Sweet smoky roasted peppers

I still remember the first time I roasted bell peppers at home. A friend had brought me a small container of homemade roasted pepper strips from her kitchen, and I was absolutely captivated by how the simple act of heat transformed those firm, crisp vegetables into something soft, sweet, and deeply caramelized. The smoky flavor lingered in my mouth for hours, and I knew I had to figure out how to recreate that magic. Now, whenever I slide a tray of peppers into a hot oven, I'm transported back to that moment of discovery—and I'm thrilled to share this technique with you.

I made these for a dinner party last spring, when I was trying to impress my in-laws with something simple but elegant. I arranged the roasted strips on a platter with some creamy burrata cheese and fresh basil, and watched as people kept reaching back for more. My mother-in-law asked for the recipe before dessert was even served. That's when I realized these humble pepper strips had become the real star of the evening.

Ingredients

• 4 large bell peppers (red, yellow, or orange): Choose peppers that feel heavy and firm, with smooth skin. Red and yellow peppers are naturally sweeter than green ones, so they'll give you that caramelized depth you're after. I've learned to buy peppers that look almost too perfect—the roasting process will blister and darken the skin, so imperfections don't matter.
• 2 tbsp extra-virgin olive oil: Don't skimp here. Quality olive oil carries so much flavor on its own, and it's what prevents the peppers from sticking while allowing them to develop those gorgeous charred edges. I use an olive oil I actually enjoy tasting, because this dish really lets it shine.
• 1/2 tsp sea salt: Sea salt dissolves more gently than table salt and won't leave harsh crystals on the finished dish. Sprinkle it thoughtfully—you're seasoning the peppers, not overwhelming them.
• 1/4 tsp freshly ground black pepper: Always grind this fresh. Pre-ground pepper loses its volatile oils, and in a dish this simple, every flavor note matters.
• 1 clove garlic, minced (optional): I add this nearly every time now. Raw minced garlic tossed in at the end brings a sharp brightness that makes the roasted sweetness pop even more.
• 1 tbsp chopped fresh parsley (optional): This is your finishing touch—a tiny bit of herbaceous freshness that reminds you these came from a garden, not a factory. I chop it just before tossing to keep it vivid and alive.
• 1 tsp balsamic vinegar (optional): Just a small splash creates this beautiful sweet-and-sour note that ties the whole dish together. It's become non-negotiable in my version.

Instructions

Start with heat:

Preheat your oven to 220°C (425°F) while you prepare the peppers. A hot oven is essential—this is where the magic happens. The high heat will blister the skin and coax out the natural sugars in the pepper flesh. I usually start this step as soon as I walk into the kitchen, so the oven is ready and waiting.

Prepare your peppers:

Wash and dry the peppers thoroughly—any lingering moisture will steam rather than roast. Cut them in half lengthwise, then use a sharp knife to carefully remove the stems, seeds, and white membranes inside. Take your time here. Once cleaned, slice them into wide strips about 2 cm thick. These strips should be thick enough to hold their shape but thin enough to roast evenly. I like to lay them out on my cutting board and admire them for a moment before moving forward.

Arrange and coat:

Line a large baking sheet with parchment paper—this prevents sticking and makes cleanup effortless. Arrange your pepper strips skin-side up in a single layer. Drizzle generously with olive oil, using your hands or a brush to coat each strip. The oil should glisten on the surface. Sprinkle the sea salt and black pepper evenly across everything, then toss gently to ensure every strip is coated. You want oil on both sides.

Roast until blistered:

Slide your baking sheet into the hot oven. Set a timer for about 15 minutes, then give the peppers a gentle toss or flip. Return them to the oven for another 10–15 minutes. You're looking for the skin to blister and blacken in spots, and the flesh to become tender enough that a fork passes through easily. The aroma that fills your kitchen during this time is incredible—slightly sweet, deeply savory, with a hint of smoke. That's how you know it's working.

Steam and cool slightly:

Once the peppers are blistered and soft, remove them from the oven. If you'd like, cover the baking sheet loosely with foil for about 10 minutes. This traps the heat and steam, which gently loosens the charred skin from the flesh underneath. It's an optional step, but one I find makes peeling easier.

Finish with care:

Let the peppers cool just enough to handle. Now comes the satisfying part: peeling away the darkened skin. You can remove all of it for a silky-smooth texture, or leave some charred bits for rustic appeal—both are delicious. Place the peeled strips in a bowl and toss gently with minced garlic, fresh parsley, and a small splash of balsamic vinegar if you're using them. Taste one, and adjust the seasoning if needed.

Serve with intention:

These roasted peppers are wonderful warm straight from the oven, but they're equally beautiful served at room temperature. I often make them a few hours ahead and let them sit with the garlic and herbs, allowing all those flavors to meld together.

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I served these strips alongside roasted eggplant and fresh mozzarella at a late summer dinner last year, and my neighbor—who I'd always thought of as a meat-and-potatoes guy—ate nearly the entire batch. He kept saying, 'I don't usually like vegetables this much,' which made me laugh. These peppers have a way of converting people. They're proof that the simplest preparations are sometimes the most memorable.

Why This Dish Works

There's something almost alchemical about what happens when peppers meet high heat and time. The natural sugars in the pepper caramelize, the cell walls soften and collapse, and the flavors become concentrated and more vivid than in the raw vegetable. The contrast between the charred, crispy skin and the tender, sweet flesh creates a textural experience that's deeply satisfying. This is why roasting transforms peppers so completely—it's not just cooking, it's revelation.

How to Use Your Roasted Peppers

The beauty of these strips is their flexibility. Serve them warm on a crusty piece of toasted bread with a smear of goat cheese for an instant appetizer. Toss them into a green salad for color and sweetness, or layer them with other roasted vegetables for a composed salad. Add them to a grain bowl alongside quinoa and chickpeas, or use them as a topping for simple grilled fish. I've even folded them into pasta dishes at the last minute, letting their warmth and flavor distribute throughout. One batch often becomes three different meals in my house.

Storage and Make-Ahead Tips

Roasted peppers are one of my favorite things to make ahead. Store any leftovers in an airtight container in the refrigerator for up to four days. They keep their flavor beautifully and actually taste even better the next day, as all the flavors continue to meld together. You can also freeze them in portions for up to three months—just thaw them gently in the refrigerator before serving, and they'll taste nearly as vibrant as fresh. I often double or triple a batch for this exact reason.

• Let cooled peppers sit in a sealed container with the garlic and herbs overnight in the fridge for even deeper flavor development.
• If you're making these for a dinner party, prepare them several hours ahead so you can focus on other dishes when guests arrive.
• Bring them to room temperature before serving for the most complex flavor profile.

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These roasted pepper strips have become my go-to when I need something that tastes both special and effortless. They remind me that sometimes the greatest dishes are built on the simplest foundations—good ingredients, patient heat, and a willingness to let the food speak for itself.

Recipe FAQs

→ What type of bell peppers work best?

Red, yellow, or orange bell peppers provide a sweet and vibrant flavor ideal for roasting.

→ How do I remove the pepper skins easily?

After roasting, covering the peppers loosely with foil lets steam loosen the skins for easy peeling.

→ Can I prepare the peppers in advance?

Yes, roasted strips keep well refrigerated for up to 4 days in an airtight container.

→ What are good seasoning additions?

Garlic, fresh parsley, and a splash of balsamic vinegar add bright, herbal, and tangy notes.

→ How should these strips be served?

They’re perfect warm or at room temperature, as a side, on salads, or atop bruschetta.