I think every bell pepper gets a little better after a trip to the oven. They soften, mellow, and add a pop of flavor and color to just about every sheet pan or veggie mix. Often an accent, here I decided to make roasted bell peppers the star of their own side dish.

Roast ‘em if you’ve got ‘em—try oven roasted zucchini, roasted broccoli, and roasted asparagus to get the maximum flavor from your veggies, with minimal effort.

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Are Roasted Bell Peppers Healthy? Keto? Low Carb?

Yes, roasted bell peppers are both healthy and low in carbs. They’re loaded with vitamin C–in fact, one bell pepper alone contains more than the daily recommended vitamin C intake. And there are only 4 g net carbs per pepper, making them great low carb vegetables.

Which color bell pepper is the healthiest?

Red bell peppers have been harvested longer than green (that’s right, they’re the same variety, just plucked at different times), which gives them more time to mature, and more nutrients to develop.

What Color Bell Peppers to Use

I like to round up as many colors as I can find for this—feel free to choose your favorite colors and combinations. You should know that…

Red bell peppers are sweeter
Green bell peppers have a more bitter taste

How do you cut a bell pepper for roasting?

The trick to getting an even roast on your bell peppers is to cut them into flat pieces. To do this you’ll want to:

Remove the top and bottom of your bell peppers.
Cut the peppers into quarters.
Remove the seeds and ribs.

Pro tip: I like to rinse out the peppers to remove all the seeds.

How to make roasted bell peppers

Prepping your peppers is the hardest part! Next up is a simple toss and sprinkle, then into the oven:

Toss pepper slices in oil and season with salt and pepper.
Place on a rimmed baking sheet in a single layer. Bake in preheated oven until softened to your liking.

Do you remove seeds before roasting peppers?

Yes, you’ll want to remove the seeds before roasting your bell pepper slices. They should come off easily, but if any stick to the inside, just rinse and brush the seeds away using your fingers.

Do you have to peel roasted bell peppers?

Nope! Bell pepper skin is thin and subtle and is definitely easiest left intact.

Ways to use roasted bell peppers

These roasted bell peppers are delicious as a side dish, but also mixed into all sorts of delicious recipes! Get creative, or try some of these…

Salad toppers – Add to your next low carb salad or even a simple salad of roasted vegetables.
Eggs – Mixed into scrambles, egg muffins, omelets, or instant pot egg bites. Just dice them up and mix them in.
Tacos – they make a delicious addition to traditional tacos or taco bowls.
Fajitas – the perfect tortilla topper.
Relish – keep these on hand throughout the week as a relish that can dress up some leftovers or give a sandwich some extra love.

Recipe Variations

As is, these roasted bell peppers are simple (but delicious!). You can add your flair a number of different ways, such as:

Seasoning – mix up the seasoning. Think, taco seasoning, paprika, or whatever compliments your main course.
More veggies – bell peppers and roasted onions are a classic combo. But feel free to get creative–roasted broccolini, roasted brussels sprouts, you name it.
Add cheese – take a note from my parmesan roasted broccoli for more protein and flavor.
Grill instead – these slices are large enough to not fall between the grates of your grill. Brush them with oil and toss them on alongside other veggies like these grilled portobello mushrooms.

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