Sweet smoky roasted peppers

I used to think roasted peppers came from a jar until a neighbor handed me a bag of bell peppers from her garden and told me to just throw them in the oven. The smell that filled my kitchen that afternoon—sweet, smoky, almost caramelized—made me wonder why I'd ever bought the jarred kind. Now I roast peppers whenever I see them on sale, and they've become one of those simple things that make everything else taste better.

The first time I served these at a dinner party, I arranged them on a white platter with a drizzle of olive oil and some torn basil, and people kept asking for the recipe. I felt a little silly telling them it was just peppers and heat, but that's the magic of it—sometimes the simplest things are the ones people remember.

Ingredients

• 4 large bell peppers (red, yellow, or orange): Red peppers are the sweetest, but yellow and orange bring their own sunny flavor. Avoid green peppers here, they turn bitter when roasted.
• 2 tablespoons extra-virgin olive oil: This helps the skins blister and adds a silky richness. Don't skimp, the oil carries all the flavor.
• 1 teaspoon sea salt: Sea salt has a cleaner taste than table salt and clings better to the pepper's surface.
• 1/2 teaspoon freshly ground black pepper: Freshly cracked pepper adds a gentle heat that complements the sweetness without overpowering it.
• 1 tablespoon chopped fresh parsley: A bright, grassy note that makes the dish feel finished and alive.
• 1 tablespoon capers: Their briny pop cuts through the sweetness and adds a Mediterranean edge.
• 1 clove garlic, thinly sliced: Raw garlic gives a sharp bite that mellows beautifully against the tender peppers.

Instructions

Prep the Oven:

Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper. The parchment keeps the peppers from sticking and makes cleanup almost too easy.

Prepare the Peppers:

Wash and dry the bell peppers, then cut them in half lengthwise and scoop out the stems, seeds, and white membranes. The cleaner you get them now, the less fussy they'll be later.

Arrange and Season:

Place the pepper halves cut side down on the baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. The cut side down is key, it traps steam and helps the skin blister.

Roast Until Blistered:

Roast for 25 to 30 minutes, or until the skins are puffed and charred in spots. Your kitchen will smell incredible, trust the process even if they look a little dramatic.

Steam and Peel:

Transfer the hot peppers to a bowl, cover tightly with a plate or plastic wrap, and let them steam for 10 minutes. The skins will loosen and peel away like magic.

Slice and Serve:

Peel off and discard the skins, then slice the peppers into strips. Arrange them on a serving plate and top with parsley, capers, and garlic if you're using them.

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I once brought a container of these to a picnic, and someone used them to top grilled chicken right there on a paper plate. It wasn't fancy, but it was one of those moments where food just works, where something this simple makes everything around it better.

Storing and Using Leftovers

Roasted peppers keep beautifully in the fridge for up to five days, tucked into an airtight container with a little of their oil. I've blended them into hummus, folded them into scrambled eggs, and piled them onto toast with goat cheese. They're one of those ingredients that make you feel like you have your life together, even when you don't.

Flavor Variations

A splash of balsamic vinegar just before serving adds a tangy sweetness that makes the peppers taste almost like candy. I've also tossed them with smoked paprika for a deeper, earthier flavor, or stirred in a handful of torn fresh basil when I want something brighter and more summery.

Serving Suggestions

These peppers are ridiculously versatile, which is probably why I make them so often. They're perfect on bruschetta with a smear of ricotta, tangled into pasta with olive oil and garlic, or laid over grilled fish. I've even chopped them up and stirred them into grain salads when I needed color and flavor fast.

• Pile them onto crusty bread with a drizzle of good olive oil for an instant appetizer.
• Toss them into a green salad with feta and olives for a quick Mediterranean vibe.
• Layer them on sandwiches or wraps where they add sweetness and a little smokiness.

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There's something deeply satisfying about pulling a tray of roasted peppers out of the oven and knowing that with almost no effort, you've made something vibrant and delicious. I hope these become one of your kitchen staples, the kind of thing you make without thinking because you know how good it's going to be.

Recipe Questions & Answers

→ What type of peppers work best for roasting?

Bell peppers in red, yellow, or orange varieties roast beautifully, offering a sweet and smoky flavor when tenderized under high heat.

→ How do I easily remove the skin after roasting?

After roasting, cover the peppers and let them steam for about 10 minutes; this softens the skin, making it easy to peel away.

→ Can I add flavor enhancements before roasting?

A drizzle of extra-virgin olive oil, sea salt, and freshly ground black pepper enhances natural pepper flavors without overpowering them.

→ What are some serving suggestions for roasted peppers?

Use roasted peppers as a side dish, a topping for salads or sandwiches, or incorporate them into Mediterranean-inspired dishes for added color and taste.

→ How should roasted peppers be stored?

Store them in an airtight container in the refrigerator for up to five days to maintain freshness and flavor.

→ Are there optional garnishes that complement roasted peppers?

Chopped fresh parsley, capers, and thinly sliced garlic add brightness and a subtle depth of flavor when sprinkled over roasted peppers.