Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Roasted Peppers With Garlic and Herbs 4.0 (45) 2 Reviews This easy technique brings out the sweetness of the vegetables. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on December 13, 2024 Rate PRINT Share Servings: 4 Jump to recipe If you have a lot of bell peppers, you need our roasted peppers recipe. It transforms red, yellow, and orange peppers, turning the crisp vegetables into a soft, sweet, almost meltingly delicious side dish or appetizer. You only need four ingredients; bell peppers, olive oil, garlic, and dried oregano. Toss bell pepper halves with the oil and place them on baking sheets, then add the slivered garlic and oregano and let the oven do the work. In about 35 minutes they’ll be ready to eat. Enjoy them with an extra drizzle of olive oil, some fresh basil, and crusty bread as an appetizer, serve them as a side, pile them in sandwiches, use them in an omelet or quiche—the options are endless. 30 Bell Pepper Recipes That Are Colorful and Delicious Roland Bello Cook Mode (Keep screen awake) Ingredients 4 bell peppers (red, yellow, or orange), halved and seeded 2 tablespoons extra-virgin olive oil 2 garlic cloves, thinly sliced ¼ teaspoon dried oregano Coarse salt and ground pepper Fresh basil leaves, torn Directions Preheat oven and prep peppers: Preheat oven to 450°F. Place peppers, cut side up, on a rimmed baking sheet. Drizzle with olive oil and divide garlic among peppers. Sprinkle with oregano and season with salt and pepper. Roast: Roast until flesh is tender and skin is blistered in spots, 35 minutes. Transfer peppers to a platter and top with a small handful torn basil leaves. Other Roasted Vegetable Recipes to Try Easy Roasted Vegetables Crispy Roasted Cauliflower Basic Roasted Beets Roasted Plum Tomatoes Roasted Garlic Originally appeared: Everyday Food, June 2010 Rate It PRINT