By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 4
55 cal · 42 min
Roasted Bell Peppers
Recipe GLPRfa97efd5930558
Colorful bell peppers roasted until tender and lightly charred, with garlic and Italian herbs. A simple, flavorful side dish that pairs well with any main course.
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Ingredients
4 bell peppers
2 teaspoons vegetable oil
½ teaspoon Italian seasoning
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
Directions
Preheat your oven to 450°F. Rinse the bell peppers under cold water and pat dry with a clean towel.
Remove the stem and seeds from each pepper by cutting off the top and carefully hollowing out the interior. Cut each pepper in half lengthwise, creating two bowl-shaped pieces.
Brush the cut sides of the pepper halves evenly with the vegetable oil, using about 1/2 teaspoon per pepper.
Place the peppers cut-side up on a rimmed baking sheet. In a small bowl, combine the Italian seasoning, garlic powder, salt, and black pepper. Sprinkle this mixture evenly over the oiled peppers.
Roast in the preheated oven for 30 to 35 minutes, until the peppers are tender when pierced with a fork and the edges are lightly charred and blistered. The peppers should be soft but still hold their shape.
Remove from the oven and serve warm as a side dish, or cool and store in an airtight container in the refrigerator for up to 4 days.
Comments
This recipe hits the availability sweet spot for Charlotte—every ingredient is stocked at any of the major chains, with no special trips required. At roughly $1.50 to $2 per serving depending on pepper prices, it's genuinely cheap and scales up or down easily for a family. The stated 42 minutes is honest, though you can shave 10 minutes by roasting at high heat if your oven allows. The main limitation is that roasted peppers are best eaten the same night while still warm and glossy; they lose appeal when reheated, which matters for weeknight leftovers or meal prep.
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