Pan-Roasted Peppers

Colorful pan-roasted peppers on a plate

The Spruce Eats / Julia Estrada

Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
60 Calories
5g Fat
5g Carbs
1g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 60
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 99mg 4%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 1g
Vitamin C 79mg 396%
Calcium 14mg 1%
Iron 0mg 3%
Potassium 117mg 2%
*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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"The pan-roasted peppers were excellent. They made a very simple easy-to-prep side dish with just a few ingredients. They were nicely blistered in about 8 minutes, then it was 2 minutes longer for steaming and finishing. I tossed some of them in a vinaigrette—delicious!" —Diana Rattray

Pan-roasted bell peppers on a white plate
A Note From Our Recipe Tester


  • 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 pan-roasted peppers recipe gathered

    The Spruce Eats / Julia Estrada

  2. In a large skillet, heat the olive oil over medium heat. Add all of the peppers all at once.

    Olive oil and peppers in a cast-iron skillet

    The Spruce Eats / Julia Estrada

  3. Sauté the peppers, stirring and turning frequently, until the pepper skins start to blister and turn brown in spots.

    sautéed peppers

    The Spruce Eats / Julia Estrada

  4. Add the water, Italian seasoning, and salt and pepper to taste.

    Bell pepper strips cooking in a cast-iron skillet

    The Spruce Eats / Julia Estrada

  5. Cover the pan and cook for 1 minute so the peppers steam.

    Pan-roasted peppers in a skillet with a lid on top

    The Spruce Eats / Julia Estrada

  6. Uncover the pan, stir the peppers for 1 minute longer, then serve immediately.

    Pan-roasted peppers in various colors on a plate

    The Spruce Eats / Julia Estrada 


  • 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.

Recipe Variations

  • Replace the Italian herb seasoning with a Creole seasoning blend or Mexican spice blend.
  • Cool the peppers and toss them with a vinaigrette or Italian dressing. Serve as an antipasto plate, sandwich topping, or with crostini.

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.

Which Bell Peppers Are Sweetest?

Red bell peppers are the sweetest of the bell peppers. Yellow bell peppers are sweet and fruity, while orange bell peppers are sweet, fruity, and a bit tangy. Green bell peppers are tangy and slightly bitter.

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.