How to Roast Red Peppers in the Oven (for Tacos, Pasta, and More!)

With a simple sheet pan method and pantry spices, you can learn how to roast red peppers in the oven to use in tacos, sandwiches, and just as a simple side. You can do them right before you plan to serve them or make them ahead and reheat as needed.

I know that there are a few ways to make roasted peppers, but this oven-roasting method is by far my favorite because it’s the easiest and the most reliable. The peppers become sweet and soft, and you don’t need to stand over them to make sure they don’t burn—which, when you’re cooking for a family, is totally key!

We add these peppers to tacos, burritos, scrambled eggs, pasta, and also have them as a simple side dish. They would also be delicious with Italian sausage or alongside burgers.

They are a favorite roasted vegetable recipe for kids and an also work as a baby-led weaning food.

(You may also like other vegetable recipes for kids including Air Fryer Roasted Carrots, Roasted Carrot Fries, and Roasted Frozen Broccoli.)

Ingredients You Need

Here’s a look at the ingredients you need to make this easy method for how to roast red peppers in the oven.

• Bell peppers: Any color works well thought I prefer red, orange or yellow since I think they tend to taste sweeter which makes them more family-friendly
• Neutral oil: Such as avocado oil, canola oil, or even an olive oil can work here.
• Spices: Cumin, salt, and chili powder work together to flavor these peppers without adding too much spice.

Step-by-Step Instructions

Here’s a look at the process involved in making this recipe for roasted red peppers. Scroll down to the bottom of the post for the full info!

Step 1. Cut the flesh of the pepper away from the stem. Slice peppers into 1/2-inch wide strips.

Step 2. Place peppers onto the prepared baking sheet and toss with oil and spices. Bake until very soft when poked with a knife!

TIP: You can do this with full size peppers or use mini ones, depending on what you have.

Serving Suggestions

Once you learn how to make roasted red peppers in the oven, you can use them in:

• Tacos with beans and cheese, shrimp or chicken
• Breakfast Burritos with eggs and cheese
• Pasta dishes
• In an omelet
• In scrambled eggs
• In a frittata
• On a turkey sandwich

TIP: These are super versatile, so you can even make them ahead if you’re doing some meal prep and use them throughout the week.

Best Tips for Success

Since the oven temperature is relatively low in this recipe, it’s really hard to mess up. But here are a few tips to keep in mind.

• Use red, orange, or yellow bell peppers, either full size or mini.
• Cut the pepper slices as uniform as you can. This will help them to bake evenly.
• Line the pan with foil for easy cleanup and to help prevent sticking.
• Serve the peppers warm or store in an airtight container to use within 3 days.
• If serving to a baby as a baby-led weaning food, omit the salt.

I’d love to hear your feedback on this recipe if you try it, so please comment below to share! The more I hear your feedback, the better I can make my recipes for all of you!

Get Recipe Ingredients

• Line a rimmed baking sheet with foil and preheat the oven to 350 degrees F.

• Slice peppers into 1/2-inch thick strips, discarding the seeds, stem, and any white areas from the inside of the pepper.

• Place peppers onto the prepared baking sheet and toss with oil, cumin, salt, and chili powder.

• Bake for 24-26 minutes or until very soft with poked with a knife.

• Serve as deconstructed tacos, tossed into a favorite pasta dish, or as a simple side.

• Use red, orange, or yellow bell peppers, either full size or mini.
• Cut the pepper slices as uniform as you can. This will help them to bake evenly.
• Line the pan with foil for easy clean up and to help prevent sticking.
• Serve the peppers warm or store in an airtight container to use within 3 days.
• If serving to a baby BLW-style, omit the salt.

Calories: 79kcal, Carbohydrates: 9g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 154mg, Potassium: 326mg, Fiber: 3g, Sugar: 6g, Vitamin A: 4709IU, Vitamin C: 190mg, Calcium: 16mg, Iron: 1mg

This post was first published July 2020.