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roasted red and orange bell pepper slices

Roasted Red & Orange Bell Peppers - Slices Or Strips Of Peppers

Roasted red bell pepper and orange bell pepper slices make delicious, easy, roasted vegetable side dish for any meal including lunch, brunch or dinner!
Course Side Dish
Cuisine American
Keyword roasted bell peppers
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2
Calories 181kcal


  • 2 large bell peppers I used red and deep orange bell peppers
  • salt as needed
  • 2 tablespoons olive oil
  • ½ teaspoon onion powder
  • 1 teaspoon garlic powder


  • Wash the bell peppers very well and slice at the top of the peppers to remove the stem and also scrape out any seeds.
  • Slice in slighty large long slices (some medium sized pieces are fine too).
  • Place the sliced bell peppers in a large bowl and add the salt, olive oil, onion and garlic powders.
  • Mix well using a large spoon or spatula so the salt, oil and spices are evenly mixed with bell pepper slices.

To roast the bell pepper slices:

  • Preheat oven to 450 degree Fahrenheit.
  • Prepare a baking sheet by lining with good quality aluminium foil or you may use a non slip baking mat.
  • Place the seasoned bell pepper slices in a single layer in the baking sheet lined with foil.
  • Bake in the preheated oven for about 18 to 20 minutes until the bell pepper slices are well roasted and brown spots have developed!
  • Once the pepper slices are roasted, transfer the baking sheet from the hot oven and allow the peppers to cool down slightly.
  • Transfer the roasted bell peppers to serving plates, serve as it is or enjoy as a healthy vegetable side dish with rice, pasta, eggs etc for dinner, lunch or any meal!


Calories: 181kcal | Carbohydrates: 11g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 8mg | Potassium: 369mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5135IU | Vitamin C: 210mg | Calcium: 15mg | Iron: 1mg