Smoky Roasted Bell Pepper Coins

There is something so satisfying about the way these peppers shrink and concentrate in flavor after a blast of high heat, turning a simple raw vegetable into a sweet and smoky treat.

I remember throwing these together last summer when we needed a quick snack for unexpected guests, and they disappeared from the platter faster than anything else we had made.

Ingredients

• 3 large bell peppers: Red, yellow, or orange varieties work best because they offer the highest natural sweetness to balance the smoke.
• 2 tbsp extra-virgin olive oil: This helps the spices adhere and ensures the edges crisp up rather than dry out.
• 1 tsp smoked paprika: The essential ingredient that provides that deep, wood-fired flavor without lighting a grill.
• ½ tsp garlic powder: Use powder instead of fresh garlic here to prevent it from burning in the high oven heat.
• ½ tsp sea salt: necessary to draw out the moisture and amplify the natural sugars of the peppers.
• ¼ tsp freshly ground black pepper: Adds a sharp contrast to the sweet and smoky profile.
• 2 tbsp fresh parsley and 1 tsp lemon zest: These bright finishes cut through the richness and wake up the palate.

Instructions

Prep the heat and the pan:

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to ensure easy cleanup later.

Slice your coins:

Cut the peppers into rounds about half an inch thick, discarding the seeds and white membranes so the rings cook evenly.

Season generously:

Toss the pepper rounds in a large bowl with the olive oil, smoked paprika, garlic powder, salt, and pepper until every piece is glossy and red.

Arrange for roasting:

Spread the coins in a single layer on the baking sheet, giving them space to breathe so they roast rather than steam.

Roast and flip:

Bake for 20 to 25 minutes, flipping them halfway through, until they are tender and have those delicious charred spots.

Finish and serve:

Transfer them to a plate and sprinkle with fresh parsley and lemon zest for a burst of freshness.

Pin This

We started stacking these on toast during a rainy weekend, and it quickly became our go-to comfort food when we wanted something warm but healthy.

Choosing the Best Peppers

I always look for peppers that feel heavy for their size and have taut, shiny skin. Wrinkled skin means the pepper is past its prime and will be bitter rather than sweet.

Adjusting the Smoke

If you find the smoked paprika too intense or too mild, you can easily swap it for chipotle powder for more heat or sweet paprika for a simpler flavor profile.

Serving Variations

These are versatile enough to go from a morning omelet to a late-night snack.

• Try adding a balsamic glaze drizzle right before serving for an acidic punch.
• They make an excellent topping for a burger or a vegan sausage sandwich.
• Leftovers can be chopped up and stirred into hummus or pasta sauce.

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These colorful coins are sure to brighten up any table. Enjoy the smoky sweetness.

Recipe FAQs

→ How do I slice the peppers into coins?

Lay the washed pepper on its side and slice crosswise into ½-inch thick rounds. This creates unique coin shapes and ensures they cook evenly.

→ Can I use a grill instead of an oven?

Yes, grilling adds excellent char. Place the seasoned coins directly on the grill grates over medium heat for a few minutes per side.

→ What is the best way to store leftovers?

Store cooled peppers in an airtight container in the refrigerator for up to 4 days. They taste delicious served cold or reheated.

→ How can I increase the smokiness?

Add a pinch of chipotle powder to the seasoning mix before roasting, or use a smoking gun briefly after cooking.

→ Are these suitable for meal prep?

Absolutely. Roast a large batch on Sunday to use throughout the week in bowls, wraps, or as a quick snack.