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.
