Roasted Bell Peppers

Roasted bell peppers are one of my favorite simple side dishes. They’re slightly sweet, full of flavor and pair beautifully with so many meals. For this recipe, I used eight bell peppers. Two of each color. Red peppers are my personal favorite because they’re naturally sweeter, but you can use any combination you like.

How to Roast Bell Peppers

Preheat your oven to 450°F. Remove the stems from the peppers, slice them in half, and take out the seeds. Line a baking sheet with parchment paper and place the peppers cut side down in a single layer.

Roast for 30–40 minutes, or until the skins have blackened spots. Then transfer the peppers to a glass bowl and cover them. Let them sweat for about 20 minutes. This loosens the skins and makes peeling easy. Once cooled, carefully peel off the skins. Your roasted peppers are now ready to serve!

How to Serve

I love serving these with smoked sausage and rice pilaf. It’s such a simple meal but sooo good and packed with flavor! They’re also delicious on sandwiches, in pasta, or tossed into salads.

Tips for Perfect Roasted Peppers

• Don’t skip the sweating step –  Covering the peppers helps steam them so the skins slip right off.
• Use a mix of colors – It makes the dish beautiful and adds a little flavor variety.
• Make extra – Store leftovers in a sealed container in the fridge. They’re great for meal prep.

These roasted bell peppers are simple, colorful, and full of flavor. If you try them, let me know in the comments how you served them. I’m always looking for new ideas!