How to Roast Red Peppers in the Oven
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.
Servings: 4 -6
Calories: 79kcal
Equipment
Ingredients
- 4 cups sliced bell peppers (from 2 medium peppers)
- 1 tablespoon olive oil (or canola oil)
- 1 teaspoon cumin
- ¼ teaspoon salt
- ¼ 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 from 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