Oven Roasted Peppers
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!!
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.
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.
Frequently Asked Questions
Bell Peppers (Holland Peppers) are large and sweet, making them easier to work with and extra tasty when the sugars are caramelized.
As long as you store them covered in the refrigerator, roasted peppers are safe to keep for up to 5 days.
You May Also Like
- Sausage and Peppers Skillet from Diethood
- Creamy Italian Sausage and Peppers
- Easy Oven Roasted Asparagus
- Cream Cheese Stuffed Mini Peppers
- More of the Best Side Dish Recipes
Oven Roasted Peppers Recipe
A simple way to make roasted bell peppers at home. Technique for roasting from Dorie Greenspan.
Ingredients
- 5 red and/or yellow bell peppers
- 2 tablespoons Olive oil
- Herbs
- 1-2 Garlic cloves, thinly sliced
- 1 tablespoon aged balsamic vinegar, optional
Instructions
- 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.
- 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.
- Serve by drizzling with olive oil, a sprinkling of herbs and sliced garlic. A drizzle of balsamic vinegar is also a lovely option.
Notes
These make a terrific addition to a sandwich.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 75Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 3mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 0g
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.
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.
48 Comments on “Oven Roasted Peppers”
Paul and I have the same arrangement, and the same struggle. The worst was when he threw away this lovely clam broth that I had made from fresh clams, and taken the time to strain. He’s also constantly washing things I’ve put on the counter, or putting them away, before I’ve even had a chance to use them. I shouldn’t complain, though. It’s a good arrangement to have!
Ouch! Hard to fuss at a man who is cleaning up, but that story hurt to read. I can just imagine coming into the kitchen and seeing a nice clean pan where my sauce should be.
Roasted peppers make any sandwich ten times better.
Lovely, as always (even without the raspberries).
I have had more than one thing thrown out of me ahead of it’s time – but somehow, I can’t seem to get the things I WANT to have tossed taken care of… HMMMM…
Lizzy,
I love roasted peppers. My sister-in-law makes them for us every time she comes over.
Annamaria
These look perfect Liz! I agree about not complaining about Mr. Clean Up. We have the same arrangement here though there are times Gary thinks he’s drawn the short end of that stick when every dish in the house seems to be dirty! Luckily this one was an easy clean up and your rolls look like the perfect combination!
I am one of the few who never has roasted peppers herself. Another FFWD-ism learned, perfected and to be continued! Yours are beautiful. I could have tucked in to one of the rolls. They looked very, very good. Michael always unloaded the dishwasher. I still don’t like to do it and miss him every time I have to pull out those racks and do it myself. He never threw out food – he was a good eater. I did have a spanking new full set of Ralph Lauren king-sized sheets, etc., and had stored them in a black plastic bag. He threw them in the garbage and the garbage was picked up before I could retrieve them. I still squirm about how expensive that sheet set was.
One of my favorite things to do in the late summer and fall is roast peppers – all types of peppers. Roasting just seems to bring out the sweetness. Love the simplicity of this dish. Serving it with a baguette sounds perfect.
You are right, never complain about a dishwasher:) My husband will do dishes but I still feel like I do dishes all day long. Beautiful photos as always. That bread looks to die for. Great story about the sauce;)
LOL Toss them? I think Bill is one of your biggest critics…or hardest-to-please peeps. He is so picky!
Your peppers are picture perfect. I’ll bet your sandwich was delicious too. I like the idea of drizzling with some balsamic vinegar. Reading the comments, I think I need to renegotiate my kitchen deal. I cook AND clean up after myself. Granted, I do make a huge mess most of the time, but I like the exchange you and some of the other Doristas have going.
I can imagine these going so well with fresh mozzarella in a sandwich!
Wow Lizzy I jmpressed Bill clean the kitchen.Is my dream!
Hahs
These roast peppers look delicious Lizzy!
Xo
I roast peppers when ever they are in sale and keep a baggy of them in the freezer to top pizza or even a delicious sandwhich. They are incredible with some soft goats cheese.
This sounds amazing! i really love peppers and roasted ones, thanks
I love roasted veggies! These look so colourful and great with those crusty buns.
