Italian Roast Bell Peppers

Elevate your side dish game with these irresistible Italian Roast Bell Peppers, a vibrant and flavor-packed recipe that celebrates the natural sweetness of fresh bell peppers. Roasted to perfection in the oven, their charred, blistered skins add smoky depth, while a simple seasoning of olive oil, garlic, oregano, and sea salt enhances every bite. A touch of fresh basil or a drizzle of balsamic vinegar (optional) adds a gourmet twist, making them as versatile as they are delicious. Ready in just 40 minutes, these tender roasted strips can be served warm, chilled, or at room temperature—perfect for pairing with crusty bread, tossing into pasta, or savoring as a refreshing salad or side dish. This colorful, Mediterranean-inspired recipe is a healthy, gluten-free, and crowd-pleasing addition to any meal.

Nutriscore Rating: 76/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces bell peppers (assorted colors)
• 3 tablespoons olive oil
• 2 pieces garlic cloves
• 1 teaspoon dried oregano
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper
• 5 pieces fresh basil leaves (optional)
• 1 teaspoon balsamic vinegar (optional)

Directions

Step 1

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or foil.

Step 2

Wash the bell peppers thoroughly, then pat them dry with a towel.

Step 3

Cut the bell peppers in half lengthwise and remove the seeds, cores, and membranes. Lay the halves flat on the prepared baking sheet, skin-side up.

Step 4

Drizzle the bell peppers with 2 tablespoons of olive oil, ensuring they are evenly coated.

Step 5

Place the baking sheet in the oven and roast the peppers for 25-30 minutes, or until the skins are charred and blistered.

Step 6

While the peppers are roasting, mince the garlic cloves and set them aside.

Step 7

When the peppers are done, transfer them to a bowl and cover tightly with plastic wrap for 10 minutes. This helps loosen the skins for easy peeling.

Step 8

Once cooled enough to handle, peel off the skins from the roasted peppers and discard them. Slice the peppers into thin strips.

Step 9

In a medium mixing bowl, combine the roasted pepper strips with the remaining 1 tablespoon of olive oil, minced garlic, oregano, sea salt, and black pepper. Toss gently to coat.

Step 10

Transfer the seasoned peppers to a serving dish. Garnish with fresh basil leaves, if desired. For added depth of flavor, drizzle with balsamic vinegar before serving.

Step 11

Serve warm, at room temperature, or chilled. Enjoy as a side dish, salad, or topping for crusty bread or pasta.

Nutrition Facts

Serving size	539.3 grams (539.3g)

Amount per serving	% Daily Value*
Calories	545

Total Fat 43.50g	56%
Saturated Fat 7.00g	35%
Polyunsaturated Fat 4.00g
Cholesterol 0mg	0%
Sodium 1185mg	52%
Total Carbohydrate 32.60g	12%
Dietary Fiber 10.80g	39%
Total Sugars 20.90g
Protein 5.50g	11%

Vitamin D 0IU	0%
Calcium 79mg	6%
Iron 3mg	16%
Potassium 1072mg	23%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.0%

Protein: 4.0%

Carbs: 24.0%