Oven Roasted Peppers can be used in sandwiches, to make soups and a whole lot more. Add this simple technique to your cooking repertoire!

This Roasted Peppers Recipe is perfect for sandwiches, salads, an addition to a cheeseboard, and more!!

Oven Roasted Peppers on a white ceramic tray.

Why You Must Make

  • This is a recipe from Dorie Greenspan, so you know it’s tasty plus tried and true!
  • Roasted bell peppers are super easy to make.
  • The colorful peppers make a beautiful statement no matter how you serve them.

We are in the last stretch of  French Fridays with Dorie. I think we’ll finish with the cookbook sometime in the spring of next year. So it’s the odds and ends of recipes, like these simple Oven Roasted Peppers that have been showing up in our monthly queue.

Plus there are those dishes that we’re all a little leery of scheduling, like aspic! But at least this recipe was not daunting in the least. I imagine most of us in the group have roasted peppers a time or two. I purchased some crusty rolls and some buffalo mozzarella and planned to make some lovely sandwiches for my weekend lunches with these sweet peppers which were drizzled with olive oil and sprinkled with herbs from my garden.

Ingredient Notes

  • Kitchen Staples – Olive Oil
  • Red and/or yellow Bell Peppers – Two colors make a beautiful, vibrant presentation. Add orange peppers, too, if desired.
  • Herbs – Try parsley, basil, rosemary, thyme or a combination
  • Garlic Cloves – Peeled and thinly sliced
  • Aged Balsamic Vinegar – Optional, but recommended. I used an 18-year-old balsamic vinegar to drizzle before serving.
Overhead view of Oven Roasted Peppers with garlic slices and herbs on a white platter.

Tips for Roasting Peppers

  • The method is simple. Place the peppers on a lined, rimmed baking sheet and slide into a hot oven. Lining the pan with parchment makes for easier cleanup and a rimmed baking sheet keeps the juices from spilling onto the oven floor.
  • Turn every 15 minutes until all sides are blistered and browned.
  • Remove the peppers to a bowl and cover. This allows the steam of the hot peppers to lift the skin away from the flesh. This makes for easy peeling.
  • Remove the skin, stems and seeds, then slice and drizzle with olive oil and sprinkle with salt and pepper.
  • From this point, they can be stored in the fridge till you’re ready to use them.

When Bill saw these sitting on the counter, he asked if he could toss these oven-roasted peppers. Ahem. He was dead serious. At least he asked! I guess he’s not as enthusiastic about roasted peppers as I am. I have a feeling he’d eat these if I added them to pasta with a little sausage and cream, though. He just wasn’t enticed by the lot of them parked in a Tupperware container.

One time, a couple of years ago, I  had reduced an Asian rib sauce to syrupy perfection and left it parked in the pan on the cooktop. Mr. Clean Up (I’ll never complain about this deal we have: I cook, he cleans) dumped the contents and scrubbed the pan before I even basted the ribs once. So we’ve made progress here. And I now have a bonne idee for a dinner later in the week!

P.S. I’ve included Dorie’s oven-roasted peppers recipe this week as it’s basically the way I have always roasted peppers. I also drizzled mine with some aged balsamic vinegar, perfect for a midday nosh or tossed with pasta for a light dinner.

Close view of a variety of Oven Roasted Peppers on a white tray.

Frequently Asked Questions

Why Do You Use Bell Peppers to Roast?

Bell Peppers (Holland Peppers) are large and sweet, making them easier to work with and extra tasty when the sugars are caramelized.

How Long Do Roasted Peppers Keep?

As long as you store them covered in the refrigerator, roasted peppers are safe to keep for up to 5 days.

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Roasted Peppers | A Dorie Greenspan recipe

Oven Roasted Peppers Recipe

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Yield 4 servings

A simple way to make roasted bell peppers at home. Technique for roasting from Dorie Greenspan.


  • 5 red and/or yellow bell peppers
  • 2 tablespoons Olive oil
  • Herbs
  • 1-2 Garlic cloves, thinly sliced
  • 1 tablespoon aged balsamic vinegar, optional


  1. Preheat oven to 425º. Cover a rimmed baking sheet with foil or parchment and place peppers on pan. Roast, for about an hour, turning every 15 minutes, till blistered on all sides.
  2. Place peppers into a bowl and cover with foil or plastic wrap. Let cool, then use hands to remove blistered skin. Slice and remove stems and seeds.
  3. Serve by drizzling with olive oil, a sprinkling of herbs and sliced garlic. A drizzle of balsamic vinegar is also a lovely option.


These make a terrific addition to a sandwich.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 75Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 3mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 0g


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Skinny Tip

I’m offering a series of Skinny Tips. How I keep slim is one of my most frequent inquiries. I’ll feature more tips in some of my upcoming blog posts. Click on the #SkinnyTip tag at the end of this post to see all my previous tips.

French Fridays with Dorie

Tip #38: From my friend Sophia, of NY-Foodgasm: Don’t set lofty goals. Instead, think of an attainable goal like walking around the block each day or skipping your afternoon soda. Give it at least a week, and once that becomes a habit, add another goal. Your success will help motivate you to continue down the path to good health.