Roasted Bell Peppers

Whether roasting bell peppers seems self-explanatory to you or not, I have a great method for making them! One of my favorite things to do is make a large batch of these and store them in my fridge all week long to throw in pasta sauce, salads, wraps, sandwiches and more. They are ridiculously easy to make, affordable and pack in lots of flavor!

Prep Time5

Cook Time45

Total Time50

Course: Side

Cuisine: American

Keyword: Roasted bell peppers, Roasted vegetables

Servings: people

Calories: 59kcal

Equipment

1 baking dish with a lid or rimmed baking sheet (any kind will work)
plastic wrap or ziploc bag (if you don't have a well-fitting lid)

Ingredients

3 bell peppers any color
2 tbsp olive oil
1 tbsp italian seasoning optional

Instructions

Preheat your oven to 350 degrees F.
Slice each pepper in half and remove the ribs and seeds.
Place the peppers face down inside of your baking dish.
Drizzle with olive oil and Italian seasoning. Then bake uncovered for 45 minutes. The size of the peppers will determine the cook time a little but for smaller peppers, start checking on them around 30 minutes.
When you remove them from the oven, immediately cover your baking dish with the lid to allow the peppers to steam.
After 10 to 15 minutes, remove the lid and allow the peppers rest until they are cool enough to handle with your hands.
There will be wrinkles of skin that have loosened from the pepper. Pull on those and remove as much skin as you can.
These are now ready to enjoy or you can store them in an airtight container. They will last in your fridge for up to 5 days!

Nutrition