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Easy Sweet Peppers Recipe

This Sweet Peppers Recipe is a vibrant, flavorful, and incredibly easy dish that highlights the natural sweetness of bell peppers. Perfect as a side, main, or topping, it takes just 25-30 minutes from prep to plate. With its beautiful colors and versatile nature, it fits seamlessly into any meal and is a guaranteed crowd-pleaser.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Appetizer
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 4-5 sweet bell peppers red, yellow, orange, thinly sliced
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic finely chopped
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1 teaspoon dried oregano or Italian seasoning optional
  • 1 tablespoon balsamic vinegar or glaze optional
  • Optional Toppings:
  • Crumbled feta
  • Chopped parsley
  • Lemon zest

Equipment

  • To make this recipe, you’ll need the following:
  • Cutting board
  • Sharp chef’s knife
  • Large skillet or baking sheet
  • Mixing bowl (if roasting)
  • Wooden spoon or spatula
  • Measuring spoons
  • Optional:
  • Serving platter
  • Storage containers (for leftovers)

Method
 

  1. Slice the peppers. Wash and slice the bell peppers into thin strips. Remove stems and seeds.
  2. Heat the oil. Add olive oil to a skillet over medium heat.
  3. Cook garlic. Add garlic to the skillet and stir for about 30 seconds.
  4. Add peppers. Toss in the sliced peppers, salt, pepper, and optional herbs.
  5. Sauté or roast: To sauté: Cook for 10–12 minutes until soft and slightly caramelized.To roast: Preheat oven to 425°F (220°C), toss peppers with seasonings, spread on a tray, and roast for 20 minutes, flipping halfway.
  6. Add toppings. Finish with a drizzle of balsamic and sprinkle on your favorite toppings like feta or parsley.
  7. Serve and enjoy! Delicious warm or at room temperature.
    Sweet Peppers Recipe

Notes

  • Storage: Store in an airtight container in the refrigerator for up to 4 days.
  • Freezing: Freeze roasted peppers on a tray, then transfer to bags. Keep for up to 2 months.
  • Reheating: Reheat gently in a skillet with a splash of water or oil, or microwave in short bursts.
  • Substitutions: Use shallots for garlic, avocado oil for olive oil, or add cherry tomatoes for extra juiciness.
  • Spicy Twist: Add a pinch of chili flakes or a sliced jalapeño for a little heat.
  • Sweet Peppers Recipe