This roasted peppers recipe will be a low carb go-to all year long.
When you know how to roast peppers with a little oil and Italian seasonings, you’ll want to use them in everything from salads to soups to stir fries and beyond.
Holly’s Roasted Pepper Highlights
- Flavor: Roasting peppers enhances their natural sweetness and caramelizes their edges, making them a simple addition to any dish.
- Skill Level: Oven-baked bell peppers are easy prep, one pan, and fast cleanup.
- Prep Note: Make roasted red peppers up to 3 days in advance and enjoy them in hot or cold recipes all week long.
- Serving Suggestions: We love roasted peppers on pizza, frittatas, or simply served on a meat and cheese platter with cheesy crisps.
Flavorful Ingredients
- Bell Peppers: Use a variety of colorful bell peppers for the best results. Make sure they are whole, unblemished, and smell slightly sweet at the stem.
- Seasonings: Buy it or DIY it? Make a homemade Italian seasoning with pantry basics and adjust the amounts any way you like.
Roast and Remix
- Add Anaheim green chiles, thick slices of red or yellow onions, quartered Brussels sprouts, or slices of portobello mushrooms for a keto-friendly veggie medley.
- While olive oil tastes the best in this recipe, feel free to use any type of preferred oil, like avocado oil or grape seed, which both have a mild flavor and a higher smoke point.
- Freshly minced garlic is the best, but a sprinkle of garlic powder will taste terrific, too!
How to Roast Peppers
- Toss cut peppers with oil and seasonings.
- Bake until browned (full recipe below).
- Serve immediately.
Roasted Bell Pepper Pointers
- Wash and cut up peppers ahead of time and refrigerate until ready to season and roast.
- Peppers don’t need to be peeled, but if you want them that way, place roasted bell peppers in a zippered bag and let them steam for about 10 minutes. Remove them from the bag, and the peels should slide right off with little effort.
Next-Day Peppers
Store roasted red peppers in a covered container in the refrigerator for up to 3 days or freeze them flat on a baking sheet before transferring them to a zippered bag for up to 2 months.
Leftovers taste amazing in a zucchini pasta salad, sausage and peppers, or added to some homemade cottage cheese egg bites.
Low Carb Roasted Veggies
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Roasted Peppers Recipe
Equipment
Ingredients
- 1 large green bell pepper
- 2 colored bell peppers red, yellow or orange
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 2 cloves garlic minced
- salt & pepper to taste
Instructions
- Preheat oven to 425°F.
- Cut peppers into bite-sized pieces and toss with olive oil, Italian seasoning, garlic powder, salt, and pepper.
- Place on a baking sheet and roast 18-20 minutes or until browned.
- Serve immediately.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Adapted from Spend With Pennies
