Roasted Bell Peppers

Knowing how to roast your own bell peppers is a good skill to add to your repertoire. You can use them on sandwiches, blend them into sauces or soups, puree them with other vegetables to create spreads, on salads, or just simply eating a roasted bell pepper all by itself is also delowcious. I found a great and simple how to on Spicie Foodie. Check it out!


  • Bell peppers (red, yellow and orange are the best tasting)
  • Olive oil
  • Salt
  • Ground black pepper
  • Garlic powder
  • Dried basil (optional)
  • Dried oregano (optional)
  • Dried thyme (optional)


Step 1. Preheat the oven to 200c or 392f , line a baking sheet with baking paper then set aside. Rinse and slice the peppers in half then cut off the stem and seeds. Mix the spices in a small bowl until well combined.

Step 2. Rub the peppers with a little bit of olive oil on both the outside and inside.Sprinkle and rub in a little bit of the spice mixture on both the outside and inside of each pepper. Place the peppers outer side up on the baking sheet.

Step 3. Roast in the center of the oven for about 30-45 minutes depending on the size and thickness of the peppers. Turn the peppers halfway through or once the top begins to blacken and continue to roast until the pepper is completely soft. Remove from oven and allow to cool. Once cooled peel off the blackened and rough skin.

Step 4. Leave as is, or slice and dice to use as you like.

Notes: I served as is, with matching roasted tomatoes as a delowcious side to go along with my Lemon Herb Chicken. It was a hit with the Hubby!


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