Oven-roasted peppers are very easy to digest, simple and quick to make; all their flavor stays inside the pepper and does not disperse in the pot. If you want to remove the skin, it will come off in a moment because it becomes soft and lifted, but I assure you it won’t bother the palate and won’t weigh you down at all. I often use them not only as a side dish to accompany my plates, but I also prepare them to use in other recipes where roasted or grilled peppers are required — which in my opinion are heavier to digest and more difficult to peel because the skin will be charred. Feel free to use green, red and yellow peppers to give color to the dish and different intensity of flavor. I also recommend trying Baked pepper rolls and Sweet-and-sour peppers. Now let’s see how to prepare the oven-roasted peppers and if you try them let me know. Barbara
I also recommend trying:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to prepare Oven-Roasted Peppers
- 4 Bell peppers
- Extra virgin olive oil
- Salt
- Pepper
- Oregano
How to make Oven-Roasted Peppers
Let’s start preparing the oven-roasted peppers: clean the peppers well, remove the seeds and the white inner ribs, cut them into pieces about 1 1/2–2 inches wide while keeping the full length of the pepper.
Place them on the baking sheet lined with parchment paper with the outer side facing down, add salt and pepper, drizzle with olive oil and sprinkle with oregano.
Bake in a preheated conventional oven at 356°F for about 30 minutes — it depends a lot on the thickness of the pepper. I recommend checking the cooking: set the timer for 20 minutes and then continue for another 10 minutes if needed. The pepper should be soft but not burned.
When the oven-roasted peppers are cooked, remove the baking sheet and place the pepper strips in a large plate; pour in the oil from the tray, which will be very flavorful, sprinkle with additional oregano — the oven-roasted peppers are ready to be enjoyed.
How to store cooked Oven-Roasted Peppers
Store them in the refrigerator for 2–3 days; you can also freeze them.
