Pan-Roasted Peppers

Pan roasted peppers recipe

The Spruce / Julia Estrada

  • Total: 16 mins
  • Prep: 10 mins
  • Cook: 6 mins
  • Servings: 4 to 6 servings
Nutritional Guidelines (per serving)
61 Calories
5g Fat
4g Carbs
1g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 61
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 53mg 2%
Total Carbohydrate 4g 2%
Dietary Fiber 2g 6%
Protein 1g
Calcium 9mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pan-roasted peppers is a super easy side dish recipe that brings out the natural sweetness in bell peppers. Use any combination of colors you like! Bell peppers are a wonderful vegetable (technically a fruit, but sold as a veggie) that are high in fiber and vitamin C.

You can find many different colors of bell peppers in the market today; from orange to purple and yellow to white. Choose the ones that look best for this simple and nutritious recipe, and use a mixture if you can for a colorful side dish. Always buy peppers that are firm with no bruises or soft spots and smooth skin. 

Cooking bell peppers brings out their sweetness and makes them very tender. They are delicious served as an accompaniment to roast chicken, meatloaf, grilled steak, or a pork roast. You can even use them to top sandwiches, hot dogs, tacos, and burritos.

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Ingredients

  • 2 tablespoons olive oil
  • 1 orange or yellow bell pepper (cut into 1/2 inch strips)
  • 1 red bell pepper (cut into 1/2 inch strips)
  • 1 green bell pepper (cut into 1/2 inch strips)
  • 2 tablespoons water
  • 1/2 teaspoon dried Italian seasoning
  • Salt (to taste)
  • Pepper (to taste)

Steps to Make It

  1. Gather the ingredients. 

    Ingredients for roasted peppers
    The Spruce / Julia Estrada
  2. In a large skillet, heat the olive oil over medium heat. Add all of the peppers all at once.

    Heat olive oil
    The Spruce / Julia Estrada
  3. Sauté the peppers, stirring and turning frequently, until the pepper skins start to blister and turn brown in spots.

    Sauteed peppers
    The Spruce / Julia Estrada
  4. Add the water, Italian seasoning, and salt and pepper to taste.

    Peppers
    The Spruce / Julia Estrada
  5. Cover the pan and cook for 1 minute so the peppers steam.

    Cover lid
    The Spruce / Julia Estrada
  6. Uncover the pan, stir the peppers for 1 minute longer, then serve immediately.

    Roasted peppers
    The Spruce / Julia Estrada 

Tips

  • Any bell peppers work perfectly for this recipe. Be careful when you buying peppers that they are mild bell peppers and not hot peppers.
  • To prepare bell peppers, cut them in half and pull the two halves apart. Remove the seeds and most of the membranes, along with the top stem. Rinse the peppers well and cut into strips or chop.

How to Store and Freeze

  • Leftover bell peppers should be stored in an airtight container in the refrigerator for up to three days. Reheat leftovers in a pan over medium heat or in the microwave.
  • Pan-roasted bell peppers can be frozen and stored for up to three months. Spread the peppers out onto a baking sheet and freeze. Place frozen pepper strips in an airtight container or zip-top bag and store if the freezer.

Do You Need to Cook Bell Peppers?

Bell peppers are safe to eat cooked or raw. They are crunchy and crisp with a very mild spicy bite when raw. Cooking tends to enhance the pepper's natural sweetness. The veggies can also take on a smokiness when grilled or broiled.