With a simple sheet pan method and pantry spices, you can learn how to roast red peppers in the oven to use in tacos, sandwiches, and just as a simple side.

roasted-red-peppers-on-white-plate

Easy Roasted Red Peppers

I know that there are a few ways to make roasted peppers, but this oven-roasting method is by far my favorite because it’s the easiest and the most reliable. The peppers become sweet and soft, and you don’t need to stand over them to make sure they don’t burn—which, when you’re cooking for a family, is totally key!

TIP: We add these peppers to tacos, burritos, scrambled eggs, pasta, and also have them as a simple side dish.

how to roast red peppers in the oven step by step

Ingredients in Roasted Red Peppers

You just need bell peppers—any color works well thought I prefer red, orange or yellow since I think they tend to taste sweeter which makes them more family-friendly— a neutral oil like canola, cumin, salt, and chili powder. And if you see chili powder and worry that these will be spicy, know that they won’t be. It just adds flavor, not heat.

How to Roast Red Peppers in the Oven Step-by-Step

Here’s a look at the process involved in making this recipe for roasted red peppers. Scroll down to the recipe at the bottom of the post for the full info!

  1. Line a rimmed baking sheet with foil and preheat the oven.
  2. Cut the flesh of the pepper away from the stem. Slice peppers into 1/2-inch thick strips.
  3. Place peppers onto the prepared baking sheet and toss with oil and spices.
  4. Bake until very soft when poked with a knife!

TIP: You can do this with full size peppers or use mini ones, depending on what you have.

deconstructed tacos for a kid

What should I serve these roasted peppers with?

Once you learn how to make roasted red peppers in the oven, you can use them in:

  • Tacos with beans and cheese, shrimp or chicken
  • Burritos with eggs and cheese
  • Pasta dishes
  • In an omelet
  • In scrambled eggs
  • In a frittata
  • On a turkey sandwich

TIP: These are super versatile, so you can even make them ahead if you’re doing some meal prep and use them throughout the week.

Tips for Making the Best Roasted Peppers in the Oven

Since the oven temperature is relatively low in this recipe, it’s really hard to mess up. But here are a few tips to keep in mind.

  • Use red, orange, or yellow bell peppers, either full size or mini.
  • Cut the pepper slices as uniform as you can. This will help them to bake evenly.
  • Line the pan with foil for easy clean up and to help prevent sticking.
  • Serve the peppers warm or store in an airtight container to use within 3 days.
  • If serving to a baby BLW-style, omit the salt.

I’d love to hear your feedback on this recipe if you try it, so please comment below to share! The more I hear your feedback, the better I can make my recipes for all of you!

roasted-red-peppers-on-white-plate

How to Roast Red Peppers in the Oven

Try these oven-roasted peppers in tacos, sandwiches, and just as a simple side.
5 from 2 votes
Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Cuisine American
Course side
Calories 79kcal
Servings 4 -6

Ingredients

  • 4 cups sliced bell peppers (from 2 medium peppers)
  • 1 tablespoon olive oil (or canola oil)
  • 1 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon chili powder

Instructions

  • Line a rimmed baking sheet with foil and preheat the oven to 350 degrees F.
  • Slice peppers into 1/2-inch thick strips, discarding the seeds, stem, and any white areas on the inside of the pepper.
  • Place peppers onto the prepared baking sheet and toss with oil, cumin, salt, and chili powder.
  • Bake for 24-26 minutes or until very soft with poked with a knife.
  • Serve as deconstructed tacos, tossed into a favorite pasta dish, or as a simple side.

Notes

Use red, orange, or yellow bell peppers, either full size or mini.
Cut the pepper slices as uniform as you can. This will help them to bake evenly.
Line the pan with foil for easy clean up and to help prevent sticking.
Serve the peppers warm or store in an airtight container to use within 3 days.
If serving to a baby BLW-style, omit the salt.

Nutrition

Calories: 79kcal, Carbohydrates: 9g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 154mg, Potassium: 326mg, Fiber: 3g, Sugar: 6g, Vitamin A: 4709IU, Vitamin C: 190mg, Calcium: 16mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

Related Posts

Related Products

Share it with the world

Pin

Filed Under

Leave a comment

Your email address will not be published.

How many stars would you give this recipe?




Comments

  1. Consider roasting on parchment paper rather than aluminum foil—healthier for your family and better for the environment!