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–+ servings

Oven Roasted Bell Peppers

Easy oven roasted bell peppers with just 5 ingredients and 30 minutes. A 50/50 mix of green and red peppers tossed with peanut oil and Mediterranean herbs, then baked at 425°F until perfectly tender with charred edges. Freezer friendly and meal prep ready.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2 serving (180g cooked each)
Calories 78 kcal
Protein2 g
Fiber2 g
Fat5 g
Carbohydrates9 g

Equipment

  • 1 Sheet pan lined with silicone mat or parchment paper
  • 1 Mixing bowl large
  • 1 Oven preheated to 425°F (220°C)

Ingredients
 

For Oven Roasted Bell Peppers:

  • ½ lb (227 g) green bell peppers - about 2 medium peppers
  • ½ lb (227 g) red bell peppers - about 2 medium peppers
  • 2 teaspoon (9 g) peanut oil - or any high smoke point oil
  • ¼ teaspoon (1.5 g) salt - use ½ teaspoon if your herb blend does not contain salt
  • 1 tablespoon (5 g) Mediterranean herb blend - Spiceology Greek Freak, or use garlic powder, oregano, and red pepper chili flakes

Instructions
 

Preparation:

  • Preheat your oven to 425°F (220°C). Line a sheet pan with a silicone mat or parchment paper.
  • Cut ½ lb green bell peppers and ½ lb red bell peppers into your preferred style: strips, wedges (3 to 4 pieces per pepper after deseeding), or large square chunks. Remove seeds and membranes.
    Hands cutting red and green bell peppers into square chunks on a bamboo cutting board
  • Add the cut peppers to a large mixing bowl. Drizzle with 2 teaspoon peanut oil and toss until all pieces are evenly coated. Coating with oil first ensures the seasoning sticks properly.
    Tossing cut bell peppers in a stainless steel mixing bowl to coat with oil
  • Add ¼ teaspoon salt and 1 tablespoon Mediterranean herb blend to the oiled peppers and toss again to distribute evenly.
    Adding Mediterranean herb blend from a small cup to oiled peppers in a mixing bowl

Baking:

  • Spread the seasoned peppers in a single layer on the prepared sheet pan. Do not overcrowd. The pieces should have space between them for even roasting.
    Seasoned raw bell pepper chunks spread in a single layer on a silicone lined baking sheet
  • Bake for 25 minutes for softer peppers, or 30 minutes for charred edges. No need to flip or toss halfway through.
    Oven roasted bell peppers on a sheet pan after 30 minutes at 425F with lightly charred edges
  • Serve immediately as a side dish, or let cool completely before portioning into containers for meal prep. See the storage and freezing section in the blog post above for details.

Video

Notes

Oil first, then season: Add oil before seasoning so the herbs and salt stick evenly to every piece.
Which cut style to use: See the cut style section in the blog post above for full details and freezing tips per cut.
Peanut oil vs olive oil: Peanut oil handles high heat better than olive oil at 425°F. Avocado oil also works well.
Green vs red nutrition: See the ingredients section above for the full green vs red breakdown.
Freezer friendly: Keeps for up to 3 months. Expect slight liquid on reheating. Full freezing instructions in the storage section above.

NUTRITION

Nutrition Facts
Oven Roasted Bell Peppers
Serving Size
 
1 serving (180g cooked each)
Amount per Serving
Calories
78
% Daily Value*
Protein
 
2
g
4
%
Carbohydrates
 
9
g
3
%
Fiber
 
2
g
8
%
Sugar
 
5
g
6
%
Fat
 
5
g
8
%
Potassium
 
292
mg
8
%
Sodium
 
772
mg
34
%
Vitamin D
 
0
µg
0
%
Calcium
 
11
mg
1
%
Iron
 
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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