peel roasted peppers?

    We recommend peeling them as they'll be yummier and easier to digest. Also, the skin will often be burnt, so you should remove it.

    What is the difference between red peppers and green peppers?

    Red, green, yellow, and orange bell peppers are all the same type of pepper but just at different stages of ripeness. Green peppers are unripe, and red are fully ripe, with yellow and orange in between the two.

    As the peppers age and ripen their taste, their health benefits change too. Red peppers are the sweetest and the richest in nutrition as they hang on the vine the longest.

    Green peppers are harvested earlier before they can turn yellow, orange, and red. Compared to green bell peppers, the red ones have almost 11 times more beta-carotene and 1.5 times more vitamin C.

    More vegetable sides

    If you love roasted peppers, or you're trying to increase your veggie intake a little, take a look at these healthy sides:

    • Roasted artichokes and potatoes: an easy one-tray serving of vegetables!
    • Sweet potato salad with roasted potatoes
    • Garlic and lemon roasted broccoli: fork tender and crispy
    • Shaved Brussels sprout salad with a creamy mustard dressing
    • Red cabbage slaw with walnuts and fresh apple
    • Oven-roasted Brussels sprouts with a sweet syrup-vinaigrette
    • Baked and tender sweet potatoes: a favorite vegetable side dish for Thanksgiving!
    • Roasted cauliflower with fresh herbs and lemon
    • Baked broccoli with lemon and garlic
      Roasted Broccoli
    • sweet potato salad
      Sweet Potato Salad
    • roasted artichokes
      Roasted Artichokes
    • shaved brussels sprouts salad
      Shaved Brussels Sprouts Salad
    • red cabbage slaw with apple and walnuts
      Red Cabbage Slaw
    • Roasted sprouts with lemon and dressing
      Roasted Brussels Sprouts
    • Roasted sweet potatoes on white platter
      Roasted Sweet Potatoes
    • roasted cauliflower
      Roasted Cauliflower

    For many more side dishes ideas, check out our sides category page.

    Recipe

    roasted bell peppers with basil

    Roasted Peppers

    Author: Nico
    Roasted peppers are simple and easy to make and taste delicious. You can serve them as a side dish or use them in other recipes.
    This post shows you how to make roasted red peppers at home, peel them, and marinate them to make them super tasty.
    Print Recipe Pin Recipe Share Recipe
    5 from 7 votes
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Cooling Time 30 minutes mins
    Total Time 1 hour hr 15 minutes mins
    Course Side dish, Starter
    Cuisine American Italian
    Servings 4 - 8 people
    Calories 97 kcal

    Ingredients
      

    • 4 bell peppers red or yellow

    For the marinade

    • 2 - 3 tablespoons extra virgin olive oil
    • 1 - 2 tablespoons red wine vinegar or balsamic vinegar
    • 2 cloves garlic crushed
    • ¼ teaspoon salt or more to taste
    • 2 twists black pepper
    • 10 leaves basil or a handful of parsley
    Keep screen on

    Instructions
     

    • Preheat the oven to 450°F or 230°C. Wash and dry the bell peppers and arrange them on a baking sheet lined with parchment paper.
      bell pepper on a baking tray
    • Roast in the oven for about 30 to 40 minutes until they are soft and charred outside.
      Turn on the side (45 degrees turn) after 20 minutes.
      charred peppers after baking
    • Transfer roasted peppers to a bowl, cover with plastic wrap or foil, and let cool down for 30 minutes.
      The steam trapped by the wrap will loosen up the skin of the peppers, and it'll be easier for you to remove it.
      roasted peppers in a bowl with foil
    • Peel the peppers with your hands, remove their seeds and the stem, break them into smaller strips and transfer them into a bowl or serving platter.
      Tip: try not to use any water to preserve the most flavor at this stage. The peppers might still be hot, so don't burn yourself. Be careful about the hot liquid that might hide inside them.
      peeling the pepper after roasting
    • Season with olive oil, vinegar, crushed garlic, salt, black pepper, and fresh basil leaves or parsley.
      Marinate for half an hour (or more) before serving.
      marinated bell peppers with bread and basil

    Video Recipe

    How to roast Bell Pepper | Italian Recipe

    Notes

    Nutrition information is an estimate for a large 1 portion of roasted peppers out of 4, seasoned with 2 tablespoon of olive oil.
    SERVING SUGGESTIONS
    Roasted bell peppers are a versatile recipe, and you can use them in sandwiches, to make hummus, in wraps, on pizzas, in a soup, for a red pepper pasta dish, to make red pepper pesto, romesco sauce, crostini, or bruschetta.
    You can chop them up and add them to a rice salad, farro salad, pasta salad, couscous salad, quinoa salad, chickpea salad, and chickpea pasta salad.
    Finally, you can eat them as an appetizer or a side dish, with a slice of grilled bread or homemade focaccia.

