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.
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.
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!
- Line a rimmed baking sheet with foil and preheat the oven.
- Cut the flesh of the pepper away from the stem. Slice peppers into 1/2-inch thick strips.
- Place peppers onto the prepared baking sheet and toss with oil and spices.
- 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.
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!Print
Try these oven-roasted peppers in tacos, sandwiches, and just as a simple side.
- 2 medium bell peppers (about 4 cups sliced)
- 1 tablespoon canola oil
- 1 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon chili powder
- 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.
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.