Easy Italian Oven Roasted Bell Peppers
Make these Italian oven roasted bell peppers for a simple delicious colorful side dish that pairs well with poultry, fish or beef.
The gorgeous rainbow of bell peppers that line the farmers market table are so vibrant I can spot them clear across the parking lot pulling in. It is the first place I start because let’s face it, that’s mainly what I came for.
Bell peppers are one of the few veggies that are good for any meal of the day. With so many uses including raw, yes RAW, that they are a weekly staple in my kitchen. Now, I know that when we hear the term “stuffed peppers” many of us think of those cheesy beef baked peppers that are themselves a meal in one. But today, we are “stuffing” with flavor and not density.
Think crispy breadcrumbs, fresh parmesan, herbs, and olives. Flavors that are not there to overwhelm but to compliment the sweetness in the oven roasted peppers. The peppers are charred lightly, packed with flavor, a little crunch, and great warm or even served at room temperature.
Italian Oven Roasted Bell Peppers Are…
- One of the best Italian recipes for a great side dish.
- An easy appetizer, and a great addition to serve with pasta dishes, add to an antipasto platter, or your favorite meat dish.
- Have the best flavor and are one of my favorite ways to make our summer bell peppers.
- An easy recipe for charred peppers made with simple ingredients that you can work for any kind of peppers you like.
- A simple recipe and the best way to cook peppers to bring out their natural sweetness.
Ingredients
Bell Peppers- I like to use a variety of colorful bell peppers (red, yellow, and orange bell peppers are my favorite) but any will do. Red bell peppers are much sweeter than green bell peppers but all are delicious when filled and roasted.
Bread Crumbs- this is the perfect recipe to use my homemade sourdough breadcrumbs but any good store bought plain breadcrumbs will do.
Cheese- use good quality freshly grated parmesan cheese or pecorino Romano cheese. For best results use grated over ground. Cheese ground quickly loses its flavor.
Herbs- I love to use fresh herbs whenever I can. For this recipe fresh oregano gives these peppers a delicious flavor. However, in a pinch, a tablespoon of dried Italian seasoning will do.
Olive Oil- I use extra virgin olive oil but you can also use pure olive oil.
Olives- Use black pitted ripe olives for this.
Salt/Pepper- I like to use sea salt in my kitchen and freshly cracked black pepper. Kosher salt and Himalayan salt are also great salts to use.
Tools
Directions
Wash bell peppers and dry them. Halve each bell pepper and remove the stem and seeds. Place the halves on a lined baking sheet. Sprinkle the peppers with sea salt and fresh cracked black pepper.
Note: This recipe will have enough mixture to stuff four large bell peppers or eight small ones. For large it will be about two spoonfuls per bell pepper and for small you will need one.
In a small bowl mix together the bread crumbs, cheese, olives, and oregano. Spoon about 2 tbsp. of the mixture into each half. Drizzle the bell peppers with plenty of olive oil.
Bake at 400℉ for 20 minutes or until the bell peppers are charred and the bread crumbs are golden brown.
Cooking Notes
- Wash and pat the peppers dry before slicing.
- This recipe is enough to fill four large bell peppers or eight small peppers.
- Line your baking sheet with parchment paper for easy clean-up.
- Cook times may vary by oven, check the peppers at the 15-minute point to make sure they don’t overbrown.
How To Store
Store leftover oven-roasted bell peppers in an airtight container or plastic bag. Storing them at room temperature for a day is fine but anytime longer they should placed in the fridge. You can eat them at room temperature or reheat them by popping them into a toaster oven for 5 minutes or until warmed through.
Other Recipes To Try…
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Italian Oven Roasted Bell Peppers
Make these Italian oven roasted bell peppers for a simple delicious colorful side dish that pairs well with poultry, fish or beef.
Ingredients
- 1/2 cup breadcrumbs
- 1/2 cup shredded parmesan cheese
- 2 (about 2 tbsp.) sprigs of fresh oregano
- 8-16 black olives
- 1/2 tsp sea salt
- 1/2 tsp cracked black pepper
- 3 tbsp. extra virgin olive oil
Instructions
- Wash bell peppers and dry them.
- Halve each bell pepper and remove the stem and seeds.
- Place the halves on a lined baking sheet. Sprinkle the peppers with sea salt and fresh cracked black pepper.
- In a small bowl mix together the bread crumbs, cheese, olives, and oregano.
- Spoon about 2 tbsp. of the mixture into each half.
- Drizzle the bell peppers with plenty of olive oil.
- Bake at 400℉ for 20 minutes or until the bell peppers are charred and the bread crumbs are golden brown.
Notes
- Wash and pat the peppers dry before slicing.
- This recipe is enough to fill four large bell peppers or eight small peppers.
- Line your baking sheet with parchment paper for easy clean-up.
- Cook times may vary by ovens, check the peppers at the 15 minute point to make sure they don't over brown.
Nutrition Information:
Yield:
8Serving Size:
1 halfAmount Per Serving: Calories: 101Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 4mgSodium: 336mgCarbohydrates: 6gFiber: 1gSugar: 0gProtein: 3g
