Smoky Roasted Bell Pepper Strips (Printable Version)

Tender roasted peppers with deep smoky flavor and light char.

# Ingredient List:

→ Vegetables

01 - 4 large bell peppers (red, yellow, or orange)

→ Seasonings & Oils

02 - 2 tablespoons extra-virgin olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon sea salt
05 - 1/4 teaspoon freshly ground black pepper

→ Optional Garnish

06 - 1 tablespoon chopped fresh parsley
07 - 1 teaspoon balsamic vinegar (optional)

# How to Make It:

01 - Preheat oven to 450°F or set broiler to high setting.
02 - Wash and dry bell peppers. Cut in half, remove stems, seeds, and membranes. Slice into 1/2-inch wide strips.
03 - Place pepper strips on a parchment-lined baking sheet in a single layer.
04 - Drizzle with olive oil, then sprinkle with smoked paprika, salt, and black pepper. Toss to coat evenly.
05 - Roast for 25-30 minutes, stirring once halfway through, until tender and slightly charred at edges. For extra smokiness, broil for last 2-3 minutes watching closely.
06 - Remove from oven, let cool slightly. Transfer to serving dish. Garnish with parsley and drizzle with balsamic vinegar if desired. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The smoky flavor transforms ordinary peppers into something restaurant worthy with almost zero effort
  • These strips stay good in the fridge for days and somehow taste even better the next day
  • They are that one side dish that works with everything from grilled chicken to scrambled eggs
02 -
  • Crowding the baking sheet will steam the peppers instead of roasting them so use two pans if needed
  • The broiler trick for the last few minutes creates those beautiful charred spots but watch them closely because they go from perfect to burnt fast
03 -
  • Let the roasted peppers sit for at least 10 minutes before serving to allow the flavors to settle and develop
  • Use silicone mats instead of parchment for easier cleanup and even better roasting results

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