I love roasted peppers and make them throughout the year. They’re wonderful to use in so many dishes or to blend for a sauce, and sure beats the cost of buying them pre-made in the jar.
Wow i can’t believe you’re winding down with Dorie’s book. I remember when I started doing that but never could follow through. You’re amazing Liz, you’ve done this book and her baking book. I guess it’s time for Dorie to come out with a new book.
Nice photo. Hope you’re summer has been a great one.
Love your post and absolutely agree on balsamic!
Liz, oh my goodness. . I love Roasted bell peppers .. yummm!!! this dish looks so elegant! Can’t wait to try!
These are so pretty, Liz. I like how you’ve used peppers in different colours. These are definitely useful for so many reasons. I add them to pastas and they’re also good with a leg of lamb xx
Love your plate of peppers, even if Bill was not overjoyed. The story was too funny as I originally thought you meant “toss” like in a salad and I was trying to get my head around how he would do that…..when I realized he meant toss like into the trash. Priceless. I too am a lucky spouse who cooks while the other gladly cleans. Very lucky. Around here the problem is that folks are not sure what are “Dorie ingredients” and when the photos are complete so I have ask folks to actually EAT stuff because the are afraid it is off limits 🙂
A drizzle of balsamic sounds perfect for dressing these. Our partners go through a lot for us each week, don’t they? Kevin ate half of one pepper and it seemed like a struggle for him. I loved them.
These peppers will go great as appetiser or sides for anything grilled. Thanks for sharing!
Julie
Gourmet Getaways
I have never ever made my own roasted peppers, but I love the sound of these! Especially with that balsamic drizzle… Yeah, that sounds fresh and perfect!
I never eat them with balsamic I will have to try that. I love them with mozzarella too.
Perfect for sandwiches, one of our favorite additions. Those rolls look interesting and delicious.
Your peppers look like perfection, Liz! Funny how alike our hubbies are…mine also cleans up when I cook! And even though he doesn’t do it my way, I’ll never complain! Have a great weekend!
Roasted peppers with a bit of good olive oil are pure heaven when popped on a lovely piece of bread – maybe a hint of feta and caramelized balsamic
One of my most favourite ways with peppers… just gorgeous!
I roast peppers all the time at home being vegetarian I need something colourful and flavourful for sandwiches. These look really good and I wish I had a plate of these in my fridge.
I can think of a zillion ways to use these besides just gobbling up on their own.
I’m ashamed to admit I’ve been buying roasted peppers. I guess that will now end!
Your pictures look like they came right out of the book! The aspic should definitely be an interesting week!
LOL, at least you have made progress!! Glad you got to enjoy these, I really loved these!! ; )
Oh Bill, the stuff he is missing out on 😉 Roasted peppers are always a treat and these look gorgeous. great presentation.
Colourful and delicious peppers 😀
Cheers
Choc Chip Uru
I’ve seen people playing with peppers, but I’ve yet to try roasting them. Love the plating!
This is my kind of dish! I think this would be wonderful. And you have to love a husband who cleans the kitchen!
I love to add evoo and balsamico on the red peppers too! These are so wonderful in sammies, panini and pasta! Thanks for your kind compliment of my pepper roasting tutorial yesterday! xo Roz
Peppers are always a pleasure for me, I like them raw, roasted, stuffed, fully cooked… just about any way. Love the way they look. Have a great weekend.
Bill doesn’t know what he’s missing. Your peppers look bright and colourful and delish, not trash at all. I enjoyed these and put the leftovers through stir fry.
Looks colorful and delicious 🙂
Very pretty! Love the thin garlic slices too:@)
I’ve been having a craving for red peppers lately. They’re really good in soup.
Well I had never made roasted peppers before but can’t wait to make them again soon!
I often do roasted peppers in the summer. Beautiful plating Liz! I usually serve them with marinated white beans. Does Bill like beans?
The colours of these roasted peppers make me think of Spain, so sunny !! This recipe is very nice, we can used this peppers so many ways…
I love roasted peppers, you are so right – perfect sandwich topper!