    Nutritional Values

    Nutrition Facts
    Roasted Peppers
    Amount per Serving
    Calories
    97
    % Daily Value*
    Fat
     
    7
    g
    11
    %
    Saturated Fat
     
    1
    g
    6
    %
    Trans Fat
     
    0
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    5
    g
    Cholesterol
     
    0
    mg
    0
    %
    Potassium
     
    269
    mg
    8
    %
    Carbohydrates
     
    8
    g
    3
    %
    Dietary Fiber
     
    3
    g
    13
    %
    Sugar
     
    5
    g
    6
    %
    Protein
     
    1
    g
    2
    %
    Vitamin A
     
    3795
    IU
    76
    %
    Vitamin B6
     
    0.4
    mg
    20
    %
    Vitamin C
     
    153
    mg
    185
    %
    Vitamin E
     
    3
    mg
    20
    %
    Vitamin K
     
    16
    µg
    15
    %
    Calcium
     
    16
    mg
    2
    %
    Folate
     
    56
    µg
    14
    %
    Iron
     
    1
    mg
    6
    %
    Manganese
     
    0.2
    mg
    10
    %
    Magnesium
     
    16
    mg
    4
    %
    Zinc
     
    0.3
    mg
    2
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?Leave us a comment below or find us on Instagram, YouTube, Pinterest, TikTok, and Facebook.

    If you liked this recipe, you might also like:

    • Best fall recipes including lentil and pasta recipes
      28 Best Fall Recipes | Dinner + Lunch
    • 45 best salad recipes including green beans
      45 Best Salad Recipes
    • Plant-based beginner recipes
      30 Plant-based beginner recipes
    • Easy sauce recipes for salads, veggies, and grain bowls
      25 Easy Sauce Recipes
    « Fennel and Orange Salad
    Lemon blueberry pound cake »

    Reader Interactions

    Comments

    1. Nicole

      June 02, 2023 at 4:27 am

      I started watching you on Pinterest, I love your style of presenting the food, you look happy and so intune with cooking that I decided to try your recipes. Thank you for teaching how to produce wonderful dishes.

      Reply
      • Louise

        June 02, 2023 at 6:20 am

        Nicole, we're so happy you are here!
        Thank you for your kind message, that made our day 🙂
        All the best,
        Louise

        Reply

    Leave a comment and star rating :-) Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Nico and Louise founders of the Plant-Based School.

    Hi, we are Nico and Louise, and we love cooking! Welcome to our blog.

    Here we share veggie-packed recipes for the whole family.

    Omnivores, flexitarians, vegetarians, and vegans, you are ALL WELCOME!

    More about us →

    Trending

    • lentil curry with basmati rice
      Lentil Curry
    • vegan mushroom pasta
      Vegan Mushroom Pasta
    • cauliflower lentil salad
      Cauliflower Lentil Salad
    • chickpea soup with bread
      Chickpea Soup

    Seasonal

    • Roasted sweet potatoes on white platter
      Roasted Sweet Potatoes
    • broccoli pasta with fork
      Broccoli Pasta
    • roasted cauliflower soup
      Cauliflower Soup
    • lentil bolognese
      Lentil bolognese

    Footer

    ↑ back to top

    Top Recipes
    Vegan Custard
    Potato gnocchi
    Easy Focaccia
    Rice salad
    Vegan Ricotta

    Top Compilations
    Best Tofu Recipes
    Vegan Pasta Recipes
    Easy Dinners
    Best Plant-Based Desserts
    Vegan Appetizers

    Most Shared
    Eggplant Parmigiana
    Vegan Mayo
    Vegan melted cheese
    Hummus
    Roasted sweet potatoes

    Home About Recipes Subscribe Privacy Policy Nutrition Disclaimer Terms & Imprint

    Copyright © 2023 The Plant Based School